Fluffy Lemon-Ricotta Pancakes

Total Time
30 min
12 min
18 min
Here's a ricotta cheese-and-citrus twist on a favorite American breakfast. They're great plain but also super topped with mixed berries and a drizzle of lemon juice.


all-purpose flour

1½ cup(s)

baking soda

1 tsp

table salt

½ tsp

low-fat buttermilk

1 cup(s)


2 large, yolks and whites separated


2 Tbsp, granulated

lemon zest

2 Tbsp, or increase to taste

part-skim ricotta cheese

½ cup(s)

cooking spray

3 spray(s)


  1. In a small bowl, whisk together flour, baking soda and salt.
  2. In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.
  3. In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.
  4. Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.
  5. Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).
  6. Serving size: 2 pancakes


You can thin the batter out with a little water if desired.

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