Lemon Ricotta Pancakes
User Reviews
4.9
Lemon Ricotta Pancakes
Description
The batter for Lemon Ricotta Pancakes is made by mixing dry ingredients—including flour, sugar, baking soda and powder, and salt—with a wet mixture of eggs, milk, ricotta cheese, and vanilla extract. Lemon juice and zest are folded in last to add brightness. The batter is cooked on a buttered griddle or skillet in small portions until bubbles form on the surface, then flipped to cook the other side until golden brown.
The ricotta contributes moisture and softness, giving each pancake a tender crumb, while the fresh lemon zest and juice add a gentle citrus note. These pancakes can be served with maple syrup or whipped cream for additional sweetness and richness. Leftovers can be frozen and reheated carefully in the oven or microwave.
Freezing pancakes between waxed paper layers helps prevent sticking, and reheating at moderate oven temperature preserves their texture. This makes them convenient for preparing in advance.
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 egg room temperature
- 1 and 1/2 cups (340ml) milk whole
- 1 cup (227g) ricotta cheese full-fat
- 1 and 1/2 teaspoons vanilla extract pure
- 1/4 cup (57ml) lemon juice fresh
- 2 teaspoon lemon zest
- maple syrup or fresh whipped cream, for serving
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, layer cooled pancakes between sheets of waxed paper and store in a freezer-safe bag for up to 2 months.
- Reheat frozen pancakes in a 375°F oven covered with foil for 6-8 minutes or microwave a few at a time for around 40 seconds.
User Reviews
Overall Rating
4.9
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