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These Lemon Ricotta Pancakes are a refreshing twist on a classic breakfast favorite.
The addition of ricotta cheese makes them incredibly moist and tender without overpowering the delicate lemon flavor.
Lightly tangy with a hint of sweetness, they are a crowd-pleaser for both kids and adults.
Beyond taste, these pancakes provide a boost of protein from the ricotta and eggs, making them more satisfying than traditional pancakes and ideal for a balanced morning meal.
With modest amounts of sugar and healthy fats from melted butter, they offer a nutritious yet indulgent treat.
Quick to prepare and cook, this recipe is perfect for busy mornings, leisurely brunches, or even meal prep for the week.
Pair with fresh berries or a natural syrup for a breakfast that feels indulgent while still being wholesome.
Must-Have Tools for Perfect Results
Non-Stick Skillet
Ensures even browning and prevents sticking, making flipping pancakes effortless. A versatile kitchen tool for sautéing, frying, and cooking delicate items.
Whisk
Essential for blending wet ingredients smoothly and combining them with dry ingredients without overmixing. Perfect for sauces, batters, and dressings.
Measuring Cups & Spoons
Accurate measurements guarantee consistent texture and flavor in every batch. Indispensable for baking and precise cooking.
Electric Griddle
Provides a large, evenly heated surface to cook multiple pancakes at once, saving time and creating uniform golden results. Great for family breakfasts or entertaining guests.
Rubber Spatula
Perfect for gently folding ricotta and lemon mixture into the batter without deflating it. Useful for scraping bowls and mixing delicate batters.
25-Minute Lemon Ricotta Pancakes
Equipment
- 1 Non-stick skillet or electric griddle
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ Tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ¾ cup ricotta cheese low-fat or whole
- 3 large eggs
- 1 tsp vanilla extract
- 1 –2 Tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 Tbsp butter melted
Instructions
- Preheat the Cooking Surface: Start by preheating your electric griddle to moderately high heat or set a non-stick skillet over medium heat. Ensuring the cooking surface is properly heated is key for achieving pancakes with golden-brown bottoms and a light, fluffy interior. A well-heated griddle or skillet helps the batter set quickly and prevents sticking. Lightly brush the surface with a small amount of butter or oil to add flavor and aid in browning.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 3 1/2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking ensures that the leavening agents are evenly distributed, which helps the pancakes rise uniformly. Take 20–30 seconds to fully combine, and be sure there are no clumps of flour or powder.
- Prepare Wet Ingredients: In a separate large bowl, combine 1 cup of milk, 3/4 cup of ricotta cheese, 3 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to blend until smooth and creamy. The ricotta adds a velvety texture and protein, while the eggs provide structure and richness.
- Add Lemon Flavoring: To the wet mixture, add 1–2 tablespoons of finely grated lemon zest and 1/4 cup of fresh lemon juice. Stir to combine, noting that the mixture may appear slightly curdled due to the acidity of the lemon juice—this is normal and will not affect the final texture. Next, whisk in 1 tablespoon of melted butter to incorporate a subtle richness.
- Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredient bowl and gently pour in the wet mixture. Using a whisk or rubber spatula, stir just until combined. The batter should remain slightly lumpy—avoid overmixing, which can lead to dense pancakes. This step is crucial for maintaining the light, airy texture.
- Portion the Batter: Scoop approximately 1/3 cup of batter for each pancake and pour it onto the preheated griddle or skillet. Space the pancakes evenly to allow room for spreading during cooking. The uniform size ensures that each pancake cooks evenly and stacks nicely for serving.
- Cook the First Side: Allow the pancakes to cook on the first side until bubbles begin to appear on the surface and the edges look set, about 2–3 minutes. Check the underside for a golden-brown color using a spatula. This stage locks in the moisture and gives the pancakes a delicate, tender crumb.
- Flip and Cook the Second Side: Carefully flip each pancake using a thin spatula. Cook for an additional 1–2 minutes on the opposite side until golden brown and cooked through. The pancakes should spring back slightly when pressed, indicating they are perfectly cooked.
- Keep Warm While Cooking Remaining Pancakes: If cooking in batches, place finished pancakes on a plate and cover loosely with foil to keep them warm. This prevents them from drying out while you finish the remaining batter.
- Serve with Toppings: Serve the pancakes warm, dusted lightly with powdered sugar if desired, and drizzled with maple syrup, strawberry syrup, or blueberry syrup. Fresh berries or a dollop of ricotta can elevate the presentation and flavor. These pancakes are perfect for breakfast, brunch, or even a comforting weekend treat.
Notes
- Use fresh lemon juice and zest for the brightest flavor; bottled juice may be less vibrant.
- Ricotta can be whole-milk or low-fat; both yield moist pancakes, but whole-milk is richer.
- Don’t overmix the batter; slight lumps ensure tender, fluffy pancakes.
- Adjust lemon zest quantity according to taste; 1 tablespoon for subtle flavor, 2 tablespoons for a stronger lemon punch.
- Cook pancakes over medium heat to avoid burning while allowing the centers to cook through.
- Batter may be slightly thick; add a splash of milk if needed for pourable consistency.
- Serve immediately or keep warm in a low oven while cooking the rest.
Chef’s Secrets for Pancake Perfection
Achieving perfectly fluffy lemon ricotta pancakes relies on technique and ingredient balance.
Always whisk the dry ingredients first to ensure even distribution of baking powder and soda, which gives consistent rise.
When mixing wet and dry ingredients, gently fold instead of overmixing to maintain air pockets that create a light texture.
Incorporating ricotta adds protein and moisture, preventing the pancakes from drying out.
For extra richness, melt butter slowly and incorporate it while the wet ingredients are still slightly warm.
Using fresh lemon zest and juice is essential—they impart bright citrus notes without overwhelming the palate.
Finally, allowing the griddle to reach an even, moderate temperature ensures golden-brown surfaces and tender interiors.
Serving Suggestions for Maximum Enjoyment
Serve these pancakes warm with a dusting of powdered sugar and a drizzle of maple syrup or fruit syrup.
Fresh berries like strawberries, blueberries, or raspberries complement the tangy lemon flavor beautifully.
For a decadent brunch, layer pancakes with ricotta or yogurt between stacks and top with a spoonful of lemon curd.
Pair with a cup of freshly brewed coffee or herbal tea for a balanced breakfast.
These pancakes are also meal-prep friendly; reheat gently in the oven or microwave for a quick, satisfying morning meal.
Storage Tips to Maintain Freshness
Store leftover pancakes in an airtight container in the refrigerator for up to three days.
For longer storage, freeze individual pancakes between sheets of parchment paper and then place them in a freezer-safe bag for up to two months.
To reheat, toast or warm in the oven to maintain their soft, fluffy texture.
Avoid microwaving directly from frozen, as it can make them slightly rubbery.
If freezing, consider storing a small container of syrup separately to preserve optimal flavor.
Frequently Asked Questions About Pancakes
1. Can I use non-dairy milk?
Yes! Almond, oat, or soy milk can replace cow’s milk. The pancakes may be slightly less rich but will still be tender and flavorful.
2. Can I make this batter ahead of time?
You can prepare the batter up to 2 hours in advance and keep it in the refrigerator. Stir gently before cooking; avoid overmixing.
3. How do I prevent pancakes from sticking?
Ensure the skillet or griddle is properly preheated and lightly greased with butter or oil. Avoid using high heat, which can burn the bottom before the center cooks.
4. Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend, ideally one that includes xanthan gum for structure. Texture may be slightly denser.
5. How do I adjust sweetness or lemon flavor?
Reduce or increase sugar for sweetness. Adjust lemon zest or juice to taste—more zest for stronger aroma, more juice for a tangier flavor.
This recipe is inspired by cookingclassy and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
