Easy Lemon Ricotta Pancakes

Home ยป Easy Lemon Ricotta Pancakes


Lemon Ricotta Pancakes are light, fluffy and bursting with lemon flavor. They’re easy to make and come together in minutes. You can even add blueberries for a fun variation!

This lemon ricotta pancake recipe may seem outlandish, but it’s super easy to make. Ricotta cheese adds a light and fluffy texture to the pancakes. Lemon juice and lemon zest lend a lovely subtle lemon flavor. We recommend serving these with traditional maple syrup, buttermilk syrupOr blueberry syrup.

Can I add blueberries to my lemon ricotta pancakes?

Yes, you can easily add blueberries to this recipe! Fresh blueberries can be folded into pancake batter or added after scooping the batter onto a baking sheet to form a design or pattern. You can also use frozen blueberries, but be sure to thaw them completely and remove any excess water. Use up to 1 cup fresh or frozen blueberries in this recipe.

How do I know when to flip the pancakes?

Lemon Ricotta Pancakes should be cooked on a flat surface over medium-high heat. To decide when to flip, look for air bubbles in the batter. The edges will start to lose their luster, and then you’ll know it’s time to flip. Your pancakes should be golden brown on all sides.

A bird

If you liked this recipe, you might also be interested in these other delicious pancake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

A stack of lemon ricotta crepes covered in syrup topped with berries and butter.

Lemon Ricotta Pancakes are light, fluffy and bursting with lemon flavor. They’re easy to make and come together in minutes. You can even add blueberries for a fun variation!

Preparation time 5 minute

cooking time 15 minute

total time 20 minute

raw material

  • 1 1/2 cup all purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1 cup milk
  • 3/4 cup ricotta cheese
  • 2 big egg
  • 1 tablespoon lemon peel
  • 1/4 cup lemon juice

instruct

  • In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

  • Stir in milk, ricotta, eggs, lemon zest, and lemon juice.

  • Preheat a skillet over medium-high heat.

  • Spoon 1/4 cup pancake batter onto baking sheets. Let the pancakes cook until bubbles form before flipping.

  • Cook the other side until golden brown. Serve warm with syrup.

Serve: 1pancake | Calories: 91kcal | carbohydrate: 16G | protein: 3G | fat: 2G | Saturated fat: 1G | cholesterol: 29mg | sodium: 20mg | Potassium: 141mg | fiber: 1G | sugar: 4G | Vitamin A: 72unit | Vitamin C: 2mg | calcium: 64mg | iron: 1mg