These incredibly light and fluffy lemon ricotta pancakes make for a heavenly breakfast. They’re sweet and tangy with a cloud-like texture that will leave you craving more.

Quick Info

⏱️ 80 min • 🍽️ 10 servings • ⭐ 84%

Nutrition

193 cal • 5g protein • 20g carbs • 9g fat

Tags

[Healthy] • [Vegetarian] • [Easy] • [Breakfast] • [Brunch] • [Desserts] • [Snacks] • [Low-Calorie]

Ingredients

• 3 large eggs, separated
• ⅓ cup milk
• 1 ½ teaspoons vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 cup whole milk ricotta, plus more for serving
• 1½ cups cake flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• ¼ teaspoon kosher salt
• ½ cup sugar
• ⅓ cup fresh lemon juice
• 2 teaspoons lemon zest
• Neutral oil, for greasing
• Blueberry jam, for serving

Instructions Preview

1. Beat the egg yolks in a medium bowl, then …
2. In a separate medium bowl, sift together t…
3. In the bowl of a stand mixer fitted with t…

…and 5 more steps

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Recipe by: Joelle Park • From: Tasty