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Lemon Ricotta Pancakes
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Prep Time:
20 minutes
Total Time:
30 minutes
Elevate your breakfast with fluffy Lemon Ricotta Pancakes. Ricotta cheese adds extra fluffiness, vanilla gives a sweet touch, and grated lemon peel adds tanginess. Top with fresh fruit and maple syrup for a special morning treat your family will adore.
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
Instructions:
  • Using a stand mixer with whisk attachment, whip egg whites until bubbles form. Gradually add 1 tablespoon of sugar, continue beating until soft peaks form. Set aside.
  • In a large bowl, whisk together egg yolks, 2 tablespoons sugar, lemon peel, and vanilla. Stir in melted butter and milk until smooth. Add Bisquick mix and gently fold with a rubber spatula until just combined. Carefully fold in whipped egg whites, then ricotta cheese until batter is lumpy.
  • Preheat a nonstick skillet over medium heat. Pour 3 to 4 tablespoons of batter into the skillet. Flip the pancake once small bubbles form and cook until both sides are evenly browned. Repeat with the rest of the batter.
  • Garnish pancakes with your favorite fruit, powdered sugar, and/or maple syrup.

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