Go Back

Lemon Ricotta Pancakes

Light and fluffy pancakes with a zesty lemon flavor and creamy ricotta cheese, perfect for brunch or a special breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup ricotta cheese
  • 1 cup flour
  • 2 pcs eggs
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Juice of 1 lemon
  • to taste Butter for cooking

Method
 

Preparation
  1. In a bowl, mix together the ricotta cheese, eggs, milk, sugar, lemon zest, and lemon juice until smooth.
  2. In another bowl, whisk together the flour and baking powder.
  3. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little butter.
  2. Pour batter onto the skillet for each pancake, cooking until bubbles form on the surface.
  3. Flip and cook until golden brown on the other side.
Serving
  1. Serve warm with maple syrup, fresh berries, or powdered sugar.
  2. A dollop of whipped cream or a drizzle of honey can also enhance the flavor.

Notes

If you have leftovers, let the pancakes cool completely, then stack them with parchment paper between each pancake to prevent sticking. Store in an airtight container in the refrigerator for up to 2 days or freeze for about a month. Make sure your ricotta cheese is well-mixed to avoid lumps in the batter. Don’t overmix; it’s okay if there are small lumps. Adjust cooking heat if necessary.