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Ricotta-Lemon Pancakes

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“This is from the Williams Sonoma website. They recommend serving it with a fruit compote rather than maple syrup.”
12-14 pancakes

Ingredients Nutrition


  1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth.
  2. Sift together the flour, baking powder and 1/8 tsp.
  3. of the salt over the ricotta mixture.
  4. Stir until just combined.
  5. In another large bowl beat the egg whites until frothy.
  6. Add the remaining 1/8 tsp.
  7. salt and continue beating until soft peaks form.
  8. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
  9. Preheat a griddle over medium heat.
  10. Spray the griddle with cooking spray.
  11. Ladle 1/3 cup batter onto the griddle for each pancake.
  12. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes.
  13. Flip the pancakes and cook for 1 more minute.

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