Name: Lemon Ricotta Soufflé Pancakes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 large eggs, separated; 1/3 cup milk (80 mL); 1 1/2 teaspoons vanilla extract; 2 tablespoons unsalted butter, melted; 1 cup whole-milk ricotta cheese (250 g), plus more for serving; 1 1/2 cups cake flour (185 g); 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/4 teaspoon kosher salt; 1/2 cup sugar (100 g); 1/3 cup fresh lemon juice (80 mL); 2 teaspoons lemon zest; Neutral oil, for greasing; Blueberry jam, for serving

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These lemon ricotta soufflé pancakes are exceptionally airy, delicately tangy, and wonderfully tender. Their soufflé-like texture makes them feel light as clouds while still being satisfying. Perfect for a special breakfast or brunch.

Why You’ll Love This Recipe

These pancakes are unlike any traditional stack. Whipped egg whites bring incredible height and fluffiness, while ricotta adds richness without heaviness. Fresh lemon brightens every bite, creating a balanced sweetness and tang. Though they may look impressive, the process is very approachable with step-by-step guidance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs, separated
1/3 cup milk (80 mL)
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted
1 cup whole-milk ricotta cheese (250 g), plus more for serving
1 1/2 cups cake flour (185 g)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1/2 cup sugar (100 g)
1/3 cup fresh lemon juice (80 mL)
2 teaspoons lemon zest
Neutral oil, for greasing
Blueberry jam, for serving

Directions

In a medium bowl, whisk the egg yolks until smooth, then add the milk, vanilla, melted butter, and ricotta. Whisk until fully combined.
In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to blend evenly.
In a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the egg whites on medium-high speed until frothy, about 1 minute. With the mixer running, slowly add the sugar and continue whipping until stiff peaks that softly fold at the tips form, about 3 minutes more.
Add the dry ingredients to the ricotta mixture gradually, whisking just until combined. Fold in the lemon juice and lemon zest gently with a spatula.
Add the whipped egg whites in three additions, folding carefully to avoid deflating the batter.
Preheat a large nonstick skillet over low heat for 3 minutes. Lightly grease the pan with neutral oil or nonstick spray.
Spray several 3-inch stainless-steel ring molds with nonstick spray and place them in the pan. Fill each mold about two-thirds full with batter.
Add 1 teaspoon of water to the pan around (not inside) the molds. Cover and cook for 2 minutes.
Uncover and add a small scoop of additional batter to each mold. Cover again and cook for 6 minutes, or until the tops are lightly bubbling and the centers look slightly jiggly but not liquid. Add another minute if needed.
Using tongs and a spatula, carefully flip each mold. Add another teaspoon of water to the pan, cover, and cook for 2 minutes or until the bottoms are golden.
Remove from the pan, release the pancakes from the molds, and repeat with the remaining batter.
Serve immediately with blueberry jam and an extra spoonful of ricotta.

Servings and timing

Makes about 10 pancakes.
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes

Variations

Add fresh berries such as blueberries or raspberries directly into the batter after folding in the egg whites.
Substitute orange zest and orange juice for a citrus twist.
Add a teaspoon of poppy seeds for a subtle crunch and classic lemon-poppy pairing.
Serve with honey, maple syrup, or a fruit compote instead of blueberry jam.
Replace part of the ricotta (up to 1/4 cup) with Greek yogurt for a slightly tangier flavor.

Storage/Reheating

Store cooled pancakes in an airtight container in the refrigerator for up to 2 days.
To reheat, warm them in a covered skillet over low heat for a few minutes or place them in a 300°F (150°C) oven for 8–10 minutes. Because of their soufflé structure, microwaving may deflate them, so gentle reheating is best. These pancakes are not ideal for freezing due to their delicate texture.

FAQs

How do I keep the pancakes from deflating?

Fold the egg whites very gently and avoid overmixing. Cooking on low heat with steam helps maintain their height.

Can I make the batter ahead of time?

No. The batter must be cooked immediately after folding in the egg whites to preserve the soufflé texture.

Do I need ring molds?

Ring molds help create height, but you can cook smaller free-form pancakes without them; they will be less tall but still fluffy.

Can I use all-purpose flour instead of cake flour?

Yes, but sift it thoroughly to keep the batter light.

Why is my pancake center still raw?

Lower heat and longer covered cooking time ensure the centers set without burning the bottoms.

Can I reduce the sugar?

Yes, you may reduce it slightly, though sugar helps stabilize the egg whites.

Can I substitute the ricotta?

Use full-fat ricotta for best texture. Low-fat works but yields slightly less richness.

Can I add more lemon flavor?

Increase zest slightly, but avoid adding too much extra juice, which may thin the batter.

What can I use instead of blueberry jam?

Try strawberry jam, peach preserves, or a homemade berry compote.

How do I know when to flip the pancakes?

Flip when the tops look set with small bubbles and the centers gently jiggle but are not liquid.

Conclusion

Lemon ricotta soufflé pancakes bring together bright citrus flavor and luxurious texture for a breakfast that feels truly special. With careful folding and slow steaming, you’ll achieve cloud-like pancakes that impress every time. Serve them warm with your favorite toppings and enjoy a delightful start to the day.