These lemon ricotta pancakes are simply dreamy. They are very very rich and decadent, with lots of lemon flavor, and you can feel the richness the ricotta gives them.Jump to recipe
Ricotta is a cheese that, from my point of view, is very similar to cottage cheese or requeson, which is really common in Mexico. It has a similar texture, in fact it is a little softer than ricotta. Its texture is something between cottage cheese and cream cheese.
These pancakes call for both ricotta and lemon, which makes them very aromatic and flavorful, because of the lemon, and makes them very rich, because of the ricotta cheese, which adds a lot.
For me, one of the best ways to serve these pancakes is with some ricotta cheese on top, fresh blueberries and a little honey or maple syrup, whichever you like best.
These pancakes are also very pretty, and with an incredible texture, which always looks great. Best of all, they are very easy to make and not difficult at all.
One good thing about this recipe is that the pancakes do notcall for that much sugar, which is perfect, because it makes it all be focused on the ricotta and lemon, which are the main ingredients here. This is why work great with honey on top, or whipped cream.
Another great idea is to eat these pancakes with a blueberry jam, or raspberry jam for example, which is always a good idea, or with a little almond butter, which would also be awesome.
If you like this recipe, you have to check out our blueberry lemon scones.
Lemon ricotta pancakes
- 6.87 oz (1 1/2 C) all purpouse flour
- 3 1/2 tbsp (1.83 oz) (52 gr) white sugar
- 2 tsp (0.35 oz) (10 gr) baking powder
- 1/4 tsp (0.04 oz) (1.2 gr) salt
- 1 C (8.11 fl oz) (240 ml) whole milk
- 3/4 C ricotta cheese, natural, unsalted
- 3 eggs, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 tbsp lemon or lime zest
- 2 tbsp (1 fl oz) (30 ml) lemon or lime fresh juice
- 2 tbsp (1 oz) (30 gr) unsalted butter, melted
- Unsalted butter, for cooking
- In a large bowl, mix the flour, sugar, baking powder, and salt and mix with a spoon. Make a well in the center of the bowl.
- Separately, in another medium bowl, add the milk, ricotta, eggs, and vanilla extract and mix with a fork or hand whisk until smooth.
- To the milk add the lemon zest, lemon juice, melted butter and beat quickly with the same fork or hand whisk until everything is well integrated (the mixture may look like a curd but is is completely okay).
- Immediately, add this milk mixture to the bowl with the flour and beat for 30 seconds until an homogeneous mixture that will look a little lumpy forms.
- Place a large skillet over medium heat with some butter. Once it is hot, pour a large spoonful of the batter on it to make a pancake.
- Cook for 2 minutes until the surface of the pancake is bubbly and puffs up a little. Flip and cook for another minute until golden brown on the other side. Repeat the process with the rest of the batter until you have approximately 10 pancakes.
- Serve the pancakes hot with maple syrup or honey. They can also be served with fresh fruit or jam.