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To make these lemon ricotta pancakes, gather the following ingredients: - 1 cup ricotta cheese - 2 large eggs - 1/4 cup granulated sugar - Zest of 1 lemon - 1 tablespoon lemon juice - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup milk (more as needed) - Butter or oil for cooking - Powdered sugar and fresh berries for serving Each ingredient plays a key role in creating fluffy and tasty pancakes. The ricotta cheese gives a creamy texture. Eggs add structure and help with rising. Sugar brings sweetness, while lemon zest and juice add a bright flavor. All-purpose flour is the base for the batter. Baking powder and baking soda help the pancakes rise. A touch of salt enhances all the flavors. Milk adjusts the batter's thickness, making it pourable. Finally, cooking fat ensures a nice golden crust. For serving, powdered sugar and fresh berries add a sweet finish. These ingredients come together to create a delightful breakfast treat that’s hard to resist! {{ingredient_image_1}} Start by taking a large bowl. In this bowl, add the ricotta cheese, eggs, granulated sugar, lemon zest, and lemon juice. Use a whisk to mix everything well. Make sure the ingredients are combined nicely. The mixture should be smooth and creamy. This step is crucial for flavor. The lemon zest adds a bright touch, while the ricotta gives richness. Now, grab another bowl and mix the dry ingredients. Combine the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to break up any lumps in the flour. This helps the pancakes rise well. Mixing these dry ingredients ensures even distribution of the baking powder and soda. Next, it’s time to make the batter. Gradually add the dry mix to the ricotta mixture. Alternate this with the milk. Start with a little dry mix, then add some milk. Keep mixing until just combined. Avoid overmixing; this keeps the pancakes fluffy. If the batter seems too thick, add more milk. You want a pourable consistency that flows easily. Heat a skillet or griddle over medium heat. Add a small amount of butter or oil. Once the skillet is hot, pour 1/4 cup of batter for each pancake. Cook for about 2-3 minutes. Look for bubbles forming on the surface. When the edges look slightly set, it’s time to flip. Cook for another 2-3 minutes until golden brown. Repeat this with the remaining batter, adding more butter or oil as needed. Serve your pancakes warm, topped with powdered sugar and fresh berries for a delightful breakfast. To make great pancakes, you must not overmix the batter. Overmixing makes pancakes tough. Instead, mix just until the dry and wet ingredients blend. You want lumps in the batter; they help keep it fluffy. If your batter seems thick, add a little more milk. The right thickness should allow the batter to pour easily but not run off too fast. The right skillet temperature is key. You want your skillet hot but not smoking. A medium heat works best. To check, sprinkle a bit of water onto the skillet. If it sizzles and dances, it’s ready. Choosing between butter and oil depends on your taste. Butter gives a rich flavor, while oil helps the pancakes brown nicely. You can even mix the two for the best of both worlds. Lemon ricotta pancakes shine with simple toppings. Dust them with powdered sugar for a sweet touch. Fresh berries like strawberries or blueberries add a burst of flavor and color. For a complete breakfast, serve these pancakes with crispy bacon or a side of yogurt. This mix gives you a balance of sweet and savory. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and quality ricotta for the best flavor in your pancakes. Don't Overmix: Gently combine the wet and dry ingredients to keep the pancakes light and fluffy. Temperature Control: Ensure your skillet is at the right temperature; too hot will burn the pancakes while too cool will make them soggy. Customize Toppings: Feel free to add chocolate chips, nuts, or your favorite fruits to the batter for an extra twist. {{image_2}} You can switch things up with different flavors. Try other citrus fruits like lime or orange. These fruits add a unique twist. You can also add fresh herbs. Basil or mint can bring fresh notes to your pancakes. If you need a gluten-free option, use almond or coconut flour instead of all-purpose flour. These choices keep the pancakes light and fluffy. For those who want a dairy-free version, look for plant-based ricotta. These options still taste great and keep the pancakes moist. Toppings can change the whole meal. Instead of just berries, try sliced bananas or roasted apples. You can also drizzle maple syrup, honey, or chocolate sauce on top. These toppings make each bite even better and more exciting. To store leftover pancakes, place them in a single layer. Use a plate to avoid sticking. If you want to stack them, add parchment paper between each pancake. Wrap them tightly with plastic wrap or place them in an airtight container. This keeps them fresh and tasty. The best containers for storage are glass or BPA-free plastic. These containers seal well and help keep moisture out. You can also use a resealable plastic bag. Just make sure to remove as much air as you can before sealing. To freeze your pancakes, let them cool completely first. Then, stack them with parchment paper between each pancake. This prevents them from sticking together. Place the stack in a freezer-safe bag or container. For reheating, you can use the microwave or toaster oven. In the microwave, heat for about 30 seconds to one minute. In a toaster oven, bake at 350°F for about 5-10 minutes. These pancakes can last in the freezer for up to two months. Just remember to label the bag or container with the date. This way, you know when to use them for the best flavor. Yes, you can make Lemon Ricotta Pancakes ahead of time. You can store the cooked pancakes in the fridge for up to three days. Just place them in an airtight container. When you are ready to eat, warm them in a skillet or microwave. This saves time on busy mornings. To keep your pancakes fluffy, do not overmix the batter. Mix until just combined. If your batter is too thick, add a bit more milk. This helps create air pockets that make the pancakes light. Also, make sure your baking powder and baking soda are fresh. This gives the pancakes a good rise. If you don’t have ricotta cheese, you can use cottage cheese. Just blend it until smooth. Cream cheese is another option, but it will change the taste. Greek yogurt is a good choice too; it adds creaminess and tang. Each substitute will give a different flavor and texture. Yes, these pancakes are great for meal prep. You can make a big batch and freeze them. Just stack them with parchment paper between each pancake. When you want some, pop them in the toaster or microwave. This makes breakfast quick and easy during the week. In this blog post, I shared how to make delicious Lemon Ricotta Pancakes. We covered the key ingredients, step-by-step instructions, and helpful tips for perfect pancakes. I also included variations and storage tips to keep your pancakes fresh. With these skills, you can enjoy tasty pancakes any day. Try different flavors or toppings to customize your meal. Making Lemon Ricotta Pancakes is easy and fun for everyone! Enjoy your cooking adventure!

Lemon Ricotta Pancakes

Fluffy pancakes made with ricotta cheese and lemon for a refreshing breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 zest lemon
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • as needed butter or oil for cooking
  • as needed powdered sugar for serving
  • as needed fresh berries for serving

Instructions
 

  • In a large mixing bowl, whisk together the ricotta cheese, eggs, sugar, lemon zest, and lemon juice until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the ricotta mixture, alternating with the milk. Mix until just combined; do not overmix. If the batter is too thick, add a bit more milk to achieve a pourable consistency.
  • Heat a skillet or griddle over medium heat and add a small amount of butter or oil. Once hot, pour 1/4 cup of batter for each pancake onto the skillet.
  • Cook for about 2-3 minutes until bubbles form on the surface and the edges look slightly set. Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
  • Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
  • Serve the pancakes warm, dusted with powdered sugar and topped with fresh berries.

Notes

Adjust the milk for desired batter consistency.
Keyword breakfast, lemon, pancakes, ricotta