Go Back
To make these fluffy lemon ricotta pancakes, gather the following ingredients: - 1 cup ricotta cheese - 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup milk - 2 large eggs - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon vanilla extract - Butter or oil for cooking - Maple syrup and fresh berries for serving (optional) When measuring ingredients, accuracy is key for fluffy pancakes. Use a dry measuring cup for flour. Spoon flour into the cup and level it off to avoid packing. You can substitute ricotta cheese with cottage cheese for a lighter texture. If you need a gluten-free option, use a gluten-free flour blend. Almond milk can replace regular milk for a dairy-free choice. To enhance your pancakes, consider these tasty toppings: - A drizzle of warm maple syrup - A handful of fresh berries like strawberries or blueberries - A sprinkle of powdered sugar for extra sweetness - A dollop of whipped cream for creaminess - A touch of lemon zest for added zing Feel free to mix and match these toppings to suit your taste! To make fluffy lemon ricotta pancakes, follow these steps carefully. First, mix the wet and dry ingredients separately. Then, combine them gently. This method keeps the pancakes light and fluffy. 1. In a large bowl, whisk together: - 1 cup ricotta cheese - 1 cup milk - 2 large eggs - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon vanilla extract 2. In another bowl, mix the dry ingredients: - 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt 3. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. It’s okay if some lumps remain. 4. Heat a non-stick skillet over medium heat. Add butter or oil to coat the surface. 5. Pour about ¼ cup of batter onto the skillet for each pancake. 6. Cook until bubbles form, about 2-3 minutes. 7. Flip pancakes and cook for another 2-3 minutes until golden brown. 8. Remove pancakes and keep warm while cooking the rest. Cooking pancakes well is all about control. Medium heat works best. Too high, and they burn. Too low, and they don’t rise. - Use a non-stick skillet or griddle: This helps prevent sticking and makes flipping easier. - Don’t overmix the batter: Overmixing makes pancakes tough. Mix just until combined. - Check for bubbles: Look for bubbles on the surface before flipping. This means they are ready. While I can’t share images or videos here, I recommend checking online for visual guides. Watching someone cook can help you grasp the texture you’re aiming for. Look for videos showing fluffy pancake recipes. They can show you the perfect bubble formation and flipping technique. Try making these pancakes at home. With practice, you’ll master them quickly! To make the fluffiest pancakes, use fresh ricotta cheese. It adds great moisture and airiness. When mixing, combine dry and wet ingredients gently. Overmixing can make the pancakes dense. You want some lumps in the batter. This helps keep the pancakes light. Let the batter rest for a few minutes. This allows the baking powder to work its magic. One common mistake is using cold eggs and milk. Always bring them to room temperature first. This helps the batter mix well. Also, don’t skip the lemon zest. It gives a nice bright flavor. Avoid cooking on high heat. This can burn the outside while leaving the inside raw. Medium heat is best for even cooking. Use a non-stick skillet or griddle for best results. Add a small amount of butter or oil, but not too much. Too much fat can make pancakes greasy. When pouring the batter, use about ¼ cup for each pancake. Cook until bubbles form and edges look set. This usually takes 2-3 minutes. Flip them gently and cook until golden brown. Keep pancakes warm in a low oven while you cook the rest. Enjoy them fresh with maple syrup and berries! {{image_2}} You can play with flavors in your pancakes. Adding fruits like blueberries or strawberries makes them fruity and sweet. Chopped bananas also work well. For a spice kick, try adding cinnamon or nutmeg. A hint of vanilla can deepen the taste too. You could even mix in some lemon zest for an extra citrus punch. If you need a gluten-free option, use almond flour or a gluten-free blend. Both will give you nice pancakes. For a dairy-free choice, swap the ricotta with a dairy-free cheese. Coconut or almond milk can replace regular milk easily. These changes can make the recipe fit your needs without losing flavor. Serve these pancakes warm with maple syrup for sweetness. Fresh berries add a nice touch and color. You can also sprinkle some powdered sugar on top. For a fun twist, top with whipped cream or yogurt. If you want something special, drizzle with honey or a fruit sauce. Each option adds a new taste to your breakfast delight. To store leftover pancakes, let them cool completely first. Place them in an airtight container. You can also use plastic wrap or a resealable bag. Keep them in the fridge for up to three days. This keeps them fresh and tasty for your next breakfast. Reheat pancakes in several ways. You can use a microwave, skillet, or toaster. For the microwave, heat for about 20-30 seconds. Check to see if they are warm. In a skillet, warm over low heat for a few minutes. Flip them to heat both sides. Toaster works well too; just toast until warm. Freezing pancakes is easy and great for meal prep. After they cool, stack them with parchment paper between each pancake. Place them in a freezer bag or container. Seal tightly to avoid freezer burn. They can stay good for up to two months. When you want to eat them, thaw overnight in the fridge before reheating. Yes, you can use whole wheat flour. Whole wheat flour makes the pancakes a bit denser. To keep them fluffy, mix in a little extra milk. This will help balance the texture and keep them light. To make these pancakes vegan, swap the ricotta cheese with a vegan alternative. Use plant-based milk instead of regular milk. Replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. The best way to reheat pancakes is in a toaster or on a skillet. For the toaster, place the pancakes in on a low setting. This keeps them fluffy. If using a skillet, heat it on low and add a tiny bit of butter. Heat for a minute on each side until warm. You learned about the key ingredients for perfect pancakes, from measurements to tasty toppings. I shared step-by-step instructions and helpful cooking techniques to ensure your pancakes are a hit. Remember the tips for fluffiness and avoid common mistakes while cooking. I also covered fun variations and storage methods to keep your pancakes fresh. Use this guide to make breakfast fun and delicious. Enjoy your pancake-making journey!

Fluffy Lemon Ricotta Pancakes

Indulge in a delicious breakfast with these Fluffy Lemon Ricotta Pancakes! Perfectly light and bursting with fresh lemon flavor, they're incredibly easy to make with just a few ingredients. In under 20 minutes, you can serve up a stack of these delightful pancakes topped with maple syrup and berries. Click through for the full recipe and make mornings special with this tasty treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup ricotta cheese

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup milk

2 large eggs

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon vanilla extract

Butter or oil for cooking

Maple syrup and fresh berries for serving (optional)

Instructions
 

In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract until well combined and smooth.

    In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.

      Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

        Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to grease the surface.

          For each pancake, pour about ¼ cup of the batter onto the skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.

            Flip the pancakes and cook on the other side for another 2-3 minutes until golden brown and cooked through.

              Remove from heat and keep warm while you cook the remaining pancakes.

                Serve warm with a drizzle of maple syrup and a handful of fresh berries if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4