The BEST Lemon Ricotta Pancakes – Soft & Flavorful
Wake up to Lemon Ricotta Pancakes drizzled with just the right amount of sweetness and citrus. Light and fluffy, they’re made tangy from fresh lemon juice and zest, a springy breakfast treat.
Ricotta cheese gives them an ethereal quality, melting in the mouth with each bite. Served with fresh fruit and a dollop of whipped cream, this recipe is sure to kick your day off in a lively way.
Slather them with maple syrup or lemon curd, if you make them, these pancakes are a lots-of-everything favorite that would likely become a breakfast staple in your rotation.
Lemon Ricotta Pancakes – Ingredients
The backbone of these pancakes is flour, which lends a soft, fluffy body. The richness of the ricotta gives it a light, melt-in-the-mouth consistency, while the fresh lemon juice and zest provide a bright, citrusy zing. Eggs provide stickiness that holds the ingredients together in a smooth, airy batter. The light sweetness from the granulated sugar balances the tartness of the lemon, and the vanilla extract brings together all of the flavors of this rich and delicious treat.
Lemon Ricotta Pancakes – Recipe Tips
Achieve the Perfect Texture
And to get light, fluffy pancakes (instead of dense, chewy cakes), don’t overmix the batter. When you add dry ingredients to wet, take care to stir gently the whole time until just combined. There may be a few lumps and that’s fine, they won’t interfere with the texture. Overmixing can make pancakes dense.
Adjust Consistency if Needed
The batter for the pancakes may be thicker or thinner than you expect, depending on the brand of ricotta cheese or flour that you use. If the batter is very thick, add a splash of milk to loosen it up. If it is thin, add some additional flour so it comes together better.
Keep Pancake Diameter Consistent So They Cook Evenly
If you’re sick of pancakes being undercooked or burnt, ladle or scoop consistent amounts of batter onto the skillet. This makes sure that the pancakes will cook at the same time. Oh, and make sure to let each pancake brown on one side until bubbles form before flipping them over for a perfect, golden-brown finish.
What To Serve With Lemon Ricotta Pancakes
Fresh Berry Compote
Serve them with a homemade berry compote for a refreshing contrast to the rich, creamy texture of the pancakes. A light compote of fresh strawberries, blueberries and raspberries cooked down with a little honey and lemon zest is the ideal accompaniment. The fruity sweet taste goes great with the tangy lemon taste of the pancakes.
Greek Yogurt and Honey
For a creamy but tangy aspect, serve the pancakes with Greek yogurt and a drizzle of honey. The tang of the yogurt is a nice counterpoint to the lemon in the pancakes, and the honey provides natural sweetness that rounds out the citrus flavor. This combo also gives you some protein to start your day.
Crispy Bacon or Sausages
If you’re looking for something savory with your sweet pancakes, crispy bacon or sausage links make an excellent pairing. The salty, smoky flavors of the meat provide a perfect counterpoint to the light, tangy pancakes. It’s an old-fashioned breakfast pairing that hits the sweet and savory spot.
FAQ – Lemon Ricotta Pancakes
Can I prepare the batter in advance?
Yes, the pancake batter can be made up to 24 hours ahead. Just keep it in an airtight container in the refrigerator. When you’re ready to cook, give it a gentle stir before using. Just note also that the batter will thicken slightly overnight, so you may have to add a splash of milk to loosen it back up.
Can I use something other than ricotta cheese?
If ricotta cheese isn’t on hand, cottage cheese or mascarpone can be used in its place. Ricotta has an amazing lightness and creaminess that you just can’t create, but these substitutes still provide the textural elements you are looking for. When using the substitute, be sure to blend it well, so that there are no chunks in the batter.
Can I freeze the pancakes?
Yes, you can freeze pancakes for two months. To do this, spread the pancakes in a single layer on a baking sheet and freeze them until firm. After that, place the frozen pancakes into a resealable bag or close container. To reheat, just toast them in a toaster or warm them over in the oven.
What is a substitute for lemon zest?
If you don’t have lemon zest, you can substitute lemon extract, but it won’t taste as fresh. Or, use orange zest for a different take on citrus, or equal parts lemon juice and lemon zest extract to have that same bright flavor.
Lemon Ricotta Pancakes
Ingredients
- Pancakes:
- 3 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- 1 ¼ teaspoons salt
- 5 tablespoons white sugar
- 2 cups whole milk
- 16 ounces ricotta cheese
- ⅓ cup freshly squeezed lemon juice
- ½ tsp lemon zest or lemon extract
- 3 large eggs + 2 more egg yolks
- 1 teaspoon vanilla extract
- Optional Toppings:
- Maple syrup
- Lemon curd
- Fresh lemon slices
- Blueberries
- Strawberries
- Powdered sugar
Instructions
- In a big bowl, beat together the all-purpose flour, baking soda, baking powder, salt and granulated sugar until combined.
- In another bowl, mix together the milk, ricotta cheese, lemon juice, eggs, vanilla extract and lemon zest or lemon extract until smooth and uniform.
- Example of Sentence Styles: Slowly add the wet to the dry mixture and stir until just combined. A few lumps in the batter are permissable.
- Heat a large skillet or griddle on medium-low heat. Once heated, spray the surface lightly with non-stick spray or add a touch of butter.
- Scoop roughly ½ cup of batter with a ladle and pour it in the center of the skillet. Let the pancake cook around 2–3 minutes or until the edges start to firm up and bubbles form on the surface.
- Flip the pancake over and, cooking another 1–2 minutes, ensure it’s cooked through in the middle. Rest of batter Repeat.
- Serve pancakes warm, topped with preferred toppings.
