Lemon Ricotta Pancakes are fluffy, tender pancakes raised to a whole new level. The ricotta adds protein and lightness which is absolutely divine while the lemon gives it a slightly tangy flavor that you are going to love!
Best Lemon Ricotta Pancakes Recipe
This tart, tangy, yet sweet, and velvety lemon ricotta pancake is a must-make! If you have never tried ricotta pancakes then this recipe is for you. You might be thinking that making cheese pancakes is a little weird, but ricotta is nothing like your ordinary cheese. Ricotta is a soft cheese with a soft moist grainy texture but a smooth mild flavor. It makes moist, fluffy, tender pancakes that rival the best pancakes out there. These lemon ricotta pancakes will be rich and dense, but with a super moist fluffy consistency, plus the ricotta adds protein!
Then comes the tart, zippy flavor from the lemon. You can add more or less lemon juice or zest to taste. But it goes perfectly with a slight touch of ricotta. It gives a bright light flavor to the whole pancake. And one of the best combinations is lemon and blueberry. see my Lemon and Blueberry Cheesecake Bars, upside down cake, or pound cake To see what I mean. sweet hot Blueberry Sauce Make these lemon pancake melts for the best pancakes ever!
Ingredients for Ricotta Pancakes
Not much different from whipping up regular pancakes, Lemon Ricotta Pancakes come together in no time! See recipe card below for all recipe measurements.
- flour: All-purpose flour or unbleached flour will both work.
- sugarHelps to add a bit of sweetness and balance the lemon.
- Baking soda: It helps to lift the pancakes a bit.
- baking powder: If you want fluffy pancakes you’ll want to make sure you add baking powder.
- Salt: Balances out the sweetness and flavor of the ricotta pancakes.
- Milk: You can use skim, 1%, 2%, or even whole milk with excellent results.
- eggsIf possible, use large eggs at room temperature. They’ll mix in the best and moisturise it.
- ricotta: It is usually found near cream cheese or near Italian cheeses, such as mozzarella. It will usually come in a tub like cheese.
- Vanilla: This will give it a nice sweet taste.
- lemon and zest: Use all the juice and juice of one lemon. If you do not want this, then reduce the use of lemon.
- Optional Blueberry Syrup: It may be optional but I highly recommend it! Here’s everything you need to know about making it.
How to Make Lemon Ricotta Pancakes from Scratch
Use oil or butter to grease your skillet before cooking. Serve these pancakes for a special breakfast or brunch! Add These Tried-and-True Recipes Sauce, bacon, and eggs They won’t forget to make it a snack.
- dry ingredients: Whisk the flour, sugar, baking soda, powder and salt in a medium sized bowl.
- Wet Ingredients: Whisk milk, eggs, ricotta, vanilla, lemon juice and zest in another medium-sized bowl.
- mix together: Mix the wet ingredients with the dry ingredients.
- Cook and Enjoy: Preheat a wok on medium heat. Spray with cooking spray and pour about a cup of batter onto the hot griddle. Once it starts to bubble, flip to the other side and cook till it turns golden brown.
Tips and Variations for Easy Ricotta Pancakes Recipe
Luscious and satisfying, these ricotta pancakes are going to be on your breakfast go-to. They are full of flavor!
- ricotta: I recommend using full fat or low fat Ricotta Any of these will give you better consistency and flavor over nonfat ricotta.
- Do not mix too much: It is very important not to overmix the wet and dry ingredients when you mix them together. Mix just until combined. It’s okay if there are some knots in it.
- When to turn: Like all pancakes, you want to see air bubbles on the top of your ricotta pancake and wait until the edges are hard and slightly browned before flipping. It should be 2-3 minutes per side.
- Get the most out of your lemons: Zest your washed lemons with the tiniest hole of a zester or cheese grater. Zest only the yellow part, stopping when you reach the pulp or white part of the lemon which can be bitter. Cut your lemon in half. Place the pudding on a plate in the microwave and heat for 30 seconds. Doing this will help in releasing more of the lemon juice.
- Variations: These are perfect as they are, but you can make some changes and experiment with the taste as you see fit. Add blueberries or raspberries to pancake batter when mixing wet and dry ingredients for ripe fruits. Swap the orange juice and lemon for the juice and add mini chocolate chips for a different flavor.
pancake leftover storage
Make a double batch of these Soft Cushioned Lemon Ricotta Pancakes and freeze for later. Then take them out for a breakfast worth waking up to on busy workdays!
- Pancakes: For freezing, allow pancakes to cool completely, then place in a zip-top freezer bag, making sure to remove all air. Take out what you need and reheat in the microwave or toaster. top as desired.
- Blueberry Sauce: It will keep best in a tightly closed container in the fridge for up to a week. I do not recommend freezing it, the sauce may run out.
Whisk the flour, sugar, baking soda, powder and salt in a medium sized bowl.
Whisk milk, eggs, ricotta, vanilla, lemon juice and zest in another medium-sized bowl.
Mix the wet ingredients with the dry ingredients.
calories109kcal (5%)Carbohydrate16g (5%)protein4g (8%)fat3g (5%)Saturated fat2g (10%)polyunsaturated fat1gmonounsaturated fat1gtrans fat1gcholesterol38mg (13%)sodium170mg (7%)potassium167mg (5%)fiber1g (4%)sugar3g (3%)Vitamin A124IU (2%)calcium95mg (10%)iron1mg (6%)
All nutritional information is based on third party calculations and is an estimate only. The nutritional value and nutritional value of each recipe will vary based on the brands you use, the measuring methods, and the portion size per household.