Lemon Ricotta Pancakes

5 from 51 votes

Lemon Ricotta Pancakes are so soft and fluffy with a hint of lemon zest for a bright and fresh flavor. Easy to whip up and so good!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 227kcal

Author Yumna Jawad

Equipment

Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk
3 eggs
½ cup ricotta cheese
1 large lemon zest and juice
Maple syrup for serving
Blueberries for serving

Instructions

In a large bowl, whisk the flour, sugar, baking powder and salt together.
In another medium bowl, whisk the milk, eggs, ricotta, lemon juice and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom. Makes 11-12 pancakes.
Serve immediately with maple syrup.

Video

Notes

Serving Size: 2 pancakes

Recipe: This recipe was adapted from Food & Wine. Instead of whipping the egg whites separately though, it was quicker to whisk the complete eggs with the wet ingredients. Although their original method yields more fluffy pancakes if you have the time.

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of regular milk, you can use any plant-based milk.
I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
You can replace granulated sugar with other types of sweeteners of choice.

* Please note the nutrition label does not include any toppings.

Nutrition