Lemon Ricotta Pancakes

Prep 20 min
Total 30 min
Servings 4

If you’re looking for a morning pick-me-up that will make your family feel special, look no further than these dressed-up Lemon Ricotta Pancakes. A little bit of ricotta cheese, some sweet vanilla and a touch of grated lemon peel take your typical pancake recipe up a few notches. The ricotta cheese works to create an extra fluffy texture in each pancake, while the vanilla and grated lemon peel provide a sweet and tangy flavor in every bite. Serve with some fresh-fruit toppings and maple syrup for a memorable breakfast treat that the whole family will love.

By Tieghan Gerard

Updated February 24, 2020

Make with

Bisquick

Ingredients

3

eggs, separated
3

tablespoons sugar
Grated peel of 2 lemons
1

tablespoon vanilla
5

tablespoons butter, melted
1

cup milk
2

cups Original Bisquick™ mix
3/4

cup ricotta cheese

Steps

1

In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
2

In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
3

Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
4

Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.

Choose lemons that feel heavy for their size and are free of soft spots. Lemons with smooth, glossy rinds offer the most juice, while fruits with thick skin will more easily yield generous amounts of grated peel.
When your egg whites get fluffy, stop right away! If you overbeat them, they will liquefy again.
To freeze pancakes, place them on a waxed or cooking parchment paper-lined cookie sheet. Cover and place in freezer 30 minutes. After 30 minutes, transfer pancakes to plastic freezer bag, and return to freezer. When ready to serve, remove from bag to microwavable plate, and microwave on defrost 2 to 3 minutes.
Keep pancakes warm by setting them on a parchment paper-lined cookie sheet in the oven at 200°F until you’ve finished making the entire batch.
Looking for something a little simpler? Our Classic Pancakes are ready in 15 minutes and are easily customizable!

Nutrition Facts

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 290

% Daily Value

Total Fat: 32g; 50%
Saturated Fat 18g 89% Trans Fat 1/2g
Cholesterol: 195mg; 66%
Sodium: 960mg; 40%
Potassium: 210mg; 6%
Total Carbohydrate: 52g; 17%
Dietary Fiber 0g 0% Sugars 14g
Protein: 16g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 6%; 6%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;