Lemon Ricotta Pancakes Recipe

An extra special holiday morning breakfast

Light and fluffy but rich, these pancakes taste similar to a blintz. We love them topped with fresh berries and whipped cream, but you can also slather them with a berry syrup as in the photo or for more lemony goodness spoon lemon curd on them. The ricotta in the batter makes them extra-special and perfect for a Christmas morning breakfast.


1 3/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp sugar
juice of 2 lemons
zest of 1 lemon, minced
1 1/2 cups whole milk
1 1/2 cups ricotta cheese
2 tbsp melted butter
2 eggs, yolks and white separated

  In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Set aside.

  In another bowl, whisk the lemon juice, zest, whole milk, ricotta, and egg yolks together. Let the melted butter cool a bit and then whisk it into the milk mixture, so that it doesn’t clump up or accidentally cook the eggs. Set aside. Beat the egg whites until stiff peaks form. Set aside. Fold the milk mixture into the flour mixture, stirring until just combined, then gently fold in the egg whites.

  Get your griddle hot and brush with melted butter. Drop the batter onto it, about 1/3 cup at a time. It helps to keep the pancakes small, as the batter is thick and won't cook through if you make them too big.

  When bubbles appear and the edges appear set, flip the pancakes over and cook the other side until browned. Serve immediately.

Serves 4

Adapted from Rebar 

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom