Lemon Ricotta Pancakes

Who doesn’t love warm, fluffy pancakes in the morning? Today, I’m excited to share a recipe that makes this classic breakfast even better: Lemon Ricotta Pancakes.

What makes these pancakes special is the mix of ingredients. Ricotta cheese makes them soft and moist, while lemon zest and juice add a refreshing kick that wakes up your taste buds. These pancakes strike a nice balance between sweet and sour, giving a sophisticated twist to a favorite dish.

Ingredients

• All-purpose flour (scoop and level to measure)
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Milk
• Ricotta (low-fat or whole)
• Large eggs
• Vanilla extract
• Lemon zest (depending on how lemony you want them)
• Fresh lemon juice
• Butter, melted

How To Make Lemon Ricotta Pancakes

Step 1: Prepare Your Cooking Surface

Griddle Option: Preheat an electric griddle to medium-high heat (around 375°F or 190°C).

Skillet Option: Place a non-stick skillet over medium heat. Lightly grease the surface with butter or non-stick cooking spray.

Allow the griddle or skillet to heat up while you prepare the batter. A properly preheated surface ensures even cooking and golden pancakes.

Step 2: Combine the Dry Ingredients

In a medium-sized mixing bowl, whisk together the following:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Stir for about 20 seconds to evenly distribute the ingredients. This ensures the baking powder and soda are well mixed

for consistent fluffiness in the pancakes. Set the bowl aside for now.

Step 3: Make a Well in the Dry Ingredients

Using a spoon or spatula, create a well (a hollow space) in the center of the dry mixture. This will make it easier to incorporate the wet ingredients without overmixing later.

Set this bowl aside momentarily while you prepare the wet ingredients.

Step 4: Mix the Wet Ingredients

In a large mixing bowl, combine the following:

• Milk
• Ricotta (either low-fat or whole, depending on your preference)
• Eggs
• Vanilla extract

Whisk these ingredients together until they are fully blended and smooth. The ricotta may add a slightly creamy texture to the mixture, which is completely normal.

Step 5: Add the Flavor Elements

To the wet mixture, stir in the melted butter, lemon zest, and fresh lemon juice.

Melted butter: This adds a subtle richness and helps the pancakes stay tender.

Lemon zest: Provides a concentrated citrus flavor. Use a fine zester to grate only the yellow part of the lemon peel, avoiding the bitter white pith.

Lemon juice: Freshly squeezed lemon juice gives a tangy brightness to the batter.

Whisk gently to combine. The mixture may look slightly lumpy at this stage because of the ricotta and lemon juice interacting with the milk—that’s completely normal! Avoid overmixing.

Step 6: Combine Wet and Dry Ingredients

Pour the wet mixture into the well you created in the bowl of dry ingredients.

Using a spatula or wooden spoon, gently fold the ingredients together until just combined.

Be careful not to overmix! Overmixing can make the pancakes dense and tough. A few small lumps in the batter are perfectly fine.

Step 7: Cook the Pancakes

Use a ladle or 1/3 measuring cup to scoop the batter. Pour it onto the preheated and greased griddle or skillet. Leave space between pancakes to allow for spreading.

Let the pancakes cook until bubbles form on the surface and the edges begin to look set. This usually takes about 2–3 minutes.

Check the underside of the pancake—it should be golden brown.

Using a spatula, gently flip each pancake and cook for another 1–2 minutes, or until the other side is golden brown and the pancake is cooked through.

Continue this process with the remaining batter, greasing the griddle or skillet as needed between batches.

Pro Tips for Perfect Pancakes

Room Temperature Ingredients: Ensure the eggs, milk, and ricotta are at room temperature for a smoother batter and better texture.

Don’t Overmix: Stir just until the ingredients are combined. Overmixing will develop gluten in the flour, leading to tough pancakes.

Control the Heat: Medium heat works best to cook pancakes evenly. Too high heat may burn the outside while leaving the inside undercooked.

Use Fresh Lemons: For the best flavor, always use fresh lemon juice and zest instead of bottled.

Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm while you finish cooking the batch.

How To Serve Lemon Ricotta Pancakes

• Fresh Strawberry or Blueberry Syrup with Lightly Sweetened Whipped Cream: Drizzle pancakes with homemade strawberry or blueberry syrup for a fruity burst of flavor. Top with a dollop of lightly sweetened whipped cream for a delightful finish.
• Store-Bought Berry Syrup: If you’re short on time, a good-quality store-bought berry syrup is a convenient option. It still adds a fruity touch without the extra effort.
• Jam: Spread a spoonful of your favorite jam over the pancakes for a quick and easy burst of sweetness.
• Lemon Curd: Enhance the lemony flavor with a dollop of lemon curd. It complements the pancakes’ zestiness perfectly.
• Butter and Powdered Sugar: For a classic touch, spread a pat of butter over the warm pancakes and dust with powdered sugar. Simple and delicious.
• Maple Syrup: If you prefer traditional toppings, drizzle warm maple syrup over the pancakes for a sweet and comforting breakfast treat.