Lemon Ricotta Pancakes

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Super simple, delicious, and extra spring-y Lemon Ricotta Pancakes for your weekend breakfasts/brunch needs! Made with your basic pancake ingredients, but with the addition of lemon zest, lemon juice, and fresh ricotta cheese. Every bite is light, fluffy, rich, full of lemon flavor, perfectly sweet, and really SO good. Everyone needs a go to pancake recipe for the spring and summer, and THIS is it! Serve warm, right off the griddle, with a dollop of Chantilly Cream, a generous pour of local honey, and fresh berries and jam for the ultimate breakfast treat.

About The Recipe

Friday’s always need something a little sweet and with Mother’s Day this weekend, we thought it would be fun to share these SUPER simple, but oh so delicious pancakes. They’re like your favorite pancakes, but made so much better. They’re creamy, lemon-y, sweet, and SO. GOOD.

Honestly, I used to always make my mom pancakes (or waffles!) for breakfast on Mother’s Day. I would get up SO early and be in the kitchen, trying to be quiet, to surprise her. Though, she was always a fan of more savory pancakes like our Buttermilk Pancakes, but after this recipe, I think she might’ve converted to a sweet fan!

They’re truly special and unlike anything we’ve had before. With the addition of ricotta cheese, the pancakes take on a rich, almost creamy flavor, while having that sharpness from the lemon. All the flavors are muted, so not OVERLY strong, but there just perfectly there and every bite really leaves you wanting more and more.

Especially when their served with freshly made Chantilly cream! I loved my stack of pancakes with a drizzle of honey, my brother liked it with our strawberry jam, and my mom enjoyed them with a light dusting of powdered sugar. So, they’re kind of the jack-of-all-trades of pancakes, but with lemon!

The best part? They freeze and reheat REALLY well. Which means, they make for a great make-ahead breakfast as well! Honestly, there’s just SO much to love about these pancakes. If you’re in need of a deliciously lemon-y, creamy, sweet pancake, these are the ones for you!

Reasons You Will LOVE These Lemon Ricotta Pancakes

• Super simple to mix up.
• Only needs two bowls to make (less dishes!)
• Truly a crowd pleaser.
• Every bite is a perfect balance between creamy, sweet, and lemon.
• Perfect for holiday’s or lazy weekends.

Equipment Needed

• Mixing Bowls
• Whisk
• Griddle or Frying Pan
• Ladle
• Spatula

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

• All-Purpose Flour
• Lemon Zest
• Baking Powder
• Baking Soda
• Salt
• Granulated Sugar
• Large Eggs
• Egg Yolk
• Whole Milk
• Vegetable Oil
• Lemon Juice
• Ricotta Cheese

How To Make Lemon Ricotta Pancakes

Step `1: Make the batter

In a large bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and sugar. Set aside.

In a medium bowl, whisk together eggs, egg yolk, milk, oil, lemon juice, and ricotta.

Pour wet ingredients over dry ingredients and whisk until smooth.

Step 2: Cook

Ladle desired amount of batter onto hot griddle or frying pan that’s been greased with cooking spray or butter. When pancakes are bubbly and dry around the edges, flip them over. Cook until done all the way through, about 2-3 minutes.

How To Get A Perfectly Round Pancake Everytime

It’s actually relatively simple and you don’t need any special equipment! Using a ladle, spoon your desired amount of batter onto your hot cooking surface. From there, take the bottom of the ladle and gentle move the batter in a circular motion until anything that was uneven is now level! It may take a few tries to really get the hang of pushing the batter around, but it’s the easiest way to achieve that perfect round without the use of a mold!

Choosing The Right Lemon & How To Get The Most Juice From It

It may sound a little odd, but I promise there is actually a trick to this!

• First things first, when you’re at the store, don’t go for the larger lemons. I know it’s tempting, but generally… that size yields in quite a bit of rind. Not juice.
• Pick them up! Use that scale you see by the other fruits. See what’s heavier. The heavier the lemon, the more more juice it’ll have.
• Squeeze it gently. A thinner rind will have some give to it, whereas a thicker rind will be about as hard as a rock.

So, now that you have the perfect lemons, what’s the best way to get the most amount of juice? Using room temperature lemons! But, that’s not all. From there, roll them onto the counter until they’re super soft and squishy! This will yield the most amount of juice. Especially if you’re using a citrus juicer!

Topping Ideas

In my opinion, pancakes are really only as good as the toppings served with them! So, here’s a quick list of some of our favorite things to serve with and on top of these delicious pancakes.

• Fresh Fruit
• Chantilly Cream
• Raspberry Jam
• Strawberry Jam
• Salted Butter and/or Honey Butter
• Fresh Local Honey
• Powdered Sugar

How To Store

The great thing about these pancakes is how easily they store! You can place them in a sealable freezer safe bag and keep in the fridge or freezer! They’ll keep about 4-7 days in the fridge and up to 2 months in the freezer. To reheat, simply wrap one pancake a damp paper towel and microwave until warmed.

Expert Tips

• For the best flavor, use fresh lemon zest and fresh juice.
• Check the expiration dates on your baking powder and baking soda!
• If your eggs are at room temperature, they will be easier to incorporate.
• Use a cooking spray for the best results.
• Cook times vary depending on the size pancake you make!

When you make these Lemon Ricotta Pancakes Pancakes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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