I first tasted ricotta pancakes at a farmer’s market café in Northern California. I was instantly hooked—the interior was cloud‑soft, the edges crisp, and the balance of savory and sweet irresistible. Since then, I’ve tested dozens of versions, and this one remains my go‑to.

Ingredients

• ¾ cup ricotta cheese

• 2 large eggs, separated

• ¾ cup whole milk

• Zest of 1 lemon

• 1 tsp vanilla extract

• ⅔ cup all‑purpose flour

• 1½ tsp baking powder

• 2 Tbsp sugar

• Pinch of salt

• Butter or oil for cooking

Lemon Syrup

• ½ cup lemon juice

• ¼ cup sugar

• Zest of 1 lemon

Instructions

1. Syrup First: In a small saucepan, combine lemon juice, sugar, and zest. Simmer for 5–6 minutes until slightly thickened. Set aside.

2. Pancake Batter: In a large bowl, whisk ricotta, egg yolks, milk, lemon zest, and vanilla.

3. Dry Ingredients: In a second bowl, whisk flour, baking powder, sugar, and salt. Gently fold dry into wet.

4. Whip Whites: Beat egg whites to soft peaks. Fold gently into batter—this gives the pancakes their lift.

5. Cook: Heat butter in a skillet over medium. Cook pancakes 2–3 minutes per side until golden.

Serve stacked high, drizzled with lemon syrup and topped with fresh berries. These pancakes are sunshine on a plate—elegant enough for brunch, easy enough for everyday.