Lemon Ricotta Pancakes

Lemon ricotta pancakes just might be the best pancakes I’ve ever made. Light, fluffy, and full of flavor. They are an absolute breakfast treat.

The secret to these pancakes lies in the combination of ricotta cheese and lemon zest. Ricotta cheese is creamy and light, and it helps to keep the pancakes moist and fluffy. The lemon zest gives the pancakes a bright, citrusy flavor. It’s not too overpowering, so you can still taste the sweetness of the pancakes. They are seriously addicting.

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I like to serve the pancakes with a generous dollop of fresh whipped cream, blueberries, and a sprinkle of powdered sugar. The cream helps to offset the tartness of the lemon zest. It’s a perfect combination of flavors. The pancakes are great for any morning or a special Sunday morning breakfast. Everyone who tries them is sure to be asking for seconds. I guarantee that you and your family will love them. Give them a try and enjoy the most delicious breakfast treat! Such good comfort food.

The secret to a perfect lemon ricotta pancake is in the ricotta itself. Not only is ricotta a wonderfully light and creamy ingredient, it also helps give the pancakes great texture and helps them stay fluffy. To really make sure you get the most out of your ricotta, make sure you choose a full-fat variety that will give the pancakes a nice richness that you won’t get with a low-fat version. A slightly higher fat content also helps add another layer of flavor. A sprinkle of lemon zest over the griddle prior to flipping the pancakes will add a subtle but delicious flavor, and a dusting of powdered sugar will make them just perfect.

INGREDIENTS

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• All-purpose flour – make sure to spoon the flour into the measuring cup to avoid adding too much
• Baking soda – This is what really helps to get them fluffy
• Baking powder – Another key ingredient in making these pancakes so fluffy
• Fresh lemon juice – It will take about 2 lemons. Roll the lemon before you cut them to get the most juice out of them.
• Lemon zest -Zest one lemon before you cut it. GIves the pancakes have such a good lemon flavor.
• Milk – I use regular milk and like how it turns out. I haven’t tried any alternatives.
• Vanilla extract
• Eggs

HOW TO MAKE LEMON RICOTTA PANCAKES

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• First whisk together the eggs, milk, ricotta, vanilla, lemon juice, and zest.
• Slowly stir in the flour, baking soda, baking powder, and salt. Stir just until combined. It might be lumpy and fizzy, but that’s perfect. Don’t over-stir.
• In a hot buttered skillet, pour 1/3 – 1/4 cup of batter into the pan. Once you see bubbles, flip.
• Serve however you like your pancakes. Maple syrup, butter, and berries are all delicious.

TIPS AND COMMON QUESTIONS FOR THE PANCAKES

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• Keep the pancakes warm by placing them in a warming oven or microwave.
• The batter is going to be a little fizzy and bubbly when first mixed. The acids and baking powders are reacting and this is what you want. Don’t overmix.
• Leftovers can be stored sealed in the fridge then warmed when ready to eat again.

MORE RECIPES LIKE THIS

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• Cottage Cheese Pancakes
• Almond Flour Banana Pancakes
• Healthier Baked French Toast