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Without a doubt, these airy, lemon-y pancakes are the most requested recipe in our library. Make them for breakfast, brunch or a quick school-night dinner, add fresh blueberries and you’ve got a happy household. Separating and whipping the egg whites and our pillowy Whole Milk Jersey Ricotta are the secret to pancakes with a soufflé-like texture.


4 eggs, separated
12 ounces Bellwether Farms Whole Milk Basket Ricotta
1 ½ Tablespoons sugar
1 ½ Tablespoons grated lemon zest
¾ cup flour
1 teaspoon salt


Whip egg whites in a mixer on medium speed until stiff peaks form. In a separate bowl, mix together yolks, Ricotta, sugar and lemon zest. Add flour and stir to combine. With a spatula, gently fold whipped egg whites into the batter until the batter is smooth.

Heat a skillet or griddle over medium heat. Melt butter and, using a ladle or large spoon, drop batter in the buttered pan. Cook each pancake for about 2 minutes per side, until lightly browned. Keep warm and serve immediately.