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A plate of pancakes with butter and blueberries, bacon, a bowl of lemons, and two glasses of orange juice on a marble surface.
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Lemon Ricotta Pancakes

Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes. A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Pancakes & Waffles
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 cup whole milk ricotta cheese
  • 2 tablespoons butter, melted and cooled slightly
  • 2 large eggs, lightly beaten
  • ¾ cup milk
  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon (be sure to zest the lemon first!)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon zest, from 1 lemon

Instructions

  • Preheat griddle to medium heat (see note).
  • In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.
    1 cup whole milk ricotta cheese, 2 tablespoons butter, melted and cooled slightly, 2 large eggs, lightly beaten, ¾ cup milk, 2 tablespoons freshly squeezed lemon juice, from 1 lemon
  • Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended. Fold in lemon zest.
    1 cup all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons lemon zest, from 1 lemon
  • Drop batter by ¼ cupfuls onto hot griddle. Cook 3 to 4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3 to 4 more minutes, or until golden brown. Makes 12 to 14 pancakes.

Notes

  • Preheating the griddle: I often let the batter rest while the griddle preheats, instead of preheating right away. This gives the baking powder a chance to interact with the lemon juice, to create extra fluffy light pancakes.
  • With cottage cheese: If you prefer, substitute small curd cottage cheese for the ricotta. It will add a little texture to the pancakes; if you want to smooth it out, blend the cottage cheese in a small food processor.
  • Blueberry lemon ricotta pancakes: Either fold in ¾ cup fresh or frozen (unthawed) blueberries into the batter, or sprinkle blueberries on the pancake batter when you add it to the griddle for more uniform distribution.
  • Freezing: Allow the pancakes to cool completely and then use wax paper to separate them before placing in a freezer bag or container. These freeze well for up to 2 months. There's no need to thaw the pancakes before reheating them.

Nutrition

Serving: 3pancakes | Calories: 357kcal | Carbohydrates: 36g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 618mg | Potassium: 207mg | Fiber: 1g | Sugar: 9g | Vitamin A: 632IU | Vitamin C: 4mg | Calcium: 380mg | Iron: 2mg

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