Lemon Ricotta Pancakes Recipe

These Lemon Ricotta Pancakes are a fluffy, delicious breakfast option featuring a perfect blend of tangy lemon and creamy ricotta cheese. This easy-to-make recipe combines simple ingredients like flour, eggs, milk, and fresh lemon juice to create a light, airy texture. The addition of ricotta cheese enhances the flavor and moisture, making every bite rich and satisfying. Serve with maple syrup or fresh whipped cream for a mouthwatering finish. Ideal for a weekend brunch or special occasion, these pancakes are sure to impress with their lightness and fresh citrusy flavor.

Ingredients

• 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 and 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs, room temperature
• 1 and 1/2 cups (340ml) whole milk
• 1 cup (227g) full-fat ricotta cheese
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (57ml) fresh lemon juice
• 2 teaspoons lemon zest
• Maple syrup or fresh whipped cream, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
2. In a separate bowl, lightly beat the eggs. Add the milk, ricotta cheese, and vanilla extract, whisking until smooth and fully combined.
3. Gradually stir the wet mixture into the dry ingredients until just combined. Be careful not to overmix. Gently fold in the fresh lemon juice and zest.
4. Heat a buttered griddle or pan over medium heat. Pour the batter onto the pan by 1/3 cupfuls, ensuring enough space between pancakes. Cook for about 3 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
5. Repeat the process until all the batter is used.
6. Serve warm with maple syrup or fresh whipped cream.

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Why You’ll Love This Recipe

• Fluffy and Light: The ricotta cheese adds a rich, creamy texture that makes each pancake light and airy.
• Fresh and Tangy: The combination of fresh lemon juice and zest gives these pancakes a zesty, refreshing flavor that brightens up any breakfast or brunch.
• Quick and Easy: Simple ingredients and easy steps make these pancakes a breeze to prepare, perfect for a weekend breakfast or special occasion.

Tips

• Don’t Overmix: Be careful when mixing the batter. Overmixing can lead to dense pancakes. Mix until just combined for the fluffiest pancakes.
• Consistent Heat: Cook the pancakes over medium heat to ensure they cook evenly and get golden brown without burning.
• Keep Warm: If making pancakes in batches, keep the finished pancakes warm in the oven at 200°F (93°C) while you cook the rest.

Variations and Substitutions

• Ricotta Alternatives: You can substitute the ricotta cheese with cottage cheese or cream cheese for a slightly different texture and flavor.
• Lemon Flavor: If you prefer a stronger lemon flavor, you can add extra lemon zest or a bit more lemon juice to the batter.
• Gluten-Free Option: Swap out the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.

FAQs

Can I freeze these pancakes?
Yes! Allow the pancakes to cool completely, then place them in an airtight container or freezer bag. They will stay fresh in the freezer for up to 2 months. Reheat them in a toaster or microwave before serving.

Can I use a different type of milk?
Absolutely! You can use any milk substitute, such as almond milk, oat milk, or soy milk, in place of whole milk.

Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead of time and store them in the fridge for 2-3 days. Simply reheat in the microwave or on a griddle before serving.

Serving and Suggestions

• Toppings: Top with fresh berries, whipped cream, or a drizzle of honey for added sweetness.
• Side Options: Serve with crispy bacon, sausage, or scrambled eggs for a well-rounded breakfast.
• Perfect for Special Occasions: These pancakes are perfect for brunch, birthdays, or any occasion where you want to impress guests with something delicious and special.