Do you know what’s crazy? My blog doesn’t have a single “regular” pancake recipe. Sure, I’ve got an American pancake “cake”, spinach crepes, thick fluffy Japanese-style pancakes, and little Danish blueberry pancake balls (aebleskiver). And, sure, this lemon ricotta pancakes recipe isn’t exactly “regular” either. But once you taste them, I wouldn’t be surprised if they become your go-to on weekend mornings (and every other day!) These pancakes with ricotta cheese are almost impossibly tender and fluffy. They’re as light as air after puffing up on the griddle/pan. And yet, they are denser than regular pancakes, thanks to the addition of ricotta cheese. I know that might not make sense, but just taste them, and you’ll see what I mean! For the best lemon ricotta pancakes recipe, I paired the ricotta cheese pancakes with lemon zest for a delicious tart but sweet flavor combination. Want to use lime or orange zest instead – sure. Add some berries, chocolate chips – of course. Keep reading for all my favorite add-ins, variations, and toppings!
Why Use Ricotta In Pancakes?
If the idea of adding cheese to your morning pancakes isn’t sitting well, don’t panic. Ricotta has a very subtle flavor, and you won’t be able to taste it in the best lemon pancakes. Instead, what it does is add moisture and a little protein boost to the pancakes. The resulting ricotta lemon pancakes not only have a super tender and melt-in-the-mouth texture. But they’re more nutritious than your regular American pancakes. Even better, the batter for this pancake comes together in minutes, and the entire recipe requires just four simple steps. Want more pancake inspiration? You might enjoy these oatmeal spinach pancakes, Lebanese pancakes, mini pancakes, or gingerbread pancakes!
What Are Lemon Ricotta Pancakes Made of
These lemon ricotta pancakes aren’t too different from regular pancakes. They rely on same pantry strapless, plus ricotta, lemon, and a pinch of cinnamon. Delicious!
The Dry Ingredients
Flour: I use white all-purpose flour, though whole wheat flour should also work. Alternatively, use an all-purpose gluten-free flour blend (like Bobs Red Mill or King Arthur’s) if necessary.Leavening agents: These fluffy ricotta cheese pancakes rely on baking powder and baking soda to achieve the correct consistency.Sugar: I use regular white sugar, but you could make these lemon ricotta pancakes refined sugar-free with coconut sugar or raw cane sugar. You could also use a sugar alternative like erythritol.Salt: Just a pinch to enhance the flavors.
Alternatively, you can substitute all the above ingredients for one cup of pre-made/homemade pancake mix.
Cinnamon: (Optional) added to taste.
The Wet Ingredients
Ricotta: You can use whole or low-fat ricotta when making pancakes with ricotta cheese. I don’t recommend fat-free as it won’t be as “creamy”. Butter: Use dairy or dairy-free lightly salted butter.Milk: Use dairy or dairy-free milk OR buttermilk.Eggs: I recommend using room-temperature eggs when making any pancakes.Lemon: You’ll need the zest from one lemon. Lime or orange zest would also work.Vanilla extract: Use natural vanilla extract to avoid artificial flavors.
How to Make Lemon Ricotta Pancakes
Making this lemon ricotta pancake recipe couldn’t be much more straightforward and follows just four simple steps. Add all the wet ingredients to a large mixing bowl and whisk/mix to combine. Then, sift in the flour, baking powder, and the other dry ingredients. Stir to combine, but be careful not to over-mix it. The batter should be slightly lumpy; this is normal. Heat a large pan/skillet over medium-low heat and add butter. Once melted, make pancake “mounds” using a 1/4-1/3 cup of the pancake batter, leaving plenty of space between each pancake. Allow the pancakes to cook for 3-4 minutes per side until fluffy, cooked through, and lightly browned on each side. Adjust the heat if you find they’re browning too quickly/not quickly enough. Use a large skillet to cut down on how many batches you’ll need to do. If you have a griddle, even better!
What to Serve with Lemon Ricotta Pancakes
There are plenty of ways to serve these lemon ricotta pancakes:
Any leftover ricotta you might have, along with blueberry syrup.A pat of butter, candied lemon, and syrup,A drizzle of maple syrup or honey, or a squeeze of lemon juice.Lemon curd,A quick berry compote,Whipped cream OR Vegan whipped coconut cream and berries,Greek yogurt (or vegan yogurt) with berries,A scoop of ice cream,Powdered sugar.
To keep the lemon pancakes warm when feeding a crowd, place them on a baking sheet in the oven at its lowest temperature until you’re ready to serve.
How to Freeze Ricotta Pancakes
Allow the pancakes to cool, and then spread them across a large tray, not touching. Flash-freeze the pancakes until solid. Then transfer them to an airtight container or Ziplock bag with parchment paper/wax paper between the layers. Freeze them for up to 2 months. Allow them to thaw in the refrigerator overnight or even reheat from frozen.
How to Preheat Lemon Ricotta Pancakes
You can reheat the ricotta pancakes from frozen or chilled in a:
Microwave – 1-2 minutes from frozen. 30-40 seconds from chilled.Toaster – defrost setting from frozen or same setting as toast for chilled.Oven – wrap or cover with foil and bake for 8-10 minutes at 350ºF/180ºC.
More Easy Breakfast Recipes
How to make overnight oats (5 flavors)3-Ingredient chia puddingAvocado toast and eggsHow to make an acai bowl
If you try this easy lemon ricotta pancakes recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
