Go Back
To make lemon ricotta pancakes, you need a few key items: - 1 cup ricotta cheese - 2 large eggs - 1/4 cup milk (or your preferred dairy alternative) - 1/4 cup granulated sugar - Zest of 1 lemon - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon pure vanilla extract These ingredients combine to create a smooth batter. The ricotta adds creaminess, while the lemon brings a bright flavor. You also need some essential baking items: - 1 cup all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt These items help the pancakes rise and become fluffy. The baking powder and soda work together for a light texture. To make your pancakes even better, consider these garnishes: - Maple syrup - Honey - Fresh berries - Powdered sugar These toppings add sweetness and color. Fresh berries bring a nice touch, while syrup makes every bite delightful. Enjoy customizing your pancakes! {{ingredient_image_2}} Start by taking a large bowl. Add 1 cup of ricotta cheese. Crack 2 large eggs into the bowl. Pour in 1/4 cup of milk. You can use any milk you like. Add 1/4 cup of granulated sugar. Then, add the zest of 1 lemon. Squeeze in 1 tablespoon of lemon juice. Finally, add 1 teaspoon of pure vanilla extract. Use a whisk to mix everything until it's smooth. Now, grab another bowl. Sift together 1 cup of all-purpose flour. Add 2 teaspoons of baking powder. Next, add 1/2 teaspoon of baking soda. Finish with 1/4 teaspoon of fine sea salt. This step helps mix the dry ingredients evenly. Preheat a non-stick skillet over medium heat. Once hot, add a little butter or oil. This helps the pancakes cook nicely. Pour about 1/4 cup of batter into the skillet for each pancake. Cook until small bubbles form on the surface, which takes about 2-3 minutes. Carefully flip the pancake with a spatula. Cook for another 2-3 minutes, until golden brown. Repeat this with the remaining batter, adding more butter or oil if needed. To make pancakes fluffy, use fresh ricotta cheese. It gives the pancakes a light texture. When mixing, do not overmix the batter. A few lumps are okay; they help keep the pancakes airy. Let the batter sit for a few minutes before cooking. This allows the baking powder to activate, creating even more fluffiness. Cooking at medium heat is key. If it is too hot, the pancakes will burn on the outside but stay raw inside. Preheat your skillet for a few minutes before adding batter. Use a small pat of butter or oil to coat the pan. This prevents sticking and helps the pancakes brown nicely. Cook each side for 2-3 minutes. Look for small bubbles forming to know when to flip. To boost the lemon flavor, add more lemon zest or juice. You can also mix in a splash of almond extract for a nutty twist. Fresh herbs, like thyme, can add a unique taste. Top your pancakes with fresh berries, honey, or a dollop of yogurt for extra flavor. Each of these adds a new layer to the delightful taste of your lemon ricotta pancakes. Enjoy your cooking! Pro Tips Use Room Temperature Ingredients: Allow your ricotta and eggs to come to room temperature before mixing. This helps create a smoother batter, resulting in fluffier pancakes. Adjust Consistency as Needed: If the batter seems too thick, add a bit more milk until you reach your desired consistency. This ensures even cooking and a light texture. Keep Pancakes Warm: As you cook the pancakes, keep them warm in a preheated oven at 200°F (93°C) so they are all hot when served. Customize with Mix-Ins: Feel free to add blueberries, chocolate chips, or nuts to the batter for extra flavor. Just fold them in gently to avoid overmixing. {{image_4}} You can add fruit to your lemon ricotta pancakes for extra flavor. Berries work great. Just fold in about 1 cup of fresh or frozen berries into the batter. Blueberries, raspberries, or sliced strawberries all add a nice touch. The fruit bursts with juice, making each bite more exciting. You can also use chopped bananas or peaches for a different twist. If you need a gluten-free option, swap the all-purpose flour with a gluten-free blend. Many brands offer mixes that work well in pancake recipes. Look for one that contains xanthan gum for better texture. You might also try almond flour, but be aware that the pancakes will be denser. Adjust the liquid in the recipe as needed. To make these pancakes vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. Use almond milk or soy milk as your dairy alternative. For the ricotta, you can use silken tofu blended until smooth. This creates a creamy texture without the dairy. Adjust the sugar to your taste for a sweet finish. After you enjoy your lemon ricotta pancakes, store any leftovers in an airtight container. This keeps them fresh and tasty. Make sure to let the pancakes cool completely before sealing them up. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. To reheat your pancakes, use a skillet or microwave. For the skillet, heat it on low. Add a little butter or oil, then warm the pancakes for about one minute on each side. This keeps them soft and delicious. If using a microwave, place a pancake on a plate and cover it with a damp paper towel. Heat for about 20 to 30 seconds until warm. To freeze your pancakes, stack them with parchment paper in between each one. This prevents them from sticking together. Place the stack in a freezer-safe bag or container. They can stay in the freezer for up to two months. When you're ready to eat, simply thaw them in the fridge overnight and reheat as mentioned above. Enjoy those fluffy treats anytime! Yes, you can. If you skip ricotta, use buttermilk or yogurt. These will keep your pancakes moist. You can also try cottage cheese for a similar texture. Adjust the liquid as needed. These swaps will change the taste, but they still make tasty pancakes. To get fluffier pancakes, follow these tips: - Use fresh ingredients: Fresh eggs and baking powder make a difference. - Don’t overmix: Stir the batter gently until just combined. Lumps are okay. - Separate eggs: Whip the egg whites and fold them in at the end. This adds air. - Let the batter rest: Allow it to sit for 10 minutes. This improves texture. You have many tasty options for toppings: - Maple syrup: A classic choice that adds sweetness. - Honey: Offers a floral hint and pairs well with lemon. - Fresh berries: Strawberries, blueberries, and raspberries add color and tartness. - Powdered sugar: A light dusting adds sweetness without overpowering. - Yogurt: A dollop adds creaminess and tang. Mix and match these toppings for a fun breakfast treat! You learned how to make tasty lemon ricotta pancakes that everyone will love. We covered main ingredients, baking needs, and optional toppings. I walked you through step-by-step instructions, from mixing the ricotta to cooking the pancakes perfectly. You now have tips to enhance texture and flavors, along with fun variations and storage ideas. Pancakes are a great way to start the day. Enjoy this simple, bright recipe with your loved ones.

Lemon Ricotta Pancakes

Delicious and fluffy pancakes made with ricotta cheese and fresh lemon for a delightful breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 4 cup milk (or your preferred dairy alternative)
  • 1 4 cup granulated sugar
  • 1 each zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon fine sea salt
  • 1 each Butter or oil, for cooking

Instructions
 

  • In a large mixing bowl, combine the ricotta cheese, eggs, milk, granulated sugar, lemon zest, lemon juice, and vanilla extract. Use a whisk to blend the ingredients until the mixture is smooth and well incorporated.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt to ensure an even mixture.
  • Gradually add the dry ingredients to the ricotta mixture, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix; a few lumps remaining in the batter are perfectly fine.
  • Preheat a non-stick skillet or griddle over medium heat. Once hot, add a small pat of butter or a drizzle of oil, allowing it to coat the surface evenly.
  • For each pancake, pour approximately 1/4 cup of batter onto the preheated skillet. Cook until small bubbles form on the surface, which should take about 2-3 minutes.
  • Gently flip the pancake with a spatula and cook for an additional 2-3 minutes or until the underside is golden brown and the pancakes are cooked through.
  • Continue the process with the remaining batter, adding butter or oil as necessary to prevent sticking.

Notes

For an appealing presentation, stack the pancakes neatly on a serving plate. Drizzle generously with maple syrup or honey and garnish with an assortment of fresh berries. Finish with a light dusting of powdered sugar.
Keyword breakfast, lemon, pancakes, ricotta