These lemon ricotta pancakes are vivid, moist, and splendidly fluffy. Straightforward to make with 10 components, they seem to be a scrumptious breakfast or brunch!
It’s official: these lemon ricotta pancakes are my favourite weekend breakfast. They’re gloriously mild and fluffy, like bouncy pancake pillows, and so they have a beautiful zesty taste. Topped with blueberry compote or a drizzle of maple syrup, they’re evenly candy, vivid, and scrumptious. You realize you’re going to have a very good day when it begins with these lemon ricotta pancakes. 🙂
Okay, if you happen to’re pondering, “Cheese? In pancakes?!” I hear you. However you don’t really style the ricotta right here. It acts like Greek yogurt and bitter cream do in lots of candy recipes, making these pancakes exceptionally moist and tender.
It additionally makes them sound a bit fancy, however they’re nonetheless tremendous straightforward to make. You simply want 10 components and primary tools to make this recipe. Attempt it for a particular breakfast this weekend!
Lemon Ricotta Pancakes Elements
I tailored these lemon ricotta pancakes from my go-to pancake recipe. It begins with the identical primary components:
- All-purpose flour – Spoon and stage it to keep away from packing an excessive amount of into your measuring cup.
- Cane sugar – For sweetness.
- Baking powder and eggs – They assist the pancakes rise.
- Milk – For moisture. Any variety works right here. I really like this recipe with complete milk and almond milk. Oat milk would work properly too.
- Melted butter or impartial oil – For richness. I exploit oil extra actually because I hold it proper by my range and it’s straightforward to succeed in for, however butter provides superb taste.
- And sea salt – To make all of the flavors pop.
Then, I add the ricotta for that scrumptious puffy texture and lemon juice and zest for vivid taste. A contact of vanilla extract provides heat to the batter too.
Discover the entire recipe with measurements beneath.
How you can Make Lemon Ricotta Pancakes
These lemon ricotta pancakes come collectively in the identical means that lots of my different pancake recipes do.
Begin by making the batter. Whisk collectively the flour, baking powder, sugar, and salt in a mixing bowl. In a separate bowl, whisk collectively the milk, ricotta, eggs, oil, lemon juice and zest, and vanilla. Add the moist components to the dry components and blend till simply mixed.
Then, cook dinner the pancakes. Brush a nonstick skillet or griddle with butter or oil and warmth it over medium-low warmth. Working in batches if essential, use a 1/3-cup scoop to portion the pancake batter into the skillet.
Cook dinner for 1 to three minutes per aspect, or till the pancakes are puffed, golden brown, and cooked via.
- Tip: Scale back the warmth to low as wanted if the pancakes are browning too shortly.
Serve topped with maple syrup or no matter fixings you want—discover extra of my favourite toppings beneath!
Recipe Ideas
- Skinny out the batter if essential. This batter ought to have a thick, however pourable consistency. If it’s too thick to pour, stir in a bit extra milk to loosen it.
- Preserve them heat within the oven. Unfold the pancakes on a big plate or baking sheet, tent them with foil, and maintain them in a 200°F oven till you’re able to serve.
- Leftovers freeze properly. We hardly ever find yourself with leftovers after I make this recipe, however if you happen to occur to have some, they freeze properly! To reheat, simply pop them within the microwave for about 30 seconds.
How you can Serve Lemon Ricotta Pancakes
You don’t have to serve these lemon ricotta pancakes with something greater than a drizzle of maple syrup. However if you happen to’d like to decorate them up extra, be at liberty! Listed here are a number of different toppings I really like:
For an additional-special deal with, high them with a dollop of lemon curd.
I hope you like these pancakes as a lot as I do!
Extra Breakfast Recipes to Attempt
If you happen to love this lemon ricotta pancakes recipe, strive one in all these scrumptious breakfasts subsequent:
Lemon Ricotta Pancakes
Serves 4
These lemon ricotta pancakes are one in all my favourite breakfast recipes! The ricotta makes them tremendous moist and fluffy, and the lemon fills them with scrumptious vivid taste. Serve with maple syrup or one of many topping options within the weblog publish above!
Forestall your display from going darkish
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In a big bowl, whisk collectively the flour, sugar, baking powder, and salt.
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In a medium bowl, whisk collectively the milk, ricotta, eggs, melted butter, lemon zest and juice, and vanilla.
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Add the moist components to the dry components and blend till simply mixed. A couple of lumps are okay. If the batter may be very thick, add milk, 1 tablespoon at a time, to loosen it barely.
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Warmth a nonstick skillet over medium-low warmth and brush evenly with butter or oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook dinner for 1 to three minutes per aspect, or till the pancakes are puffed, golden brown, and cooked via within the center. Scale back the warmth to low as wanted if the outsides of the pancakes are browning earlier than the middles are cooked via.
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Serve with maple syrup.
