These easy Lemon Ricotta Pancakes are whipped up in one bowl in just a few minutes for a very special breakfast. They're soft, fluffy, and pillowy, with a delightful creamy tanginess that just goes with fruit and syrup. What a way to start the day!
Who doesn't love pancakes?
A stack of fluffy, light, crispy-edged flapjacks can put a smile on anybody's face in the morning. Loaded with fresh fruit, dripping with syrup, maybe a dollop of yogurt or applesauce?
Now add in the bright, tangy zip of fresh lemon and the buttery creaminess of ricotta cheese, and you've got yourself a sunshiny breakfast to make the angels sing!
These easy Lemon Ricotta Pancakes give a bright Italian twist to our beloved North American classic. You'll be transported to the lemon groves of the Amalfi coast after just one bite.
And they're good for you, too. The ricotta adds a healthy amount of protein so that you'll stay satisfied right til lunch time. Plus, it's easy to make them into gluten-free lemon ricotta pancakes! You can all eat together and you'll please the whole crowd.
What You'll Need
Aside from the lemons and ricotta cheese, you probably have everything else in your fridge and pantry already.
TIP: If you have access to a Costco, ricotta is the most economical to buy there. It's a light, fluffy, creamy, fresh cheese and it comes in a big tub. Freeze unused ricotta in 1-cup portions in small ziptop freezer bags for future batches of Lemon Ricotta Pancakes. Squeeze out the air, seal the bag, and press the ricotta flat in the bag. Freeze. To use it, cut off the bag from the frozen slab of ricotta and put the frozen cheese into a big bowl. Pour over the milk from the recipe and leave it for 10 to 15 minutes to thaw, breaking it up with a fork occasionally. Then add the other liquid ingredients and continue with the recipe as usual.
I have only used my own gluten-free flour blend to make the gluten-free version of these pancakes and they turn out fantastic every time - light, fluffy, and delicate. I can't speak for how they turn out with other blends. (For the non-gluten-free version, regular all-purpose flour, of course, works well.)
ANOTHER TIP: If you want to dial up the lemon flavour of the pancakes, use the zest from two lemons (about 2 tablespoons). Yum!
How to Make Easy Lemon Ricotta Pancakes
All you'll need is a big bowl and a whisk or spoon. (Plus you'll need a microplane or fine grater to remove the lemon zest from the lemons - zest them right over the bowl.) Stir together the ricotta and eggs, then add the milk, lemon zest, lemon juice, honey, and vanilla and beat well to combine.
Now dump in the flour (gluten-free or regular), baking powder, and salt. Stir just until all the flour is moistened. The batter will still look lightly lumpy - that's okay. Don't overbeat it as you'll beat out some of the air that forms from the reaction of the baking powder and lemon juice, and the pancakes won't be as fluffy.
Heat up some butter and oil (or some ghee) in a medium hot skillet. Add a scant ¼ cup of batter for each pancake. Spread it quickly with a spatula to form about a 4-inch (10cm) circle.
Cook Lemon Ricotta Pancakes at a notch lower than you normally cook pancakes, as they are a little more delicate and can burn easier. You won't see bubbles form on the top when they are ready to flip (like with regular pancakes) - carefully lift up one edge to see if they're golden underneath, then flip them..
Serve the pancakes with fresh berries (blueberries are nice), a dollop of yogurt and a drizzle of maple syrup. We love them with the addition of some homemade blueberry applesauce (I use my applesauce recipe and add in a couple cups of fresh or frozen blueberries). They're also good with just a squeeze of fresh lemon juice and a generous snowfall of sifted icing sugar.
Dig in to the most fluffy, creamy, tangy, light pancakes you've ever tasted. The ricotta in these Lemon Ricotta Pancakes tastes so buttery, yet there's not butter or oil in the batter. They are a flavour revelation - a beautiful spring breakfast or a special brunch to treat your loved ones.
Can You Freeze Leftover Pancakes?
Yes, you certainly can. You can also just cover the pancakes with plastic food wrap and keep them in the fridge for up to five days. Reheat them in the microwave or in a skillet with a little bit of butter in it, over medium heat.
Or cool the Lemon Ricotta Pancakes completely, arrange them in large ziptop freezer bags in layers, with wax paper or parchment paper between the layers. Remove as much air as possible from the bags, and freeze for up to three months. Reheat from frozen in the microwave or in a skillet with a bit of oil or butter, over low heat.
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Guten Appetit!
Easy Lemon Ricotta Pancakes
Ingredients
- 1 cup (240gm) ricotta cheese
- 3 large eggs
- 1 cup (240ml) milk
- 1 tablespoon fresh lemon zest (from 1-1½ organic lemons)
- ¼ cup (60ml) fresh lemon juice (from 1-1½ lemons)
- 2 tablespoons honey (or 3 tablespoons sugar)
- 1 teaspoon pure vanilla extract
- 1½ cups (210gmss) gluten-free flour blend or regular flour for non-gluten-free
- 1 tablespoon (3 teaspoons) baking powder
- ¼ teaspoon salt
- 1-2 tablespoons ghee, or butter + oil for frying
*Note: if you want to dial up the lemon flavour even more, use the zest of 2 lemons.
Instructions
- Whisk together the ricotta and eggs in a large bowl.
- Add the milk, lemon zest, lemon juice, honey, and vanilla and beat well to combine.
- Add the flour, baking powder, and salt, and stir just until everything is moistened. Small lumps are okay - do not overbeat.
- Heat a teaspoon or two of ghee or a mixture of butter and oil in a hot skillet over medium heat.
- Drop large spoonfuls (a scant ¼-cup/4 tablespoons) of batter into the hot skillet and spread around a bit to make about 4-inch (10cm) circles. Cook these pancakes over a little bit lower heat than you would cook regular pancakes as they can burn more easily.
- Cook until the pancakes are browned on the bottom, then flip them and cook them on the other side until browned and cooked through - they will still be moist on the inside, but shouldn't be gooey.
- Makes 16 four-inch (10cm) pancakes. Best served immediately while the edges are still crispy. Serve with warm maple syrup and fresh fruit, preserves, jam, or yogurt. Add a sprinkle of icing sugar if desired, or serve the pancakes with lemon wedges and icing sugar for a full lemon experience.
Meredith Adams
Looks like a great recipe, with the ricotta cheese and lemon. Can hardly wait to taste the results!
Margaret
Thanks, Meredith! Every time we have them for breakfast, it feels a bit like spring is in the air, and the day just starts off a little better! 🍋🌞
Wendy Stadnick
My goodness those look delicious. Breakfast doesn’t get any better than that!
Margaret
Thanks, Wendy. I have to agree with you there! It's a sunshiny way to start the day! 🌞