Lemon Ricotta Pancakes
Lemon Ricotta Pancakes offer a light, fluffy texture with a burst of citrus flavor that elevates any breakfast or brunch. The ricotta cheese creates a rich, creamy foundation, while fresh lemon juice and zest bring a refreshing zing.
These pancakes are made from scratch, ensuring each bite is perfectly balanced between sweet and tangy. Topped with maple syrup, whipped cream, or lemon curd, they’re a crowd-pleaser every time.
Whether you’re starting the day or enjoying a leisurely brunch, these Lemon Ricotta Pancakes are a delightful treat that promises a memorable meal for any occasion.
Lemon Ricotta Pancakes: Ingredients
Flour provides the structure for these soft and fluffy pancakes, creating a light yet sturdy base. Granulated sugar adds the perfect touch of sweetness to balance the zesty lemon flavors.
Baking soda and powder work together to ensure a rise, giving each pancake its airy texture. Full-fat ricotta cheese lends richness and moisture, making the pancakes tender and slightly creamy.
Fresh lemon juice and zest infuse the batter with bright, tangy citrus notes, elevating the flavor profile and creating a delightful contrast to the sweetness of the pancakes.
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are a delicious, soft, and fluffy breakfast treat, made from scratch and brimming with fresh lemony goodness. The ricotta cheese adds a creamy richness that pairs beautifully with the zesty lemon flavor, making each bite a refreshing and indulgent experience. Perfect for a leisurely weekend breakfast or brunch, these pancakes are sure to impress your family and friends.
Recipe Tips
- Don’t Overmix the Batter: One of the key secrets to light and fluffy pancakes is avoiding overmixing the batter. When combining the wet and dry ingredients, stir just until everything is incorporated. Overmixing will develop the gluten in the flour, which can result in dense, rubbery pancakes.
- Use Room Temperature Ingredients: For the best texture and even mixing, ensure your eggs, milk, and ricotta cheese are at room temperature before adding them to the batter. Cold ingredients can cause the batter to seize up, resulting in uneven cooking and a less fluffy texture.
- Griddle Temperature Matters: When cooking the pancakes, ensure your griddle or pan is properly preheated to medium-low heat. If the pan is too hot, the pancakes may burn on the outside while remaining raw inside. If it’s too cold, the pancakes can become soggy. A good test is to drop a small amount of batter on the pan; if it sizzles gently, it’s ready.
What to Serve with Lemon Ricotta Pancakes
- Fresh Fruit Salad: Complement the rich, tangy flavors of the Lemon Ricotta Pancakes with a light, refreshing fruit salad. A mix of seasonal berries, orange slices, and a drizzle of honey will add a vibrant contrast that’s both sweet and tangy, balancing the richness of the pancakes.
- Crispy Bacon or Sausages: For a savory contrast, serve these pancakes with crispy bacon or sausages. The smoky, salty flavor pairs perfectly with the light sweetness of the pancakes, providing a satisfying contrast that will make your breakfast feel complete.
- Whipped Cream or Lemon Curd: For an extra indulgent touch, serve these pancakes with freshly whipped cream or a dollop of lemon curd. The creaminess of the whipped cream or the tartness of lemon curd enhances the flavor of the pancakes, creating a decadent, unforgettable experience.
FAQ
- Can I make these pancakes ahead of time?
Yes! You can prepare the pancake batter the night before and store it in the fridge. Just make sure to give it a quick stir before using, as the ingredients may settle overnight. - Can I freeze Lemon Ricotta Pancakes?
Absolutely! To freeze, let the pancakes cool completely, then layer them between sheets of waxed paper and store in a freezer-safe bag. They can be frozen for up to two months. Reheat in the oven or microwave when ready to enjoy. - Can I use a non-dairy substitute for the ricotta cheese?
Yes, you can substitute regular ricotta with a non-dairy version, like almond milk ricotta, if you need a dairy-free option. The flavor and texture may vary slightly, but it will still result in fluffy, flavorful pancakes. - How do I prevent my pancakes from sticking to the pan?
To prevent sticking, make sure your pan or griddle is well-buttered or lightly oiled before cooking. Using a non-stick pan or griddle also helps create a smooth, easy-to-flip surface for the pancakes.
Lemon Ricotta Pancakes
Ingredients
- 1 ½ cups 214g all-purpose flour (measured accurately by scooping and leveling)
- 3 ½ tablespoons 46g granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 236ml milk
- ¾ cup 180g ricotta cheese (use low-fat or whole, as preferred)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 –2 tablespoons finely grated lemon zest adjust to desired lemon intensity
- ¼ cup 60ml freshly squeezed lemon juice
- 1 tablespoon 14g melted butter
Instructions
- Prepare cooking surface: Preheat an electric griddle to medium-high heat or place a non-stick skillet over medium heat.
- Combine dry ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for about 20 seconds to ensure even distribution. Create a well in the center of the mixture.
- Mix wet ingredients: In a separate large mixing bowl, whisk together the milk, ricotta, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
- Add citrus elements: Stir the melted butter, lemon zest, and lemon juice into the wet mixture. Note that slight curdling may occur, which is expected.
- Blend wet and dry ingredients: Pour the wet mixture into the well of the dry ingredients. Gently whisk until just combined; the batter should retain a slightly lumpy texture.
- Cook the pancakes: Lightly grease the griddle or skillet with butter. Pour ⅓ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the underside is golden brown. Flip and cook the other side until evenly browned.
