Lemon Ricotta Pancakes

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from kristineskitchenblog.com

These lemon ricotta pancakes are light, fluffy, and bursting with bright citrus flavor. Creamy ricotta cheese gives them an irresistibly tender, melt-in-your-mouth texture that sets them apart from your usual pancake. This recipe is easy enough for a slow weekend morning yet impressive enough to feel like a restaurant-worthy brunch at home!

Prep Time15

Cook Time15

Total Time30

Servings: 3.5-inch pancakes

Calories: 69kcal

Author: Kristine Rosenblatt

Ingredients

1 ¾ cups (210g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
zest of 2 medium or 3 small lemons
1 cup (240mL) milk whole milk is best
¼ cup fresh lemon juice
¾ cup (186g) ricotta cheese
2 large eggs
1 teaspoon vanilla extract
butter for cooking

Instructions

In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
1 ¾ cups (210g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, zest of 2 medium or 3 small lemons
In a liquid measuring cup, stir together the milk and lemon juice. Set aside while you prepare the rest of the wet ingredients.
1 cup (240mL) milk, ¼ cup fresh lemon juice
In a large bowl, combine the ricotta cheese, eggs and vanilla extract. Whisk until well combined. Whisk in the milk-lemon juice mixture until smooth.
¾ cup (186g) ricotta cheese, 2 large eggs, 1 teaspoon vanilla extract
Pour the dry ingredients into the wet and use a rubber spatula to mix until barely combined. The batter will be thick. Be careful not to overmix.
Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter (you can skip the butter if using a non-stick griddle that doesn't require greasing, although I find that using butter helps the edges get nice and golden.)
butter
Scoop the pancake batter onto the griddle, using about 3 tablespoons of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with fresh berries and maple syrup, or as desired.

Video

Notes

To Freeze: Once cool, freeze in a zip-top plastic bag or other airtight container for up to 3 months. I stagger the pancakes in the bag/container so that they don’t stick together as they freeze. (It’s ok if they overlap a little.) If you want to stack them, I recommend placing a square of parchment paper in between each pancake. Thaw pancakes using the defrost setting of your microwave or let them sit at room temperature for about 30 minutes. You can also thaw them in the refrigerator overnight.

Nutrition

Nutrition information is only an estimate.