Lemon Ricotta Pancakes
Our Lemon Ricotta Pancakes are light, fluffy, and citrusy pancakes made with creamy ricotta, fresh lemon zest, and whipped egg whites for an airy texture. These golden pancakes have a delicate balance of richness and brightness, served with butter, syrup, and fresh grapefruit segments for a refreshing twist on a breakfast favorite. Perfect for a special morning treat!
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
Pantry
1 Lemon
2 cups Baking Mix
3 tbs Oil
2 Grapefruit
Fridge and Freezer
2 Eggs
1 ½ cup Milk
1 cup Ricotta
¼ cup Pancake Syrup
¼ cup Butter
Directions
Wash hands with soap and water. Wash and dry the produce. Cut the grapefruit into segments.
Separate the egg whites from the yolks into two large mixing bowls using the included instructions. Zest the lemon, then cut in half and juice. Add the zest and juice to the egg yolks. Whisk in ½ cup milk, 1 cup ricotta (about half of the container), and mix well. Whisk in the mix.
In the other bowl, use an electric mixer to beat the egg whites until stiff, like whipped cream. Gently fold the egg whites into the pancake batter, ⅓ at a time, until barely combined.
Heat a greased skillet or griddle over medium heat. Drop the batter into the pan in 1/4 cup portions, 3 at a time. If needed, use the bottom of the measuring cup or the spatula to gently spread out each portion into rough 4-inch rounds. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, 2 to 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.
Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter. Serve pancakes topped with butter, and syrup, with cut grapefruit on top or on the side. This recipe makes 4 servings, 1 serving is 3 pancakes. Refrigerate leftovers within 2 hours.
<ul><li>Three Ways to Separate Eggs
Classic Shell-to-Shell Method
Crack the egg on a hard surface and hold it upright so the crack runs horizontally. Open the shell over a bowl, allowing the egg white to drip out while the yolk remains in one half. Carefully pass the yolk between the two shell halves, letting any remaining egg white fall into the bowl. Once fully separated, place the yolk in a different bowl.
Hands-On Method
For a simple, no-tools approach, crack the egg into a bowl. Use your fingers to gently lift out the yolk, allowing the egg white to slip through the gaps between them. Since your hands are soft, this method reduces the chance of breaking the yolk. Transfer the yolk to a separate bowl.
Suction Method with a Water Bottle
Take an empty plastic water bottle and squeeze it slightly. Position the bottle’s opening just above the yolk and release your grip. The suction will pull the yolk inside the bottle. To transfer the yolk, gently squeeze the bottle again over another bowl, letting it slide out. With practice, you can even separate multiple yolks at once!</li></ul>