1 cup all-purpose flour (120 g)

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup ricotta cheese (180 g)

2 large eggs, separated

1/2 cup milk (120 ml)

1/4 cup fresh lemon juice (60 ml)

1 tablespoon lemon zest

1 teaspoon vanilla extract

Butter or oil for greasing the pan

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In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix ricotta cheese, egg yolks, milk, lemon juice, lemon zest, and vanilla extract until smooth.
Combine wet and dry ingredients, stirring gently until just combined—do not overmix.
In a separate bowl, beat egg whites until soft peaks form.
Fold egg whites into batter in two additions, keeping the mixture light and airy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges look set.
Flip and cook 1–2 minutes on the other side until golden and cooked through.
Keep pancakes warm in a low oven while finishing the batch.
Serve with fresh berries, maple syrup, lemon curd, or powdered sugar.

Do not overmix the batter—gentle folding keeps pancakes fluffy.

Full-fat ricotta gives the best creamy texture.

Add blueberries for a fruity twist or replace lemon with orange for variation.

Store leftovers up to 3 days or freeze for up to 2 months.

Reheat in a skillet, toaster, or microwave until warm.