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Lemon Ricotta Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 74 reviews
  • Author: Hannah
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully fluffy Lemon Ricotta Pancakes that combine the creamy richness of ricotta cheese with the bright, tangy flavor of fresh lemon juice and zest. These pancakes are light, moist, and perfect for a refreshing breakfast or brunch treat, served with optional toppings like extra ricotta, blueberries, powdered sugar, and more.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons white sugar
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup milk
  • ½ cup ricotta cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest

For Cooking

  • 2 tablespoons butter

Optional for Serving

  • Extra ricotta cheese
  • Extra lemon zest
  • Powdered sugar
  • Blueberries

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined. This ensures even distribution of dry ingredients and helps with leavening.
  2. Mix Wet Ingredients: In a medium bowl, whisk the milk and ricotta cheese together until blended. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, fresh lemon juice, and lemon zest for that signature citrusy flavor.
  3. Combine Wet and Dry: Make a well in the center of the dry ingredients and gently fold in the wet mixture just until combined. Avoid over-mixing to maintain fluffiness in the pancakes.
  4. Heat Griddle: Melt or brush butter onto a large griddle or skillet and heat over medium heat until hot and ready for cooking.
  5. Cook Pancakes: Pour about one cup of batter per pancake onto the griddle (use smaller amounts for smaller pancakes). Cook until bubbles form on the surface and edges look set, about 1-2 minutes, then carefully flip and cook the other side until golden brown.
  6. Serve: Optionally top with extra ricotta, additional lemon zest, powdered sugar, and fresh blueberries for a delightful presentation and taste.
  7. Enjoy: Serve warm and savor the fluffy, tangy flavor of these lemon ricotta pancakes.

Notes

  • Ricotta Choice: Use a lower fat ricotta rather than fat-free for better flavor and texture, though all types can be used.
  • Avoid Overmixing: Mix wet and dry ingredients separately and fold gently to prevent tough pancakes.
  • Taste Profile: These pancakes are fluffy with a tart yet sweet flavor due to the lemon juice and zest.
  • Serving Suggestions: Try them with powdered sugar, extra ricotta, lemon zest, blueberries, raspberries, maple syrup, or whipped cream for variety and added indulgence.

Nutrition

  • Serving Size: 1 serving (approx. 3-4 pancakes)
  • Calories: 280
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 105mg

Find it online: https://cookesrecipes.com/lemon-ricotta-pancakes-recipe/