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Light as a Feather Lemon Ricotta Pancakes

These pancakes are very light due to the beaten egg whites. At the same time, they are a filling breakfast due to the significant ricotta content. I’ve adapted this recipe from one that was originally broadcast on our local PBS station – KCTS. With some changes, I found it was a guest pleaser. I serve with fresh berries and Raspberry or Strawberry syrup.

Prep Time: 10 Minutes
Cook Time: 4 Minutes
Total Time: 15 Minutes
Servings: Makes 7 - 8 each 4" pancakes. I find 3 pancakes is a large serving, so 3 servings.


  • 1 Cup Fresh Ricotta
  • 3 eggs - separated
  • 2 TBSP juice from one lemon plus the zest of the lemon
  • 1/2 Cup (2.75oz.) All purpose flour - unbleached
  • 2 tsp baking powder
  • 1/4 tsp table salt
  • 1 TBSP canola oil


  1. Mix together the flour, baking powder, salt in a large bowl
    combine the Ricotta, egg yolks and lemon juice in a bowl and blend. I use an immersion blender, but a standing blender can work fine.
    Mix the egg cheese mixture into the dry ingredients
    Beat egg whites until stiff and fold into the batter.
    ladle batter on a medium hot oiled griddle. batter doesn't dimple like traditional pancakes, so watch for the top edges to firm up. Flip and cook on the second side.

  2. I serve with fresh berries and strawberry or raspberry syrup