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Strawberry Lemon Ricotta Pancakes
Strawberry Lemon Ricotta Pancakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Breakfast
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 2 1/4 cups flour
  • 3/4 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 3/4 cups ricotta cheese
  • 1 whole lemon zested and juiced
  • 3 whole eggs separated
  • 1/2 pound fresh strawberries hulled and finely chopped, plus additional for topping
  • powdered sugar as needed for topping
  • syrup as needed for topping
  1. Whisk the flour, sugar, baking powder and salt together in a large mixing bowl to aerate them. In another bowl whisk the milk, ricotta, lemon zest, lemon juice and egg yolks together. Pour the wet ingredients into the dry ingredients and gently whisk them together just until a batter forms.
  2. Take the separated egg whites and whip them up with a hand mixer until they become like fluffy clouds. Gently fold them into the batter with a spatula, along with the strawberries. Set the batter aside for 30 minutes to let it rest. When it's ready, preheat an electric griddle to 350 or a griddle pan on the stove over medium high heat. Lightly grease it with butter.
  3. Cook the pancakes in batches for about 4 minutes on each side. they should get puffy, golden and glorious! Plate them and top them with powdered sugar and extra fresh strawberries. Pour a little syrup on as well if desired. Enjoy!!