Description
These Lemon Ricotta Pancakes are wonderfully moist, tender, and bursting with fresh lemon flavor. Infused with creamy ricotta cheese, they lend a rich texture without overpowering the bright citrus notes. Perfect for a refreshing breakfast or brunch, they’re easy to whip up on a griddle or skillet and are delicious served with berry syrup or powdered sugar.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 – 2 Tbsp lemon zest (depending on how lemony you want them)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
Instructions
- Preheat the Cooking Surface: Preheat an electric griddle to moderately-high heat or use a non-stick skillet set over medium heat to ensure even cooking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for about 20 seconds to combine thoroughly.
- Prepare Wet Ingredients: In a separate large bowl, whisk together the milk, ricotta cheese, eggs, and vanilla extract until the mixture is smooth and well blended.
- Add Flavorings: Stir melted butter, lemon zest, and fresh lemon juice into the wet mixture. It may curdle slightly, which is normal and acceptable for the batter.
- Combine Mixtures: Create a well in the center of the dry ingredients and immediately pour in the wet mixture. Whisk gently just until combined; the batter should remain slightly lumpy to ensure fluffy pancakes.
- Cook Pancakes: Lightly butter the griddle or skillet if desired. Pour about 1/3 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the bottom turns golden brown, then flip and cook the other side until golden brown as well.
- Serve Warm: Serve the pancakes warm, optionally dusted with powdered sugar and drizzled with maple syrup or berry syrup for added sweetness and flavor.
Notes
- These pancakes are exceptionally moist and lemony with a subtle richness from the ricotta; the ricotta flavor doesn’t overpower but adds wonderful texture and moisture.
- The recipe yields about 13 medium-sized pancakes, perfect for serving 6 people.
- For serving, try pairing with fresh strawberry or blueberry syrup to complement the tangy lemon flavor.
- Use fresh lemon zest and juice for the best citrus brightness in the pancakes.
- The batter can be slightly lumpy; avoid overmixing to keep pancakes fluffy.
Nutrition
- Serving Size: 1 serving (approximately 2 pancakes)
- Calories: 375 kcal
- Sugar: 11 g
- Sodium: 341 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 105 mg
