Lemon Ricotta Pancakes

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 4
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Lemon Ricotta Pancakes bring a delightful twist to your breakfast table. The combination of creamy ricotta and zesty lemon creates a fluffy, flavorful pancake that's perfect for any morning. Let's dive into this irresistible recipe!

Ingredients for Lemon Ricotta Pancakes

All-purpose flour acts as the foundation of the pancakes, providing structure. Granulated sugar adds a touch of sweetness to balance the lemon. The combination of baking powder and baking soda helps the pancakes rise, resulting in a light, airy texture. A pinch of salt enhances all the flavors. Ricotta cheese is the star, adding creaminess and richness. A large egg binds everything together, while buttermilk contributes to a tender crumb. Lemon zest and lemon juice deliver a bright, citrusy punch. Finally, a hint of vanilla extract rounds out the flavors.

Tips & Tricks

  • Use fresh lemons for zest and juice to maximize flavor.
  • If the batter is too thick, add a splash more buttermilk to reach your desired consistency.
  • Keep cooked pancakes warm in a low oven while you finish the batch.

Serving Suggestions

Pair these pancakes with a dollop of whipped cream and a handful of fresh berries for a burst of color and flavor. A sprinkle of powdered sugar can add a touch of elegance, perfect for a special brunch.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Yes, buttermilk adds extra tang and tenderness. If you use regular milk, add a teaspoon of lemon juice or vinegar to simulate buttermilk's acidity.
What if I don't have ricotta cheese?
You can substitute with an equal amount of cottage cheese, but the texture might be slightly different.

Lemon Ricotta Pancakes Recipe Walkthrough

Start by gathering two bowls: one for dry ingredients and one for wet. In the first bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed, which is key for consistent pancakes.

In the second bowl, combine the ricotta cheese, egg, buttermilk, lemon zest, lemon juice, and vanilla extract. Mix these until just combined; it's okay if the ricotta remains a bit lumpy. The lumps will melt into the pancakes during cooking, adding pockets of creamy goodness.

Now, gently fold the wet ingredients into the dry. Use a spatula and mix until just combined. Overmixing can make the pancakes tough, so embrace a few lumps in your batter.

Heat a non-stick skillet over medium heat and add a small pat of butter. Once the butter has melted and bubbles, pour in 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until they're golden brown.

Serve these beauties warm, perhaps with a drizzle of syrup or a scattering of fresh fruit.

Why You'll Love This Recipe

  • A refreshing lemony twist that brightens up your breakfast.
  • Fluffy and light texture thanks to ricotta cheese.
  • Quick and simple to make with everyday ingredients.
  • Perfect for impressing guests or treating yourself.

Ingredients

1 cup all-purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup ricotta cheese
1 large egg
1 cup buttermilk
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
Butter for cooking

Step-by-step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the ricotta cheese, egg, buttermilk, lemon zest, lemon juice, and vanilla extract.
3. Gently fold the wet ingredients into the dry ingredients until just combined; some lumps are okay.
4. Preheat a non-stick skillet over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Serve warm with your favorite syrup or fresh fruit.

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