Italian Amalfi Lemon Ricotta Pancakes

Name: Italian Amalfi Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup milk; 2 cups all-purpose flour (sifted); 3 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs (separated); 1/4 cup lemon juice (freshly squeezed); 2 tablespoons lemon zest (grated); 2 tablespoons butter (melted); 1 cup fresh berries (washed); 1/4 cup maple syrup (warmed)

VegetarianItalianBreakfastFluffyCitrusyFamily-Friendly

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

Fluffy and light, these Italian Amalfi Lemon Ricotta Pancakes are infused with fresh lemon zest and creamy ricotta, offering a delightful citrusy flavor perfect for a refreshing breakfast.

Macronutrients per serving

grams

Protein

12.0g 17%

Fat

14.0g 20%

Carbs

45.0g 63%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

20% DV

Essential for healthy bones and teeth

☀️ Vitamin A

10% DV

Important for vision and immune health

🔺 Iron

8% DV

Supports oxygen transport in the blood

💧 Omega-3

2% DV

Supports heart health

Ingredients

Main Ingredients

1 cup ricotta cheese
1 cup milk
2 cups all-purpose flour sifted
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs separated
1/4 cup lemon juice freshly squeezed
2 tablespoons lemon zest grated
2 tablespoons butter melted

Toppings

1 cup fresh berries washed
1/4 cup maple syrup warmed

Instructions

1 In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2 In another bowl, combine ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and melted butter. Mix until well blended.
3 Add the wet ingredients to the dry ingredients and stir gently until just combined.
4 In a separate bowl, beat the egg whites until stiff peaks form.
5 Gently fold the beaten egg whites into the pancake batter until fully incorporated.
6 Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
7 Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8 Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
9 Serve warm with fresh berries and a drizzle of maple syrup.