Lemon Ricotta Pancakes
Serve with maple syrup, berries, and a dollop of ricotta!
By Josh Miller; Recipe by Sloane Layton
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Why wait for Mother's Day brunch to make lemon ricotta pancakes when you can treat yourself today? Sweet, tender, and lightly flavored with lemon, these next-level pancakes will make any day feel like the best Saturday morning ever. If you're only buying ricotta for lasagna, you should definitely invite it to your next pancake party—it adds a creamy richness to the pancakes while keeping them perfectly fluffy. What are you waiting for? Let's fire up the griddle and get started!
What's the best ricotta to use in pancakes?
For these pancakes, it's best to use a full fat ricotta with a small curd: whole milk ricotta is usually a safe bet. Don't worry if you can only find part-skim ricotta, your pancakes will still be delicious.
Can you use cottage cheese instead of ricotta cheese?
While cottage cheese can be an acceptable swap for ricotta in some recipes (like lasagna), the larger curds and higher moisture content of cottage cheese make it not ideal for these lemon ricotta pancakes.
Can you freeze leftover pancakes?
Nothing beats a stack of pancakes hot off the griddle, but yes, you can freeze these pancakes for a rainy day. Let them cool completely, then wrap individually in plastic wrap and store in a freezer bag in the freezer for up to 1 month. Unwrap and pop them in the toaster oven for a quick and easy breakfast pick-me-up.
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Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp. granulated sugar
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 tsp. baking soda
- 4 large eggs
- 1 cup whole buttermilk
- 1 cup whole milk ricotta
- 2 tsp. vanilla extract
- 2 tsp. lemon zest plus 2 tbsp. lemon juice
- Butter, for greasing
- Maple syrup, fresh berries, and ricotta cheese, for serving
Directions
- Step 1Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk together the eggs, buttermilk, ricotta, vanilla, lemon zest, and lemon juice in a separate bowl. Add the egg mixture to the flour mixture and stir until just combined.
- Step 2Heat a large nonstick skillet over medium-low or heat an electric griddle 375°. Lightly grease the skillet with butter. Working in batches, spoon about 1/3 cup batter per pancake into the skillet. Cook until the sides are set and the top is bubbly, about 3 minutes. Flip and continue cooking until golden brown and cooked through, 2 to 3 minutes. Wipe the skillet clean with a paper towel and grease with more butter in between batches.
- Step 3Serve the pancakes hot with maple syrup, berries, and a dollop of ricotta, if you like.
For an extra special treat, pop a few blueberries into each pancake after you've poured the batter onto the griddle.
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