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+ servings

Lemon Ricotta Pancakes


  • 4 eggs, separated (large or XL)
  • 1 ⅓ cups ricotta
  • 1 ½ Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • juice from ½ a lemon
  • 1 ½ Tbsp freshly grated lemon zest
  • ½ cup all-purpose flour
  • 1 tsp baking soda
  • pinch fine-grain sea salt
  • clarified butter, melted (for brushing the griddle)
  • blueberries for sprinkling into the pancake batter while they're cooking

  • Blueberry Compote
  • 2 cups blueberries
  • cup natural sugar (Sugar in the Raw or Turbinado)
  • 2 Tbsp freshly squeezed lemon juice

  • Optional For Serving
  • lemon curd


  • Pancakes
  • In a medium-sized bowl, add the egg yolks, ricotta, sugar, lemon zest, and lemon juice. Mix until just combined.
  • Add the flour and baking soda. Stir until just combined.
  • In a bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold stiff peaks. Add roughly ¼ of the egg whites to the pancake mix, and stir to combine.
  • Fold in the remaining egg whites gently, but thoroughly.
  • Heat a griddle over low to medium-low high heat, until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted clarified butter.
  • Working in batches, pour the batter onto the griddle by ¼ cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary.
  • Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200° F. oven.

  • Blueberry Compote (Optional)
  • Gently combine berries, ⅓ cup sugar, and lemon juice in a medium bowl.
  • Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.