Lemon Ricotta Pancakes Honey (Printable Version)

Light and tangy pancakes with creamy ricotta and a drizzle of sweet honey.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract

→ For Serving

13 - Honey, for drizzling
14 - Fresh berries (optional)
15 - Extra lemon zest (optional)

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 - In a large bowl, blend ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
03 - Gently fold the dry mixture into the wet until just combined without overmixing.
04 - Using a whisk or hand mixer, beat egg whites in a clean bowl until soft peaks form.
05 - Carefully fold whipped egg whites into the batter until fully incorporated.
06 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles form and edges are set, then flip and cook 1–2 minutes until golden and cooked through.
08 - Serve pancakes warm, drizzled with honey and garnished with fresh berries and extra lemon zest if desired.

# Top Tips:

01 -
  • The ricotta makes these impossibly soft without needing buttermilk or sour cream, and they taste elegant enough for company but come together in your regular Tuesday morning.
  • That lemon-honey combination hits differently than syrup alone, waking up your taste buds and making you feel a little fancy while eating breakfast in your pajamas.
  • The egg whites whipped in separately guarantee a cloud-like texture that actually holds up to honey drizzle without getting soggy.
02 -
  • Whipping those egg whites is not optional theater; it's the reason these pancakes are different, so don't skip it thinking regular batter will do the same job.
  • The batter is thick and that's exactly right; if it seems too stiff, a tablespoon of milk will loosen it, but you're not trying to make crepe batter here.
  • Cook over medium heat, not high; rushing the pancakes burns the bottoms before the centers cook through, and no amount of honey can save a burnt pancake.
03 -
  • Make the batter right before cooking instead of letting it sit, because the leavening agents start working immediately and you'll lose some of that lift if you wait.
  • If you have leftover batter, you can refrigerate it for up to an hour, but cook it soon and accept that it won't be quite as fluffy as the first batch.

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