Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Fresh spring flavors fill these delicate pancakes.

10 min. prep time
10 pancakes
151 Rating


3 Land O Lakes® Eggs, separated
3/4 cup whole milk ricotta cheese
1 Half Stick (1/4 cup) Land O Lakes® Butter, softened
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated gingerroot
1 tablespoon chopped fresh thyme leaves
2 tablespoons Land O Lakes® Butter
Powdered sugar, if desired


Place egg whites in bowl; beat until stiff peaks form; set aside.

Combine egg yolks, ricotta cheese, 1/4 cup butter, sugar and salt in bowl; beat until well mixed. Add flour; mix until just combined. Stir in lemon zest, gingerroot and thyme. Gently stir in egg whites.

Heat griddle or large skillet over low heat. Spread 1 tablespoon butter on griddle until melted and sizzling.

Spoon scant 1/4 cupfuls of batter onto griddle; cook 5 minutes or until bubbles form on surface. Turn; continue cooking 3 minutes or until deep golden brown. Repeat with remaining ingredients.

Serve immediately. Serve with powdered sugar, if desired.

Recipe Tip

Pancakes can be kept warm in 200ºF oven.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 pancakes)

Calories: 130

Fat: 8g

Cholesterol: 75mg

Sodium: 135mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 5g

Recipe #16101©2014Land O'Lakes, Inc.

Recipe Comments & Reviews

These are soooo good. First made them from Martha Stewart's recipe. Haven't made them in awhile, think I will make them this weekend.

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