Fluffy Lemon Ricotta Pancakes with Cherry Sauce
Fluffy lemon-kissed ricotta pancakes topped with glossy cherry sauce, finished with maple drizzle and powdered sugar; a bright, protein-rich treat perfect for an easy yet elegant brunch crowd-pleaser.
Servings 4 Servings
Calories 340kcal
Ingredients
- 1 cup milk
- 1 cup ricotta cheese
- 3 egg yolks + 3 egg whites
- ½ teaspoon vanilla extract
- ¼ cup sugar
- Juice and zest of 1 lemon
- 1 cup all-purpose flour
- ½ cup cake flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Butter for the griddle
Instructions
- In a large bowl whisk together the milk, ricotta, egg yolks, vanilla, sugar, and lemon juice + zest.
- Add the all-purpose flour, cake flour, and baking powder; stir just until combined.
- Beat the egg whites with the salt to soft peaks, then gently fold them into the batter.
- Heat a buttered griddle or non-stick pan over medium heat.
- Ladle about ⅓ cup batter for each pancake. Cook until bubbles appear on top, then flip and cook 1–2 minutes more.
- Repeat with the remaining batter.
- Serve warm, topped with cherry preserves (or your favorite topping).
Notes
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Total Fat | 12 g |
| - Saturated Fat | 6 g |
| Carbohydrates | 45 g |
| - Fiber | 2 g |
| - Total Sugars | 18 g |
| Protein | 12 g |
| Sodium | 420 mg |