These lemon ricotta pancakes are probably the tastiest and fluffiest pancakes you’ll ever taste.
They have a bright and sunny taste with that tang from the lemon. Light as air and soft, these pancakes are sure to become a favorite in your household!
This quick batter cooks the most fluffy and delicious pancakes for the most comforting breakfast. One of my favorite things about cooking with lemon is the smell of my kitchen. Mmm. I’m smiling thinking of that smell. Now these pancakes don’t just smell good, they taste good. They practically melt in your mouth. I’m honestly on my way back to the kitchen to make some for dinner.
Okay, okay, let’s get down to business. To make these Lemon Ricotta Pancakes you’ll need all-purpose flour, granulated sugar, baking soda, baking powder, salt, fresh lemon juice and zest, eggs, ricotta cheese, butter, milk, and vanilla extract. If you’ve never tried ricotta cheese, not to worry, it is not your typical cheese. It lends to the fluffiness and perfect moisture of these pancakes and you don’t even taste it!
First preheat non-stick pan or griddle over a stove top work as well, although this might not need as long to preheat.
Then in a medium bowl whisk together the dry ingredients.
In a separate bowl whisk together the milk, eggs and ricotta. Then to this mixture pour in melted butter, lemon zest and lemon juice and whisk to blend.
Combine the wet mixture into the dry ingredients and whisk it with a large whisk or hand mixer. Be mindful of over mixing the batter! The lumps are good. They mean the pancakes will be fluffier as opposed to chewy which we definitely don’t want.
Butter the pan just before you pour the batter on otherwise, it burns and you end up with not so tasty pancakes.
Pour 1/3 cup batter onto the pan at a time and cook them until the surface starts to bubble and the bottom is golden brown.
Flip using a spatula and cook opposite side until golden brown.
And of course, serve immediately while warm.
Keeping Them Warm
The secret to keeping them warm while you cook is to preheat the oven to 200°F and place a baking sheet inside. Transfer the pancakes to the baking sheet to keep them warm as you finish cooking the entire batter.
Easy Fluffy Lemon Ricotta Pancakes
Cuisine: BreakfastDifficulty: Easy4
servings10
minutes15
minutesExtremely easy fluffy lemon ricotta pancakes made from scratch! These lemon pancakes are so delicious and are always a hit for breakfast or brunch! Yields about 12 pancakes.
Ingredients
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1 cup ricotta cheese
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/4 cup fresh lemon juice
2 tablespoons lemon zest (more for extra lemony taste)
Directions
- Whisk the flour, sugar, baking soda, baking powder and salt in a medium bowl.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well mixed, about 20 seconds.
- Fold in butter, lemon zest and lemon juice to milk mixture and mix until combined.
- Pour the wet mixture into the dry ingredients, stirring just until everything is combined, it will be a little lumpy.
- Pour 1/3 cup batter onto a buttered hot pan or griddle, be careful to add only a few at a time so they don’t mix. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes then flip.
- Cook until the other sides are golden brown, about 2 minutes as well.
- Serve pancakes warm, dusted with powdered sugar, drizzled with syrup or slathered in butter OR all three!
Mo’s Tip
- Serve the pancakes with lemon curd, strawberry syrup or blueberry syrup for an even sweeter meal!
- Keep the pancakes warm by preheating the oven to a low heat and placing them in a pan as you cook the rest.
- Add chocolate chips and swap the lemon zest for orange zest…doesn’t that sound so delicious?
- Have fun making these with your family!