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Lemon Ricotta Pancakes

Rose Lemere
Made with fresh lemon juice and just the right amount of sugar, these homemade pancakes are perfect for spring and summer. Plus, they make the perfect addition to any Easter or Mother’s Day brunch!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 272 kcal

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour
  • 10 1/2 tbsp cane sugar or white sugar
  • 1/2 tsp baking soda
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1-2 tbsp fresh lemon zest

Wet Ingredients

  • 1 cup milk I like to use whole milk
  • 1 1/2 cups ricotta cheese I  prefer full-fat, but low-fat and fat-free work too
  • 6 eggs I like to use free-range eggs in this recipe to give a richer color
  • 2 tbsp melted butter
  • 2 tsp vanilla extract
  • 1/4-1/2 cup lemon juice I highly recommend using freshly squeezed lemon juice for the best flavor!
  • 1/2 tsp lemon extract optional, for extra lemon flavor.

Instructions
 

  • In a large bowl, combine the dry ingredients (flour, sugar, baking soda, baking powder, and lemon zest). Whisk to combine, making sure the lemon zest is evenly distributed with no clumps.
  • Add the milk and eggs to the flour mixture and whisk to combine. 
  • Then add the remaining wet ingredients (ricotta cheese, melted butter, vanilla, lemon juice, and lemon extract, if using) and mix well. Be careful not to overmix the batter; a few lumps are okay!
  • Heat a large skillet or griddle over medium heat and lightly grease it with butter or a neutral oil if needed.
  • Once hot, pour about 1/3 cup of batter onto the skillet (or griddle). Cook until small bubbles form on the surface and remain open, and the edges are golden brown. Flip and cook until the second side is golden brown.
  • Remove the pancake from the pan and repeat with the remaining batter. Feel free to cook as many pancakes per batch as comfortably fit in your pan or on your griddle.
  • Top with any of your favorite toppings and enjoy!

Notes

Leftover lemon ricotta pancakes can be stored in an airtight container or wrapped tightly in plastic wrap in the fridge for up to 5 days. Pancakes can easily be reheated in the oven, a toaster oven, or even a toaster!
These pancakes are great with a pat of butter and maple syrup. I especially love serving them topped with nothing but sweetened homemade whipped cream. But there are plenty of other delicious toppings too. Here are a few of my favorites!
  • Lemon curd
  • Fresh berries (fresh blueberries are especially good!)
  • Blueberry syrup or strawberry syrup. Be sure to check out my easy homemade recipes HERE!
  • Chocolate chips
  • Fresh fruit
  • Lemon glaze
  • Powdered sugar
  • Blueberry jam
And here’s my easy homemade whipped recipe, in case you want to make some for yourself!
Ingredients
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2–3 teaspoons vanilla extract
Combine all ingredients in a large bowl. Using an electric mixer, beat until stiff peaks form. Enjoy!
Homemade whipped cream can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 272kcalCarbohydrates: 37gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 105mgSodium: 365mgPotassium: 135mgFiber: 1gSugar: 12gVitamin A: 349IUVitamin C: 3mgCalcium: 186mgIron: 2mg
Keyword holiday recipes, lemon, pancakes, spring recipes, summer recipes
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