If you’re craving a breakfast treat that feels like a warm hug from the inside, you’ve got to try this Lemon Ricotta Pancakes Recipe. These pancakes are delightfully fluffy and tender, with a bright citrus zing that wakes up your taste buds and a creamy ricotta twist that makes them irresistibly moist. Imagine biting into layers of soft, lemon-kissed goodness that melt in your mouth and leave you dreaming of just one more stack. Perfect for a weekend brunch or a special morning, this recipe offers that magical balance of sweet, tangy, and rich flavors that everyone will rave about.
Ingredients You’ll Need
The beauty of this Lemon Ricotta Pancakes Recipe lies in its simplicity and the quality of each ingredient. Every component plays a vital role in creating the perfect texture, flavor, and that gorgeous golden color that will have your breakfast plate shining bright.
- 1 cup all-purpose flour: The base that gives structure to your pancakes.
- 1 tablespoon granulated sugar: Just enough sweetness to balance the tangy lemon and creamy ricotta.
- 1 teaspoon baking powder: Helps the pancakes rise beautifully fluffy.
- 1/2 teaspoon baking soda: Works with lemon juice to create a light, airy texture.
- 1/4 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
- 1 cup whole milk ricotta cheese: Adds moisture and a subtle creamy richness.
- 2 large eggs: Binds ingredients and helps create that tender crumb.
- 2/3 cup milk: Keeps the batter smooth and silky.
- 1 teaspoon vanilla extract: Adds a warm, floral background note that complements the lemon.
- Zest of 1 lemon: Bursts in fresh citrus flavor with every bite.
- 2 tablespoons fresh lemon juice: The essential tang that wakes up the entire dish.
- Butter or oil for cooking: Ensures a golden, nonstick surface for perfect pancakes every time.
How to Make Lemon Ricotta Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by whisking together your flour, sugar, baking powder, baking soda, and salt in a large bowl. This mix forms the foundation for light and fluffy pancakes, so take a moment to ensure they’re well combined. The baking soda and powder are key here, working in tandem with lemon juice to give your pancakes that perfect lift and softness.
Step 2: Prepare Wet Ingredients
In a separate bowl, combine the ricotta cheese, eggs, milk, vanilla extract, lemon zest, and lemon juice. Whisk these together until smooth and luscious. This creamy mixture not only contributes flavor complexity but also makes the batter moist and rich, which results in pancakes you’ll keep coming back to breakfast after breakfast.
Step 3: Gently Fold Wet into Dry
Pour the wet ingredients into the dry and fold gently just until combined. The key here is to not overmix—lumps are perfectly fine and actually desirable to keep the pancakes tender. Overworking the batter can lead to toughness, and we want these as soft and fluffy as a cloud!
Step 4: Cook Your Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1/4 cup of batter for each pancake and cook for 2 to 3 minutes until you see bubbles forming on the surface and the edges look set. Flip them carefully and cook for another 1 to 2 minutes until the other side is golden and cooked through. Repeat until all batter is used, keeping the cooked pancakes warm in a low oven.
How to Serve Lemon Ricotta Pancakes Recipe
Garnishes
When it comes to garnishing, less is often more with these pancakes. A simple dusting of powdered sugar or a drizzle of maple syrup elevates their natural lemon charm perfectly. For that extra burst of flavor, try a dollop of lemon curd or some fresh berries on top—they add a vibrant freshness and a pop of color.
Side Dishes
Pair your Lemon Ricotta Pancakes with crispy bacon or savory sausage to balance the sweet and tangy flavors. A fresh fruit salad or a glass of freshly squeezed orange juice would also brighten the meal and add complementary acidity and natural sweetness.
Creative Ways to Present
Take your presentation up a notch by layering the pancakes with lemon curd and whipped cream for an eye-catching stack. Or serve them rolled with a fruit compote inside for a delightful surprise. A sprinkle of chopped toasted almonds or pistachios adds texture and a little nutty flair that’s unexpected and fantastic.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No worries! Stack the cooled pancakes with parchment paper in between and store them in an airtight container in the fridge. They’ll stay fresh for up to two days and be ready for a quick, delicious breakfast or snack.
Freezing
These pancakes freeze beautifully, making them an ideal make-ahead option. Layer them with parchment paper in a freezer-safe bag or container and keep for up to one month. When you’re ready for a treat, they thaw quickly and retain their tender texture.
Reheating
Reheat your pancakes gently in a skillet on low heat or pop them in the toaster oven for a few minutes until warm and slightly crisp on the edges. Avoid microwaving too long, as that can make them rubbery. Adding a little butter on top while reheating brings back that freshly made taste.
FAQs
Can I use any type of ricotta cheese for this recipe?
Whole milk ricotta is the best choice for moisture and richness, but part-skim ricotta works if you want a lighter option. Just make sure your ricotta is smooth and fresh for the best texture in your pancakes.
Is it okay to substitute milk for a non-dairy alternative?
Absolutely! Unsweetened almond milk, oat milk, or your favorite plant-based milk can be used without sacrificing much flavor. The ricotta will still give the pancakes their signature creaminess.
Why should I not overmix the batter?
Overmixing develops gluten in the flour which makes pancakes dense and chewy. Keeping the batter slightly lumpy ensures your pancakes remain tender, fluffy, and melt-in-your-mouth delicious.
Can I make this Lemon Ricotta Pancakes Recipe vegan?
Traditional ricotta and eggs are key for texture and flavor here, so this recipe isn’t naturally vegan. However, there are plant-based ricottas and egg substitutes on the market that you could experiment with to craft a vegan-friendly version.
What’s the secret to getting the perfect golden color?
Cooking over medium heat with a lightly greased nonstick skillet is the secret. Too hot, and the outside browns before the inside cooks; too cool, and you won’t get that lovely golden crust.
Final Thoughts
There’s nothing quite like waking up to a stack of these Lemon Ricotta Pancakes Recipe beauties. Their fresh flavor, delicate texture, and easy preparation make them a total breakfast winner. Trust me, once you try them, they’ll become your go-to brunch dish for weekends, holidays, or anytime you want to brighten your morning with a little homemade joy. Go ahead and dive in—you won’t regret it!
Print
Lemon Ricotta Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with bright lemon flavor. Made with creamy ricotta cheese and fresh lemon zest and juice, they create a tender texture perfect for a delightful breakfast or brunch treat. Serve warm with maple syrup, fresh berries, or a dusting of powdered sugar for a simple yet elegant meal.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
For Cooking
- butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to combine evenly.
- Mix Wet Ingredients: In a separate bowl, blend the whole milk ricotta cheese, eggs, milk, vanilla extract, lemon zest, and fresh lemon juice until the mixture is smooth and well combined.
- Combine Mixtures: Gently fold the wet ingredients into the dry ingredients just until combined. Be careful not to overmix to ensure the pancakes remain light and fluffy.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, allowing bubbles to form on the surface and the edges to look set.
- Flip and Finish Cooking: Flip the pancakes and cook for an additional 1 to 2 minutes until they turn golden brown and are cooked through.
- Repeat: Continue cooking with the remaining batter, greasing the skillet as needed between batches.
- Serve: Serve the pancakes warm with maple syrup, fresh berries, or a dusting of powdered sugar. Optionally, top with lemon curd for extra lemon flavor.
Notes
- For an extra burst of lemon flavor, serve the pancakes with a dollop of lemon curd.
- These pancakes freeze well—place layers between sheets of parchment paper and store in an airtight container in the freezer for up to one month.
