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Lemon Ricotta Pancakes Recipe

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  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

These Lemon Ricotta Pancakes are fluffy, tender, and bursting with fresh lemon flavor. Made with creamy ricotta cheese and bright lemon zest and juice, they offer a unique twist on traditional pancakes. Perfect for a delightful breakfast or brunch, they cook quickly on the stovetop to golden perfection and are best served warm with blueberry compote and maple syrup.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of kosher salt

Wet Ingredients

  • 2 eggs (room temperature)
  • 1 ½ cup milk
  • 1 ¼ cup ricotta cheese
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

For Cooking

  • Butter for greasing the pan

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and a pinch of kosher salt until well combined.
  2. Prepare wet ingredients: In another large bowl, whisk the eggs, milk, ricotta cheese, vanilla extract, lemon juice, and lemon zest until smooth and fully incorporated.
  3. Combine wet and dry: Pour the dry ingredients into the wet ingredients and gently stir until just combined. Avoid over-mixing to keep the batter light and fluffy.
  4. Rest the batter: Let the batter sit for 5 minutes to allow it to thicken slightly and the baking agents to activate.
  5. Heat the pan: Grease a hot pan or griddle with butter over medium heat to prevent sticking.
  6. Cook pancakes: Pour ¼ cup of batter onto the pan for each pancake. Cook for about 2 minutes or until small bubbles appear on the surface and the edges start to set.
  7. Flip and finish cooking: Flip the pancakes carefully and cook for another 1-2 minutes until the other side is golden brown and the pancake is cooked through.
  8. Repeat: Continue cooking the remaining batter in the same manner, greasing the pan with butter as needed.
  9. Serve: Serve the pancakes warm topped with blueberry compote and maple syrup for the perfect flavor combination.

Notes

  • Room temperature eggs help the batter mix more smoothly and result in fluffier pancakes.
  • Do not overwork the batter to keep pancakes tender; a few lumps are okay.
  • Resting the batter allows the baking soda and powder to react, giving better rise and texture.
  • If you prefer, substitute whole milk with buttermilk for added tanginess.
  • Use a non-stick pan or a well-seasoned griddle to avoid sticking and ensure even cooking.
  • Pancakes can be kept warm in a low oven while cooking the rest of the batch.

Find it online: https://meallora.com/lemon-ricotta-pancakes-recipe/