Lemon Ricotta Pancakes

$Ricotta cheese is the star of this recipe. It adds a creamy texture and rich flavor. I use one cup of ricotta cheese. Make sure it's fresh for the best taste. You can find it in most grocery stores. For the dry mix, you will need: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt These ingredients work together to give the pancakes structure. The flour helps hold everything in place. Sugar adds a touch of sweetness. Baking powder makes the pancakes rise and become fluffy. Don’t forget the salt; it enhances all the flavors. The wet ingredients are key for a soft batter. Gather these items: - 1 cup milk (whole or low-fat) - 2 large eggs, at room temperature - Zest of 1 lemon (about 1 tablespoon) - 2 tablespoons fresh lemon juice - 1 teaspoon pure vanilla extract These ingredients bring moisture and flavor. The milk makes the batter smooth. Room temperature eggs mix in easily. Lemon zest and juice give a bright taste. Vanilla adds warmth and depth. Together, they create a perfect pancake batter. {{ingredient_image_2}} To make the batter, start with ricotta cheese in a large bowl. Add in the milk and crack in two large eggs at room temperature. Then, add the lemon zest and fresh lemon juice. Don’t forget the vanilla extract! Whisk these ingredients until the mix is smooth and creamy. In another bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they blend well. Now, slowly pour the dry mix into the creamy ricotta mix. Use a spatula or wooden spoon to gently stir until just combined. It’s okay if small lumps stay in the batter. Overmixing can make your pancakes tough, and we want them fluffy! Now it’s time to cook! Preheat a non-stick skillet over medium heat. Once hot, add a little butter or oil to coat the pan. For each pancake, pour 1/4 cup of the batter onto the skillet. Cook them for about 3-4 minutes. You’ll know they’re ready to flip when bubbles form on the surface and the edges are set. Carefully flip each pancake with a spatula. Cook for another 2-3 minutes until golden brown on the other side. Once cooked, remove them from the skillet and set aside. Continue this process with the rest of the batter, adding more butter or oil as needed. Serve the pancakes warm for the best taste. Drizzle pure maple syrup over them for a sweet touch. You can also add fresh berries on top for a burst of flavor. A light dusting of powdered sugar adds a nice finish. For an eye-catching presentation, stack the pancakes on a plate. Garnish with extra lemon zest and a dollop of whipped cream. A few fresh mint leaves can add a refreshing touch. Enjoy your delicious creation! To get fluffy pancakes, use room temperature eggs and ricotta. This helps mix the batter well. Adding the dry ingredients slowly keeps lumps. Don’t overmix! Some lumps in the batter are perfect for soft pancakes. Keep your skillet at medium heat. If it’s too hot, the pancakes will burn. If it’s too cool, they won’t cook evenly. You can test the heat by splashing a drop of water on the skillet. If it sizzles, it’s ready! Make your pancakes look great! Stack them high on a plate. Add lemon zest on top for color. A dollop of whipped cream makes them fancy. Fresh mint leaves add a nice touch, too. Serve with maple syrup or berries for a delicious finish. Enjoy your beautiful creation! Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before mixing. This helps create a smoother batter and enhances the texture of the pancakes. Don’t Overmix the Batter: It’s okay if the batter has a few lumps. Overmixing can lead to tougher pancakes, so mix just until combined for light and fluffy results. Adjust Cooking Temperature: If your pancakes are browning too quickly, lower the heat slightly. Medium heat is ideal for cooking them evenly without burning. Add Extra Zest: For a more pronounced lemon flavor, feel free to add extra lemon zest to the batter, or use it as a garnish along with the syrup and berries. {{image_4}} You can make gluten-free lemon ricotta pancakes easily. Replace all-purpose flour with a gluten-free blend. Look for one that works well in baking. You might also try almond flour or oat flour. These options give pancakes a unique flavor. Use the same amount of gluten-free flour as regular flour in the recipe. To create vegan lemon ricotta pancakes, swap out the ricotta cheese. You can use silken tofu for a creamy base. Blend the tofu until smooth, then add lemon zest and juice. Replace eggs with flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This mixture acts like an egg in your pancakes. Use plant-based milk in place of regular milk. You can add fun flavors to your lemon ricotta pancakes. Fresh blueberries or raspberries add sweetness and color. Just fold them into the batter gently. For a twist, try adding poppy seeds for a lovely crunch. You can also experiment with spices like cinnamon or nutmeg. A splash of almond extract can enhance the flavor too. These additions make each batch unique and exciting. You can keep leftover pancakes in the fridge. Place them in an airtight container. They stay fresh for up to three days. When you want to eat them, just take out what you need. Freezing is a great option for longer storage. Let the pancakes cool completely first. Then, stack them with layers of parchment paper in between. Wrap the whole stack in plastic wrap. After that, put the stack in a freezer-safe bag. They can last up to two months in the freezer. Reheat your pancakes for the best taste. For the microwave, place a few on a plate and warm them for 30-45 seconds. If you want a crisp texture, use a skillet. Heat a non-stick skillet over medium-low heat. Cook each pancake for about 1-2 minutes on each side. Enjoy them warm with your favorite toppings! You will know when the pancakes are cooked by looking for bubbles. When you see bubbles on the surface, it’s time to flip. The edges will also look set. After flipping, cook until they turn a nice golden brown. This should take about 2-3 minutes more. If you want to be sure, you can use a toothpick. If it comes out clean, the pancakes are ready. Yes, you can substitute ingredients in this recipe. If you want a lighter option, use low-fat ricotta. You can also use almond milk or oat milk instead of regular milk. If you want gluten-free pancakes, swap all-purpose flour for a gluten-free blend. Just keep in mind that the taste and texture may change slightly. Lemon ricotta pancakes taste great with many toppings. Fresh berries like strawberries, blueberries, and raspberries add a nice touch. A sprinkle of powdered sugar makes them look fancy. You can also drizzle pure maple syrup for sweetness. For a special touch, add whipped cream or yogurt on top. Fresh mint leaves also add color and flavor. You learned how to make delicious Lemon Ricotta Pancakes. We covered key ingredients, easy steps, and helpful tips. You can add your twist with gluten-free or vegan options. Storing leftovers is simple, too. This dish is bright, tasty, and fun to make. Enjoy it with your favorite toppings. Get creative in the kitchen and share your pancake success with others!$

Deliciously fluffy pancakes made with ricotta cheese and fresh lemon for a bright flavor.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk (whole or low-fat)
2 large eggs, at room temperature
1 tablespoon zest of lemon
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
as needed butter or oil for cooking

Instructions

In a large mixing bowl, add the ricotta cheese. Pour in the milk, and crack in the eggs. Then, add the lemon zest, fresh lemon juice, and vanilla extract. Using a whisk, blend all the ingredients together until you achieve a smooth and creamy consistency.
In a separate mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly mixed.
Slowly incorporate the dry mixture into the ricotta mixture, stirring gently with a spatula or wooden spoon until just combined. Be cautious not to overmix; it’s perfectly fine if small lumps remain in the batter.
Preheat a non-stick skillet or griddle over medium heat. Once hot, add a small amount of butter or oil to lightly coat the surface.
For each pancake, pour 1/4 cup of the batter onto the skillet. Cook for approximately 3-4 minutes, or until you see bubbles forming on the surface and the edges appear set.
Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes until they turn a lovely golden brown on the other side.
Remove cooked pancakes from the skillet and set them aside. Continue this process with the remaining batter, adding more butter or oil to the skillet as necessary to prevent sticking.
Serve the pancakes warm, drizzled with pure maple syrup, or elevate them with a topping of fresh berries and a light dusting of powdered sugar.

Notes

Create an eye-catching stack of pancakes on a serving plate. Garnish with additional lemon zest, a dollop of whipped cream, and a few fresh mint leaves for a refreshing finish.

Keyword breakfast, lemon, pancakes, ricotta