Start your morning on a bright note with lemon ricotta pancakes, a breakfast treat that’s as refreshing as it is indulgent. These pancakes are a step above the ordinary, offering a delicate balance of tangy lemon and creamy ricotta for a flavor that’s light, fresh, and utterly satisfying. Perfect for weekend brunches or a special occasion breakfast, lemon ricotta pancakes will quickly become a favorite.
Why These Pancakes Are Special
What sets lemon ricotta pancakes apart is their unparalleled texture. The ricotta adds creaminess and moisture, while the lemon zest and juice bring a burst of citrusy brightness. They’re incredibly soft and fluffy, almost like a cloud on your plate. These pancakes strike the perfect balance between sweet and tangy, making them versatile enough to pair with a variety of toppings.
A Versatile Breakfast Treat
Lemon ricotta pancakes are perfect for any occasion, whether you’re hosting brunch for friends, preparing a celebratory breakfast, or simply treating yourself on a quiet morning. They pair beautifully with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar.
Ingredient Notes
Butter and Milk: Provide richness and moisture to the batter, creating soft, fluffy pancakes.
All-Purpose Flour, Baking Powder, and Salt: Form the base of the batter, with baking powder adding lift for a light texture.
Eggs (Separated): Yolks add richness, while whipped whites create an airy, tender pancake.
Granulated Sugar and Lemon Zest: Add sweetness and a bright, citrusy flavor to balance the creamy ricotta.
Ricotta Cheese: Gives the pancakes a soft, almost creamy texture and a subtle richness.
Vanilla Extract: Enhances the overall sweetness and complements the lemon flavor.
Serving Suggestions
These pancakes shine brightest when served with complementary flavors. A dollop of whipped cream or a drizzle of honey enhances their sweetness, while fresh fruit like raspberries, strawberries, or blueberries adds a pop of color and tartness. For an elevated touch, try serving them with a spoonful of lemon curd or a sprinkle of toasted almonds.
Tips for Perfect Pancakes
Don’t overmix the batter: A light hand when mixing ensures the pancakes stay fluffy and tender.
Cook on low to medium heat: These pancakes are slightly thicker, so cooking them on a lower heat allows them to cook through without over-browning.
A Citrus Lover’s Dream
The lemon flavor in these pancakes is vibrant yet subtle, making them a delightful option for citrus lovers. Paired with the velvety richness of ricotta, they create a harmony of flavors that feels both indulgent and refreshing.
Lemon ricotta pancakes are a wonderful way to bring a touch of elegance to your breakfast table. Whether you’re serving them with a simple dusting of powdered sugar or an array of toppings, they’re sure to impress and satisfy.
Lemon Ricotta Pancakes
Ingredients
- 1 cup milk
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 large eggs yolks and whites separated
- 5 tbsp butter
- 2 tbsp granulated sugar
- zest from 1 lemon 1 tbsp
- 3/4 cup ricotta cheese
- fresh strawberries diced for serving opt
Instructions
- Start by pouring the milk into a liquid measuring cup and adding the butter. Pop it in the microwave for about 30 seconds, or until the butter has melted. Give it a good stir and let it cool.
- In a small bowl, sift together the flour, baking powder, and salt, then set it aside for later.
- In a large mixing bowl, whisk the egg yolks, sugar, lemon zest, and vanilla until everything is nicely combined. Once the milk and butter mixture has cooled, stir it into the egg yolk mixture.
- Add the dry ingredients next, stirring just until the batter comes together—no overmixing! Gently fold in the ricotta, being careful to keep the batter light and airy.
- In a separate medium bowl, whisk the egg whites until they form soft peaks. Fold the egg whites into the batter gently, just until everything is blended.
- Heat a griddle or a large nonstick frying pan over medium heat. Once it’s hot, lightly grease it with butter or cooking spray. Drop about 1/4 cup of batter onto the pan for each pancake, spreading it into an even layer. Cook until you see bubbles on the surface, then flip and cook the other side until golden and fully cooked.
- Serve warm with fresh strawberries and a sprinkle of powdered sugar on top, if you’d like. Enjoy!
Notes
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