By Rajlakshmi
May 11, 2026
When berries are in season, serve these lemony ricotta pancakes with a side of smokey bacon or sausage and top with fresh strawberries or blueberries.
3 large eggs 2 cups buttermilk 3 tbsp granulated sugar 1 cup ricotta cheese ¾ cup all-purpose flour 1 tsp baking soda Zest of lemon, as needed ½ tsp table salt
In a medium mixing bowl, combine egg yolks, buttermilk, sugar, and ricotta cheese.
Stir in the flour, baking soda, baking powder, lemon zest or lemon oil, and salt until fully combined.
In a separate bowl, beat the egg whites until firm but not dry, then carefully fold them into the batter, swirling until no streaks of white remain.
Lightly coat a griddle or pan with butter or coconut oil. Heat it over medium heat until it is hot enough to quickly evaporate a drop of water.
Drop the batter onto the hot griddle in quarter-cupfuls. A muffin scoop works wonderfully here.
Cook for about 2 minutes on the first side, until bubbles appear and burst before flipping the pancakes over.
Cook for approximately 1 ½ minutes on the second side until light golden brown.
Serve with vanilla sauce or honey butter and your choice of sides.