If you’re looking for a super easy breakfast dish with a slight twist, my fluffy lemon ricotta pancakes will have you covered!
Why should I use ricotta cheese for my lemon ricotta pancakes?
The ricotta for this recipe adds a different type of moisture to these that’s hard to explain, but is still good. Of course the lemon gives these a nice fresh taste and brightness the flavor.
Besides the flavor, the ricotta cheese makes the pancakes fluffier! Food science is crazyyyy!
Fool-proof techniques to cooking the perfect pancake
For the record, I used to be pretty bad at cooking pancakes. If you are also me, you can handle these. I eventually realized that I was rushing the cooking process.
Not only do you need to give your pan enough time to heat up. The pan also doesn’t need to be super hot. You definitely want a hot enough pan to cook the pancakes properly, so heated my cast iron over medium heat for about 10 minutes before cooking.
Another error I always made was cooking gummy pancakes. What I’ve learned is that the first side of the pancake will cook for a longer time that it does once flipped. Cook the first side of the pancakes until bubbles have formed and are set. Once it gets to that point, you can flip the pancake to cook the rest of the way.
I don’t have ricotta cheese for my pancakes. What should I do?
*psst* Homemade ricotta cheese is sooooooooooooo easy to make!!!! Check out my recipe for homemade ricotta, which takes an hour from start to finish! Most of this is hands-off, and is also a full proof recipe.
Toppings to serve with lemon ricotta pancakes
I was nervous tasting these the first time, since I felt it needed sugar. But, eat these with warm maple syrup and you’re good to go! Please, get real maple syrup, not that pancake syrup. No offense to Aunt Jemima and them. But these pancakes deserve dat sap from da tree!
These also taste so good with a dollop of whipped cream and a light dusting of powdered sugar.
Fresh berries are also PERFECT with lemon ricotta pancakes. PERFECT!!!! If you want, you can toss a hand full into the batter and gently mix in right before cooking. Or the berries can be sliced and diced to garnish the cooked pancakes.
Now, you don’t have to do what I did with using fresh homemade ricotta. But pleeeessssase do what I did by using maple syrup. Thanks in advance.
Lemon Ricotta Pancakes
Equipment
- Griddle or cast iron
- Large mixing bowl
- Whisk
- Zester
- Spatula/Pancake flipper
Ingredients
- 1 cup all purpose flour
- ½ tsp salt
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 large egg
- ½ tsp vanilla
- ¾ cup milk
- 1 tbsp lemon juice
- zest of 2 lemons
- ½ cup ricotta cheese
- t tbsp melted butter plus extra kept separate for cooking the pancakes
- whipped cream, maple syrup and berries for garnish
Instructions
- Preheat a griddle or cast iron pan on a stove to the setting above it’s lowest setting.
- While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
- In a small bowl, whisk together the egg, vanilla extract, milk, and lemon juice.
- Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine.
- Add the lemon zest, ricotta cheese, and melted butter to the mixture. Stir to incorporate. Batter should be slightly lumpy and thick with the ricotta chunks.
- Melt a small amount of butter in the griddle, just enough to coat the surface.
- Pour a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
- Cook pancakes for 4-5 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
- Serve pancakes with whipped cream, fresh berries, and warm maple syrup.
If you’re looking for another easy breakfast option, give my Blueberry Lemon Poppyseed Corn Muffins a try. I promise you’ll love em!
Don’t forget to tag me on Instagram if you test out any of my recipes! I thoroughly enjoy seeing it!
So easy to make, I ate them ALL! 😭
They’re that addictive lol. Thank you Vicky!!!