פנקייקים אווריריים עם ריקוטה ולימון

Claire Saffitz Makes the Fluffiest Lemon Ricotta Pancakes | Dessert Person

In this week’s episode, Claire Saffitz draws inspiration from Japanese soufflé pancakes, borrowing the technique and adapting it into an easy, reliable version for home cooks. While these pancakes don’t rise quite as tall as the classic soufflé style, they deliver the same light, delicate texture and incredible flavor without feeling heavy.

By folding whipped eggs into a lemon-ricotta batter, Claire creates pancakes that are soft, pillowy, and airy, with a bright citrus note and tender crumb. The result is a stack that feels special yet achievable, perfect for weekend brunch or a slow morning breakfast that’s indulgent without being a gut bomb.

If you love fluffy pancakes and want a technique-driven recipe that’s practical and repeatable at home, this one hits the sweet spot.

Souffléed Lemon Ricotta Pancakes

⅔ cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking powder

1 teaspoon kosher salt

Finely grated lemon zest of 1 lemon

2 teaspoons pure vanilla extract

5 large egg yolks

1 cup whole-milk ricotta, drained

A pinch of cream of tartar

2 tablespoons unsalted butter, melted, plus more for cooking and serving

Chapters

00:00 Intro

01:32 Ingredients & Special Equipment

03:07 Made In

04:06 Make the Pancake Batter

12:02 Cook the Pancakes

15:42 Serve

17:36 Cat cam