Lemon Ricotta Pancakes for a Bright Weekend Breakfast Treat
Author:lilie
Total Time:40 minutes
Yield:8 pancakes 1x
Description
Savor SuperFluffy Lemon Ricotta Pancakes for a bright weekend breakfast treat airy tangy and utterly craveworthy Discover the recipe now
Ingredients
Scale
1 cup (125 g) all-purpose flour
Note: For gluten-free, use 1 cup 1:1 GF flour with 1/4 tsp xanthan gum per cup.
2 tablespoons granulated sugar
Tip: Adjust to taste; add a pinch more for sweeter lemon notes.
1 teaspoon baking powder
Tip: Fresh powder gives the lightest lift.
1/2 teaspoon baking soda
Tip: Reacts with lemon and ricotta for extra fluff.
1/4 teaspoon salt
Tip: Enhances sweetness and brightness.
1/2 cup ricotta cheese (full-fat or your preferred variety)
Tip: If very wet, drain for a few minutes to avoid a soupy batter.
1/2 cup milk (any kind you prefer)
Tip: For thicker batter, use a tad less liquid; for looser batter, add a splash more.
1 large egg
Tip: Helps binding and fluff; you can substitute with a flax egg for dairy-free.
2 tablespoons melted butter or neutral oil
Tip: Butter adds flavor; oil prevents sticking if you’re dairy-free.
1 teaspoon vanilla extract
Tip: A quick pinch elevates the lemon creaminess.
Zest of 1 lemon
Tip: Microplane zest only; avoid the white pith for bitterness.
2 tablespoons fresh lemon juice
Tip: Start with 1 tablespoon and taste; adjust to your brightness preference.
Butter or oil for cooking
Tip: A light coating prevents sticking and adds a bit of flavor.
Optional toppings: powdered sugar, extra berries, maple syrup, lemon slices
Tip: They’re great for a quick finish and photos for Pinterest.
Instructions
Whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl until evenly combined and a few air bubbles form.
In a separate bowl, whisk the ricotta, milk, egg, melted butter, vanilla, lemon zest, and lemon juice until the mixture is smooth and creamy.
Pour the wet mixture into the dry ingredients. Stir just until combined; a few small lumps are perfectly fine. Overmixing can make the pancakes tougher.
Let the batter rest for 5–10 minutes. This helps hydrate the flour and yields fluffier pancakes.
Heat a skillet or nonstick pan over medium heat and lightly brush with butter or oil. When the surface shines, you’re ready to cook.
Pour about 1/4 cup batter for each pancake. Cook 2–3 minutes, until edges look set and bubbles appear on top. Flip and cook another 1–2 minutes until golden and cooked through.
Keep finished pancakes warm in a low oven (about 200°F/95°C) while you finish the rest. Serve warm with toppings of choice.
Notes
Bright mornings, brighter pancakes: airy, lightly lemony, and tender lemon ricotta pancakes. This recipe uses a ricotta base for structure and moisture, with lemon zest and juice for brightness. Serve with maple syrup or yogurt for a sunny weekend breakfast.
