Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are the best pancakes ever! They are so fluffy and flavorful. You might be thinking, “Ricotta cheese belongs in lasagna, not pancakes!” but hear me out. The creamy ricotta adds a tender yet fluffy texture to the pancakes and balances out the sweetness for the perfect bite. It doesn’t taste cheesy at all. Making your own pancakes comes in handy when you are looking for something hot, but still quick for breakfast. Once you have the basics down you can add to it and flavor them any way you want. Blueberry pancakes, banana pancakes, and, pumpkin pancakes are just a few of our favorite breakfasts for Saturday mornings at home.

Ingredients

Flour – For these Lemon Ricotta Pancakes, I used all-purpose flour.Sugar – These pancakes aren’t overly sweet so just a ¼ cup sugar will do the trick.Baking Soda – Baking soda helps the pancakes get their fluffy texture. Salt – A little bit of salt brings out the other flavors in the recipe. Ricotta Cheese – I like to use whole milk ricotta for these pancakes. It gives them a moist and creamy, yet still fluffy texture. Whole Milk – Whole milk adds creaminess and helps to bind the dry and wet ingredients. Eggs – If you want sky high, fluffy pancakes, then you can go the extra mile with the eggs. Separate the egg whites from the egg yolks and whip the whites until stiff peaks form. Then, add the beaten egg whites and the yolks to the wet ingredients. Lemon Juice & Lemon Zest – Lemon is the perfect companion for the creamy savory ricotta. Roll the lemons with your palm on the counter before you cut them to help release more juice. Almond Extract – I love almond flavoring with these pancakes, but vanilla extract works great too!

Toppings for Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes taste amazing with just butter and a drizzle of maple syrup. However, you can definitely get creative with toppings! Try some of our favorites:

Blueberry SyrupStrawberry SyrupLemon CurdWhipped CreamPowdered SugarFresh BerriesLemon WedgesLemon Zest

Method

These Lemon Ricotta Pancakes come together in just a few easy steps.

Start by grabbing a large mixing bowl and a medium mixing bowl. Add the dry ingredients to the large bowl and whisk them together. Add the wet ingredients to the medium bowl and whisk until fully combined. Pour the wet ingredients into the dry ingredients. I prefer to mix this recipe by hand instead of using a mixer. You don’t want to over mix the batter. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Lumps and air bubbles are normal. Heat a skillet or griddle to medium or medium-low heat. Pour a scant ⅓ cup of batter onto the skillet and cook until the sides dry out and the top is bubbly. Flip and cook until the other side is golden brown and the middle is cooked all the way through. If you are making pancakes for a crowd, set the oven too low or warm and put finished pancakes on a baking sheet. Leave the baking sheet in the oven until ready to serve. Top with your favorite pancake toppings and serve.

Lemon Ricotta Pancakes