Lemon Ricotta Pancakes
Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful flavor with the zest of an entire lemon.
I was watching Beat Bobby Flay and the signature dish was lemon ricotta pancakes. My mind was blown. I have never had these before!
These breakfast pancakes are satisfying and keep you full because they are high in protein – I love that you can literally taste the lemon in every bite.
When to Flip Ricotta Cheese Pancakes:
Pancakes are ready to flip when you see bubbles pop and remain open on the surface. This is true for these Ricotta Pancakes and ALL pancakes.
Keep pancakes over medium heat so they don’t brown too quickly before they have a chance to cook through. We set to medium heat on the skillet or 325˚F on the griddle.
- 1 1/2 cups flour (scoop and level to measure)
- 3 1/2 Tbsp. sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 3/4 cup ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla
- 1 – 2 Tbsp. lemon zest (depending on how lemony you want them)
- 1/4 cup fresh lemon juice
- 1 Tbsp. butter, melted
Preheat griddle to moderately-high heat .
In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that’s fine).
Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
- 2 ½ cups of berries (fresh or frozen) I used half raspberries and half strawberries
- ½ cup granulated sugar
- ¼ cup water
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- ½ teaspoon vanilla extract (optional)
- In a medium sized saucepan, bring ¼ cup water, the sugar, and the berries to a boil while stirring.
- Once the mixture is boiling, use the back of a spoon to mash each berry.
- In a small bowl, mix the 2 Tablespoons water and cornstarch together.
- Pour the cornstarch mixture into the berry sauce and stir to combine. Let the sauce simmer for a couple of minutes while stirring constantly (or until it has thickened up considerably).
- If using vanilla, add in and stir now.
- Let cool completely, and then store in an airtight container in the fridge for up to 5 days.
Did you try this Lemon Ricotta Pancakes recipe? Did you love it? We would love to hear from you! Please leave us a comment below!