These lemon ricotta pancakes are the lightest, fluffiest pancakes you will ever make. The perfect weekend breakfast served with berries and maple syrup.
Ingredients needed
This recipe uses pantry ingredients with the addition of ricotta to make them impossibly fluffy and gives them the best texture. The lemon zest is completely optional but it adds incredible flavor to the pancakes.
- Flour. All purpose flour.
- Sugar. Granulated sugar or caster sugar will both work. Maple syrup or honey can also be substituted.
- Baking powder and baking soda.
- Salt.
- Milk. I used whole milk/full cream milk but oat milk or almond milk can be used instead.
- Ricotta. I used low-moisture ricotta cheese/ricotta salata. Creamed ricotta won’t work as well.
- Melted butter. Olive oil or avocado oil can be used as substitute.
- Vanilla extract.
- Eggs.
- Lemon zest.
- Fresh berries and maple syrup, to serve.
How to make lemon ricotta pancakes (summary)
- Make the batter: Stir together the dry ingredients in a large bowl. In a separate bowl, whisk the milk, ricotta, melted butter, a teaspoon vanilla extract, eggs and lemon zest. Pour the wet ingredients into the bowl with the flour mixture and fold together.
- Cook the pancakes: Brush a non-stick pan, griddle, skillet or frying pan set over medium heat with melted butter or oil. Add tablespoons of the pancake batter to the pan and cook until bubbles start appearing on the surface of the pancakes then using a rubber spatula, flip each pancakes over and cook for another 2-3 minutes until golden brown and cooked through. Continue until all the batter has been cooked.
- Serve: Serve the cooked pancakes topped with maple syrup or honey and fresh blueberries and strawberries.
Can I make these ahead?
Yes, these pancakes reheat beautifully. Any leftover pancakes can be kept in an airtight container in the fridge for up to 3 days. Alternatively, freeze the pancakes for a month. Allow the pancakes to cool down then transfer to freezer bags or suitable containers. Allow to thaw in the fridge overnight before reheating on a baking sheet in a warm oven, in the microwave or in the toaster for a few seconds.
Pancake recipes
Easy fluffy lemon ricotta pancakes
Print Pin Rate Add to Shopping ListIngredients
- 1½ cups flour
- 3 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup milk
- 100 g (3½oz) ricotta cheese
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 3 eggs
- zest of 1 lemon
Instructions
- Stir together the flour, baking powder, baking soda, sugar and salt in a large bowl.
- In a separate bowl, whisk the milk, ricotta, melted butter, a teaspoon vanilla extract, eggs and lemon zest.
- Pour the wet ingredients into the bowl with the flour mixture and fold together.
- Brush a non-stick pan, griddle, skillet or frying pan set over medium heat with melted butter or oil.
- Add tablespoons of the batter to the pan and cook until bubbles start appearing on the surface of the pancakes then using a spatula, flip each pancakes over and cook for another 2-3 minutes until golden brown and cooked through.
- Continue until all the batter has been cooked.
- Serve the cooked pancakes topped with maple syrup or honey and fresh blueberries and strawberries.
Far too American for a European palate
Too much sugar and only American’s could eat something like that for breakfast
I’m actually South African.