Best Lemon Ricotta Pancakes

If you’re looking for the ultimate pancake recipe with a twist, Lemon Ricotta Pancakes are the perfect choice. These pancakes are fluffy, light, and rich in flavor, thanks to the creamy ricotta cheese and the zesty lemon. With a hint of sweetness and a refreshing citrus burst, these pancakes make for an extraordinary breakfast or brunch option. They are easy to prepare, and the combination of lemon and ricotta creates a deliciously indulgent experience.

What sets these pancakes apart is the rich, creamy texture that comes from the ricotta, paired with the freshness of lemon zest and juice. The pancakes are soft and light on the inside with a slight crisp on the outside, making each bite melt in your mouth. Topped with fresh fruit or syrup, these pancakes will elevate your morning and leave you feeling satisfied all day.

Tools to Use

Large mixing bowls
Whisk
Frying pan or griddle
Ladle or 1/4 cup measuring cup
Spatula
Zester or microplane

Ingredients

For the Pancakes:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup ricotta cheese (full-fat for best results)
2 large eggs
½ cup whole milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons melted butter (plus extra for cooking)

For Topping (Optional):

Maple syrup
Fresh berries (blueberries, strawberries, or raspberries)
Powdered sugar

Instructions

Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients:
- In a large bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, lemon juice, vanilla extract, and melted butter until smooth and well combined.
Combine Wet and Dry Ingredients:
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cook the Pancakes:
- Heat a large frying pan or griddle over medium heat and melt a little butter. Using a ladle or measuring cup, pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Serve:
- Stack the pancakes on a plate and top with maple syrup, fresh berries, and a dusting of powdered sugar if desired.

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Best Lemon Ricotta Pancakes

If you’re looking for the ultimate pancake recipe with a twist, Lemon Ricotta Pancakes are the perfect choice. These pancakes are fluffy, light, and rich in flavor, thanks to the creamy ricotta cheese and the zesty lemon. With a hint of sweetness and a refreshing citrus burst, these pancakes make for an extraordinary breakfast or brunch option. They are easy to prepare, and the combination of lemon and ricotta creates a deliciously indulgent experience.

Equipment

Large mixing bowls
Whisk
Frying pan or griddle
Ladle or 1/4 cup measuring cup
Spatula
Zester or microplane

Ingredients

For the Pancakes:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup ricotta cheese full-fat for best results
2 large eggs
½ cup whole milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons melted butter plus extra for cooking
For Topping Optional:
Maple syrup
Fresh berries blueberries, strawberries, or raspberries
Powdered sugar

Instructions

Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients:
In a large bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, lemon juice, vanilla extract, and melted butter until smooth and well combined.
Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cook the Pancakes:
Heat a large frying pan or griddle over medium heat and melt a little butter. Using a ladle or measuring cup, pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Serve:
Stack the pancakes on a plate and top with maple syrup, fresh berries, and a dusting of powdered sugar if desired.

Tips for Cooking

Don’t Overmix the Batter: Overmixing can lead to dense pancakes. Stir just enough to combine the ingredients.
Adjust the Heat: If the pancakes are browning too quickly, lower the heat to allow them to cook more evenly.
Use Fresh Lemon: For the best flavor, use fresh lemon juice and zest. The zest adds a fragrant, aromatic burst to the pancakes.
Serve Immediately: These pancakes are best served fresh, but you can keep them warm in the oven (set to 200°F) until you’re ready to eat.

Why You Should Try This Recipe

These Lemon Ricotta Pancakes are a delightful upgrade to your standard pancake recipe. The ricotta makes the pancakes incredibly fluffy and tender, while the lemon gives them a refreshing tang that makes them perfect for a bright morning. They’re a great way to enjoy a light and decadent breakfast that will impress anyone who tries them.

Treat yourself to a breakfast experience like no other with these Lemon Ricotta Pancakes. The creamy texture and citrusy flavor make them irresistible, and they’re so easy to make! Whether you’re feeding a crowd or enjoying them solo, these pancakes will bring a fresh, delicious start to your day. Try them out and enjoy!