Spring Brunch: Lemon Ricotta Pancakes
Brighten up your weekend mornings with these delightful Lemon Ricotta Pancakes. Fluffy, zesty, and incredibly satisfying, they make the perfect spring brunch dish!
Brighten up your weekend mornings with these delightful Lemon Ricotta Pancakes. Fluffy, zesty, and incredibly satisfying, they make the perfect spring brunch dish!
Spring Brunch: Lemon Ricotta Pancakes
- Unique flavor from lemon zest and creamy ricotta.
- Quick and easy to whip up, perfect for busy mornings.
- Gluten-free option available by substituting flour.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
How to Make
To start, in a large bowl, whisk together the ricotta cheese, milk, egg, vanilla extract, lemon juice, and lemon zest until smooth. In a separate bowl, mix the flour, sugar, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix! Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Pour in about 1/4 cup of the batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Serve warm with your favorite toppings.
Tips
- Use fresh lemons for the best flavor.
- Adjust the thickness by adding more milk if necessary.
Make-Ahead
You can prepare the batter the night before and refrigerate it. Just give it a quick stir before cooking in the morning!
Storing
Keep any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing
These pancakes freeze well! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months.
Reheating
Reheat pancakes in a microwave for 30-60 seconds or in a toaster until warmed through.
Serving Suggestions
Serve your Lemon Ricotta Pancakes with fresh berries, a drizzle of maple syrup, or a sprinkle of powdered sugar. A dollop of whipped cream can elevate this dish to a brunch masterpiece!
Check out this non-stick skillet to make cooking your pancakes a breeze!
Related Recipes
- Blueberry Almond Oatmeal
- Banana Bread French Toast
- Zucchini Fritters
- Avocado Toast with Poached Eggs
Ingredients
- 1 cup ricotta cheese
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
Whisk wet ingredients
In a large bowl, whisk together the ricotta, milk, egg, vanilla extract, lemon juice, and zest.
Mix dry ingredients
In another bowl, mix flour, sugar, baking powder, and salt.
Combine wet and dry
Fold dry ingredients into wet until just combined.
Cook pancakes
Heat a non-stick skillet and pour 1/4 cup batter for each pancake.
Finish and serve
Cook for 2-3 minutes, flip, and brown for another 1-2 minutes. Serve warm.
Notes
- Fresh lemons give the brightest flavor.
- If the batter thickens, whisk in a splash of milk.
- Leftover batter can be refrigerated up to 24 hours.
Nutrition Facts
Frequently asked questions
Can I make these pancakes gluten-free by substituting flour?
Yes, substitute with gluten-free all-purpose flour. Baking powder should also be gluten-free.
What is the yield of this recipe?
This recipe yields about 4 servings, roughly 8 pancakes depending on size.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 2 days, or freeze for longer storage.
Can I make dairy-free version?
Yes, use dairy-free ricotta and a dairy-free milk option; ensure lemon zest is dairy-free.
What toppings go well with these pancakes?
Fresh berries, a drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream.
