Ricotta Lemon Pancakes

There’s something truly magical about waking up to the smell of freshly made pancakes. Every Sunday, my family would gather in the kitchen, and the air would be filled with laughter and the rich aroma of my signature dish: Ricotta Lemon Pancakes. This delightful recipe has been passed down through generations, and each bite takes me back to those cherished mornings spent together. The fluffy texture combined with a hint of lemon zest creates the perfect balance of sweetness and tanginess that keeps everyone coming back for more.

As I stood there flipping those golden pancakes, I could hardly wait to drizzle them with a creamy vanilla sauce and top them with fresh berries. This would be the grand finale of our breakfast spread! The joy on my family’s faces as they took their first bites was always priceless. I love how food can create such beautiful memories, and I know that making Ricotta Lemon Pancakes will help you create your own special moments.

What to Gather for Ricotta Lemon Pancakes

Gathering quality ingredients is essential for making delicious Ricotta Lemon Pancakes. Each component plays a vital role in achieving that perfect fluffy texture and rich flavor. The star players are the ricotta cheese, which adds creaminess, and the fresh lemon zest, which brightens up the dish. Together, they create a delightful combination that will have you dreaming of breakfasts to come.

• 1 cup ricotta cheese – This creamy cheese provides a rich texture and depth of flavor, making the pancakes moist and tender.
• ½ cup confectioners’ sugar – Sweetening the sauce, it gives a delicate sweetness without being overwhelming.
• 1 teaspoon vanilla extract – Adds a lovely aroma and rounds out the flavors in the sauce.
• ¼ teaspoon Kosher salt – Enhances the overall flavor, balancing the sweetness.
• 3 large eggs (separated) – Provides structure and richness to the pancakes.
• 1 ½ cups buttermilk – This ingredient helps create fluffiness and adds a tangy flavor.
• 3 tablespoons sugar – Sweetens the batter, making every bite delightful.
• 1 ½ cups unbleached all-purpose flour – The base of the pancake, providing structure and texture.
• 1 teaspoon baking soda – Gives the pancakes lift, making them light and fluffy.
• 1 teaspoon baking powder – Works in conjunction with baking soda for that perfect rise.
• 2 tablespoons lemon zest – Infuses the batter with a refreshing citrus flavor.
• ¼ teaspoon nutmeg – Adds warmth and depth to the flavor profile.
• ½ teaspoon salt – Balances the sweetness in the pancakes.
• ½ cup vegetable oil (for frying) – Ensures the pancakes cook beautifully without sticking.
• 4 tablespoons unsalted butter (optional) – For greasing the skillet and adding flavor.
• 1 cup maple syrup, warmed (optional) – A classic topping that complements the pancakes perfectly.
• 1 cup mixed berries (optional) – Fresh fruit adds a burst of color and additional flavor.

How to Prepare Ricotta Lemon Pancakes

Making Ricotta Lemon Pancakes is not just about combining ingredients; it’s about creating a memorable experience. I love to invite friends over for pancake brunches, and the excitement in the kitchen is palpable. Follow these steps for a delicious outcome:

1. Begin by preparing the vanilla sauce. In a small mixing bowl, combine 1 cup of ricotta cheese, ½ cup of confectioners’ sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of Kosher salt. Mix all of the ingredients until smooth. If you want an extra creamy sauce, feel free to blend it in a blender or food processor until silky. Once mixed, refrigerate until you’re ready to serve. If you find the sauce too thick, thin it with a tablespoon of milk.
2. Next, take a medium mixing bowl and beat together the egg yolks, 1 ½ cups of buttermilk, 3 tablespoons of sugar, and the prepared ricotta cheese. Make sure to mix well until everything is nicely combined.
3. In a separate bowl, whisk together 1 ½ cups of unbleached all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 tablespoons of lemon zest, ¼ teaspoon of nutmeg, and ½ teaspoon of salt. This dry mixture is crucial for achieving the perfect pancake consistency.
4. In a third bowl, beat the egg whites using an electric hand mixer until stiff peaks start to form. This step is key, as folding in these egg whites will give your pancakes that fluffy texture we all crave.
5. Combine the dry ingredients into the buttermilk mixture with a few quick strokes. Remember, a few lumps are okay; do not over-mix. Over-mixing can lead to tough pancakes.
6. Now, gently fold in the beaten egg whites into the batter. The goal here is to keep as much air in the batter as possible, ensuring those pancakes are light and airy.
7. Heat a medium-sized non-stick skillet or griddle over medium heat and pour in about 1 tablespoon of vegetable oil. Once hot, drop approximately ¼ cup of the batter onto the skillet. You should see bubbles start to form on the surface of the pancake.
8. Cook for about 1 to 1 ½ minutes until the bottom is light golden brown, then flip the pancake gently. Cook for another minute on the second side, making sure it turns golden brown. Keep an eye on them; you want to avoid burning!
9. Once cooked, remove the pancakes and place them on a cookie rack set on a baking sheet. To keep them warm, you can place them in a low oven set at 200°F.
10. To serve, stack one pancake on a plate, adding a layer of the vanilla sauce on top. Repeat the process for more pancakes, and for an extra touch, top with a slice of butter and warm maple syrup if desired.
11. Finally, serve your Ricotta Lemon Pancakes with a side of fresh mixed berries for a burst of color and flavor. Enjoy!

Helpful Notes about Ricotta Lemon Pancakes

Every cook has their secrets, and I’m excited to share mine that will elevate your pancake game. Here’s what you need to know:

• Storage: To store any leftovers, place pancakes in an airtight container and refrigerate for up to three days.
• Freezing: You can freeze cooked pancakes! Just layer them with parchment paper and place them in a freezer-safe bag. They’ll keep for about a month.
• Reheating: To reheat, simply pop them in a toaster or a microwave. If you’re using an oven, reheat at 375°F for about 5 to 8 minutes.
• Pairing: These pancakes pair wonderfully with a side of crispy bacon or a fresh fruit salad for a well-rounded meal.
• Variations: Feel free to substitute ricotta with cottage cheese for a different texture or add more citrus zest for an extra zing.

Best Served With

Serving Ricotta Lemon Pancakes can be an art form! Here are some ideas to enhance your breakfast experience:

• Fresh Berries: Sliced strawberries, blueberries, or raspberries bring a refreshing touch and vibrant color to your breakfast plate.
• Maple Syrup: Warm syrup drizzled over the pancakes makes for a classic, indulgent treat.
• Whipped Cream: Fluffy whipped cream adds an extra layer of decadence that kids and adults alike will adore.
• Greek Yogurt: A dollop of Greek yogurt on the side provides a tangy contrast and adds creaminess.
• Breakfast Events: These pancakes are perfect for brunch gatherings, holiday celebrations, or cozy weekend breakfasts.
• Pairing with Drinks: A refreshing glass of orange juice or a soothing cup of herbal tea complements the flavors beautifully.
• Storage Tips: If you have leftovers, store them properly, and enjoy them throughout the week!

FAQ

Conclusion

Ricotta Lemon Pancakes are not just breakfast; they’re an experience filled with warmth and nostalgia. Their light, fluffy texture combined with the refreshing zing of lemon makes them a family favorite. I encourage you to try this recipe and create your own memories around the breakfast table. You’ll see how easy and enjoyable it is to whip up these delightful pancakes, and soon they might become a cherished tradition in your home. Happy cooking!

Ricotta Lemon Pancakes

The ultimate comfort food, Ricotta Lemon Pancakes are fluffy, creamy, and bursting with citrus flavor. This easy and delicious recipe is perfect for a cozy brunch or a special breakfast experience. You won't want to miss out on making these delightful pancakes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup ricotta cheese
• ½ cup confectioners' sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon Kosher salt
• 3 large eggs
• 1 ½ cups buttermilk
• 3 tablespoons sugar
• 1 ½ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons lemon zest
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup vegetable oil
• 4 tablespoons unsalted butter
• 1 cup maple syrup warmed
• 1 cup mixed berries

Equipment

• Hand mixer or stand mixer
• Griddle or medium-sized non-stick skillet

Method

 

1. Begin by preparing the vanilla sauce. In a small mixing bowl, combine 1 cup of ricotta cheese, ½ cup of confectioners' sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of Kosher salt. Mix all of the ingredients until smooth. If you want an extra creamy sauce, feel free to blend it in a blender or food processor until silky. Once mixed, refrigerate until you're ready to serve. If you find the sauce too thick, thin it with a tablespoon of milk.
2. Next, take a medium mixing bowl and beat together the egg yolks, 1 ½ cups of buttermilk, 3 tablespoons of sugar, and the prepared ricotta cheese. Make sure to mix well until everything is nicely combined.
3. In a separate bowl, whisk together 1 ½ cups of unbleached all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 tablespoons of lemon zest, ¼ teaspoon of nutmeg, and ½ teaspoon of salt. This dry mixture is crucial for achieving the perfect pancake consistency.
4. In a third bowl, beat the egg whites using an electric hand mixer until stiff peaks start to form. This step is key, as folding in these egg whites will give your pancakes that fluffy texture we all crave.
5. Combine the dry ingredients into the buttermilk mixture with a few quick strokes. Remember, a few lumps are okay; do not over-mix. Over-mixing can lead to tough pancakes.
6. Now, gently fold in the beaten egg whites into the batter. The goal here is to keep as much air in the batter as possible, ensuring those pancakes are light and airy.
7. Heat a medium-sized non-stick skillet or griddle over medium heat and pour in about 1 tablespoon of vegetable oil. Once hot, drop approximately ¼ cup of the batter onto the skillet. You should see bubbles start to form on the surface of the pancake.
8. Cook for about 1 to 1 ½ minutes until the bottom is light golden brown, then flip the pancake gently. Cook for another minute on the second side, making sure it turns golden brown. Keep an eye on them; you want to avoid burning!
9. Once cooked, remove the pancakes and place them on a cookie rack set on a baking sheet. To keep them warm, you can place them in a low oven set at 200°F.
10. To serve, stack one pancake on a plate, adding a layer of the vanilla sauce on top. Repeat the process for more pancakes, and for an extra touch, top with a slice of butter and warm maple syrup if desired.
11. Finally, serve your Ricotta Lemon Pancakes with a side of fresh mixed berries for a burst of color and flavor. Enjoy!

Notes

• Storage: To store any leftovers, place pancakes in an airtight container and refrigerate for up to three days.
• Freezing: You can freeze cooked pancakes! Just layer them with parchment paper and place them in a freezer-safe bag. They’ll keep for about a month.
• Reheating: To reheat, simply pop them in a toaster or a microwave. If you’re using an oven, reheat at 375°F for about 5 to 8 minutes.
• Pairing: These pancakes pair wonderfully with a side of crispy bacon or a fresh fruit salad for a well-rounded meal.
• Variations: Feel free to substitute ricotta with cottage cheese for a different texture or add more citrus zest for an extra zing.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.