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- 1 cup ricotta cheese - 1/2 cup all-purpose flour - 1/4 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 2 large eggs - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 teaspoon vanilla extract - 2 tablespoons melted butter (plus extra for cooking) Choosing the right ricotta cheese For the best flavor, use whole milk ricotta. It has a creamy texture that makes the pancakes rich and fluffy. Look for fresh ricotta in the dairy section. Avoid the low-fat versions; they lack creaminess. Fresh vs. bottled lemon juice Fresh lemon juice gives the best flavor. It adds brightness and zest to the pancakes. Bottled lemon juice can taste flat and should be a last resort. Always zest your lemon before juicing for added flavor. Alternative sweeteners You can use honey or maple syrup instead of sugar. If you want a lower-calorie option, try stevia or agave syrup. Be sure to adjust the amounts since these sweeteners differ in sweetness. {{ingredient_image_1}} First, grab a large bowl. Add 1 cup of ricotta cheese, 2 large eggs, the zest of 1 lemon, 1/4 cup of fresh lemon juice, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter. Whisk these together until smooth. This step is key. A smooth mix ensures your pancakes will be light and fluffy. If you see lumps, don't worry. Just keep whisking until it looks creamy. Next, take another bowl. Measure 1/2 cup of all-purpose flour and 1/4 cup of granulated sugar. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. It’s important to level the flour and sugar. Use a knife for this. This way, you get the right amount. Mix these dry ingredients well. Now, heat a non-stick skillet over medium heat. Add a small amount of butter to coat the bottom. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top and the edges look set. This takes about 2-3 minutes. Flip the pancakes carefully. Cook for another 2-3 minutes until they are golden brown. Remove them from the skillet and keep warm in a low oven. Repeat this with the rest of the batter, adding more butter as needed. Enjoy those fluffy pancakes warm! To get your pancakes fluffy, avoid overmixing the batter. When you mix too much, the gluten in the flour becomes tough. This makes pancakes dense instead of light. Mix just until you see no dry flour. It's okay if a few lumps remain. Resting the batter is also key. Let it sit for about 10 minutes. This allows bubbles to form and makes the pancakes airy. The batter will thicken, leading to a better texture. Using a non-stick skillet is best for these pancakes. It helps them cook evenly and prevents sticking. If you use a regular skillet, you may need more butter. This can lead to uneven cooking, which we want to avoid. Make sure to use the right amount of butter when cooking. Too little can cause sticking, while too much can make the pancakes greasy. Just a small amount is enough to coat the skillet. This helps create a nice golden crust. For toppings, fresh berries are a great choice. They add color and flavor. You can also drizzle extra lemon juice on top for a zesty kick. A sprinkle of powdered sugar gives a nice touch too. Serving these pancakes warm makes them even better. You can stack them high and add a side of yogurt. This adds creaminess and balances the flavors. Enjoying them with a cup of tea or coffee makes for a perfect breakfast treat. Pro Tips Use Fresh Ingredients: Always use fresh lemons for zest and juice to maximize the flavor of your pancakes. Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep your pancakes fluffy. Adjust Heat as Needed: If pancakes are browning too quickly, reduce the heat to ensure they cook through without burning. Keep Them Warm: Place cooked pancakes in a warm oven (around 200°F) to keep them warm while you finish cooking the rest. {{image_2}} You can add fun flavors to your Lemon Ricotta Pancakes. One way is by mixing in fresh berries. Try adding blueberries or raspberries to the batter. They create bursts of flavor with each bite. Plus, the bright colors make your breakfast look amazing. Another option is to infuse herbs. A little thyme or basil adds a unique twist. These herbs pair well with lemon and ricotta. Just chop them finely and fold them into the batter. This gives your pancakes a fresh and savory taste. If you need gluten-free pancakes, swap the all-purpose flour for gluten-free flour. Make sure it has a good mix of starches. This helps keep the pancakes light and fluffy. For vegan options, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. You can also use a plant-based ricotta. This way, everyone can enjoy these tasty pancakes. Lemon Ricotta Pancakes have roots in Italian cooking. You can explore different styles from around the world. For example, you can add a bit of coconut for a tropical flair. This reminds you of fluffy pancakes in tropical regions. In Sweden, pancakes are thinner and often served with jam. You could serve your Lemon Ricotta Pancakes with berry jam for a twist. Each variation tells a story and adds a new layer of flavor. To keep leftover pancakes fresh, place them in an airtight container. Line the container with parchment paper to avoid sticking. If you plan to store them in the fridge, they last for up to three days. For longer storage, you can freeze them. Lay the pancakes flat on a baking sheet, freeze until firm, then stack them in a freezer bag. They will last for up to two months in the freezer. For reheating, I recommend using an oven. Preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover them with foil. Heat for about 10 minutes until warm. This method keeps them fluffy. If you choose the microwave, heat them in 15-second bursts. Be careful not to overheat, as this may dry them out. In the fridge, these pancakes last about three days. Always check for signs of spoilage. If they smell sour or have an off color, it's best to toss them. Fresh pancakes should be light and fluffy. If they feel dense or hard, they may have gone bad. Yes, you can prepare the batter in advance. Mix the wet ingredients first. Then, mix the dry ingredients in a separate bowl. Combine them just before cooking. This way, you keep your pancakes fluffy. Store the batter in the fridge for up to 24 hours. Just give it a good stir before cooking. If you don’t have ricotta, try cottage cheese. Blend it smooth for a similar texture. Cream cheese is another option but may be richer. Greek yogurt can work too, giving a tangy flavor. Just adjust the sugar to taste, since yogurt can be tart. Look for bubbles forming on the surface. The edges should look set, not wet. This usually takes about 2-3 minutes on medium heat. When you flip them, they should be golden brown. Cook for another 2-3 minutes until fully done. Absolutely! You can mix in spices like cinnamon or nutmeg. Vanilla extract adds sweetness too. Fresh fruit, like blueberries or bananas, is a great addition. Just fold them in gently to keep the texture light. Lemon Ricotta Pancakes are a delicious choice for breakfast. We covered main ingredients, from creamy ricotta to zesty lemon juice. I shared tips for making them fluffy and tasty. You learned cooking techniques, variations, and how to store leftovers. Explore new flavors and make this dish your own. Happy cooking!

Zesty Lemon Ricotta Pancakes

Delicious and fluffy pancakes made with ricotta cheese and fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 2 cup all-purpose flour
  • 1 4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon salt
  • 2 large eggs
  • 1 zest of 1 lemon
  • 1 4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter (plus extra for cooking)

Instructions
 

  • In a large mixing bowl, combine ricotta cheese, eggs, lemon zest, lemon juice, vanilla extract, and melted butter. Whisk together until smooth and well combined.
  • In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
  • Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look slightly set (about 2-3 minutes).
  • Flip the pancakes and cook for an additional 2-3 minutes until golden brown and fully cooked through.
  • Remove from the skillet and keep warm in a low oven. Repeat with the remaining batter, adding more butter to the skillet as necessary.
  • Serve the pancakes warm with extra lemon juice drizzled on top, a sprinkle of powdered sugar, or fresh berries as desired.

Notes

Serve with extra lemon juice, powdered sugar, or fresh berries.
Keyword breakfast, lemon, pancakes, ricotta