I’ve seen lemon ricotta pancakes all over social media and just recently Ina Garten made them on her new season of Barefoot Contessa. I was convinced it had to be my next weekend breakfast with the family.
A lot of people may think ricotta in pancakes? That’s weird. But trust me it’s actually so delicious and adds a level of richness that is soooo good. A lot of Italian desserts also include ricotta in their recipes. These pancakes are also great because they taste sooooo fresh and are so light. While I love pancakes, sometimes they can be so thick/filling that I feel awful by the end of it. These are different though! The lemon adds a level of brightness plus the berry topping adds another punch of freshness! I made these for Mother’s Day and my mom absolutely LOVED them.
The set up:
Okay to start, get out all of your ingredients and measure everything out. You’re going to want to mix your dry ingredients separately and measure out your wet ingredients in another bowl. The most time consuming part of this recipe is honestly zesting the lemon (and even that takes less than a minute or so). The batter will be on the thinner side which is how I like my pancakes but if you are looking for a thicker pancake, go ahead and add more flour (a couple of tablespoons at a time). Once your batter is ready, go ahead and start adding the batter to a skillet, wait for the bubbles to pop up and FLIP! I like to serve all of the pancakes on a big platter with fresh fruit and top with powdered sugar. You could also add fresh figs like my girl Ina Garten did in her variation of lemon ricotta pancakes on one of her recent episodes.
Trust me when I say you need to try these pancakes they are SO DELISH guys.
PS Looking for other brunch ideas?
Check out my potato hash recipe that is a real crowd pleaser!
Lemon Ricotta Pancakes
- 1 1/2 cups (214g) all-purpose flour
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 3/4 cup (180g) ricotta
- 3 large eggs
- 1 tsp vanilla extract
- 1 or 2 Tbsp lemon zest (depends on how lemony you want these)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
In a mixing bowl whisk together all the dry ingredients: flour, granulated sugar, baking powder, baking soda and salt
In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that’s fine).
Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
Pour some of the batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple syrup and/or fresh fruit 🙂
Lastly, if you try these pancakes make sure to comment below on my post and of course tag me on Instagram. Would love to see how they turn out!
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