Indulge in the heavenly combination of tangy lemon and creamy ricotta with our delectable Lemon Ricotta Pancakes Recipe. These fluffy, melt-in-your-mouth pancakes are the perfect way to start your day or impress your guests at brunch. Prepare to embark on a culinary adventure that will tantalize your senses and leave you craving more.
Imagine sinking your fork into a stack of golden-brown pancakes, each bite bursting with the vibrant, citrusy essence of lemon and the rich, velvety texture of ricotta. The aroma alone will have your taste buds dancing with anticipation. Get ready to elevate your breakfast game and create a truly exceptional dish that will have your family and friends raving.
Whether you’re a seasoned pancake connoisseur or a novice in the kitchen, this recipe is sure to become a new favorite. With easy-to-follow instructions and foolproof techniques, you’ll be whipping up these lemon ricotta pancakes like a professional in no time.
🎯 What Sets This Amazing Recipe Apart?
What sets this Lemon Ricotta Pancakes Recipe apart is its unparalleled flavor profile and irresistible texture. The combination of tangy lemon and creamy ricotta creates a harmonious balance that will tantalize your taste buds. The lemon adds a bright, zesty note that perfectly complements the luxurious, velvety richness of the ricotta, resulting in a truly exceptional and memorable pancake experience.
But it’s not just the flavor that makes this recipe stand out; it’s also the ease of preparation. With simple, straightforward instructions and minimal ingredients, you can effortlessly create a batch of these delightful pancakes in your own kitchen. No need for complicated techniques or hard-to-find ingredients – just a few pantry staples and a little bit of love, and you’ll be serving up a restaurant-worthy breakfast that will impress your loved ones.
📝 Everything You Need for a Perfect Result
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons (45g) granulated sugar
• 1 cup (240ml) whole milk
• 1/2 cup (120g) ricotta cheese
• 2 large eggs
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 1 tablespoon (15ml) lemon zest
• 2 tablespoons (30ml) unsalted butter, melted (plus more for cooking)
The key to these incredible pancakes is the combination of ricotta cheese and fresh lemon juice and zest. The ricotta adds a luxurious, creamy texture that sets these pancakes apart from the rest, while the lemon brightens the flavors and adds a delightful tangy twist. Don’t be tempted to substitute low-fat or non-fat ricotta, as the full-fat version is essential for achieving the perfect rich and creamy texture.
👩🍳 Step-by-Step Guide to Perfection
- Whisk the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This ensures the leavening agent and seasonings are evenly distributed throughout the batter.
- Combine the Wet Ingredients: In a separate bowl, whisk together the whole milk, ricotta cheese, eggs, lemon juice, and lemon zest until well combined. The ricotta should be fully incorporated, with no visible lumps.
- Gently Fold the Batter: Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. Overmixing can result in tough, chewy pancakes. Mix just until the batter is combined, with a few small lumps remaining.
- Heat and Grease the Skillet: Heat a large non-stick skillet or griddle over medium heat. Once hot, brush the surface lightly with melted butter to prevent the pancakes from sticking.
- Cook the Pancakes: Using a 1/4 cup measure, scoop the batter onto the prepared skillet, making sure to leave enough space between each pancake. Cook for 2-3 minutes, or until the edges are set and bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Keep Warm: Transfer the cooked pancakes to a baking sheet or oven-safe plate, and place them in a 200°F (95°C) oven to keep warm while you cook the remaining batter.
⏱️ Timing Overview
• Cook time: 15-20 minutes
• Total time: 25-30 minutes
👩⚕️ A Quick Look at the Nutrition Facts
Nutritional information is an estimate per serving, based on 6 servings.
• Protein: 9 g
• Carbohydrates: 32 g
• Fat: 10 g
• Fiber: 1 g
🌿 Fun Alternatives to Try
• To Make it Vegan: Replace the eggs with 1/4 cup (60ml) unsweetened applesauce or mashed banana per egg, and use a non-dairy milk and vegan ricotta cheese (such as almond or cashew-based).
• To Add a Spicy Kick: Incorporate a pinch of cayenne pepper or a few drops of hot sauce into the batter for a delightful contrast to the tangy lemon and creamy ricotta.
🥗 Finishing Touches and Serving Ideas
• Garnish Suggestions: Garnish the pancakes with a dusting of powdered sugar, a drizzle of honey or maple syrup, and a few fresh lemon slices or berries for a visually stunning presentation.
• Beverage Pairing: These pancakes pair wonderfully with a refreshing glass of freshly squeezed orange juice or a hot cup of aromatic Earl Grey tea.
🚫 Your Guide to a Flawless Execution
• Mistake 2 – Using Cold Ingredients: Make sure all the ingredients, especially the eggs and ricotta, are at room temperature before mixing the batter. Cold ingredients can affect the texture and rise of the pancakes, leading to a dense, heavy result.
• Mistake 3 – Not Preheating the Skillet: Ensure your skillet or griddle is properly preheated before adding the batter. This will help the pancakes cook evenly and develop that coveted crispy exterior.
🕒 A Guide to Storing for Later
• Freezing: Lemon Ricotta Pancakes freeze beautifully. Allow the pancakes to cool completely, then stack them with parchment paper in between. Wrap the stack tightly in plastic wrap or foil and freeze for up to 3 months.
• Reheating: To reheat, simply place the pancakes in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat them in the microwave in 30-second intervals, being careful not to overcook them.
❓ FAQs
Can I use low-fat or non-fat ricotta cheese in this recipe?
While you can substitute low-fat or non-fat ricotta cheese, we highly recommend using the full-fat version for the best texture and flavor. The high-fat content of the ricotta is what gives these pancakes their rich, creamy, and indulgent mouthfeel.
Can I make the batter ahead of time?
It’s best to make the batter just before cooking the pancakes for the fluffiest and most tender results. The baking powder can lose its leavening power if the batter sits for too long. However, you can mix the dry ingredients in advance and store them in an airtight container. Then, simply whisk in the wet ingredients when you’re ready to cook.
How do I know when the pancakes are done?
The pancakes are ready to flip when the edges are set and you see small bubbles forming on the surface. The pancakes should be a beautiful golden-brown color on both sides when fully cooked. Avoid pressing down on the pancakes with your spatula, as this can result in a dense, rubbery texture.
Can I use lemon extract instead of fresh lemon juice and zest?
While you can substitute lemon extract for the fresh lemon juice and zest, the flavor won’t be quite as bright and vibrant. The fresh citrus notes from the real lemon really elevate these pancakes and provide a more authentic lemon flavor. We recommend using fresh lemon for the best results.
Can I add blueberries or other mix-ins to the batter?
Absolutely! Feel free to fold in fresh or frozen blueberries, chopped nuts, or even a swirl of lemon curd into the batter. Just be mindful not to overmix the batter once the mix-ins are added.
🎉 Your Culinary Adventure Awaits!
Get ready to embark on a culinary adventure that will leave your taste buds singing with joy. These Lemon Ricotta Pancakes are a surefire way to elevate your breakfast game and impress your loved ones. With their irresistible flavor and fluffy texture, these pancakes are sure to become a new family favorite. So gather your ingredients, fire up the griddle, and get ready to savor every bite of this exceptional recipe. Bon appétit!
Print
Simple Lemon Ricotta Pancakes Recipe
- Total Time: 25-30 minutes
Ingredients
• 1 cup (120g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons (45g) granulated sugar
• 1 cup (240ml) whole milk
• 1/2 cup (120g) ricotta cheese
• 2 large eggs
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 1 tablespoon (15ml) lemon zest
• 2 tablespoons (30ml) unsalted butter, melted (plus more for cooking)
Instructions
- Whisk the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This ensures the leavening agent and seasonings are evenly distributed throughout the batter.
- Combine the Wet Ingredients: In a separate bowl, whisk together the whole milk, ricotta cheese, eggs, lemon juice, and lemon zest until well combined. The ricotta should be fully incorporated, with no visible lumps.
- Gently Fold the Batter: Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. Overmixing can result in tough, chewy pancakes. Mix just until the batter is combined, with a few small lumps remaining.
- Heat and Grease the Skillet: Heat a large non-stick skillet or griddle over medium heat. Once hot, brush the surface lightly with melted butter to prevent the pancakes from sticking.
- Cook the Pancakes: Using a 1/4 cup measure, scoop the batter onto the prepared skillet, making sure to leave enough space between each pancake. Cook for 2-3 minutes, or until the edges are set and bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Keep Warm: Transfer the cooked pancakes to a baking sheet or oven-safe plate, and place them in a 200°F (95°C) oven to keep warm while you cook the remaining batter.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Simple Lemon Ricotta Pancakes Recipe
