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Stack of lemon ricotta pancakes topped with fresh blueberries and mint leaves, with a bite taken out of the middle.

Lemon Ricotta Pancakes

haveyoumade.com
prep: 10 minutes
cook: 15 minutes
total: 25 minutes
servings: 4
Start your morning with a stack of fluffy Lemon Ricotta Pancakes that are bursting with bright citrus flavor. These pancakes are perfect for a special weekend breakfast, a brunch with friends, or even a quick weekday treat when you’re craving something a little indulgent. The combination of lemon zest, fresh juice, and creamy ricotta cheese makes these pancakes soft, tender, and irresistibly delicious.
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Ingredients
  

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 lemons zest and juice
  • 1/2 cup ricotta cheese

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Make a well in the center of the dry ingredients and pour in the milk.
  • Add the eggs, vanilla, and ricotta cheese, whisking gently until just combined. It’s fine if the batter is slightly lumpy.
  • If the batter feels too thick, stir in a tablespoon of water at a time until it reaches a cake batter-like consistency.
  • Heat a 10–12-inch skillet over medium heat and lightly coat it with nonstick cooking spray, butter, or oil.
  • Scoop about 1/4 cup of batter for each pancake into the skillet, cooking 2–3 pancakes at a time.
  • Watch for bubbles forming on top and edges that look set. Flip the pancake with a spatula and cook the other side for 1–2 minutes until golden brown.
  • Transfer the cooked pancakes to a plate and keep them warm under a tea towel or aluminum foil. Repeat with the remaining batter.

Notes

  1. Consistency Adjustments:
    • If the batter is too thick, add water or milk one tablespoon at a time until it reaches a cake batter-like consistency.
  2. Cooking Tips:
    • Use medium heat for even cooking. If the pancakes brown too quickly, reduce the heat slightly.
    • Wipe the skillet lightly with oil or butter between batches to prevent sticking.
  3. Blueberry Additions:
    • For Blueberry Lemon Ricotta Pancakes, gently fold 1/2 cup of fresh or frozen blueberries into the batter. Frozen blueberries may tint the batter slightly.
  4. Zest and Juice:
    • Use fresh lemons for the best flavor. Zest the lemons before juicing to make the process easier.
  5. Make Ahead Options:
    • Pancake batter can be prepared the night before and stored in the fridge. Stir gently before using.
  6. Serving Suggestions:
    • Top with fresh blueberries, powdered sugar, or maple syrup. A dollop of whipped cream or Greek yogurt pairs wonderfully, too.
  7. Reheating Tips:
    • Reheat pancakes in a toaster or warm skillet for a crispy edge. For larger batches, use a 300°F oven to keep pancakes warm while cooking the rest.
  8. Storage:
    • Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.