Claire Saffitz Makes the Fluffiest Lemon Ricotta Pancakes
Claire Saffitz Makes the Fluffiest Lemon Ricotta Pancakes is a medium American Fusion recipe that serves 4. 124 calories per serving. Recipe by Claire Saffitz x Dessert Person on YouTube.
Prep: 2 hrs 15 min | Cook: 30 min | Total: 3 hrs
Cost: $6.19 total, $1.55 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 2 tablespoons Cornstarch (helps set the structure)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Kosher Salt
- 2 tablespoons Unsalted Butter (melted; plus extra for greasing the pan)
- 1 cup Whole‑Milk Ricotta (strained for 1–2 hours to remove excess liquid)
- 5 Large Eggs (room temperature; whites and yolks separated)
- 1/4 teaspoon Cream of Tartar (stabilizes the whipped egg whites)
- 1/4 cup Granulated Sugar (added to egg whites for a finer, more stable foam)
- 2 teaspoons Vanilla Extract
- 1 Lemon (zested (fine microplane zest))
- to taste Powdered Sugar (for serving)
Instructions
Strain the Ricotta
Place the ricotta in a fine‑mesh strainer set over a bowl and let it drain for 1–2 hours until excess liquid is removed.
Time: PT2H
Sift Dry Ingredients
In a small bowl, combine 1 cup sifted all‑purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, and 1/4 tsp kosher salt. Sift them together through a mesh strainer back into the bowl.
Time: PT5M
Separate Eggs
Separate the five large eggs, placing the whites in a clean, dry metal or glass bowl and the yolks in a separate bowl.
Time: PT5M
Mix Wet Ingredients
To the yolk bowl add the strained ricotta, 2 tbsp melted butter, the zest of one lemon, and 2 tsp vanilla extract. Whisk until smooth.
Time: PT5M
Whip Egg Whites
Add 1/4 cup granulated sugar and 1/4 tsp cream of tartar to the egg whites. Using a hand mixer, start on medium‑low speed, then increase to medium‑high, whipping until firm peaks form (glossy, but not dry).
Time: PT7M
Fold the Batter
Add half of the sifted dry mixture to the ricotta‑yolk mixture and gently fold. Then add about one‑third of the whipped whites and fold again. Repeat with the remaining dry mixture, then fold in the final third of whites, leaving a few streaks for texture. Do not over‑mix.
Time: PT8M
Preheat the Skillet
Place the 10‑inch non‑stick skillet over low heat. Add just enough butter (≈½ tbsp) to coat the surface.
Time: PT3M
Cook First Side
Scoop a heaping ¼‑cup of batter into the skillet (you can fit about four at a time). Cover with the lid and cook for about 5 minutes, or until the surface looks matte and no batter sticks to a fingertip.
Time: PT5M
Flip and Finish
Carefully slide a metal spatula under each pancake, flip, replace the lid, and cook another 3–4 minutes until fully set and lightly golden.
Time: PT4M
Repeat for Remaining Batches
Add a little more butter to the pan, repeat steps 8‑9 for the remaining batter, adding a splash of water before covering each batch to ensure even steaming.
Time: PT10M
Serve
Transfer pancakes to a serving plate, dust generously with powdered sugar, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 124
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Gluten‑Free All‑Purpose Flour
- Instead of Cornstarch: Tapioca starch, Potato starch
- Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp + 1/4 tsp)
- Instead of Kosher Salt: Sea salt
- Instead of Unsalted Butter: Melted coconut oil, Melted clarified butter
- Instead of Whole‑Milk Ricotta: Mascarpone (thinner), Greek yogurt (for a tangier version)
- Instead of Large Eggs: Egg white substitute (liquid) – use 5/8 cup
- Instead of Cream of Tartar: Lemon juice (1 tsp)
- Instead of Granulated Sugar: Powdered sugar, Honey (reduce by 1 tbsp)
- Instead of Vanilla Extract: Almond extract (1 tsp)
- Instead of Lemon: Orange zest, Lime zest
- Instead of Powdered Sugar: Honey drizzle, Maple syrup
Equipment Needed
- Mixing Bowl (metal or glass)
- Hand Mixer
- Whisk (optional)
- Spatula (silicone)
- Mesh Strainer
- Microplane Zester
- 10‑inch Non‑Stick Skillet (ceramic clad)
- Lid for Skillet
- Ice Cream Scoop or Large Spoon (optional)
- Measuring Cups & Spoons
Critical Steps — Do Not Skip
- Straining the ricotta to remove excess moisture
- Whipping egg whites to firm peaks with sugar and cream of tartar
- Gentle folding to preserve air
- Cooking low and slow with a lid to steam the pancakes
Chef Tips from the Video
- Room‑temperature ingredients whip and combine more easily.
- A metal or glass bowl is best for egg whites; plastic can retain grease.
- A microplane zest yields a fine lemon flavor without bitterness.
- If you don’t have a lid, cover the skillet tightly with aluminum foil.
Troubleshooting
Batter is too dense and pancakes are flat.
Make sure the ricotta is well‑strained and the egg whites are whipped to firm peaks. Fold gently and avoid over‑mixing.
Pancakes stick to the pan.
Use a well‑seasoned non‑stick or ceramic skillet, preheat on low, and coat with a thin layer of butter before each batch.
Pancakes brown too quickly on the outside but remain raw inside.
Lower the heat further and keep the lid on to steam; add a splash of water to create more steam.
Egg whites collapse when folded.
Fold with a gentle lifting motion, add the whites in thirds, and stop folding when a few streaks remain.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat gently in a skillet.
Freezer: Freeze individually wrapped pancakes for up to 1 month; reheat in toaster or microwave.
Room temperature: Not recommended; pancakes will dry out quickly.
Make-Ahead Tips
- Strain the ricotta a day ahead and keep it refrigerated.
- Whipped egg whites can be kept at room temperature for up to 30 minutes before folding.
- Batter can be prepared up to 30 minutes ahead; keep covered and refrigerated, then gently bring to room temperature before cooking.
Frequently Asked Questions
What is the cultural significance and history of Lemon Ricotta Soufflé Pancakes in American breakfast cuisine?
These pancakes blend the classic American ricotta‑based breakfast pancake with the airy technique of Japanese soufflé pancakes, creating a hybrid that reflects modern American home‑cooking trends toward lighter, more experimental breakfast dishes.
What are the traditional regional variations of Japanese soufflé pancakes compared to this lemon ricotta version?
Traditional Japanese soufflé pancakes are often cooked in metal ring molds and served plain or with butter and syrup. Claire Saffitz’s version swaps the plain batter for ricotta and lemon, adds a touch of sugar, and skips the molds for a free‑form, citrus‑bright pancake.
How is Lemon Ricotta Soufflé Pancakes traditionally served in American households?
In the United States they are usually served warm, dusted with powdered sugar, and sometimes accompanied by fresh berries or a dollop of whipped cream, making them a festive brunch or special‑occasion breakfast.
What occasions or celebrations are Lemon Ricotta Soufflé Pancakes traditionally associated with in American culture?
Because of their light texture and bright lemon flavor, they are popular for spring brunches, Easter breakfasts, or any celebration where a delicate, festive pancake is desired.
What authentic traditional ingredients are used in Lemon Ricotta Soufflé Pancakes versus acceptable substitutes?
The authentic recipe calls for whole‑milk ricotta, all‑purpose flour, egg whites, lemon zest, and a small amount of butter. Substitutes include Greek yogurt for ricotta, gluten‑free flour blends, or melted coconut oil in place of butter.
What other American breakfast dishes pair well with Lemon Ricotta Soufflé Pancakes?
They pair nicely with fresh fruit compotes, a light maple‑yogurt drizzle, or a side of crisp bacon for a sweet‑savory contrast, complementing the airy pancakes without overwhelming them.
What are the most common mistakes to avoid when making Lemon Ricotta Soufflé Pancakes?
Common errors include over‑whipping the egg whites, over‑mixing the batter, using un‑strained ricotta (which makes the batter too wet), and cooking on too high a heat, which can cause the outsides to brown before the interior sets.
Why does this Lemon Ricotta Soufflé Pancake recipe use sugar in the egg‑white stage instead of later?
Adding sugar at the start stabilizes the foam, creating smaller, more uniform bubbles that hold air better during folding and cooking, resulting in taller, fluffier pancakes.
Can I make Lemon Ricotta Soufflé Pancakes ahead of time and how should I store them?
Yes. You can strain the ricotta and even whip the egg whites up to 30 minutes ahead; keep both refrigerated. Cooked pancakes store in an airtight container in the fridge for up to two days and reheat gently in a skillet.
What texture and appearance should I look for when making Lemon Ricotta Soufflé Pancakes?
The batter should be thick yet pourable with visible airy streaks. Once cooked, the pancakes should be tall, golden‑tan on the outside, matte on the surface, and spring back slightly when pressed.
What does the YouTube channel Claire Saffitz x Dessert Person specialize in?
The YouTube channel Claire Saffitz x Dessert Person focuses on detailed, technique‑driven baking and dessert recipes, often blending classic pastry foundations with modern twists and thorough explanations for home cooks.
How does the YouTube channel Claire Saffitz x Dessert Person's approach to American‑Japanese fusion cooking differ from other cooking channels?
Claire Saffitz x Dessert Person emphasizes precise measurements, scientific explanations, and a balance of flavor and texture, whereas many other channels may rely on looser methods; this channel often experiments with cross‑cultural ingredients like ricotta in Japanese‑style soufflé pancakes.
Last updated: August 20, 2026
