Learn how to make delicious and fluffy Lemon Ricotta pancakes with this easy recipe. Perfect for a weekend breakfast or brunch, these pancakes are sure to be a hit with family and friends.
I don't know if I have ever been more obsessed with a pancake before. These lemon ricotta pancakes are light, fluffy, perfectly lemony, and downright irresistible. Years ago, as I was driving up the California coast, I stopped at a little place near San Diego that served the most delicious lemon ricotta pancakes with blueberry sauce and I've finally recreated that dish!
Lemon and blueberry are a match made in heaven, you are sure to swoon for these pancakes.
Let's get to the recipe
Ingredients
For this extra special breakfast treat you will need:
- All-Purpose Flour. Make sure you measure your flour properly, I highly suggest weighing it with a scale.
- Granulated Sugar. The sugar gives the pancakes just a subtle hint of sweetness.
- Baking Powder. The baking powder helps give the pancakes their light and fluffy texture.
- Baking Soda. The baking soda also helps the pancakes rise while cooking but also helps them brown nicely.
- Salt. A little bit of salt helps brighten the other ingredients' flavor profiles.
- Buttermilk. The buttermilk helps create light, fluffy pancakes. You want the buttermilk at room temperature.
- Whole Milk Ricotta Cheese. The ricotta is the star of the show it helps create these incredibly moist, fluffy pancakes. Make sure it is at room temperature.
- Large Eggs. The eggs give richness and structure to the pancakes, these should also be at room temperature.
- Unsalted Butter. Just a little bit of melted butter gives the batter great flavor.
- Pure Vanilla Extract. We don't use a lot of vanilla, as we don't want to overpower the lemon flavor but just a bit pairs beautifully with the lemon.
- Lemons. You'll use the zest and the juice for the ultimate lemon flavor!
Make sure to serve these delicious pancakes with this super easy blueberry compote and some maple syrup! Blueberry syrup would be delicious too if you don't want to make the compote.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl whisk together the buttermilk, ricotta, eggs, melted butter, vanilla extract, lemon zest, and lemon juice. Make sure all of the wet ingredients are evenly combined.
Pour liquid ingredients into the dry ingredients and use a spatula to gently fold, and mix until the majority of the flour streaks have gone, a few are fine, but you don't want to overmix and overdevelop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
If your pancakes are not light and fluffy then you probably over-mixed the batter and overdeveloped the gluten. When making the pancake batter mix to just combine, no extra mixing!
In a large sauté pan or skillet over low-medium or a pancake griddle, add a slither of butter honestly too much, and you'll burn the pancakes. Using a third cup measuring cup, scoop one serving of the pancake batter into the pan.
Depending on your pan and the heat, your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place them in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup.
Tips for Success
To freeze leftover pancakes, allow the pancakes to cool completely before sealing them in an airtight container and storing them in the freezer. They will be happy there for up to 2 months. Make sure to place parchment paper between layers of pancakes if it applies.
The best way to reheat the pancakes is arrange the pancakes in a single layer on a sheet pan, cover them with alumni foil, and bake for 10 minutes at 350 degrees F.
- Use room temperature ingredients when called for, this allows all of the ingredients to evenly combine.
- Don't overmix the batter.
- Don't skimp on the resting time.
More lemon recipes
Don't miss my lemon ricotta cake, it's so light and fluffy!!
Lemon Creme Brûlée is a beautiful spin on the classic French dessert.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Lemon Ricotta Pancakes
Learn how to make delicious and fluffy Lemon Ricotta pancakes with this easy recipe. Perfect for a weekend breakfast or brunch, these pancakes are sure to be a hit with family and friends.
- Total Time: 30 minutes
- Yield: 10-12 Pancakes 1x
Ingredients
- 250 Grams (2 Cups) All-Purpose Flour
- 50 Grams (¼ Cup) Granulated Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 12oz (1 ½ Cups) Buttermilk, at room temperature
- 8oz (1 Cup) Whole Milk Ricotta, at room temperature
- 2 Large Eggs, at room temperature
- 3 Tablespoons Unsalted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
- Zest of 3 Medium Lemons
- 2 Tablespoons Fresh Lemon Juice
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl whisk together the buttermilk, ricotta, eggs, melted butter, vanilla extract, lemon zest, and lemon juice. Make sure everything is evenly combined.
- Pour liquid ingredients into the dry ingredients and use a spatula to gently fold, and mix until the majority of the flour streaks have gone, a few are fine, but you don't want to overmix and overdevelop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
- In a large sauté pan or skillet over low medium, add a slither of butter honestly too much, and you'll burn the pancakes. Using a third cup measuring cup, scoop one serving of the pancake batter into the pan.
- Depending on your pan and the heat your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
- Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place them in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup.
Equipment
Buy Now → Notes
- Freezer Instructions: Let the pancakes cool completely then place in a freezer-safe container, placing a piece of parchment paper between each pancake to prevent them from sticking together. Or if you have a large enough freezer place the pancakes on a sheet pan in a single layer then let them freeze there.
- Reheating Instructions: Place pancakes on a sheet tray in a single layer and cover tightly in foil then bake at 350F/180c for 10 minutes, if you do not cover the pancakes in foil they will dry out. To microwave pancakes place them on a plate and microwave 45-60 seconds
- Homemade Buttermilk: Fill a liquid measuring cup with 2 tablespoons of white vinegar then fill the rest up with milk until you reach 2 cups/ 16oz.
- Prep Time: 10 Minutes
- Rest Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast
- Method: Cook
- Cuisine: American
Comments
No Comments