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- 1 cup ricotta cheese - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 2 large eggs - 1/4 cup milk - Zest of 1 large lemon - Juice of 1 large lemon - 1 teaspoon pure vanilla extract - Butter or cooking oil for greasing the skillet - Maple syrup or honey for serving These ingredients come together to create light and fluffy pancakes. The ricotta cheese adds a creamy texture. The lemon zest and juice give a bright, zesty flavor that makes these pancakes special. - Maple syrup - Honey - Fresh fruits like berries or banana slices - Whipped cream Toppings make your pancakes even better. Maple syrup adds sweetness. Fresh fruits bring color and flavor. You can mix and match toppings to suit your taste. - Use dairy-free ricotta for a vegan option. - Substitute all-purpose flour with oat flour or almond flour. - Swap milk with almond milk or oat milk. Substitutions can help you cater to different diets. These options keep the taste and texture close to the original. You can enjoy lemon ricotta pancakes, no matter your dietary needs. {{ingredient_image_2}} In a medium mixing bowl, combine the following: - 1 cup ricotta cheese - 2 large eggs - 1/4 cup milk - Juice of 1 large lemon - Zest of 1 large lemon - 1 teaspoon pure vanilla extract Use a fork or whisk to blend these ingredients until smooth and creamy. This creamy mix is the base for your pancakes. The ricotta adds a nice texture, while the lemon gives a fresh taste. In a separate large bowl, whisk together these dry ingredients: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt Make sure to mix them well. This helps the pancakes rise and gives them a nice, even flavor. Now, carefully pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold the two mixtures together. Stop mixing when just combined. It’s alright if the batter is a bit lumpy; this helps keep the pancakes fluffy. Next, preheat a non-stick skillet or griddle over medium heat. Once it’s hot, add a small amount of butter or oil. This will help the pancakes release easily. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until small bubbles form on the surface. This takes about 3-4 minutes. The edges should look set. Carefully flip the pancake and cook for another 2-3 minutes, until golden brown. Once cooked, transfer the pancakes to a plate and cover them lightly with a kitchen towel to keep warm. Repeat with the rest of the batter, adding more butter or oil as needed. Enjoy your fluffy lemon ricotta pancakes! To make your pancakes fluffy, do not overmix the batter. When you combine the wet and dry ingredients, use a spatula to gently fold them together. This keeps air in the batter, making your pancakes light. A few lumps in the batter are okay. Remember, overmixing makes the pancakes dense and tough. Accurate measurement of ingredients is key. Use dry measuring cups for flour and sugar. For liquids like milk, use a liquid measuring cup. Spoon flour into your measuring cup and level it off with a knife. This avoids packing it down and ensures you don’t use too much. Cook your pancakes on medium heat. This gives them time to cook through without burning. If the heat is too high, the outside will brown before the inside is done. You want a nice golden brown color on each side. Adjust the heat as needed to keep perfect pancakes coming! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh lemon juice and zest. This will enhance the brightness of the pancakes. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense pancakes. Keep the Skillet at the Right Temperature: Make sure your skillet is preheated to medium heat before cooking. Too hot, and the pancakes will burn; too cool, and they won’t cook through. Try Add-Ins: Experiment with adding blueberries or chocolate chips to the batter for a delicious twist on the classic recipe. {{image_4}} You can add fun flavors to your lemon ricotta pancakes. Blueberries make a great choice. Just fold in about a cup of fresh or frozen blueberries into the batter. Chocolate chips also work well for a sweet twist. Use about half a cup for a rich treat. These additions give your pancakes extra taste and texture, making each bite special. If you want to make these pancakes gluten-free, swap the all-purpose flour with a gluten-free blend. For a vegan version, replace the ricotta cheese with a plant-based alternative. Use flax eggs instead of regular eggs; mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. These swaps let everyone enjoy the fluffy goodness of these pancakes. Get creative by adding spices or other fruits. Try using orange zest instead of lemon for a bright flavor. A hint of cardamom or cinnamon can add warmth and depth. You can also incorporate coconut for a tropical vibe or even some matcha for a green twist. Each option brings a new taste, making your pancakes exciting and unique. To keep your lemon ricotta pancakes fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Refrigerate the pancakes for up to three days. This way, they stay soft and tasty. To freeze pancakes, let them cool completely first. Stack them with parchment paper in between. Place the stack in a freezer bag, and remove as much air as you can. You can freeze them for up to two months. When you want to enjoy them, just take out the number you need. You can reheat pancakes in two easy ways: - Microwave: Place pancakes on a microwave-safe plate. Heat them for about 30 seconds to 1 minute. Check to make sure they are warm all the way through. - Stovetop: Warm a non-stick skillet over low heat. Add the pancakes one by one. Heat for about 1-2 minutes on each side. This keeps them nice and fluffy while warming. Yes, you can use other cheeses. Cream cheese or cottage cheese works well. They give a nice texture. You may want to adjust the liquid in the recipe. For a lighter pancake, use cottage cheese. It adds protein and keeps them fluffy. To make these pancakes healthier, swap some ingredients. Use whole wheat flour instead of all-purpose flour. You can also reduce the sugar. Try using honey or maple syrup for sweetness. Unsweetened applesauce can replace some of the butter or oil. This keeps them moist without extra fat. These pancakes are tasty with many sides. Fresh berries add color and flavor. You can serve them with yogurt for creaminess. A sprinkle of nuts adds crunch. Maple syrup or honey is a must for sweetness. A dollop of whipped cream can make them feel special. In this post, we covered how to make delicious lemon ricotta pancakes. You learned about the ingredients you need and how to prepare both the wet and dry mixtures. I also shared tips for fluffy pancakes and fun variations. Remember to store any leftovers properly, so they stay fresh. Enjoy experimenting with toppings and dietary adjustments. These pancakes can be a tasty breakfast for everyone, no matter their diet. Happy cooking!

Zesty Lemon Ricotta Pancakes

Fluffy pancakes made with ricotta cheese and brightened with lemon zest and juice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 2 large eggs
  • 0.25 cup milk
  • 1 large zest of lemon
  • 1 large juice of lemon
  • 1 teaspoon pure vanilla extract
  • to taste butter or cooking oil for greasing
  • to taste maple syrup or honey for serving

Instructions
 

  • In a medium mixing bowl, use a fork or whisk to blend the ricotta cheese, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth and creamy. This will be your wet mixture.
  • In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until thoroughly combined. This is your dry mixture.
  • Carefully pour the ricotta mixture into the bowl with the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. It's okay if the batter remains slightly lumpy; avoid overmixing to keep the pancakes fluffy!
  • Preheat a non-stick skillet or griddle over medium heat. Once hot, add a small amount of butter or oil to lightly grease the surface, ensuring an easy release for the pancakes.
  • For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until small bubbles start to form on the surface and the edges look slightly set, which will take about 3-4 minutes. Carefully flip the pancake and continue cooking for an additional 2-3 minutes, until the second side is a lovely golden brown.
  • Once cooked, transfer the pancakes to a plate and cover lightly with a kitchen towel to keep warm. Repeat the process with the remaining batter, adding more butter or oil to the skillet as necessary.

Notes

Serve with maple syrup or honey, and garnish with lemon slices or berries.
Keyword breakfast, lemon, pancakes, ricotta