Lemon Ricotta Pancakes

$The star of these pancakes is ricotta cheese. You need 1 cup of fresh ricotta. It gives the pancakes a soft and creamy texture. Ricotta also adds a mild flavor that pairs well with lemon. For the dry mix, gather 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Sifting these together helps the pancakes rise well. The flour provides structure, while baking powder and baking soda create fluffiness. Now, let’s focus on the fresh ingredients. You will need 3 large eggs, 1/2 cup of milk, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. The eggs are crucial for binding, while the milk makes the batter smooth. Lemon zest and juice bring a bright flavor and aroma. Finally, use 2 tablespoons of granulated sugar to sweeten the mix a little. Don't forget some butter or oil for greasing the skillet. For serving, prepare maple syrup and an assortment of fresh berries like strawberries, blueberries, or raspberries. These toppings add color and taste to your pancakes. {{ingredient_image_2}} To start, grab a medium bowl. Add 1 cup of ricotta cheese, 1/2 cup of milk, and 3 large eggs. Next, add the zest of 1 lemon and 2 tablespoons of fresh lemon juice. Sprinkle in 2 tablespoons of granulated sugar. Use a whisk to mix everything until it's smooth and creamy. This mixture adds flavor and moisture to your pancakes. Now, take a large bowl and sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Sifting helps to mix these ingredients well and removes any lumps. This step is key for fluffy pancakes. Gently fold the dry ingredients into the ricotta mixture. Stir carefully until just combined. It’s okay if some lumps remain; don't overmix. Next, preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil to prevent sticking. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and edges set. When ready, flip each pancake. Cook for another 2 minutes until golden brown. Repeat this with the remaining batter. Serve warm with maple syrup and fresh berries. Enjoy your delicious, fluffy lemon ricotta pancakes! To get light and fluffy pancakes, use fresh ricotta cheese. Ricotta adds moisture and richness. Mix the wet and dry ingredients gently. Overmixing can make pancakes tough. A few lumps in the batter are okay. This keeps them airy and soft. Heat your skillet to medium. A hot pan helps pancakes cook evenly. Use a small amount of butter or oil to grease the pan. Pour about 1/4 cup of batter for each pancake. Watch for bubbles on the surface before flipping. This shows they are ready. Flip gently to avoid splattering batter. Cook until golden brown, about 2 minutes. Serve your pancakes warm for the best taste. Drizzle with maple syrup for sweetness. Fresh berries add color and flavor. I love using strawberries, blueberries, or raspberries. You can also sprinkle some lemon zest on top for extra zing. Enjoy your pancakes right away for a delightful breakfast! Pro Tips Use Fresh Ingredients: Opt for fresh lemons and high-quality ricotta cheese to enhance the flavor of your pancakes. Don’t Overmix: Mixing the batter until just combined will ensure fluffy pancakes. A few lumps are okay! Adjust Cooking Temperature: If pancakes are browning too quickly, lower the heat. You want them golden brown and cooked through. Experiment with Toppings: Try different toppings like honey, yogurt, or nuts to add variety to your pancake experience. {{image_4}} You can boost your lemon ricotta pancakes with fun flavors. Try adding fresh blueberries for a sweet burst. Just fold in about a cup before cooking. Another great choice is lemon lavender. Simply mix in a teaspoon of dried lavender with the zest. This adds a floral note that pairs well with lemon. Want to make these pancakes gluten-free? Swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This helps keep the pancakes fluffy. You can also use almond flour for a different texture. It adds a nice nutty flavor. If you prefer vegan pancakes, you can easily adapt the recipe. Replace the ricotta cheese with silken tofu. Blend it until smooth for the best texture. Use plant-based milk instead of regular milk. Instead of eggs, try flaxseed meal mixed with water. Combine one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. Use this mixture as your egg substitute. After enjoying your Lemon Ricotta Pancakes, store leftovers in an airtight container. This helps keep them fresh. Place the pancakes in the fridge if you plan to eat them soon. They stay good for about 2-3 days. If you have more pancakes, consider freezing them for later. To reheat pancakes, use a skillet or microwave. For the skillet, heat it on medium-low. Add a little butter or oil, then place the pancake in the pan. Heat for about 1-2 minutes on each side until warm. If you prefer the microwave, place a pancake on a plate. Cover it with a damp paper towel. Heat in 20-second intervals until warm. This keeps them soft and fluffy. If you want to freeze pancakes, stack them with parchment paper in between. This prevents them from sticking together. Place the stack in a freezer-safe bag or container. They stay fresh for up to 2 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Then, reheat as needed. Enjoy your tasty pancakes anytime! Yes, you can make these pancakes ahead of time. Just cook and let them cool. Place them in an airtight container. Store them in the fridge for up to two days. Reheat them in a skillet or microwave before serving. This keeps them soft and tasty. You can also freeze them. Place parchment paper between pancakes to prevent sticking. They can last up to a month in the freezer. If you don't have ricotta, try cottage cheese. Blend it until smooth for a similar texture. Cream cheese is another option, but it may make the pancakes richer. Greek yogurt can also work well. It adds creaminess and a tangy taste. Just use the same amount as ricotta in the recipe. To make fluffier pancakes, separate the egg whites from the yolks. Beat the egg whites until they form soft peaks. Fold the whipped egg whites into the batter gently. This adds air and lightness to the mixture. Also, avoid overmixing the batter. A few lumps are okay. Letting the batter rest for a few minutes before cooking can also help. This gives the leavening agents time to work, resulting in fluffier pancakes. In this post, I walked you through making perfect Lemon Ricotta Pancakes. We explored the right ingredients, step-by-step instructions, and useful tips. You learned how to store and reheat leftovers and tried tasty variations. Remember, the key is in balancing the textures and flavors. With practice, you’ll create fluffy pancakes that wow anyone. Get creative with your toppings and enjoy your cooking journey!$

Lemon Ricotta Pancakes

Deliciously fluffy pancakes made with ricotta cheese and fresh lemon for a zesty twist.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
0.5 cup milk
3 large eggs
1 zest lemon
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
1 pinch salt
None for greasing butter or oil
None for serving maple syrup and fresh berries

Instructions

In a medium mixing bowl, add the ricotta cheese, milk, and eggs. Incorporate the lemon zest, lemon juice, and sugar into the mixture. Use a whisk to blend everything together until the mixture is smooth and creamy.
In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, and a pinch of salt to ensure an even distribution of the leavening agents.
Gently fold the dry ingredient mixture into the ricotta mixture, stirring delicately until the batter is just combined. It’s important not to overmix; a few lumps are perfectly fine.
Preheat a non-stick skillet or griddle over medium heat. Once heated, lightly grease the surface with a small amount of butter or oil to prevent sticking.
For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges start to appear set.
Carefully flip each pancake and allow it to cook on the other side for another 2 minutes, or until they are beautifully golden brown. Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes warm, drizzled with maple syrup and adorned with a vibrant mix of fresh berries for a delightful finish.

Notes

Serve warm with maple syrup and fresh berries.

Keyword breakfast, lemon, pancakes, ricotta