Go Back
- 1 cup ricotta cheese - 2 large eggs - 1/4 cup granulated sugar - Zest of 2 lemons - 1/4 cup lemon juice (freshly squeezed) - 1 cup all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - 2 tablespoons unsalted butter (melted) - Additional butter or oil for cooking - Fresh berries and maple syrup for serving (optional) Ricotta cheese gives these pancakes a soft, creamy texture. It adds moisture and richness. Eggs act as a binder, helping the pancakes hold their shape. Lemon juice and zest bring a bright, fresh flavor. Freshly squeezed lemon juice is best for taste. Flour provides structure, while baking powder and baking soda help the pancakes rise. Salt balances the sweetness. Vanilla extract adds warmth to the flavor. Melted butter contributes to the pancakes' richness and helps with browning. Use fresh lemons for the best flavor. Look for firm, bright lemons with smooth skin. When choosing ricotta, pick a brand with a creamy texture and no excess liquid. For eggs, choose large, fresh ones. Check the date on the package to ensure they are not expired. Fresh berries should be plump and vibrant. Wash them right before serving to keep them fresh. If you want the best results, follow the Full Recipe closely for perfect pancakes. To start, gather your ingredients. You will need ricotta cheese, eggs, sugar, lemon zest, lemon juice, flour, baking powder, baking soda, salt, vanilla extract, melted butter, and some extra butter or oil for cooking. 1. In a medium bowl, whisk the ricotta cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract. Mix until it is smooth and creamy. 2. In another bowl, mix the flour, baking powder, baking soda, and salt. Stir these dry ingredients well. 3. Gently add the dry mix to the ricotta mix. Stir until just combined. A few lumps are okay. 4. Fold in the melted butter. Let the batter rest for about 10 minutes to thicken a bit. 1. Heat a large non-stick skillet over medium heat. Lightly coat it with butter or oil. 2. Pour about 1/4 cup of batter onto the skillet for each pancake. 3. Cook until bubbles form on the surface, about 3-4 minutes. The edges should look set. 4. Carefully flip the pancakes. Cook the other side until golden brown, about 2-3 minutes. 5. Keep cooked pancakes warm in a low oven while you repeat with the rest of the batter. 6. Serve warm with fresh berries and maple syrup if you like. To make your pancakes extra fluffy, measure the flour carefully. Too much flour can make them dense. Also, let the batter rest so it can rise. Avoid stirring too much to keep air in the batter. This gives you light, fluffy pancakes that are sure to delight. For the full recipe, check the section above! When making Lemon Ricotta Pancakes, avoid overmixing the batter. Mixing too much makes the pancakes tough. You want some lumps in the batter. Another mistake is cooking at too high a heat. This can burn the pancakes outside while leaving them raw inside. Remember to flip them only when bubbles form on the surface. Lastly, don’t skip letting the batter rest. This helps the pancakes become light and fluffy. To make these pancakes, you need a few simple tools. A large bowl helps mix the batter easily. Use a whisk for smooth blending of the ricotta and eggs. A non-stick skillet is best for cooking pancakes evenly. A spatula helps flip the pancakes without breaking them. You might also want to have a ladle handy for pouring the batter. For the perfect texture, use fresh ricotta cheese. This makes the pancakes creamy and rich. Make sure to measure the flour correctly. Too much flour can lead to dry pancakes. The key is to add the dry ingredients gently. This keeps the batter light. Letting the batter rest is also crucial. It allows the baking powder to activate fully. When you cook the pancakes, keep the heat medium-low. This gives them time to rise and cook through without burning. {{image_2}} You can easily boost the flavor of your lemon ricotta pancakes. Try adding blueberries or strawberries to the batter for a fruity twist. You can also mix in some almond or coconut extract for a nutty touch. If you love spice, a pinch of cinnamon or nutmeg can add warmth. For a zesty kick, try adding more lemon zest or even some orange zest. If you need to make swaps, it’s simple. Use low-fat ricotta or Greek yogurt for a lighter pancake. For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free blend. If you want to avoid sugar, you can use honey or maple syrup instead. Egg replacements like flax seeds or applesauce work well for vegan diets. Serving your pancakes can be fun! Top them with fresh berries, whipped cream, or a dollop of yogurt. Drizzle some maple syrup or honey for sweetness. You can even add a sprinkle of powdered sugar for a fancy touch. For a savory twist, try serving with lemon curd or a side of crispy bacon. Enjoy the variety and make each meal special! For the full recipe, check out the Lemon Ricotta Pancakes section above! To store leftover pancakes, first let them cool completely. Place them in an airtight container. Make sure to place parchment paper between layers to prevent sticking. They will stay fresh in the fridge for up to three days. You can also cover them tightly with plastic wrap if you prefer. If you want to save pancakes for later, freezing works well. Stack cooled pancakes with parchment paper in between. Place the stack in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. They can last up to two months in the freezer. When you’re ready to eat, simply take out the desired amount. Reheating pancakes is easy. For the best results, use a non-stick skillet over low heat. Heat each pancake for about one to two minutes on each side. You can also use a microwave. Place a pancake on a microwave-safe plate and cover it with a damp paper towel. Heat for about 20-30 seconds. Enjoy your pancakes warm! For the full recipe, check out the Lemon Ricotta Pancakes section. To make Lemon Ricotta Pancakes from scratch, gather your ingredients first. You'll need ricotta cheese, eggs, sugar, lemon zest, lemon juice, flour, baking powder, baking soda, salt, vanilla extract, and melted butter. 1. Start by mixing the ricotta, eggs, sugar, lemon zest, lemon juice, and vanilla in a bowl. 2. In another bowl, mix flour, baking powder, baking soda, and salt. 3. Combine both mixtures gently. Don’t overmix; a few lumps are okay. 4. Fold in the melted butter. Let the batter rest for about 10 minutes. 5. Heat your skillet and add butter or oil. Pour 1/4 cup of batter for each pancake. 6. Cook until bubbles form, then flip until golden brown. This method gives you light and fluffy pancakes, perfect for breakfast. Check out the Full Recipe for detailed steps. Yes, you can substitute some ingredients. If you don’t have ricotta, you can use cottage cheese. If you want a dairy-free option, use almond or soy milk with a dairy-free yogurt. You can also replace all-purpose flour with whole wheat flour for a healthier choice. If you need a sweetener swap, try honey or maple syrup instead of sugar. Just remember, these changes may affect the taste and texture slightly. Lemon Ricotta Pancakes pair well with many toppings. Fresh berries like strawberries, blueberries, or raspberries add a burst of flavor. You can drizzle them with maple syrup for sweetness. Another great option is a dollop of whipped cream or yogurt. If you want to get fancy, sprinkle some powdered sugar on top or add a sprig of mint for color. Enjoy experimenting with your favorite toppings! In this blog post, we explored the art of making delicious lemon ricotta pancakes. We started with key ingredients and tips for using fresh finds. I shared step-by-step instructions for preparation and cooking, plus tricks for perfect texture. We covered common mistakes and recommended cooking tools. I also suggested flavor variations and storage methods for leftovers. In closing, remember that great pancakes come from care and the right ingredients. Enjoy cooking!

Lemon Ricotta Pancakes

Indulge in a delightful morning treat with these Lemon Ricotta Pancakes! Bursting with zesty lemon flavor and a fluffy texture, they are the perfect way to brighten your breakfast table. With simple ingredients and easy steps, you'll whip up a delicious stack in no time. Serve them warm with fresh berries and maple syrup for an unforgettable meal. Click to explore the full recipe and enjoy a refreshing twist on pancakes!
Print Recipe Pin Recipe

Ingredients
  

1 cup ricotta cheese

2 large eggs

1/4 cup granulated sugar

Zest of 2 lemons

1/4 cup lemon juice (freshly squeezed)

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter (melted)

Additional butter or oil for cooking

Fresh berries and maple syrup for serving (optional)

Instructions
 

In a medium bowl, whisk together the ricotta cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.

    In a separate bowl, combine the flour, baking powder, baking soda, and salt. Mix until well combined.

      Gradually add the dry ingredients to the ricotta mixture, stirring gently just until incorporated. Be careful not to overmix; a few lumps are fine.

        Fold in the melted butter until just combined. Let the batter rest for about 10 minutes, allowing it to thicken slightly.

          Heat a large non-stick skillet or griddle over medium heat and lightly coat with butter or oil.

            Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.

              Flip the pancakes and cook on the other side until golden brown, about 2-3 minutes more.

                Keep the cooked pancakes warm in a low oven while you repeat with the remaining batter.

                  Serve the pancakes warm, topped with fresh berries and a drizzle of maple syrup if desired.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (makes about 8 pancakes)

                      - Presentation Tips: Stack the pancakes on a serving plate, dust with powdered sugar, and garnish with fresh mint leaves for a pop of color!