The BEST Lemon Ricotta Pancakes – Soft & Flavorful
Brighten your mornings with the zesty charm of Lemon Ricotta Pancakes! These fluffy delights marry the tangy essence of lemon with the creamy richness of ricotta, creating a breakfast experience that feels like pure sunshine on your plate.
Crafted from simple ingredients, these pancakes offer a delightful balance of soft textures and vibrant flavors. Each bite bursts with citrusy goodness, complemented by the subtle sweetness of the batter. Perfectly paired with your favorite toppings, they promise to please every palate.
Whether you’re treating your family or indulging solo, these pancakes are effortless to prepare and impossible to resist. Top them with whipped cream, fresh fruit, or a drizzle of maple syrup for a morning meal that’s as beautiful as it is delicious.
Lemon Ricotta Pancakes: Ingredients That Make Magic
- All-Purpose Flour: The sturdy foundation, giving these pancakes their soft, fluffy structure.
- Ricotta Cheese: A creamy indulgence, adding richness and a velvety texture to every bite.
- Lemon Juice and Zest: The vibrant heart of the recipe, infusing the pancakes with bright, citrusy notes.
- Whole Milk: The essential binder, ensuring a smooth and luscious batter.
- Eggs: The golden glue, providing lightness and a tender crumb.
- Vanilla Extract: A subtle sweetness that rounds out the lemon’s zing, creating perfect harmony.
Recipe Tips for Perfect Lemon Ricotta Pancakes
- Achieve the Perfect Batter Consistency
Avoid overmixing the batter; a few lumps are fine and help keep the pancakes light and airy. Overmixing can result in dense pancakes. To enhance fluffiness, let the batter rest for 5-10 minutes before cooking. - Use Fresh Lemon Juice and Zest
Freshly squeezed lemon juice and zest make all the difference in achieving a vibrant citrus flavor. Avoid bottled lemon juice, as it can taste dull. For zesting, focus only on the yellow outer layer to avoid bitterness. - Cook at the Right Heat
Use medium-low heat for evenly cooked pancakes with golden edges. A skillet that’s too hot can burn the exterior while leaving the inside undercooked. Test the heat with a small dollop of batter to ensure it cooks gently and bubbles appear evenly.
What to Serve with Lemon Ricotta Pancakes
- Fresh Berries and Maple Syrup
The sweet-tart combination of strawberries, blueberries, or raspberries with a drizzle of maple syrup enhances the pancakes’ citrusy profile while adding a touch of freshness. - Whipped Cream and Lemon Curd
Add decadence by topping your pancakes with dollops of whipped cream and tangy lemon curd. The creamy texture and extra burst of lemon flavor elevate every bite. - Savory Sides
Pair these pancakes with crispy bacon or breakfast sausage for a satisfying balance of sweet and savory. The saltiness of the sides complements the pancakes’ sweetness beautifully.
FAQ
1. Can I use part-skim ricotta instead of whole milk ricotta?
Yes, but it may slightly affect the texture. Whole milk ricotta provides creaminess and richness that enhances the pancakes’ softness.
2. Can the batter be made ahead of time?
It’s best to make the batter fresh. However, you can mix the dry and wet ingredients separately and combine them just before cooking for convenience.
3. Can I substitute lemon extract for lemon zest?
Yes, but fresh lemon zest is preferred for a more natural flavor. Lemon extract works as an alternative if you don’t have fresh lemons.
4. How do I store and reheat leftovers?
Store cooked pancakes in an airtight container in the fridge for up to two days. Reheat in a skillet over low heat or in the microwave for 15-20 seconds to retain their fluffiness.
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 granulated sugar
- 2 cups whole milk
- 16 ounces ricotta cheese
- ⅓ cup freshly squeezed lemon juice
- ½ teaspoon lemon zest or lemon extract
- 3 large eggs plus 2 additional yolks
- 1 teaspoon vanilla extract
- Optional Toppings:
- Maple syrup
- Lemon curd
- Fresh lemon slices
- Blueberries
- Strawberries
- Powdered sugar
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and granulated sugar until well combined.
- In a separate bowl, mix the milk, ricotta cheese, lemon juice, eggs, vanilla extract, and lemon zest or extract until fully incorporated.
- Gradually fold the wet mixture into the dry ingredients, stirring until just combined. A few lumps in the batter are acceptable.
- Preheat a large skillet or griddle over medium-low heat. Lightly coat the surface with non-stick spray or butter once heated.
- Using a ladle, pour approximately ½ cup of batter onto the center of the skillet. Allow it to cook for 2–3 minutes, or until the edges begin to set and bubbles appear on the surface, breaking as they rise.
- Flip the pancake and cook for an additional 1–2 minutes, or until the center is fully cooked. Repeat this process with the remaining batter.
- Serve the pancakes warm, garnished with your preferred toppings.
