Lemon Ricotta Pancakes
User Reviews
5
Lemon Ricotta Pancakes
Description
The Lemon Ricotta Pancakes recipe features a batter made by whisking together all-purpose flour, sugar, baking powder and soda, and salt, then blending milk, ricotta, eggs, vanilla, melted butter, lemon zest, and lemon juice until just combined. The slightly lumpy batter yields pancakes with a tender center and golden, slightly crisp edges once cooked on a moderate griddle. The ricotta adds moisture and richness, while the lemon juice and zest contribute a fresh, tangy brightness that lifts the flavor.
Cooking in measured portions on a griddle allows each pancake to develop a uniform shape and color. Serving options include dusting with powdered sugar and drizzling with maple or berry syrup, which complement the lemon notes nicely. This makes the pancakes a pleasant, refreshing breakfast choice that balances sweetness and citrus.
For a subtle curdling of the batter after adding lemon juice, it is normal and does not affect the texture of the cooked pancakes. Use fresh lemon juice and adjust the amount of zest to tune the lemon intensity to personal preference.
Ingredients
- 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta cheese low-fat or whole
- 3 egg large
- 1 tsp vanilla extract
- 1 - 2 Tbsp lemon depending on how lemony you want them, zest
- 1/4 cup (60ml) lemon juice fresh
- 1 Tbsp (14g) butter melted
Instructions
- Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
- In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
- Make a well in center of flour mixture and set aside.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
- Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).
- Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
- Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
- Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
Notes
- You can adjust lemon zest from 1 to 2 tablespoons depending on desired lemon flavor strength.
- Serve pancakes warm with maple syrup or berry syrup and an optional dusting of powdered sugar for enhanced sweetness.
- Fresh lemon juice causes slight curdling in the batter, which is normal and does not affect cooking results.
User Reviews
Overall Rating
5
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