Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
Light, zesty, and just indulgent enough to feel special without being heavy.
Let me set the scene: It’s a slow weekend morning, the coffee is brewing, and I’m in the kitchen whipping up something a little extra special. Because let’s face it—plain pancakes and basic bacon are fine, but sometimes you want something extra.
If you’ve never had lemon ricotta pancakes before, think of them as the fancier, fluffier cousin of your usual stack—light, zesty, and just indulgent enough to feel special without being heavy. And then there’s the bacon… oh, the bacon. Coated with brown sugar and freshly cracked pepper, it comes out of the oven crispy, caramelized, and totally irresistible. Together, these two are the ultimate breakfast power couple.
Lemon Ricotta Pancakes
Makes about 12 pancakes
Ingredients:
1 cup ricotta cheese (homemade or store-bought)
2 large eggs, separated
¾ cup whole milk (or buttermilk for a tangy vibe)
2 tablespoons sugar
1 teaspoon vanilla extract
Zest of 2 lemons
Juice of 1 lemon (about 2 tablespoons)
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Butter or oil, for the pan
Instructions:
Mix the batter: In a large bowl, whisk together ricotta, egg yolks, milk, sugar, vanilla, lemon zest, and juice. It’ll smell amazing already!
Whip the egg whites: In another bowl, use a whisk or hand mixer to beat the egg whites until soft peaks form. This step makes the pancakes light and airy—don’t skip it!
Combine the dry ingredients: In a separate bowl, mix flour, baking powder, and salt. Gently fold the dry mixture into the wet ingredients until just combined.
Add the egg whites: Carefully fold the whipped egg whites into the batter. Take it slow—this keeps the pancakes fluffy.
Cook the pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil, then scoop about ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook until golden.
Keep warm: Place cooked pancakes on a plate and cover with foil while you finish the batch.
Millionaire’s Bacon
This bacon is the stuff of legends. It’s crispy, caramelized, and peppery—a little sweet, a little smoky, and ridiculously good.
Ingredients:
8 slices thick-cut bacon
½ cup brown sugar
Freshly cracked black pepper
Instructions:
Preheat the oven: Set your oven to 375°F and line a baking sheet with foil or parchment paper. Place a wire rack on top.
Prepare the bacon: Lay the bacon slices on the wire rack. Sprinkle generously with brown sugar and crack some fresh black pepper over the top. Press the sugar lightly to help it stick.
Bake to perfection: Pop the tray in the oven and bake for 20–25 minutes, or until the bacon is golden, caramelized, and crispy. Let it cool for a few minutes (if you can wait that long).
The Perfect Breakfast Combo
Here’s how I like to serve it:
Stack those lemon ricotta pancakes high, drizzle with maple syrup, and maybe add a few fresh berries or a sprinkle of powdered sugar.
Plate up a couple of slices of that glorious bacon alongside.
The bright, tangy pancakes and sweet, smoky bacon are a match made in brunch heaven. It’s the kind of meal that makes you want to sit down, savor every bite, and maybe go back for seconds (or thirds, no judgment).
Why This Combo Works
These pancakes are light and citrusy, with the ricotta giving them that soft, melt-in-your-mouth texture. Meanwhile, the bacon is bold and caramelized, offering a perfect balance of sweet, savory, and crispy goodness. Together, they’re like the breakfast version of “treat yourself.”
What do you think? Are you ready to make your mornings a little more special? Let me know how you like this combo—and if you’re team extra syrup like me!
xo,
mc
