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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes offer a burst of citrus flavor combined with a creamy, tender texture. The ricotta cheese adds a richness that elevates the classic pancake to a gourmet experience.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
6 pancakes
Ingredients
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 tablespoons Granulated Sugar
  • 1 cup Ricotta Cheese
  • 1/2 cup Milk
  • 2 Large Eggs
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Melted Butter
  • 1/2 teaspoon Vanilla Extract

Combining Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed for a light and airy pancake.

Mixing Wet Ingredients

In a separate bowl, combine the ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, melted butter, and vanilla extract. Whisk until smooth and well combined. Ensure the ricotta is well incorporated.

Mixing Wet and Dry

Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps are fine.

Cooking the Pancakes

Heat a lightly oiled griddle or pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles form on the surface and the edges look set.

Serving Suggestions

Serve immediately with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup. Lemon curd also pairs wonderfully with these pancakes.

← Lemon Ricotta Pancakes Lemon Ricotta Pancakes with Blueberry Compote →

FAQ

  • Can I use part-skim ricotta cheese?

    Yes, but full-fat ricotta will give you the best texture and flavor. Part-skim will still work, but the pancakes may not be as rich.
  • Can I make the batter ahead of time?

    It's best to cook the pancakes immediately after mixing the batter. If you must make it ahead of time, store it in the refrigerator for no more than 30 minutes. The baking powder will start to lose its effectiveness over time.
  • How do I prevent the pancakes from sticking to the pan?

    Make sure the griddle is properly heated before adding the batter and use a non-stick pan or griddle. A light coating of oil or butter will also help prevent sticking.