Lemon Ricotta Pancakes are a delightful treat that brings a burst of brightness to your breakfast or brunch table. With a fluffy texture and a hint of citrus, they make an ideal family-friendly meal that everyone will love. There’s something incredibly special about combining light ricotta cheese with zesty lemon, creating a stack of pancakes that is not just delicious but also feels like a warm hug. Having made these for my family on lazy Sunday mornings, I can honestly say they never disappoint and vanish in no time.
Why Make This Recipe
These Lemon Ricotta Pancakes stand out because they are not only quick to whip up, but they also offer a wonderful balance of flavor and texture. The creaminess of the ricotta provides an extra hint of indulgence, while the lemon zest and juice add a freshness that makes them perfect for spring and summer mornings. Whether it’s for a weekday breakfast or a special occasion like Mother’s Day, these pancakes are versatile enough to impress any crowd.
"These pancakes have become a weekend ritual for us. The kids love them, and I love how easy they are to make," says a happy home baker.
How to Make Lemon Ricotta Pancakes
Creating these pancakes is practically effortless. Start by preparing your skillet on medium-low heat, ensuring it’s nice and warm. In one bowl, whisk together the dry ingredients, while in another, blend the wet ingredients until smooth. The magic happens when you gently fold the wet ingredients into the dry, creating a harmonious batter. Once the skillet is ready, simply pour the batter for each pancake and cook until golden brown, flipping them when necessary. Finally, serve them warm with your favorite toppings for an unforgettable breakfast experience.
Ingredients
Gather these items for a batch of delicious Lemon Ricotta Pancakes:
1 cup All-purpose Flour
1 tablespoon Baking Powder
1/4 teaspoon Salt
2 tablespoons Granulated Sugar
1 cup Whole Milk Ricotta Cheese
3/4 cup Milk
2 large Eggs
1 tablespoon Lemon Zest
2 tablespoons Lemon Juice
1 teaspoon Vanilla Extract
2 tablespoons Butter (for cooking)
You can easily substitute whole milk ricotta with part-skim ricotta if you prefer a lighter version. Feel free to adjust the sugar according to your taste, too!
Directions
- Preheat your non-stick skillet or griddle over medium-low heat.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix ricotta, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Lightly butter the skillet or griddle and allow it to get hot but not smoking.
- Scoop about 1/4 cup of batter for each pancake onto the pan, spacing them out to allow room for spreading.
- Cook each pancake for 2 to 3 minutes on the first side, until bubbles form and the edges look set. Flip and cook for another 1 to 2 minutes until golden brown.
- Stack pancakes on a warm plate and top with your favorite toppings like fresh berries, powdered sugar, or maple syrup.
How to Serve Lemon Ricotta Pancakes
To serve these pancakes, stack them high on a plate and present them with a dusting of powdered sugar or a generous drizzle of maple syrup. Adding a side of fresh berries not only amps up the flavor but also adds a beautiful pop of color. If you’re feeling adventurous, why not try a dollop of whipped cream or a sprinkle of chopped nuts for some extra crunch? These pancakes can make any morning feel special!
How to Store
If you happen to have leftovers (which I doubt!), store them in an airtight container in the fridge for up to 3 days. If you want to savor them longer, consider freezing them. Place layers of parchment paper between pancakes in a freezer-safe container and they will keep well for up to 2 months. To reheat, pop them in the toaster or microwave until heated through.
Tips to Make
Here are a few practical tips to ensure your pancakes turn out perfectly every time. Make sure your ingredients are at room temperature for a better texture. Don’t overmix the batter; it should be a bit lumpy for light and airy pancakes. For an extra lemony flavor, add more zest if you prefer. Lastly, cooking on medium-low heat allows the pancakes to cook evenly without burning.
Variations
These Lemon Ricotta Pancakes lend themselves well to different flavor twists. Consider adding blueberries or chocolate chips to the batter for a sweet surprise with every bite. For a healthier option, swap out white flour for whole wheat flour. If you want to celebrate seasonal fruits, top your pancakes with sliced peaches or strawberries in the summer, or warm apple compote in the fall.
FAQs
Can I use low-fat ricotta cheese?
Yes, low-fat ricotta will work but may change the texture slightly.
Can I make the batter ahead of time?
It’s best to cook the pancakes fresh, but you can mix the dry ingredients ahead, storing them separately until you’re ready to combine with the wet ingredients.
What toppings pair well with Lemon Ricotta Pancakes?
Fresh fruits, honey, yogurt, or even a citrus syrup work beautifully as toppings.
How can I make these pancakes gluten-free?
Substituting all-purpose flour with a gluten-free blend should work nicely.
For More Recipe Inspiration
If you enjoyed these Lemon Ricotta Pancakes, you may love exploring our Banana Cottage Cheese Pancakes for a twist on the classic. Also, check out our High Protein Bagels for a delicious breakfast option that packs a nutritious punch.
We hope you enjoy making these delightful pancakes and sharing them with your family. Join us for more delicious recipes by visiting us on Pinterest:
https://www.pinterest.com/quickcakes/
Lemon Ricotta Pancakes
Ingredients
Method
- Preheat your non-stick skillet or griddle over medium-low heat.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix ricotta, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Lightly butter the skillet or griddle and allow it to get hot but not smoking.
- Scoop about 1/4 cup of batter for each pancake onto the pan, spacing them out to allow room for spreading.
- Cook each pancake for 2 to 3 minutes on the first side, until bubbles form and the edges look set. Flip and cook for another 1 to 2 minutes until golden brown.
- Stack pancakes on a warm plate and top with your favorite toppings like fresh berries, powdered sugar, or maple syrup.