Lemon Ricotta Pancakes are a delicious and refreshing twist on the classic pancake! Ricotta cheese gives these pancakes a fluffy texture that pairs perfectly with the tart lemon flavor. They’re great for a special breakfast or brunch, or when you want something a little different than your usual pancake breakfast!
These lemon ricotta pancakes are a cinch to whip up and taste wonderful with a Chai Latte or a tall glass of Honey Sweetened Lemonade. Make a side of Roasted Potatoes, a Breakfast Skillet, or a French Omelette to make these a full meal.
Lemon Ricotta Pancakes Recipe:
Pancakes are the perfect vessel for many different flavors, and we are absolutely loving them with a lemon and ricotta twist. The key ingredient in these lemon ricotta pancakes is, of course, the ricotta cheese.
Ricotta is an Italian whey cheese that has a light and airy texture. It adds moisture and body to the pancake while also keeping it light and fluffy on the inside with a slight crisp on the outside.
The lemon elevates the flavor and takes these pancakes over the top. Top them with a dollop of honey butter and some maple syrup for the ultimate breakfast treat.
How to Make Lemon Ricotta Pancakes:
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a separate large bowl, whisk together the eggs, milk, ricotta cheese, sugar, oil, and vanilla extract until well blended.
- Assemble the pancake batter: Add the wet ingredients to the dry ingredients and whisk just until combined. Pour in the lemon juice and lemon zest and whisk again. Allow the batter to rest for 15 minutes.
- Prepare the honey butter: While the batter rests, make the honey butter. Place the butter and salt in a medium mixing bowl. Using a hand mixer, cream the butter and salt together for 30 seconds. Add the honey and powdered sugar and continue to beat together for another 30 seconds. Set aside.
- Prepare the skillet: After the pancake batter has had time to rest, heat a large skillet or griddle on medium heat. A drop of water dropped onto the skillet should quickly evaporate when the pan is ready. Lightly spray the skillet surface with cooking spray to keep the pancakes from sticking.
- Cook the pancakes: Use a ¼ cup to measure the batter and pour it onto a hot skillet to make 4 ½-inch pancakes. Cook each pancake for about 2 minutes on each side or until cooked through.
- Garnish and serve: Top these lemon ricotta pancakes with honey butter, powdered sugar, and maple syrup, and add fresh blueberries for garnish.
Ricotta Pancake Tips and Variations
- After mixing the batter, it’s important to make sure it rests for 15 minutes. This will allow all of the ingredients to marry together and will allow for the leavening agents to activate resulting in a fluffy pancake.
- Don’t overmix the batter. Otherwise, the pancakes will be dense instead of fluffy. Mix only until the ingredients are combined.
- Use butter on the skillet instead of cooking spray for a buttery flavor and crispy edges.
- Other topping ideas include fresh raspberries, blackberries, sliced strawberries, sprinkle of toasted coconut flakes, chopped pecans, or chocolate chips.
Storage
Storing: Store leftover pancakes in an airtight container in the refrigerator for 3-4 days.
Freezing: Wrap the pancakes individually in plastic wrap before placing them in a freezer-safe bag or container. Frozen pancakes will keep well for up to three months. Let them thaw overnight in the fridge before reheating and serving.
Reheating: To reheat, place frozen pancakes on a plate and microwave for 30-60 seconds or until heated through.
Lemon Ricotta Pancakes
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Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup milk
- 1 cup ricotta cheese
- 3 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- 3 tablespoons lemon juice freshly squeezed (about 3 large lemons)
- 1 tablespoon lemon zest
- 1 cup blueberries fresh, rinsed (for garnish)
- powdered sugar for garnish
For the Honey Butter
- ½ cup unsalted butter room temperature
- ¼ teaspoon kosher salt
- 3 tablespoons honey
- 3 tablespoons powdered sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt
- In a separate large bowl, whisk together the eggs, milk, ricotta cheese, sugar, oil, and vanilla extract until well blended.2 large eggs1 cup milk1 cup ricotta cheese3 tablespoons granulated sugar1 tablespoon vegetable oil2 teaspoons pure vanilla extract
- Add the wet ingredients to the dry ingredients and whisk just until combined. Pour in the lemon juice and lemon zest and whisk again. Allow the batter to rest for 15 minutes.3 tablespoons lemon juice1 tablespoon lemon zest
- While the batter rests, make the honey butter. Place the butter and salt in a medium mixing bowl. Using a hand mixer, cream the butter and salt together for 30 seconds. Add the honey and powdered sugar and continue to beat together for another 30 seconds. Set aside.½ cup unsalted butter¼ teaspoon kosher salt3 tablespoons honey3 tablespoons powdered sugar
- Once the pancake batter has had time to rest, heat a large skillet or griddle on medium heat. Spray the surface lightly with cooking spray to keep the pancakes from sticking.
- Use a ¼ cup to measure the batter and pour onto a hot skillet to make 4 ½-inch pancakes. Cook each pancake for about 2 minutes on each side.
- Top pancakes with a dollop of honey butter and sprinkle with powdered sugar. Add fresh blueberries for garnish.1 cup blueberriespowdered sugar
- Serve immediately. See post for storage options.