Lemon Ricotta Pancakes
User Reviews
5
Lemon Ricotta Pancakes
Description
Lemon Ricotta Pancakes combine whole milk ricotta cheese with buttermilk and eggs to form a moist, rich batter. Fresh lemon juice and zest are folded in to impart a bright citrus note that complements the mild cheese. Flour, baking powder, and salt are gently mixed in to avoid overworking the batter. Cooking on a medium-heat skillet with butter produces golden, slightly crispy edges while maintaining a soft interior. The pancakes can be served dusted with powdered sugar, drizzled with maple syrup, and optionally topped with lemon curd or whipped cream for added flavor and richness.
This recipe yields tender pancakes with a delicate lemon flavor, ideal for a weekend brunch or special breakfast. The ricotta adds moisture and richness, distinguishing them from traditional pancakes.
To zest the lemon before juicing is recommended to ease zest removal. Adjust skillet heat carefully to prevent over-browning before the pancakes are cooked through.
Ingredients
- 2 cups ricotta cheese (preferably WHOLE milk ricotta)
- 1 1/2 cups buttermilk
- 4 large egg
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 to 3 Tablespoons lemon juice fresh
- 1 teaspoon lemon about the zest from 1 lemon, zest
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- butter (for putting on the griddle or skillet)
- powdered sugar
- maple syrup real
- lemon curd (optional)
- Whipped Cream
Instructions
- In a large bowl, mix ricotta cheese, buttermilk, eggs, vanilla, sugar, lemon juice, and lemon zest until combined. Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.
- Fold in flour, baking powder, and salt and stir until just combined, avoiding over-mixing.
- Heat skillet over medium heat. Place a pat of butter onto the skillet and wait for it to sizzle. Pour batter in 1/2 cup portions and cook until golden brown on each side. Lower the heat if the outsides are becoming too brown before the inside is cooked through.
- Sprinkle with powdered sugar. Drizzle with maple syrup. Spread lemon curd and a dollop of fresh whipped cream, if so desired.
Notes
- Zest the lemon prior to juicing to make zesting easier and preserve zest quality.
- Manage heat carefully when cooking pancakes to avoid browning too fast before cooking fully inside.
User Reviews
Overall Rating
5
You'll Also Love
