Go Back
To make lemon ricotta pancakes, you need these simple ingredients: - 1 cup ricotta cheese - 1 cup all-purpose flour - 2 large eggs - 1/2 cup milk - 1 tablespoon baking powder - 1/4 cup granulated sugar - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1/2 teaspoon pure vanilla extract - A pinch of salt - Butter or oil for cooking Each ingredient plays a key role in making the pancakes fluffy and flavorful. The ricotta cheese adds creaminess and moisture. The flour gives structure, while eggs help bind everything together. Milk adds richness, and baking powder creates that perfect lift. Lemon zest and juice bring a bright, fresh flavor, making these pancakes stand out. The sugar balances the tartness of the lemon. Finally, a pinch of salt enhances all the flavors. For cooking, use butter or oil to achieve a crisp, golden exterior. With these ingredients, you can create a delicious breakfast that is both light and satisfying. {{ingredient_image_2}} Start by grabbing a large mixing bowl. Add 1 cup of ricotta cheese. Crack open 2 large eggs and toss them in. Pour in 1/2 cup of milk, followed by the zest of 1 lemon. Squeeze in 2 tablespoons of fresh lemon juice and add 1/2 teaspoon of pure vanilla extract. Whisk the mixture until it is smooth and well combined. This step builds a rich, creamy base. In a separate bowl, mix together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/4 cup of granulated sugar, and a pinch of salt. Make sure to blend these dry ingredients well. This ensures even sweetness and rise in your pancakes. Now it's time to cook! Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface lightly. For each pancake, scoop about 1/4 cup of the batter onto the hot skillet. Cook them for 2-3 minutes. Look for bubbles forming on the surface and edges that appear set. Carefully flip each pancake and cook for another 2-3 minutes. They should turn a lovely golden-brown color. Once they are done, remove the pancakes and keep them warm while you repeat with the remaining batter. Enjoy the delightful aroma of your lemon ricotta pancakes! To make the best batter, start with fresh ricotta cheese. It gives the pancakes a rich flavor. Combine the wet ingredients first. This includes ricotta, eggs, milk, lemon zest, lemon juice, and vanilla. Whisk them until smooth. In a separate bowl, mix your dry ingredients. This includes flour, baking powder, sugar, and salt. Stir them well to avoid clumps. When you combine wet and dry, mix gently. Overmixing can ruin the fluffiness. A few lumps in the batter are okay and even preferred! Use a non-stick skillet for cooking. Preheat it over medium heat. Add a little butter or oil, enough to coat the surface lightly. For each pancake, pour 1/4 cup of batter onto the skillet. Let them cook for 2-3 minutes. Watch for bubbles on the surface. This shows they are ready to flip. When you flip them, cook for another 2-3 minutes. Look for a golden-brown color. This means they are cooked through and fluffy. Stack the pancakes high on a plate for a stunning look. Drizzle them with maple syrup for sweetness. Fresh berries add a nice touch and color. You can sprinkle powdered sugar on top for a nice finish. Add a bit of extra lemon zest for a refreshing kick. This makes your pancakes look and taste amazing! Pro Tips Use Room Temperature Ingredients: Make sure your ricotta cheese and eggs are at room temperature for a smoother batter that mixes easily. Don’t Overmix: Stir the batter until just combined. Overmixing can lead to tough pancakes, so embrace a few lumps! Perfect Heat: Keep your skillet at medium heat. If it’s too hot, your pancakes will brown quickly on the outside while remaining raw inside. Experiment with Add-ins: Try adding blueberries or chocolate chips to the batter for a delicious twist on these lemon ricotta pancakes! {{image_4}} You can easily make these pancakes fit different diets. For a gluten-free option, swap all-purpose flour for gluten-free flour. Use almond or coconut milk instead of regular milk for a dairy-free choice. If you need a lower sugar option, reduce the sugar or use a sugar substitute. Adding a twist to your lemon ricotta pancakes can be fun. Try folding in fresh blueberries for a fruity burst. Chocolate chips can also make the pancakes sweet and indulgent. For a nutty flavor, add chopped walnuts or pecans into the batter. Each of these options brings a new taste to your breakfast! Toppings can change the whole vibe of your pancakes. Maple syrup is a classic choice, but try drizzling honey for a different sweetness. Fresh berries like strawberries or raspberries add color and flavor. For a creamy touch, add a dollop of whipped cream or yogurt. Sprinkling nuts or seeds on top gives a nice crunch! To keep your lemon ricotta pancakes fresh, stack them neatly. Place parchment paper between each pancake to avoid sticking. Use an airtight container to maintain moisture. Store them in the fridge for up to three days. Reheating is easy. You can use a microwave or a skillet. For the microwave, place pancakes on a plate, cover with a damp paper towel, and heat for 20-30 seconds. For the skillet, warm them on low heat for about a minute on each side. This keeps them fluffy. Freezing is a great option for meal prep. Allow pancakes to cool completely before freezing. Once cool, stack them with parchment paper in between and place in a freezer-safe bag. They can last for up to two months. When ready to eat, thaw in the fridge overnight and reheat as needed. Yes, you can make these pancakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain a mix of rice flour, almond flour, or other gluten-free options. This helps maintain the same texture and taste as regular pancakes. To make ricotta pancakes fluffier, you can separate the egg whites and beat them until stiff peaks form. Then, fold the beaten whites into the batter gently. This adds air and creates a lighter texture. Additionally, ensure you do not overmix the batter, as this can make the pancakes dense. You can enjoy lemon ricotta pancakes with many tasty toppings. Here are some ideas: - Fresh berries (like strawberries, blueberries, or raspberries) - Maple syrup - Honey - Whipped cream - A dusting of powdered sugar - More lemon zest for extra zing Yes, you can substitute some ingredients in this recipe. If you want to reduce calories, use low-fat ricotta cheese and milk. For a dairy-free option, try using almond milk and a dairy-free ricotta alternative. You can also swap in different citrus juices, like orange or lime, for a unique flavor twist. These lemon ricotta pancakes are a tasty treat. We covered their simple ingredients, like ricotta and flour, and how to mix them perfectly. You learned tips for fluffy pancakes and fun variations. We also shared storage advice to keep leftovers fresh. Now, you can whip up these pancakes with ease. Enjoy cooking and sharing this delightful meal!

Zesty Lemon Ricotta Pancakes

Deliciously light and fluffy pancakes made with ricotta cheese and fresh lemon for a zesty twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 2 milk
  • 1 tablespoon baking powder
  • 1 4 granulated sugar
  • 1 zest lemon
  • 2 tablespoons fresh lemon juice
  • 1 2 pure vanilla extract
  • 1 pinch salt
  • as needed butter or oil for cooking

Instructions
 

  • In a large mixing bowl, start by whisking together the ricotta cheese, eggs, milk, lemon zest, fresh lemon juice, and vanilla extract until everything is thoroughly combined and smooth.
  • In a separate bowl, combine the all-purpose flour, baking powder, granulated sugar, and a pinch of salt. Mix these dry ingredients well to ensure even distribution.
  • Gradually pour the dry mixture into the wet ingredients. Using a spatula or wooden spoon, stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Preheat a non-stick skillet or griddle over medium heat, and add a small amount of butter or oil to coat the surface lightly.
  • For each pancake, scoop approximately 1/4 cup of the batter onto the hot skillet. Allow them to cook for about 2-3 minutes, or until bubbles start forming on the surface and the edges begin to look set.
  • Carefully flip each pancake and cook for an additional 2-3 minutes, watching for a beautiful golden-brown color to develop.
  • Once cooked, remove the pancakes from the skillet and keep them warm. Repeat the process with the remaining batter.

Notes

Stack the pancakes high on a serving plate and drizzle with maple syrup. Top with fresh berries or powdered sugar for added flavor.
Keyword breakfast, lemon, pancakes, ricotta