This week's work ·
Lemon ricotta pancakes, a slow morning, and the first real spring breakfast
Tender, soufflé-light pancakes made with ricotta and lemon zest, dusted with powdered sugar — the breakfast that announces spring has actually arrived.
The first Saturday of April felt like spring had actually arrived, so we made the breakfast that announces it: lemon ricotta pancakes. The batter is almost a soufflé — ricotta, eggs, lemon zest, a little flour — and it makes the lightest pancakes we know how to make.
We beat the egg whites separately and folded them in at the end, which is the trick that makes them tall and cloud-soft. They cooked up golden on the griddle, puffed and tender, and we stacked them with a dusting of powdered sugar and a squeeze of lemon.
We ate them on the porch with coffee, and they were exactly right: faintly tangy, faintly sweet, with the lemon zest doing all the work. The stack disappeared faster than we expected, and we made a second batch without complaint.
The lesson was about the breakfast that marks the season. Ricotta and lemon are the first flavors of spring — bright, soft, and a little indulgent. The egg-white fold is the only real technique, and it's worth every minute.
Ricotta and lemon are the first flavors of spring — bright, soft, and a little indulgent.
02 · The recipe
Lemon Ricotta Pancakes
Tender, soufflé-light pancakes made with ricotta and lemon zest, dusted with powdered sugar — the breakfast that announces spring has actually arrived.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 4 servings (about 10 pancakes)
What you'll need
Non-perishable
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon honey
- Powdered sugar, for dusting
Perishable
- 1 cup whole-milk ricotta
- 3 large eggs, separated
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons melted butter, plus more for the griddle
Useful equipment
Method
- Whisk the ricotta, egg yolks, buttermilk, lemon zest, lemon juice, and vanilla in a large bowl until smooth.
- In a second bowl, whisk the flour, baking powder, and salt. Stir into the ricotta mixture along with the honey and melted butter until just combined.
- In a clean bowl, beat the egg whites to soft peaks. Fold them into the batter in two additions — the batter should be light and billowy.
- Heat a griddle or large skillet over medium and butter it lightly. Pour scant 1/3-cup rounds and cook until bubbles form and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden.
- Serve hot, dusted with powdered sugar and a squeeze of lemon.
03 · Linked objects
The things worth mentioning.
King Arthur 100% Organic All-Purpose Flour
Three quarters of a cup of flour is the whole structure of the batter — this is the one flour that never lets you down.
Why we loved it: The gold standard for home bakers — consistent protein, no bleaching, and a crumb that behaves itself every single time. When the flour is this dependable, the baking gets to be the fun part.
Worth knowing: Costs a little more than store-brand flour, but the consistency is worth it for baking.
See the exact item on Amazon
Bakewell Cream Double Acting Baking Powder
One teaspoon is all the batter needs, and it's the difference between tall pancakes and flat ones.
Why we loved it: Bakers who've switched say the same thing: no metallic aftertaste, and the rise is noticeably taller. It's been made the same way since the 1930s for a reason.
Worth knowing: Costs more than the supermarket can, but a single can lasts through dozens of batches.
See the exact item on Amazon
Diamond Crystal Kosher Salt
A little salt is what makes the lemon taste more like itself — this is the selected option.
Why we loved it: The crystals are light and grabby, so you can season by feel as the batter comes together. It's the salt selected for everyday use.
Worth knowing: It's a bigger box than you need at first, but it keeps forever and you'll use it daily.
See the exact item on Amazon
SACO Cultured Buttermilk Blend
The recipe only uses half a cup. This way you always have buttermilk on hand for the next batch.
Why we loved it: We love a cultured buttermilk blend that keeps the real thing's tang in a dry, useful form: one scoop plus water, and biscuits, pancakes, or soda bread are back on the table.
Worth knowing: Powder is a slightly different texture than fresh, but in a pancake batter you won't notice the difference.
See the exact item on Amazon
Nielsen-Massey Pure Vanilla Extract
Half a teaspoon of real vanilla is what makes the pancakes taste like a bakery's.
Why we loved it: We love vanilla with a round, floral aroma rather than a sharp one; it carries through the cook without fading and gives pancake batter, cake, or cream a clear vanilla finish.
Worth knowing: It costs more than imitation, but a bottle lasts through a season of baking.
See the exact item on Amazon
Fischer's Raw Unfiltered Honey
A spoonful of honey keeps lemon from turning harsh; this jar gives the finish a clean sweetness.
Why we loved it: It's thick, unfiltered, and tastes like the flowers it came from. One spoonful in the batter balances the lemon without cloying.
Worth knowing: Raw honey crystallizes over time — warm the jar gently and it flows again.
See the exact item on Amazon
Wholesome Organic Powdered Sugar
The white dusting against the golden crust is the classic look — this is the sugar that does it right.
Why we loved it: It's the clean, dependable kind — no gritty residue, and it stays put on the warm crust just long enough to melt a little at the edges. A dusting is the classic finish for a lemon pancake.
Worth knowing: It's a finishing sugar — you're buying it for the dusting, and a bag lasts a long time.
See the exact item on Amazon
Matfer Bourgeat Stainless Steel Fish Spatula/Turner
A thin, flexible turner is the difference between intact food and a pile of mush. This one does the job beautifully.
Why we loved it: The flexible blade lifts fragile things without crushing them, and the offset handle keeps your hand clear of the pan. It's the tool that makes the mid-roast toss look easy — the same turner professional kitchens have used for generations.
Worth knowing: Hand-wash only, and the thin blade needs a careful hand for heavier foods.
See the exact item on Amazon
FINEX 10-Inch Cast Iron Skillet Without Lid
The 10-inch cast iron skillet heats evenly and gives the ricotta pancakes a steady golden surface.
Why we loved it: We love the smooth cast-iron cooking surface: food releases cleanly, heat stays even, and regular seasoning deepens into a durable patina. That steady heat suits crisp searing, browned butter, braises, and hot-oven work.
Worth knowing: It costs more than a standard cast iron pan. Worth it if you cook most days, not if the skillet lives in a cabinet.
See the exact item on Amazon
Zulay Kitchen Stainless Steel Balloon Whisk, 11-Inch
The balloon head reaches the bottom of the bowl and incorporates air quickly.
Why we loved it: We love the sturdy build, comfortable handle, and balloon wires that hold their shape through heavy whisking.
Worth knowing: Hand washing is recommended; the large head needs drawer space.
See the exact item on Amazon
