Print

Fluffy Lemon Ricotta Soufflé Pancakes

fluffy lemon ricotta soufflé pancakes - featured image
Print Recipe

These fluffy lemon ricotta soufflé pancakes offer an airy texture with a fresh lemon brightness and creamy ricotta richness, perfect for a special yet easy brunch.

Ingredients

Scale
  • 1 cup (8 oz / 250 g) whole milk ricotta cheese
  • 3 large eggs, separated, room temperature
  • 3/4 cup (about 3.4 oz / 95 g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt
  • Butter for cooking (unsalted preferred)
  • Powdered sugar for dusting (optional)

Instructions

  1. Separate the 3 large eggs into two bowls—yolks in one, whites in another. Ensure no yolk gets into the whites for proper whipping. Keep eggs at room temperature for better volume.
  2. In the bowl with yolks, add ricotta cheese, sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Whisk until smooth and creamy, about 2 to 3 minutes.
  3. In a separate bowl, sift together the flour and baking powder to keep lumps out and help the batter stay light.
  4. Gradually add the sifted flour mixture into the ricotta mixture. Use a spatula to fold gently until just combined. Avoid overmixing; some lumps are okay.
  5. Using an electric mixer or whisk, beat the egg whites until stiff peaks form, about 4 to 5 minutes.
  6. Add one-third of the whipped egg whites into the batter to lighten it. Fold gently but thoroughly, then fold in the remaining egg whites in two additions. Keep as much air in the mixture as possible.
  7. Warm a non-stick skillet over medium-low heat and add a small knob of butter, swirling to coat. The pan should be hot enough that a drop of batter sizzles gently but does not burn immediately.
  8. Use a 1/4 cup (60 ml) measuring cup to scoop batter onto the skillet. Cover the pan with a lid to trap steam, helping the pancakes rise and cook through. Cook for 3 to 4 minutes until bottoms are golden and bubbles appear on top.
  9. Carefully flip and cook another 2 to 3 minutes. Repeat with remaining batter.
  10. Stack pancakes on a warm plate, dust with powdered sugar, and add a little extra lemon zest if desired. Serve immediately.

Notes

Use fresh lemon zest and juice for best flavor. Be gentle when folding egg whites to keep batter airy. Cook on medium-low heat and cover the pan to trap steam for soufflé rise. If batter is too thick, add a tablespoon of milk. Serve immediately for best texture. Leftovers can be refrigerated up to 2 days and reheated gently in oven or toaster oven.

Nutrition

Keywords: lemon ricotta pancakes, soufflé pancakes, fluffy pancakes, brunch recipe, airy pancakes, lemon breakfast, ricotta cheese pancakes

Find it online: https://cooksyla.com/fluffy-lemon-ricotta-souffl-e-pancakes-easy-recipe-for-airy-texture/