Go Back
lemon ricotta pancakes - Image 2

Lemon Ricotta Pancakes

These lemon ricotta pancakes are light, fluffy, and bursting with citrus flavor. Perfect for a special breakfast or brunch, they're easy to make and sure to impress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ricotta cheese full-fat for best results
  • 2 large eggs room temperature
  • 3/4 cup milk whole milk preferred
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest from 1 large lemon
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons butter for cooking
  • Maple syrup for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the ricotta cheese, eggs, and milk until smooth.
  2. In a separate bowl, combine the flour, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  3. Fold in the lemon zest and lemon juice, being careful not to overmix.
  4. Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter to coat the surface.
  5. Using a 1/4 cup measure, pour batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
  6. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
  7. Serve the pancakes warm, drizzled with maple syrup and additional lemon zest if desired.

Notes

Chef's Tips:
• For best results, use room temperature ingredients to ensure even mixing.
• Avoid overmixing the batter to keep the pancakes light and fluffy.
• Serve with fresh berries and a dollop of whipped cream for an extra special treat.
Food Safety:
• Ensure eggs are fully cooked to an internal temperature of 160°F (71°C) to avoid risk of salmonella.
• Store leftovers in the refrigerator and consume within 3 days.