Lemon Ricotta Breakfast Pancakes

These delicate pancakes were inspired by a memorable breakfast at a lemon grove B&B on the Amalfi Coast. The innkeeper served light, airy pancakes that showcased both the lemons from their trees and fresh ricotta from a nearby farm. She explained that while pancakes aren’t traditionally Italian, her version incorporated classic Italian ingredients and flavors that celebrated the region’s bounty.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup whole milk ricotta cheese
• 3/4 cup buttermilk
• 3 large eggs, separated
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons butter for cooking, plus more as needed

For serving:

• Fresh berries
• Honey or maple syrup
• Confectioners’ sugar for dusting
• Fresh mint leaves

Instructions

1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a large bowl, whisk ricotta, buttermilk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla until smooth.
3. Gradually add dry ingredients to wet ingredients, stirring just until combined (some lumps are okay).
4. In a separate bowl, beat egg whites until stiff peaks form.
5. Gently fold egg whites into the batter in three additions, being careful not to deflate them.
6. Let batter rest for 10 minutes.
7. Heat a large non-stick skillet or griddle over medium heat and add some of the cooking butter.
8. When butter is melted, pour 1/4 cup portions of batter onto the griddle.
9. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
10. Flip and cook until golden on the other side, about 2 minutes more.
11. Repeat with remaining batter, adding more butter to the pan as needed.
12. Serve warm, topped with fresh berries, a drizzle of honey or maple syrup, a dusting of confectioners’ sugar, and mint leaves.

Recipe Notes

• For the lightest, fluffiest pancakes, don’t skip beating the egg whites separately.
• The batter should be thick but pourable – add a splash more buttermilk if needed.
• These pancakes freeze well. Layer with parchment paper in an airtight container and reheat in a toaster.
• Try adding poppy seeds or substituting limoncello for some of the lemon juice for a special occasion version.

Prep time: 20 minutes | Cook time: 15 minutes | Serves: 4 (makes about 12 pancakes)