lemon ricotta pancakes

The most moist and delicious lemony pancakes! You don't taste the ricotta it just lends richness and moisture. These have been one of my favorites for years, everyone who tries these loves them! My favorite way to serve them is with fresh strawberry or blueberry syrup (see links in notes). Yields about 13 pancakes.

Lemon Ricotta Pancakes

(214 grams) all-purpose flour

sugar

tsp baking powder

tsp baking soda

tsp salt

(236 milliliters) milk

(180 grams) ricotta ((low-fat

eggs

tsp vanilla extract

lemon

(60 milliliters) fresh lemon juice

Tbsp (14 grams) butter, (melted)

Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

Make a well in center of flour mixture and set aside.&nbsp;

In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).&nbsp;

Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.&nbsp;

Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

These lemon pancakes are the best pancakes that you will EVER eat! They are soft, delicious, and have the slightest hint of lemon flavor that will go perfect with just about any topping that you put on them! 

Lemon Pancakes

Flour

Sugar

Baking Powder

Salt

Milk

Lemon

Oil ((canola

Vanilla Extract ((or lemon extract))

Lemon Zest ((more if you desire))

In a mixing bowl whisk together flour, granulated sugar, baking powder, and salt.  Set aside.

In another mixing bowl, whisk together milk, lemon juice, egg, oil, and vanilla until incorporated.  Stir in the lemon zest.

Stir the wet ingredients into the dry ingredients. Whisk just until combined. (batter will be slightly lumpy)

Preheat a non-stick skillet or griddle on medium-high heat.  Spray with non-stick cooking spray or coat with butter.

Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface.  Carefully flip and cook the opposite side until golden brown.  Adjust and lower the heat if pancakes begin to burn.

Serve warm, dusted with powdered sugar, fresh whipped cream, and fresh blueberries!

Lemon Ricotta Pancakes are the quintessential &quot;elevated&quot; pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta. Yum!

all purpose flour

Tbs baking powder

Tbs sugar

salt

milk

ricotta cheese

Tbs lemon juice

Tbs fresh lemon zest

butter

Extra ricotta, lemon zest, powdered sugar & blueberries

Grab two bowls, one large, one medium.

In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.

In the medium bowl, add the milk and ricotta and whisk until well blended. Then add the eggs, beating between each. Then add the vanilla, lemon juice and lemon zest.

Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined. Don’t over mix – you’ll have tough pancakes. We want fluffy pancakes!

Melt or brush butter onto a large griddle and heat to medium.

Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).

When you get bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side, and golden brown.

Serve with extra ricotta, lemon zest, powdered sugar and blueberries.

Devour.

OPTIONAL

Tender, sweet and lemony, these Lemon Ricotta Pancakes are what your weekend dreams are made of! Start with a pre-made pancake mix, these come together in a cinch!

pancake mix (such

water

lemons

sugar (for garnish)

syrup & butter (for serving)

In a medium sized bowl, stir pancake mix, water, ricotta cheese and lemon zest together until mostly smooth with a few small lumps.

Fry on a lightly greased nonstick skillet until golden brown.

Serve with powdered sugar and syrup.

You'll love these fluffy and tender Ricotta Pancakes that literally melt in your mouth. The perfect situation for a cozy weekend inside or your brunch festivities. These ricotta-soaked pancakes are supremely flavorful and loaded with fragrance from fresh lemon and almond notes. Grab that maple syrup and dive right on in!

Melt-In-Your-Mouth Ricotta Pancakes

all-purpose flour,

baking powder

baking soda

lemon lemon

neutral-flavored oil, see notes

whole milk ricotta cheese

almond extract

unsalted butter spray,

butter, good-quality pure maple syrup & fresh fruit-

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt- whisk the dry ingredients well to combine.

In a separate medium bowl, whisk the eggs. Then add the lemon zest, lemon juice, milk, oil, ricotta, and almond extract. Whisk the wet ingredients well until thoroughly combined.

Pour the wet mixture into the bowl with the flour mixture and use a rubber spatula to fold the pancake batter together until just combined. Be careful not to overmix the batter, it&#8217;s okay if there are a few lumps, this is good in pancake batter. Let the batter rest for at least 5 minutes. The batter will puff up as it sits.

Heat a large nonstick skillet or griddle over medium heat. Grease the skillet/griddle with butter or spray lightly with cooking spray.

Once the skillet/griddle is hot, reduce the heat to medium-low. Add the batter into the skillet using a heaping 1/4-cup measuring cup, or as desired, leaving enough space between them.

Cook the pancakes for 2-3 minutes, or until bubbles start to form on the top surface of the pancake, and golden-brown underneath and around the edges. Carefully flip onto the other side and cook for an additional 2-3 minutes, or until just cooked through. Transfer cooked pancakes to a large baking sheet/platter and repeat the process with remaining pancake batter- wiping the pan/griddle as needed + adding more butter/spray in between batches.

Serve these ricotta pancakes warm with butter, maple syrup, and fresh fruit, if desired. Enjoy! &gt;&gt; If not serving right away, place pancakes onto a baking sheet fitted with a wire rack (for air flow/circulation) and keep warm in the oven at 200°F.

My family and I loved this recipe. Made the perfect Saturday morning breakfast, my six-year-old could not stop asking for more (and she's fussy about pancakes). Total win for our house.

This is a perfect and super easy recipe. You get a delightfully fluffy pancake and the lemon paired so well with macerated strawberries on top. These pancakes are a new Saturday morning favorite in my house! 

I loved this recipe, so did my daughters. (8&amp;12yo) 

Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful lemon zest flavor. This recipe makes 18 (4-inch) pancakes.

Fluffy Lemon Ricotta Pancakes (VIDEO)

ricotta cheese ((14-15 oz will work))

low fat buttermilk ((or kefir))

Tbsp sugar

all-purpose flour ((5 1/2 oz))

Tbsp baking powder

tsp sea salt

Olive oil

In a large mixing bowl, whisk together eggs and sugar until well blended.

Mix in ricotta cheese, buttermilk and salt and whisk until blended.

In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.

Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.

Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.

Made them for my wife and kids, they loved them. I've made them 3 times now. Think I'm going to use this recipe as a cake batter for a future date.

These were great! I made them for my family and they were a hit for everyone. The ricotta gives them a very nice, soft texture and the lemon keeps the flavor bright. I will definitely be making them again.

These were amazing! We added blueberries and used GF flour. Quick question, the nutrition facts are per pancake or per serving (3 pancakes)?thank you so much !!

These pancakes are divine! So light and fluffy. I've made them into waffles as well and they are just as good. As a substitute for buttermilk, I used milk with the juice of 1/2 a small lemon and let it sit for 10 minutes or so.

Hi Natashas,i do not have buttermilk on hand. What can i use in place of this? Thanks

We found these tasty but had a difficult time getting them to cook through no matter how low medium we went.  We ended up trying covering the pans to increase the ambient heat - this helped a little.  The recipe called for 2 Tbl of batter.  The size of those did not at all compare to the pictures.  Nor did they cook any better.

https://www.youtube.com/watch?v=4bdFyM-z8g8

These quick and easy Ricotta Pancakes are going to be a hit in your family. These pancakes are melt-in-your-mouth soft and super fluffy, and you’ll love that bit of lemon zest. P.S. These are protein-packed!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

RICOTTA PANCAKES INGREDIENTS:
►14-15 oz ricotta (400 gr or 1 3/4 cups) 
►3/4 cup buttermilk 
►3 large eggs
►2 Tbsp granulated sugar
►1 1/4 cups all-purpose flour (5 1/2 oz or 158 grams) 
►1 Tbsp baking powder
►1/4 tsp salt
►Zest of 1 lemon
►Olive oil or coconut oil to cook

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LEMON RICOTTA PANCAKES  - Easy Breakfast Pancakes Recipe

These lemon blueberry ricotta pancakes are light and fluffy pancakes that have hints of lemon and fresh bursting blueeberries in the center. Top with powdered sugar and maple syrup for the ultimate breakfast or brunch recipe.

The best blueberry lemon ricotta pancakes

AP flour

tbsp sugar

lemon juice

blueberries (rinsed and dried.)

In a medium bowl, whisk the flour, sugar, baking powder, and salt.

In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract.

Stir the dry ingredients into the wet ingredients, making sure not to over mix.

In a separate clean bowl, whip the egg white until they reach stiff peaks. Gently fold the whipped-up egg whites into the pancake mixture. Fold in the blueberries without overmixing. Let the pancake mixture sit for 5-10 minutes.

While the batter is resting, heat up a skillet over medium heat, spread some butter on top then pour in about 1/3 cup of batter and cook for a few minutes or until you see bubbles appearing around the edges of your pancakes.

Using a spatula, gently flip the pancakes and cook for another 1-2 minutes or until golden. Repeat the process until there is no more batter. Serve with powdered sugar, more blueberries, and a drizzle of maple syrup.

Loved!!! I didn’t let the first couple cook long enough so they weren’t cooked through, but once I got the timing down it was great. The entire family enjoyed them.

Delicious! I've tried quite a few blueberry lemon ticotta pancake recipes and this one's a keeper! Great freshly made and great reheated after freezing. Moist, with just the right amount of each flavor.

I just made these for breakfast this morning. INCREDIBLE. The fluff was exactly what I wanted.

Lies, lies and more lies! Light and fluffy are understatements to these monstrosities. The balance between the lemon and blueberries and the creaminess if the ricotta were amazing. Definitely adding this to my list of favorites.

Love these. Thank you for another delicious  recipe.

These Lemon Ricotta Pancakes are always a hit! They’re so fluffy and tender, with a lovely hint of citrus in every bite.

Lemon Ricotta Pancakes Recipe

all-purpose flour ((160 grams))

ricotta cheese ((180 grams))

milk ((160 milliliters))

lemon juice ((60 milliliters))

lemon zest

vanilla extract

butter (melted and cooled slightly)

Maple syrup (for serving)

Blueberries (for serving)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a medium bowl whisk together the ricotta cheese, milk, lemon juice, eggs, lemon zest, and vanilla.

Pour the ricotta mixture into the flour mixture. Fold together to make a lumpy batter. Pour in the melted butter and stir until combined but still slightly lumpy.

Heat a large nonstick skillet or griddle over medium-high heat. Once hot, coat with 1 additional teaspoon of melted butter. Working in batches, add ¼ to ⅓ cup of batter for each pancake, leaving about 2 inches of space between each. (The batter will be thick, but will spread as it cooks.)

Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top. Flip over and cook for 1 to 2 more minutes or until golden brown.

Repeat with the remaining pancake batter, adjusting the heat to medium or medium low as needed. (The pancakes cook more quickly and brown more easily in subsequent batches.)

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