Lemon Ricotta Pancakes

$- 1 cup ricotta cheese - 1 cup all-purpose flour - 2 large eggs - 1/2 cup whole milk - 1/4 cup granulated sugar - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon baking powder - 1/2 teaspoon baking soda - Pinch of fine sea salt - Butter or vegetable oil for cooking - Maple syrup - Fresh berries - Powdered sugar Lemon ricotta pancakes need simple and fresh ingredients. Each one adds flavor and texture. Ricotta cheese makes the pancakes soft and creamy. It gives them a rich taste. The all-purpose flour helps form the batter. Eggs add structure and help the pancakes rise. Whole milk makes them moist. Granulated sugar balances the tart lemon. Lemon zest and juice bring freshness. It lifts the flavor and gives a lovely aroma. Baking powder and baking soda help the pancakes puff up. Salt enhances all the flavors. For cooking, butter or oil keeps the pancakes from sticking. You can choose what you like best! The optional toppings add fun. Maple syrup makes them sweet. Fresh berries add color and a burst of flavor. A sprinkle of powdered sugar makes them look fancy. - Mixing wet ingredients: In a medium bowl, add ricotta cheese, eggs, milk, sugar, lemon zest, and lemon juice. Whisk until smooth. This step blends the flavors well and gives the pancakes a creamy base. - Combining dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. Mixing these dry ingredients well helps to evenly distribute the leavening agents, which makes the pancakes rise nicely. - Folding the batter: Gradually add the dry mix to the wet mix. Use a spatula to fold gently. It's okay if the batter has some lumps; this keeps the pancakes fluffy. Overmixing will make them dense, and we want light, airy pancakes. - Preheating the skillet: Heat a non-stick skillet over medium heat. Grease it lightly with butter or vegetable oil. This helps prevent sticking and gives the pancakes a nice golden color. - Pouring the batter: For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook for 2 to 3 minutes. Look for bubbles on the surface and set edges before flipping. - Flipping the pancakes: Carefully use a spatula to flip the pancakes. Cook for another 2 to 3 minutes until golden brown. The pancakes should be fluffy and cooked through. - Keeping pancakes warm: Once cooked, remove pancakes from the skillet. Keep them warm by covering them loosely with foil. This helps maintain their warmth while you cook the rest. - Presentation tips: Stack the pancakes on a plate. Drizzle them with maple syrup and top with fresh berries. A light dusting of powdered sugar adds an elegant touch. This makes for a beautiful and tasty breakfast. To get fluffy pancakes, avoid overmixing the batter. Mix just until the dry and wet ingredients come together. If you see some lumps, that’s okay! Lumps help keep your pancakes light and airy. The right temperature for cooking is key. Preheat your skillet over medium heat. If it's too hot, the outside will burn before the inside cooks. If it's too cool, the pancakes will turn out flat. Using fresh lemon juice and zest makes a big difference. Fresh zest adds a bright, tangy flavor. You need about 1 tablespoon of zest from one lemon. For the juice, squeeze it right before you add it to your batter. This keeps the flavor fresh. You can also add flavor with extras like vanilla extract or a pinch of cinnamon. These will round out the lemon taste nicely. Measuring the batter correctly is simple. Use a 1/4 cup to scoop the batter onto the skillet. This size helps the pancakes cook evenly. Cook each pancake for about 2-3 minutes on one side. Look for bubbles on top and edges that look set. Flip them gently with a spatula and cook for another 2-3 minutes. This gives you a golden-brown finish. {{image_4}} You can make lemon blueberry pancakes by adding fresh blueberries to the batter. Just fold in about 1 cup of blueberries after mixing your batter. This small step adds a burst of flavor and color. Blueberries pair well with lemon. They give a sweet touch to the tartness of the lemon. You get a tasty treat that feels special. For a unique twist, try adding herbs to your lemon ricotta pancakes. Fresh herbs like thyme or basil work well. Chop the herbs finely and mix them into the batter. Start with about 1 tablespoon of chopped herbs. This adds a savory note to the pancakes. The lemon and herbs create a refreshing flavor combo. It’s a fun way to surprise your family or guests. If you want a vegan version, you can easily swap some ingredients. Use almond milk instead of whole milk. Replace ricotta with silken tofu or a plant-based ricotta. You can also use flaxseed meal mixed with water as an egg substitute. To make this, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This will help keep your pancakes fluffy and delicious. Enjoy these tasty pancakes that fit your diet! To keep your lemon ricotta pancakes fresh, first, let them cool. Then, place them in an airtight container. You can store them in the fridge for up to three days. Make sure to separate layers with parchment paper. This will help them from sticking together. If you want to keep pancakes longer, freezing is a great option. Stack the pancakes with parchment paper between each one. Then, wrap the whole stack in plastic wrap and place it in a freezer-safe bag. They can stay good for about two months in the freezer. When you want to enjoy those pancakes again, reheating them is quick and easy. The best method is to use a skillet. Heat the skillet over medium-low heat. Place the pancakes in the pan for about one minute on each side. This warms them through and keeps them soft. You can also use a microwave if you’re in a hurry. Place a pancake on a microwave-safe plate and cover it with a damp paper towel. Heat for 15-20 seconds. Check to see if it needs more time. Just be careful not to overheat, or they may get tough. Yes, you can make Lemon Ricotta Pancakes ahead of time. To store them, let the pancakes cool completely. Then, place them in a single layer in an airtight container. You can also use parchment paper between layers to prevent sticking. Store them in the fridge for up to three days. For longer storage, freeze them for up to two months. When ready to eat, simply reheat them in a toaster or microwave. You can use several alternatives for ricotta cheese. Cottage cheese is a great choice. Just blend it until smooth. Cream cheese can work too, but it may change the taste a bit. Greek yogurt is another option that adds protein. Each option will give a slightly different flavor and texture, but they will still make tasty pancakes. To make these pancakes gluten-free, use a gluten-free all-purpose flour blend. Brands like Bob's Red Mill or King Arthur Flour offer good mixes. You may need to add a bit more liquid to your batter. This helps keep the pancakes moist. Make sure to check that all other ingredients are gluten-free, like baking powder. Enjoy a delicious stack without the gluten! You learned how to make tasty lemon ricotta pancakes. We covered the main ingredients, step-by-step instructions, and tips for fluffiness. You can also try fun variations like lemon blueberry pancakes or a vegan version. Storing and reheating leftovers is easy too. These pancakes are bright and delicious, perfect for any meal. Try making them, and enjoy a lovely breakfast or snack!$

Indulge in these Lemon Ricotta Bliss Pancakes for a delightful breakfast treat! With a perfect blend of ricotta cheese and fresh lemon, these fluffy pancakes are bursting with flavor. Easy to make in just 20 minutes, they pair beautifully with maple syrup and fresh berries. Want to impress your family with a delicious breakfast? Click through for the full recipe and start creating your breakfast masterpiece today!

Print Recipe Pin Recipe

Ingredients

1 cup ricotta cheese

1 cup all-purpose flour

2 large eggs

1/2 cup whole milk

1/4 cup granulated sugar

Zest of 1 lemon (about 1 tablespoon)

2 tablespoons freshly squeezed lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of fine sea salt

Butter or vegetable oil for greasing the pan

Maple syrup and a medley of fresh berries for serving

Instructions

In a medium mixing bowl, combine the ricotta cheese, eggs, milk, sugar, lemon zest, and lemon juice. Using a whisk, mix until the ingredients are smooth and evenly blended.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Gradually fold the dry ingredients into the ricotta mixture. Stir gently with a spatula or wooden spoon until just combined. It's normal for the batter to have a few lumps; avoid overmixing to retain the pancake's fluffiness.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or vegetable oil, ensuring an even coating.

For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface and the edges appear set.

Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until the undersides are golden brown and the pancakes are cooked through.

Once cooked, remove the pancakes from the skillet and keep warm by covering them loosely with foil. Repeat the process with the remaining batter.

- Presentation Tips: Create a delightful pancake stack on a serving plate, drizzling generously with maple syrup. Top with a colorful assortment of fresh berries, such as strawberries, blueberries, and raspberries, and finish with a light dusting of powdered sugar for an elegant touch.

Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings