Forktionary

Lemon Ricotta And Sour Cream Pancakes Recipe

Indulge in the fluffy perfection of these Lemon Ricotta & Sour Cream Pancakes! Inspired by the Nutmeg Inn in Wilmington, Vermont, this recipe delivers a delightful breakfast experience you can easily recreate at home. Light, zesty, and bursting with lemon flavor, these pancakes are the perfect start to your day. Top with real Vermont maple syrup (if you can get it!) for an unforgettable treat. Get ready for the fluffiest, most flavorful pancakes you've ever tasted!

Prep Time 15 mins
Cook Time 29 mins
Calories 499.8 kcal
Protein 46g
Rating 4.5 (6 Reviews)
Lemon Ricotta And Sour Cream Pancakes 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Ricotta And Sour Cream Pancakes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Ricotta And Sour Cream Pancakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Ricotta And Sour Cream Pancakes

  1. In a large bowl, whisk together ricotta cheese, sour cream, melted butter, vanilla extract, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely smooth.
  2. In a separate bowl, whisk together flour and baking powder.
  3. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  4. In a clean bowl, beat egg whites with an electric mixer until stiff, glossy peaks form.
  5. Gently fold the egg whites into the batter in two additions, being careful not to deflate the egg whites. The batter should be slightly thick but pourable. Add a tablespoon or two more milk if needed to reach desired consistency.
  6. Heat a lightly oiled griddle or large non-stick skillet over medium heat (approximately 350-375°F).
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  8. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
  9. Serve immediately with Vermont maple syrup (or your favorite syrup) and enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

32g

Fat

75g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pancakes And Waffles Breakfast Lunch Eggs Dairy Fruit American Easy Holiday Event Kid Friendly Vegetarian Grains Eggs Stove Top Dietary Christmas New Years Thanksgiving Comfort Food Independence Day Valentines Day Inexpensive Northeastern United States Pasta Rice And Grains Taste Mood Equipment