Lemon Ricotta Pancakes




  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • 2 tablespoons lemon zest
  • juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons of butter (for waffles)


In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest, and lemon juice until smooth. Sift together the flour, baking powder, and 1/8 teaspoon of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk or hand mixer, beat the egg whites until frothy. Add the remaining 1/8 teaspoon of the salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip pancakes and cook for 1 minute more. Transfer to a warmed plate. Makes 12 to 14 pancakes.

To Make Waffles:

Follow above directions, but add 4 tablespoons of butter to the ricotta/milk mix. Spray waffle iron with non-stick vegetable oil cooking spray. Make 8 to 12 4” waffles