Lemon Ricotta Pancakes

$- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup ricotta cheese - 2 large eggs, at room temperature - 1/3 cup whole milk - 1/4 cup granulated sugar - Zest of 1 large lemon (approximately 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - Butter or oil for greasing the pan - Maple syrup and an assortment of fresh berries for serving - Dry Ingredients: The flour, baking powder, baking soda, and salt work together to create the perfect pancake base. They ensure fluffiness and structure. - Wet Ingredients: Ricotta cheese, eggs, milk, sugar, lemon zest, lemon juice, and vanilla extract add moisture and flavor. This mix brings a creamy texture and a bright taste. - Cooking Fat: Butter or oil greases the pan and helps achieve a golden brown crust. - Toppings: Maple syrup and fresh berries provide sweetness and color. They make the pancakes fun and appealing. - All-purpose flour: King Arthur Flour is a reliable brand with consistent quality. - Ricotta cheese: Galbani Ricotta offers a smooth texture that mixes well. - Granulated sugar: Domino Sugar is a trusted choice for sweetness. - Maple syrup: Pure Maple Syrup from Vermont adds great flavor. - Vanilla extract: Nielsen-Massey makes high-quality pure vanilla for rich taste. Using these ingredients will help you create delicious lemon ricotta pancakes that everyone will love! {{ingredient_image_2}} Start by gathering your dry ingredients. In a medium bowl, mix 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Use a whisk to blend them well. This step ensures your pancakes rise nicely and have good flavor. Set the bowl aside; the dry ingredients need to rest. Next, grab a large mixing bowl. Add 1 cup of ricotta cheese, 2 large eggs (make sure they’re at room temperature), and 1/3 cup of whole milk. Then, mix in 1/4 cup of granulated sugar, the zest of 1 large lemon, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of pure vanilla extract. Whisk everything until it’s smooth and creamy. This mixture is where the magic happens, making your pancakes rich and flavorful. Now, it’s time to combine the wet and dry ingredients. Slowly add the dry mix to the wet one. Use a spatula or spoon to stir gently. Mix just until you can’t see any dry flour. It’s fine if the batter has some lumps; this will make your pancakes fluffier. Overmixing can lead to tough pancakes, and we want them light and airy. Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil to coat the surface. Once it’s hot, pour 1/4 cup of batter for each pancake. Cook for about 2-3 minutes. You’ll know it’s time to flip when bubbles form and the edges look set. After flipping, cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adding more butter or oil as needed. Serve the pancakes warm. Drizzle with pure maple syrup and top with fresh berries. For a touch of flair, sprinkle extra lemon zest on top. Enjoy this delightful breakfast! For fluffy pancakes, you want to mix the batter lightly. Overmixing can make them tough. Keep some lumps in the batter. This adds texture and helps them rise. Use room-temperature eggs and milk. This helps the ingredients blend better. The ricotta cheese gives a creamy feel. Don’t skip the lemon zest and juice; they add a bright taste. One common mistake is cooking the pancakes on high heat. This can burn the outside while leaving the inside raw. Use medium heat for even cooking. Another mistake is not greasing the pan properly. Always use butter or oil to prevent sticking. Also, avoid pressing down on the pancakes when cooking. This can make them flat and dense. A good non-stick skillet or griddle is key for perfect pancakes. I recommend a spatula for flipping. A ladle or measuring cup helps pour the batter evenly. For mixing, a whisk works well. If you have a bowl with a spout, it makes pouring the batter easier. Finally, keep a serving platter ready to stack your pancakes. Pro Tips Use Room Temperature Ingredients: Ensuring your eggs and ricotta are at room temperature helps create a smoother batter and results in fluffier pancakes. Don't Overmix the Batter: Mixing until just combined keeps the pancakes light and airy. A few lumps in the batter are perfectly fine! Perfect Pancake Size: Using a measuring cup to portion out your batter will help ensure each pancake cooks evenly and is the same size. Keep Pancakes Warm: If making multiple pancakes, keep them warm in a low oven (about 200°F or 95°C) until all are cooked and ready to serve. {{image_4}} You can easily change your Lemon Ricotta Pancakes by adding chocolate chips or nuts. If you love chocolate, fold in 1/2 cup of mini chocolate chips. This adds a sweet touch and a rich flavor. For a nutty crunch, use 1/2 cup of chopped walnuts or pecans. Make sure to mix these in gently so they don't break apart the batter. If you want to make gluten-free Lemon Ricotta Pancakes, swap the all-purpose flour for a gluten-free blend. Choose a brand that works well for baking, like Bob’s Red Mill or King Arthur. Check the blend for xantham gum since it helps with texture. You can also use almond flour for a nutty taste. Adjust the liquid slightly, as almond flour can absorb more moisture. Adding seasonal fruits can make your pancakes even better. In spring and summer, fresh berries like blueberries or strawberries work great. Fold in 1/2 cup of your favorite berries for a fruity burst. In fall, try diced apples or pears with a sprinkle of cinnamon. You can also top the pancakes with sliced bananas for a sweet twist. The fruit adds flavor and makes your pancakes look beautiful! You can store leftover pancakes easily. Let them cool down first. Place them in an airtight container. They stay fresh for up to three days in the fridge. For best taste, stack them with parchment paper in between. This helps prevent sticking. Reheating pancakes is quick and easy. You can use a microwave, oven, or skillet. For the microwave, place a pancake on a plate. Heat it for about 20-30 seconds. For the oven, preheat it to 350°F (175°C). Wrap the pancakes in foil and heat for about 10 minutes. The skillet method is great too. Just heat a small amount of butter on low. Cook each pancake for about one minute on each side until warm. Freezing pancakes is a smart choice for quick meals. After they cool, stack them with parchment paper. Place them in a freezer bag, making sure to remove all air. They can last up to two months in the freezer. To enjoy them, just follow the reheating tips when you're ready! Yes, you can use low-fat ricotta cheese in this recipe. It may change the texture a bit. Low-fat ricotta can make the pancakes slightly less rich, but they will still taste great. Just remember that these pancakes shine with creamy ricotta, so full-fat ricotta gives the best results. To adjust for more servings, simply multiply the ingredients. For example, if you want to make enough for eight people, double all the ingredients. Make sure to keep the same ratios for the dry and wet ingredients. This way, you will have fluffy pancakes for everyone to enjoy. Lemon ricotta pancakes are best with fresh berries, like strawberries or blueberries. Maple syrup adds sweetness that balances the lemon flavor. You can also add whipped cream for a creamy touch. A sprinkle of powdered sugar or extra lemon zest makes for a beautiful presentation. Yes, you can make the batter in advance. Prepare it and store it in the fridge for up to 24 hours. When ready to cook, stir the batter gently to combine. You may need to add a splash of milk if the batter thickens too much. Fresh pancakes always taste best, so cook them just before serving! This blog post covers everything you need for perfect pancakes. We explored key ingredients, detailed steps for cooking, and shared tips for the best texture. I also suggested tasty variations and storage tips to help you enjoy pancakes later. Remember, making pancakes is fun, but avoid common mistakes. With practice, you’ll master this dish. Enjoy each bite, experiment, and share your pancake creations with friends and family!$

Fluffy pancakes made with ricotta cheese and fresh lemon for a delightful breakfast.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
1 cup ricotta cheese
2 large eggs, at room temperature
0.33 cup whole milk
0.25 cup granulated sugar
1 tablespoon zest of 1 large lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
to taste butter or oil for greasing the pan
to serve maple syrup and an assortment of fresh berries

Instructions

In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended. Set this mixture aside.
In a separate large bowl, blend the ricotta cheese, eggs, whole milk, granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Slowly incorporate the dry ingredients into the wet mixture, stirring gently. Mix just until combined; it's fine if the batter retains a few lumps.
Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter or drizzle of oil to coat the surface.
Pour 1/4 cup of pancake batter onto the heated skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges appear set.
Gently flip each pancake and cook for an additional 1-2 minutes until golden brown and fully cooked.
Continue cooking with the remaining batter, adding more butter or oil as needed.
Serve warm, drizzling with maple syrup and garnishing with fresh berries.

Notes

Serve with maple syrup and fresh berries for a delightful experience.

Keyword breakfast, lemon, pancakes, ricotta