Lemon Ricotta Pancakes

A stack of simple Lemon Ricotta Pancakes topped with fresh blueberries and drizzled with maple syrup.

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5 from 4 votes

You can make the best Lemon Ricotta Pancakes recipe in 20 minutes, and they're truly gourmet.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 116kcal

Author: Lauren Allen

Cost: 2

Ingredients

5 Tablespoons butter (71g)
1 cup milk (240ml)
1 1/2 cups all-purpose flour (187g)
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs , yolks and whites separated
2 Tablespoons granulated sugar
zest from 1 lemon (about 1 Tablespoon)
1 teaspoon vanilla extract
3/4 cup ricotta cheese* (185g), homemade recipe in notes
fresh berries , for serving

Instructions

Wet ingredients: Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool. Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.
5 Tablespoons butter, 1 cup milk, 3 large eggs, 2 Tablespoons granulated sugar, zest from 1 lemon, 1 teaspoon vanilla extract
Dry ingredients: In a small bowl, sift together flour, baking powder, and salt; set aside.
1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
Egg whites: In a medium bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
Combine: Stir the cooled milk mixture into the egg yolk mixture. Stir in ricotta. Stir in the dry ingredients just until combined.
3/4 cup ricotta cheese*
Cook: Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan and spoon 1/4 cup portions of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top, then flip and cook until golden and cooked through.
Serve with freshly berries and a dusting of powdered sugar, if desired.

Video

Notes

Freezing Instructions: Allow pancakes to cool completely. Place on a baking sheet and flash freeze for 30 minutes (so they don't stick together). Place in a freezer bag and freeze for up to 3 months.

Homemade Ricotta: Here in Spain, I can't find ricotta so I've been making my own! It's so easy and delicious!

Ingredients:

3 cups whole milk
1 cup heavy cream
Pinch of kosher salt
2 Tablespoons fresh-squeezed lemon juice

In a saucepan, combine the milk, cream, and salt. Heat over medium, stirring often, until it reaches a bare simmer, 200°F measured on an instant read thermometer. Turn off the burner (don’t move the pot) and immediately stir in the lemon juice. Let the mixture rest undisturbed for 10-15 minutes.

Strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Use a slotted spoon to gently scoop the curds that have formed, into the cheesecloth. Let the ricotta strain in the cheesecloth for 15 minutes using or storing in a container in the fridge.

Nutrition

Recipe Link

Recipe Video