Lemon Ricotta Pancakes: A Delightful Breakfast Treat
These lemon ricotta pancakes are bright, moist, and wonderfully fluffy. Easy to make with just 10 ingredients, they’re a delicious choice for breakfast or brunch!
Why You’ll Love These Pancakes
These lemon ricotta pancakes are my favorite weekend breakfast. They are gloriously light and fluffy, resembling bouncy pancake pillows, and boast a wonderful zesty flavor. Topped with blueberry compote or a drizzle of maple syrup, they’re lightly sweet, bright, and simply delicious. You know your day is off to a great start when it begins with these pancakes!
Concerned about the addition of cheese in pancakes? Don’t be! The ricotta cheese in this recipe adds moisture and tenderness without overpowering the flavor, similar to what Greek yogurt or sour cream does in many sweet recipes. Despite sounding fancy, they are incredibly easy to make—requiring only 10 ingredients and basic equipment!
Ingredients for Lemon Ricotta Pancakes
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Cane sugar | 2 tablespoons |
| Baking powder | 1 teaspoon |
| Eggs | 2 large |
| Milk | 1 cup |
| Melted butter or neutral oil | 2 tablespoons |
| Ricotta cheese | 1 cup |
| Lemon juice | 2 tablespoons |
| Lemon zest | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Sea salt | 1/4 teaspoon |
How to Make Lemon Ricotta Pancakes
Making these pancakes is as easy as many other pancake recipes.
- Prepare the batter: In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk, ricotta, eggs, oil, lemon juice, zest, and vanilla. Combine the wet and dry ingredients, mixing until just combined.
- Cook the pancakes: Heat a nonstick skillet or griddle over medium-low heat and brush it with butter or oil. Using a 1/3-cup scoop, pour the pancake batter onto the skillet. Cook for 1 to 3 minutes on each side until puffed and golden brown.
- Tip: If the pancakes are browning too quickly, reduce the heat to low.
Serve these delicious pancakes with maple syrup or your choice of toppings—highlighted below!
Serving Suggestions
While these lemon ricotta pancakes are fantastic with just maple syrup, consider dressing them up with some of the following toppings:
- Blueberry compote
- Fresh berries
- A dollop of lemon curd for an extra special touch
I hope you enjoy these pancakes as much as I do!
Recipe Tips
- Adjust the batter consistency: If the batter is too thick to pour, add more milk, a tablespoon at a time.
- Keep pancakes warm: If you’re making a larger batch, keep the pancakes warm in a 200°F oven while you finish cooking.
- Freezing leftovers: These pancakes freeze well. To reheat, microwave them for about 30 seconds.
Nutrition Information
Each serving of lemon ricotta pancakes contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 398 |
| Fat | 17g |
| Cholesterol | 128mg |
| Sodium | 692mg |
| Carbohydrates | 47g |
| Protein | 13g |
Frequently Asked Questions (FAQs)
- Can I use a gluten-free flour?
- Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- What can I use instead of ricotta?
- Mascarpone or cottage cheese are great alternatives if you want a similar texture and taste.