ricotta lemon pancakes recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best ricotta lemon pancakes recipe

I’ve always been a fan of pancakes, and when I discovered the ricotta lemon pancakes recipe, I knew it was going to be a game-changer. The combination of creamy ricotta cheese, bright lemon zest, and fluffy pancake batter is absolute perfection.

My kids love helping me in the kitchen, and this recipe is one that they can easily assist with – measuring out the ingredients, cracking in the eggs, and even stirring the batter. It’s a great way to spend quality time together and create some delicious memories.

As for me, I love that this recipe is not only easy to make but also packed with nutrients – the ricotta cheese provides a boost of protein and calcium, while the lemons add a dose of vitamin C. It’s a win-win situation for both my family and me.

We’ve made these pancakes for breakfast on weekends, as a special treat after dinner, and even as a sweet brunch option on holidays. They’re always a hit, and I’m sure your family will love them just as much as mine does.

So go ahead and give this recipe a try – your taste buds (and your kids) will thank you.

Ricotta Lemon Pancakes

4.9 from 1214 votes

Fluffy ricotta lemon pancakes are a delightful twist on classic pancakes. They are tangy, slightly sweet, and perfect for breakfast or brunch.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pancake Batter

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup ricotta cheese
1/2 cup milk
2 large eggs
zest of 1 lemon
2 tbsp lemon juice
1 tbsp honey
1 tsp vanilla extract
2 tbsp butter, melted

For Cooking

1 tbsp butter

👨‍🍳Directions

1In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
2Whisk until well mixed.
Set aside.
3In another bowl, mix ricotta, milk, eggs, lemon zest, lemon juice, honey, and vanilla extract until smooth.
4Pour the wet ingredients into the dry ingredients and stir until just combined.
5Batter should be lumpy.
6If too thick add milk one tablespoon at a time.
7Fold in the melted butter.
8Heat a large non-stick skillet over medium heat.
9Add 1 tablespoon of butter and let it melt, swirling to coat the bottom of the skillet.
10Once the butter is bubbling and lightly browned, pour 1/4 cup of batter onto the skillet for each pancake.
11Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
12Flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through.
13Repeat with remaining batter, adding more butter to the skillet as needed.
14Serve the pancakes warm, topped with fresh fruit, a dollop of ricotta, or a drizzle of honey.
Enjoy immediately.

🔧Equipment

Mixing bowl
Whisk
Non-stick skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 500mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 13g

📝Notes

Tips: For extra lemon flavor, add a few drops of lemon extract to the batter. Make sure not to overmix the batter, as this can result in tough pancakes. For a healthier option, substitute half of the all-purpose flour with whole wheat flour.

You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven at 350 degrees Fahrenheit for 5-7 minutes, or until heated through.

These pancakes are a great way to start the day or enjoy a cozy weekend brunch. They are also a great way to use up leftover ricotta cheese and are easy to make.

These pancakes are perfect for any occasion and work well for family gatherings.

❓ Frequently Asked Questions About Ricotta Lemon Pancakes

1. What is the best type of ricotta cheese to use in this recipe?

The best type of ricotta cheese to use in this recipe is whole-milk ricotta. This will give your pancakes a rich, creamy texture and a deeper flavor profile.

Similar Posts