If you’ve never tried Lemon Ricotta Pancakes before, you’re in for a real treat! These pancakes are so soft and delicious with the perfect sweet flavor. This recipe uses my same trick for fluffy Belgian Waffles of whipping egg whites and folding them into the batter. It makes the fluffiest pancakes ever! One bite and you will be hooked!
How to Make Lemon Ricotta Pancakes:
Serve topped with fresh strawberries and a dusting of powdered sugar, if desired.
Freezing Instructions:
Allow pancakes to cool completely. Place on a baking sheet and flash freeze for 30 minutes (so they don’t stick together). Place in a freezer bag and freeze for up to 3 months. Reheat in the microwave.
More Breakfast Favorites:
Classic French ToastGerman PancakesBreakfast SkilletBreakfast QuesadillasButtermilk PancakesBreakfast Taquitos
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe March 2014. Updated April 2021 with process photos and clearer instructions. This post contains affiliate links.
