Sweet Mornings – Lemon Ricotta Pancakes with Homemade Ricotta

Name: Lemon Ricotta Pancakes with Homemade Ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 to 6
Ingredients: 1 1/2 cups flour; 3 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons white sugar; 1 cup organic whole milk; 1 organic egg; 3 tablespoons butter (melted); 1 teaspoon vanilla bean paste (or vanilla extract); 1 cup homemade ricotta cheese; 1/3 cup + 3 tablespoons fresh squeezed lemon juice; 1 tablespoon lemon zest

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These zesty lemon ricotta pancakes are made with delicious homemade ricotta. They are light, fluffy and perfect for breakfast! Plus the ricotta is really easy to make.

After having the incredible lemon ricotta pancakes at Plow in San Francisco, I was determined to come home and make some! The pancakes at Plow had a strong lemon taste, which I loved, so I knew I must not be shy with the lemon juice! I think I got them pretty lemony! It was Zan’s idea that I try making my own homemade ricotta because to get them tasting as good as Plow’s, it was important to use the best of the best. And let’s face it, homemade is always better. Being an inexperienced cheese maker (I’ve never made cheese!) I turned to my kitchen fairy, Ina for a recipe. To my amazement, it’s actually extremely easy to make ricotta and what a huge difference from store bought and in the pancakes! We had leftovers, so Zan slathered it all over a frozen pizza as well, which took it to another level. Yes, we eat frozen pizzas over here from time to time… we’re working parents! Anyway, these pancakes are so delicious and would be a great addition to a festive Easter brunch or a sweet Saturday morning breakfast.

How To Make Lemon Ricotta Pancakes – Step By Step

Combine the flour, baking powder, white sugar and salt in a bowl.
Whisk lightly a few times to mix.
In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice and zest.
Whisk to mix.
Add in the ricotta cheese and continue to mix. It’s okay to have clumps of ricotta cheese.
Fold the dry ingredients into the wet ingredients.
Whisk lightly until combined or you see just a few traces of flour.
Do not over mix or you will get tough pancakes.
The batter will be thicker and a little clumpy from the cheese.
Over medium heat, melt some butter in a pan and let it brown just a little.
Add in 1/2 cup of the batter and let it become a nice golden brown before flipping!
Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!

top down shot of cheesecloth in a bowl, to make the ricotta

Ricotta Pancakes

Whoever thought of adding ricotta to pancake batter – hats of to you! It really is an inspired addition to a regular pancake recipe. The pancakes definitely don’t taste ‘cheesy’, but rather have a wonderfully milky richness and creaminess to each bite. You have to give them a go!

Easy Homemade Ricotta

Using homemade ricotta really does make the difference, and Ina’s recipe (above) is so simple, you’ll be amazed! Essentially, heat and stir your ingredients, let stand for a moment and then drain through cheesecloth. Super simple and so delicious!

Lemon Ricotta Pancakes – Perfect For Easter Brunch

Pancakes are always popular at Easter brunch, and these lemon ricotta pancakes just bring them to the next level, with their rich flavor and fluffy texture. Not only do they taste extra special but they really are easy to whip up! Perfect for brunch gatherings.

Top Tips For Lemon Ricotta Pancakes

Do not over mix your ingredients or you will get tough pancakes
The batter will be thicker than regular pancake batter and will be clumpier with the cheese.
Use a cookie scoop or pancake dispenser.
Make sure your pancakes are nice and golden brown before flipping.

Check Out These Other Great Pancake Recipes

Carrot Cake Pancakes with Cream Cheese Frosting

Sweet Mornings & Blueberry Dutch Pancakes

Caramel Apple Skillet Baked Pancake

Fluffy Japanese Souffle Pancakes by Just One Cookbook

Banana Pancakes by Once Upon A Chef

If you have tried this lemon ricotta pancakes recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Lemon Ricotta Pancakes with Homemade Ricotta

Maybe the most delicious pancakes you'll ever try, these Lemon Ricotta pancakes are made with easy-to-make homemade ricotta and have the perfect lemony taste in each fluffy bite!

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Course: Breakfast

Cuisine: American

Keyword: Brunch recipe, easy pancake recipe, fruit pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: to 6

Calories: 442kcal

Author: Eden

Ingredients

1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons white sugar
1 cup organic whole milk
1 organic egg
3 tablespoons butter melted
1 teaspoon vanilla bean paste or vanilla extract
1 cup homemade ricotta cheese
1/3 cup + 3 tablespoons fresh squeezed lemon juice
1 tablespoon lemon zest

US Customary - Metric

Instructions

Combine the flour, baking powder, white sugar and salt in a bowl.
Whisk lightly a few times to mix.
In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice and zest.
Whisk to mix.
Add in the ricotta cheese and continue to mix. It’s okay to have clumps of ricotta cheese.
Fold the dry ingredients into the wet ingredients.
Whisk lightly until combined or you see just a few traces of flour.
Do not over mix or you will get tough pancakes.
The batter will be thicker and a little clumpy from the cheese.
Over medium heat, melt some butter in a pan and let it brown just a little.
Add in 1/2 cup of the batter and let it become a nice golden brown before flipping!
Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!

Nutrition

Nutrition Facts

Lemon Ricotta Pancakes with Homemade Ricotta

Amount Per Serving (0 g)

Calories 442 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 12g 60%

Cholesterol 100mg 33%

Sodium 753mg 31%

Potassium 534mg 15%

Total Carbohydrates 50g 17%

Dietary Fiber 1g 4%

Sugars 10g

Protein 15g 30%

Vitamin A 13.9%

Vitamin C 11.9%

Calcium 34.2%

Iron 15.8%

* Percent Daily Values are based on a 2000 calorie diet.

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