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Pancakes are a beloved breakfast staple enjoyed by many around the world. Their versatility allows for a wide range of variations, from classic buttermilk pancakes to more adventurous flavors. Among the myriad of pancake recipes, fluffy ricotta lemon pancakes stand out as a delightful twist on this morning favorite. By incorporating creamy ricotta cheese and zesty lemon, these pancakes offer a unique combination of flavors and textures that elevate the traditional pancake experience.

Fluffy Ricotta Lemon Pancakes – Bright & Zesty!

Indulge in a delightful twist on breakfast with fluffy ricotta lemon pancakes! Combining creamy ricotta and zesty lemon creates a unique flavor that elevates this classic dish. These pancakes are not just light and airy, but also packed with nutrition, offering protein and vitamins. With tips for ingredient selection and cooking techniques, this recipe ensures a beautiful and delicious result every time. Perfect for brunch or a special occasion, enjoy them with maple syrup or fresh berries for an unforgettable meal!
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Ingredients
  

1 cup ricotta cheese

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 large eggs, separated

¾ cup milk

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Butter or cooking spray for greasing the pan

Maple syrup or honey, for serving

Optional: fresh berries for garnish

Instructions
 

Prepare the Batter: In a large mixing bowl, whisk together the ricotta cheese, eggs yolks, milk, lemon zest, lemon juice, and vanilla extract until smooth and well combined.

    Combine Dry Ingredients: In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

      Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the ricotta mixture until just combined. Do not overmix; a few lumps are okay.

        Beat Egg Whites: In a clean bowl, whisk the egg whites until stiff peaks form. This will help make the pancakes fluffy.

          Incorporate Egg Whites: Carefully fold the beaten egg whites into the pancake batter until fully incorporated. Again, be gentle to keep the batter airy.

            Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

              Cook the Pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 3-4 minutes.

                Flip and Finish: Gently flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

                  Serve: Stack the pancakes on a plate and serve warm with maple syrup or honey, topped with fresh berries if desired.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4