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These aren't your average pancakes. Light and fluffy with creamy ricotta and fresh lemon, they're an elegant twist on breakfast that's still simple to make.

Casey
Updated on Mon, 20 Jan 2025 20:06:09 GMT
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A stack of fluffy pancakes is topped with lemon slices, powdered sugar, and drizzled with syrup. Pin it
A stack of fluffy pancakes is topped with lemon slices, powdered sugar, and drizzled with syrup. | cookingwithcasey.com

These Lemon Ricotta Pancakes have become my favorite weekend breakfast treat. The combination of creamy ricotta and bright lemon zest creates the most heavenly fluffy pancakes you've ever tasted. They feel special enough for celebrations but simple enough for whenever you want to add a little joy to your morning.

Not Your Ordinary Pancakes

I love how these pancakes take breakfast to the next level. The ricotta gives them this amazing light and airy texture while the lemon adds such a lovely brightness. They're perfect for lazy Sunday brunches or when you want to make breakfast feel extra special.

What You'll Need

  • Flour: Regular all-purpose flour works perfectly here.
  • Sugar: Just enough to balance the lemon.
  • Baking Powder and Soda: The secret to super fluffy pancakes.
  • Ricotta Cheese: Makes everything incredibly tender.
  • Buttermilk: Adds such nice tang and moisture.
  • Lemon Zest and Juice: Fresh lemons make all the difference.
  • Eggs: Help bind everything together.
  • Vanilla Extract: Pairs beautifully with the lemon.
  • Butter or Oil: For that perfect golden edge.
  • Maple Syrup: The classic finishing touch.

Let's Make Pancakes

Start with Dry Ingredients:
Mix your flour sugar baking powder soda and salt in a bowl.
Get Your Wet Mix Ready:
Whisk together ricotta buttermilk eggs lemon zest juice and vanilla until smooth.
Bring It Together:
Fold everything together gently a few lumps are good for fluffy pancakes.
Time to Cook:
Get your pan warm drop in butter then cook each pancake until you see bubbles before flipping.
Make Them Pretty:
Stack them up add maple syrup and maybe some fresh berries or powdered sugar.

My Best Tips

  • Fresh is Best: Use real lemons and good ricotta you'll taste the difference.
  • Don't Overwork It: A lumpy batter makes the fluffiest pancakes.
  • Watch Your Heat: Keep it at medium for perfect golden brown color.
  • Dress Them Up: Fresh berries whipped cream or lemon slices make them extra special.
A stack of fluffy pancakes filled with creamy cheese, topped with lemon slices and a dusting of powdered sugar. Pin it
A stack of fluffy pancakes filled with creamy cheese, topped with lemon slices and a dusting of powdered sugar. | cookingwithcasey.com

Keep Them Fresh

  • Save Some: They'll keep in the fridge for about 3 days.
  • Freeze Extra: Freeze them flat then pop in a bag they last 2 months.
  • Warm Them Up: A quick toast or warm pan brings back that fresh-made taste.

Frequently Asked Questions

→ Why are my pancakes heavy instead of fluffy?

Don't overmix the batter - stir just until combined. Lumps are good and help create light, fluffy pancakes.

→ Can I substitute regular milk for buttermilk?

Yes, add 1 tablespoon lemon juice to regular milk and let sit 5 minutes to make buttermilk substitute.

→ How do I know when to flip the pancakes?

Look for bubbles forming on top and edges starting to set. Don't flip too early or they'll fall apart.

→ Can I make the batter ahead?

Best to make fresh, but you can mix dry ingredients ahead. Combine with wet ingredients just before cooking.

→ How do I keep pancakes warm while cooking the rest?

Place finished pancakes on a baking sheet in a 200°F oven until ready to serve.

Lemon Ricotta Pancakes

These tender pancakes blend creamy ricotta with bright lemon for a light, elegant breakfast. Perfect for weekend brunches or special mornings.

Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes
By: Casey


Difficulty: Easy

Cuisine: American/Italian

Yield: 4 Servings (4-6 pancakes)

Dietary: Vegetarian

Ingredients

01 1 cup all-purpose flour.
02 1 tablespoon sugar.
03 1 teaspoon baking powder.
04 1/2 teaspoon baking soda.
05 1/4 teaspoon salt.
06 1/2 cup ricotta cheese.
07 1 cup buttermilk.
08 2 large eggs.
09 1 tablespoon lemon zest.
10 1 tablespoon fresh lemon juice.
11 1/2 teaspoon vanilla extract.
12 Butter or oil for cooking.
13 Maple syrup for serving.
14 Fresh lemon wedges and mint for garnish.

Instructions

Step 01

Whisk flour, sugar, baking powder, baking soda, salt in bowl.

Step 02

Mix ricotta, buttermilk, eggs, lemon zest, juice, vanilla in separate bowl.

Step 03

Pour wet ingredients into dry ingredients and stir just until combined, leaving some lumps.

Step 04

Heat skillet over medium heat and add a small amount of butter or oil.

Step 05

Pour 1/4 cup batter per pancake and cook 2-3 minutes until bubbles form. Flip and cook 1-2 minutes until golden.

Step 06

Serve warm with maple syrup and garnish with lemon and mint.

Notes

  1. Light and fluffy breakfast treat perfect for weekend brunch. Don't overmix batter for best texture.

Tools You'll Need

  • Large mixing bowls.
  • Whisk.
  • Skillet or griddle.
  • 1/4 cup measure.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (ricotta, buttermilk).
  • Wheat (flour).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 10 g
  • Total Carbohydrate: 28 g
  • Protein: 11 g