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Strawberry-Lemon Ricotta Cakes


Prep Time:


Cooking Time:





  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 5 tbsp melted butter
  • 1 cup whole -milk ricotta
  • 1 1/2 cups milk
  • 2 eggs separated
  •   Zest of 2 lemons
  •   Butter for spreading
  • 1 pint strawberries, sliced
  •   Maple syrup
  •   powdered sugar


These pancakes are light and airy.


Mix dry ingredients together in a large bowl. In another bowl, whisk together the melted butter, ricotta, milk, egg yolks, and lemon zest.

Combine the wet ingredients with the dry. Beat the egg whites until they hold a soft peak and fold them into the batter.

Tips to make good pancakes There are a few simple rules to follow to ensure that you will have excellent pancakes every time. Always mix the dry ingredients first. Mix wet ingredients separately and then fold into the dry. Do not over mix the batter or your pancakes will be tough. Mix until the ingredients are just barely combined. Heat your pan or griddle on high than reduce to medium-high. Put a few teaspoons of butter in the hot pan and melt it, coating the pan. Ladle the batter into the pan, about 1/2 cup for each cake, resist flipping the cakes until bubbles form on the top. Flip the cakes and cook 1 to 1/2 minutes more until they are set.