Lemon Ricotta Pancakes: A Bright and Fluffy Breakfast Treat

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Lemon ricotta pancakes are a delightful twist on classic breakfast fare. These fluffy, tangy pancakes combine the richness of ricotta cheese with the bright flavor of fresh lemons. You can easily make these tasty pancakes at home using simple ingredients like flour, sugar, eggs, and buttermilk.

The secret to perfect lemon ricotta pancakes is in the mixing. You’ll want to gently fold the wet and dry ingredients together, being careful not to overmix. This keeps the pancakes light and airy. Top them with butter, syrup, or a homemade blueberry sauce for an extra special treat.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make delicious lemon ricotta pancakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 3/4 cup ricotta cheese
• 2 large eggs
• 2 tablespoons melted butter
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Can’t find some ingredients? Try these swaps:

• Use Greek yogurt instead of ricotta for a tangy twist
• Swap lemon for orange zest and juice for a different citrus flavor
• Replace all-purpose flour with whole wheat for a nuttier taste
• Almond milk works great as a dairy-free option

Remember to adjust liquid amounts if using substitutes. The batter should be thick but pourable.

For extra flavor, try adding:

• 1/2 cup fresh blueberries
• 1/4 cup poppy seeds
• 1/2 teaspoon almond extract

These additions will give your pancakes a fun twist!

Instructions

To make delicious lemon ricotta pancakes, start by mixing your dry ingredients. In a bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, combine the wet ingredients. Beat eggs and sugar until well blended. Add ricotta cheese, milk or buttermilk, lemon zest, and lemon juice. Mix everything together.

Gradually add the dry ingredients to the wet mixture. Stir until just combined – don’t overmix! A few small lumps are okay.

Heat a griddle or non-stick pan over medium heat. Grease it lightly with butter or oil.

Scoop about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on top.

Flip the pancakes when the edges look set. Cook for another minute or two until golden brown.

Serve your lemon ricotta pancakes warm. Top with butter, maple syrup, fresh berries, or a dusting of powdered sugar. Enjoy your fluffy, tangy breakfast treat!

Tips, Tricks & Storing

Want to make perfect lemon ricotta pancakes? Here are some handy tips:

Zest your lemon before juicing it. It’s much easier that way!

Room temperature ingredients mix better. Take your eggs and milk out of the fridge 30 minutes before cooking.

Don’t overmix the batter. A few small lumps are okay. Overmixing can make your pancakes tough.

Use a non-stick pan or griddle for easy flipping. Grease it lightly with butter or oil.

Keep pancakes warm in a 200°F oven while you finish cooking the batch.

To store leftovers, let them cool completely. Place wax paper between each pancake and wrap tightly in plastic wrap or foil.

You can keep them in the fridge for up to 3 days. For longer storage, freeze them for up to 2 months.

To reheat, pop them in the toaster or microwave for a quick breakfast. You can also warm them in the oven at 350°F for about 10 minutes.