Lemon Ricotta Pancakes

There’s something incredibly comforting about a stack of warm pancakes, and when they’re Lemon Ricotta Pancakes, it’s even better. I remember the first time I tried these fluffy delights at a quaint little café tucked away in a bustling town. The moment I took a bite, the bright zing of fresh lemon combined with the creamy texture of ricotta transported me to a sunny morning, even on the cloudiest of days. Since then, I’ve made it my mission to perfect this recipe at home, and I can’t wait to share it with you.

Each bite of these Lemon Ricotta Pancakes is a delightful balance of sweetness and tartness, making them an excellent choice for breakfast or brunch. They’re light yet filling, and they pair wonderfully with fresh berries and a drizzle of maple syrup. You can easily whip up a batch to impress your family or friends at your next gathering, or simply indulge on a quiet weekend morning.

As you pour the batter onto the griddle, the aroma of citrus fills the air, making it hard to wait for them to cook. I find that these pancakes also offer a beautiful canvas for creativity; you can add in blueberries, or even experiment with different citrus fruits. No matter how you choose to serve them, these pancakes are sure to bring a smile to your face and warmth to your heart. Let’s dive into the recipe!

What to Buy for Lemon Ricotta Pancakes

Quality ingredients can make all the difference in your cooking. For these Lemon Ricotta Pancakes, we’ll be using some classic staples, along with a few unique items that bring that luscious texture and bright flavor. Each component works harmoniously to create that magical pancake experience.

• ¾ cup all-purpose flour: The base of your pancake, providing structure.
• 1 teaspoon baking powder: The leavening agent that gives your pancakes their fluff.
• ½ teaspoon table salt: Enhances the flavors of the other ingredients.
• 1 large lemon, zest and juice: Adds a fresh, tangy brightness.
• 2 tablespoons granulated sugar: Sweetens the batter just right.
• 1 teaspoon vanilla extract: Adds a warm, aromatic note.
• 1 cup whole milk ricotta: Provides creaminess and richness.
• ½ cup whole milk: Adjusts the batter to the perfect consistency.
• 2 tablespoons unsalted butter, melted and slightly cooled: Adds flavor and moisture.
• 2 large eggs, separated: Yolks add richness, while beaten whites add fluffiness.
• Nonstick spray or butter for cooking: Ensures pancakes do not stick to the griddle.

Step by Step Instructions for Lemon Ricotta Pancakes

Making Lemon Ricotta Pancakes is a delightful experience, and I guarantee that you’ll enjoy every moment of it. Let’s break it down step by step, so your pancakes come out fluffy and delicious.

1. In a large mixing bowl, sift ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon table salt. This ensures that your dry ingredients are well combined and helps to aerate the flour for lighter pancakes. Give the mixture a whisk to evenly incorporate everything.

2. In a separate medium mixing bowl, add 2 tablespoons granulated sugar. Finely grate the zest of 1 large lemon directly over the sugar. This infuses the sugar with lemony goodness. Using your fingers, gently rub the zest into the sugar, making sure it’s well combined.

3. Now, to the sugar mixture, add 1 cup whole milk ricotta, ½ cup whole milk, 1 teaspoon vanilla extract, and 2 tablespoons unsalted butter (melted). Don’t forget the juice from 1 large lemon and the yolks from 2 large eggs. Whisk until fully combined, creating a smooth batter.

4. Gently add the ricotta mixture to the well in your dry ingredients, and give it a light whisk until just incorporated. Be careful not to overmix; a few lumps are okay. Set this aside while we prepare the egg whites.

5. In a clean bowl, whisk the egg whites from 2 large eggs using a hand mixer on high speed until stiff peaks form. This step is crucial for achieving those airy pancakes.

6. Gently fold the whipped egg whites into the pancake batter. Use a spatula and fold carefully to maintain the airiness of the egg whites.

7. Heat a nonstick skillet over medium heat. Coat it with nonstick spray or grease it with butter to prevent sticking. It’s essential to get your skillet hot enough for the pancakes to cook evenly.

8. Drop the batter by ¼ cup onto the griddle. Cook until you see bubbles appearing on top and the bottoms are golden brown, about 3 to 4 minutes. Then, flip the pancakes and cook for another 3 minutes until they’re browned on the other side.

9. Repeat with the remaining batter. You may want to adjust the heat if necessary to prevent burning. Aim for that perfect golden-brown color!

10. Serve the pancakes warm, dusted with powdered sugar, and topped with berries and maple syrup, if desired. Enjoy every fluffy bite!

Tips and Tricks about Lemon Ricotta Pancakes

To make your pancake experience even better, here are some tried-and-true tips for preparing Lemon Ricotta Pancakes:

• Storage: Let pancakes cool, then store in an airtight container between layers of parchment paper in the refrigerator for up to 4 days. To reheat, place the pancakes on a heat-safe plate, cover them with a moist paper towel, and heat in the microwave for 45 to 60 seconds, or until warmed through.
• Freezing: You can freeze cooked pancakes! Just layer them with parchment paper and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen.
• Add Blueberries: For a fruity twist, add washed and dried blueberries to the pancakes after ladling the batter onto the griddle.
• Make Orange Ricotta Pancakes: Swap the lemon zest and juice for orange zest and juice for a different citrus flavor.
• Perfect Pairings: These pancakes pair beautifully with whipped cream, yogurt, or a sprinkling of chopped nuts for added texture.
• Experiment with Spices: A pinch of cinnamon or nutmeg can add a warm depth of flavor to your pancakes.

What to Serve Alongside Lemon Ricotta Pancakes

If you’re wondering how to create a breakfast spread that pairs beautifully with Lemon Ricotta Pancakes, here are some fantastic options:

• Fresh Fruit Salad: A vibrant mix of seasonal fruits can add a refreshing contrast to the pancakes.
• Yogurt Bar: Offer different yogurt options with toppings like granola and honey for a customizable side.
• Savory Options: Serve with crispy hash browns or scrambled eggs for a hearty morning meal.
• Maple Syrup: Always a classic choice, but consider flavored syrups like blueberry or raspberry for a twist.
• Coffee or Tea: A nice cup of coffee or herbal tea can complement the lightness of the pancakes perfectly.
• Weekend Brunch: These pancakes are a crowd-pleaser for gatherings, so serve them at your next brunch with mimosas!

FAQ

Conclusion

These Lemon Ricotta Pancakes are a delightful breakfast option that combines zesty flavors with a fluffy texture, making them truly special. I encourage you to give them a try—whether it’s for a weekend brunch or a simple weekday breakfast, they’re sure to brighten your day. Cooking can be a joyful experience, and I hope this recipe inspires you to whip up something delicious!

Lemon Ricotta Pancakes

Craving something light and fluffy? These Lemon Ricotta Pancakes are the ultimate breakfast treat! With a delightful balance of creamy ricotta and zesty lemon flavor, they're perfect for a cozy brunch or a special occasion. Try them today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Course Breakfast

Cuisine American

Servings 6 servings

Calories 220 kcal

Equipment

• Nonstick Griddle

Ingredients

  

• ¾ cup All-Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Table Salt
• 1 large Lemon, zest and juice
• 2 tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Whole Milk Ricotta
• ½ cup Whole Milk
• 2 tablespoons Unsalted Butter, melted and slightly cooled
• 2 large Eggs, separated
• Nonstick spray or butter for cooking

Instructions

 

• In a large mixing bowl, sift ¾ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon table salt. This ensures that your dry ingredients are well combined and helps to aerate the flour for lighter pancakes. Give the mixture a whisk to evenly incorporate everything.
• In a separate medium mixing bowl, add 2 tablespoons granulated sugar. Finely grate the zest of 1 large lemon directly over the sugar. This infuses the sugar with lemony goodness. Using your fingers, gently rub the zest into the sugar, making sure it's well combined.
• Now, to the sugar mixture, add 1 cup whole milk ricotta, ½ cup whole milk, 1 teaspoon vanilla extract, and 2 tablespoons unsalted butter (melted). Don’t forget the juice from 1 large lemon and the yolks from 2 large eggs. Whisk until fully combined, creating a smooth batter.
• Gently add the ricotta mixture to the well in your dry ingredients, and give it a light whisk until just incorporated. Be careful not to overmix; a few lumps are okay. Set this aside while we prepare the egg whites.
• In a clean bowl, whisk the egg whites from 2 large eggs using a hand mixer on high speed until stiff peaks form. This step is crucial for achieving those airy pancakes.
• Gently fold the whipped egg whites into the pancake batter. Use a spatula and fold carefully to maintain the airiness of the egg whites.
• Heat a nonstick skillet over medium heat. Coat it with nonstick spray or grease it with butter to prevent sticking. It's essential to get your skillet hot enough for the pancakes to cook evenly.
• Drop the batter by ¼ cup onto the griddle. Cook until you see bubbles appearing on top and the bottoms are golden brown, about 3 to 4 minutes. Then, flip the pancakes and cook for another 3 minutes until they’re browned on the other side.
• Repeat with the remaining batter. You may want to adjust the heat if necessary to prevent burning. Aim for that perfect golden-brown color!
• Serve the pancakes warm, dusted with powdered sugar, and topped with berries and maple syrup, if desired. Enjoy every fluffy bite!

Notes

• Storage: Let pancakes cool, then store in an airtight container between layers of parchment paper in the refrigerator for up to 4 days. To reheat, place the pancakes on a heat-safe plate, cover them with a moist paper towel, and heat in the microwave for 45 to 60 seconds, or until warmed through.
• Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
• Add Blueberries: Add washed and dried blueberries to the pancakes after ladling the batter onto the preheated griddle.
• Make Orange Ricotta Pancakes: Swap out the lemon zest and lemon juice for orange zest and orange juice.

Keyword Breakfast Recipes, Fluffy Pancakes, Lemon Pancakes, Ricotta Pancakes

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.