Lemon Ricotta Pancakes

These melt-in-your mouth pancakes have the perfect balance of sweet and and tart. The bright citrus flavor is not overpowering but definitely present enough for you to notice you’re eating something special.

Heavenly Lemon Ricotta pancakes

Why add ricotta cheese? Ricotta is a soft cheese that has a texture much like goat’s cheese or whipped cream cheese; however, it is much less flavorful than either of those. When added to pancake batter, ricotta gives the pancakes a light and custardy texture, and a unique flavor.

Lot of lemon. Along with being soft and fluffy, the addition of lemon juice and zest to these pancakes adds a brightness that will wake up your taste buds all day long! Lemon complements the flavor of the ricotta perfectly.

Dress them up. Top them with cloud of whipped cream, or serve them with a drizzle of melted butter and warm honey.

Make ahead. Make a big batch of lemon ricotta pancakes and freeze some for a quick and easy weekday morning breakfast. However you eat them, just make sure you’ve made enough for a hungry crowd. They go fast!

Ingredient Notes

• Whole milk ricotta cheese: You can use part-skim ricotta but we highly recommend whole milk ricotta for its superior texture.
• Butter: The flavor butter adds to pancakes is second to none but you could also use a mildly flavored oil or melted coconut oil, if you prefer.
• Eggs: You’ll need two lightly beaten eggs for this recipe.
• Milk: Pretty much any kind you like will work here. Since I usually have 2% milk in my refrigerator, that’s what we tested the recipe with.
• Lemon juice and lemon zest: Fresh squeezed juice is a must. You should be able to get enough juice from one lemon. Be sure to zest the lemon before you cut it in half. It’s so much easier to zest a whole lemon.
• All-purpose flour: I usually use white flour but white whole wheat or whole wheat flour will also work. Using a different type of flour will change the texture of your pancakes slightly.
• Baking powder: This pantry essential will make your pancakes nice and fluffy.
• Salt: The addition of salt keeps the pancakes from tasting flat.
• Granulated sugar: The pancakes are very lightly sweetened with just two tablespoons of sugar.

How to Make Lemon Ricotta Pancakes

Preheat griddle to medium heat (see cooking tip below).

Mix wet ingredients. In a large mixing bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.

Add dry ingredients. Add the flour, baking powder, salt and sugar to the wet ingredients, then mix together until just blended.

Fold in lemon zest. Treat the batter with a gentle hand, that is, don’t stir it vigorously. Stir only until the dry ingredients are mixed in. You may see a few lumps but you shouldn’t see dry clumps of flour.

Fry pancakes. If your griddle or skillet isn’t nonstick, add butter or oil to grease the surface. Even if your griddle is nonstick, you may want to fry the pancakes in butter. It helps the pancakes brown and get a lovely crisp exterior.

Drop batter in small portions onto the hot griddle. Cook until bubbles appear on top and don’t pop. Flip, and cook the other side until golden brown. Serve immediately or keep warm until ready to serve.

Variations and Toppings

• Substitute cottage cheese. If you prefer, small curd cottage cheese can be used instead of ricotta cheese. It will add a little texture to the pancakes; however, if you give it a quick whirl in a mini food processor or blender, it will smooth out. Be sure to try my lemon poppy seed cottage cheese pancakes, too.
• Blueberry lemon ricotta pancakes: Who doesn’t love blueberry pancakes? You can stir ¾ cup fresh or frozen blueberries into the batter. Alternatively, sprinkle the blueberries on top of the batter of each pancake when you pour it onto the griddle. The blueberries will be more evenly distributed with this method.
• Top with fresh fruit: Top these lemon pancakes with fresh raspberries, blackberries, or sliced strawberries, with a dollop of freshly whipped cream.
• Don’t care for lemon? Try my buttermilk pancakes or sweet cream pancakes. They’re both pretty amazing! My birthday cake pancakes will get that special someone’s day off to an amazing start.

How to keep pancakes warm: Place the pancakes (in a single layer as much as possible) on a wire rack placed on a sheet pan. Keep them in a warm oven (250°F) uncovered, until you’re ready to serve them.

Make a double batch: These pancakes freeze well (see the next section). Make a big batch so you’ll have plenty to freeze for future breakfasts. You can easily heat them in the toaster, toaster oven, or if you want to heat several pancakes at one time, in a warm oven.

Allow them to cool completely and then use wax paper to separate them before placing in a freezer-friendly plastic bag or container. Lemon ricotta pancakes freeze well for up to 2 months and because they won’t be stuck together, you can just take out what you need.

• Preheat griddle to medium heat (see note).

• In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.

  1 cup whole milk ricotta cheese, 2 tablespoons butter, melted and cooled slightly, 2 large eggs, lightly beaten, ¾ cup milk, 2 tablespoons freshly squeezed lemon juice, from 1 lemon

• Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended. Fold in lemon zest.

  1 cup all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons lemon zest, from 1 lemon

• Drop batter by ¼ cupfuls onto hot griddle. Cook 3 to 4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3 to 4 more minutes, or until golden brown. Makes 12 to 14 pancakes.

• Preheating the griddle: I often let the batter rest while the griddle preheats, instead of preheating right away. This gives the baking powder a chance to interact with the lemon juice, to create extra fluffy light pancakes.
• With cottage cheese: If you prefer, substitute small curd cottage cheese for the ricotta. It will add a little texture to the pancakes; if you want to smooth it out, blend the cottage cheese in a small food processor.
• Blueberry lemon ricotta pancakes: Either fold in ¾ cup fresh or frozen (unthawed) blueberries into the batter, or sprinkle blueberries on the pancake batter when you add it to the griddle for more uniform distribution.
• Freezing: Allow the pancakes to cool completely and then use wax paper to separate them before placing in a freezer bag or container. These freeze well for up to 2 months. There’s no need to thaw the pancakes before reheating them.

Serving: 3pancakes, Calories: 357kcal, Carbohydrates: 36g, Protein: 15g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 143mg, Sodium: 618mg, Potassium: 207mg, Fiber: 1g, Sugar: 9g, Vitamin A: 632IU, Vitamin C: 4mg, Calcium: 380mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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