Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 large pancakes
Ingredients: 2 cups (240g) all-purpose flour; 1/4 cup (50g) granulated sugar; 1 and 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 2 large eggs; 1 and 1/2 cups (340ml) whole milk; 1 cup (227g) full-fat ricotta cheese; 1 and 1/2 teaspoons pure vanilla extract; 1/4 cup (57ml) fresh lemon juice; 2 teaspoon lemon zest; Maple syrup or fresh whipped cream, for serving

User Reviews

4.9

147 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
10 large pancakes
Course
Breakfast
Cuisine
American

Lemon Ricotta Pancakes

Iris Warren

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Lemon Ricotta Pancakes are soft, fluffy, and made from scratch. Lemon juice and lemon zest in the pancake batter ensure these pancakes are bursting with flavor. Always a hit for breakfast or brunch, especially when topped with melted butter, maple syrup, whipped cream, or lemon curd.

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Ingredients

Servings

2 cups (240g) all-purpose flour
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs room temperature
1 and 1/2 cups (340ml) whole milk
1 cup (227g) full-fat ricotta cheese
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (57ml) fresh lemon juice
2 teaspoon lemon zest
Maple syrup or fresh whipped cream, for serving

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Instructions

In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine.
In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined.
Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup or whipped cream. See notes for freezing options.

Notes

To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.