Delicious Lemon Ricotta Pancakes
Okay, so I’m sitting here, staring at a mountain of laundry that needs folding (don’t worry, it’s clean, mostly), and all I can think about is the absolute culinary magic that is Delicious Lemon Ricotta Pancakes. Seriously, if you’ve ever wanted to impress someone (even if that someone is just your dog, who, let’s be real, judges your cooking more than your mother-in-law), this is *the* recipe. They’re fluffy, they’re zesty, they’re like a little ray of sunshine on a plate, and honestly, they’re probably the only reason my husband voluntarily gets out of bed before noon on a Saturday. He claims he’s “helping with breakfast,” but really, he’s just hovering like a hungry hawk, ready to snatch the first one right off the griddle. The kids? Forget about it. It’s a full-on pancake turf war. I usually make a triple batch just to ensure I get one, *maybe* two, for myself before the stampede. It’s messy, it’s loud, and there’s usually flour on someone’s forehead, but gosh darn it, those pancakes are worth every single crumb.
Why You’ll Love This Delicious Lemon Ricotta Pancakes
You’ll fall head over heels for these because:
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- They’re ridiculously fluffy. We’re talking cloud-like, “did-I-just-eat-air-or-pancakes?” fluffy.
- That lemon zest punches through the sweetness in the best way possible. It’s sunshine in your mouth, even if it’s raining outside.
- Ricotta makes them taste fancy, but the effort is decidedly *not* fancy. It’s like wearing sweatpants but making them look couture.
- They’re proof that you can, in fact, have dessert for breakfast and call it “brunch.” You’re basically a sophisticated adult.
- Because my family stops complaining about literally everything else for approximately 15 minutes while they inhale these. That alone is a miracle.
Time-Saving Hacks
- Shortcut that keeps you sane: Mix all your dry ingredients (flour, baking powder, a pinch of salt, sugar) the night before. Label it “Pancake Magic Dust” so you feel like a wizard, not just someone who preps.
- Hack that saves dishes but still looks like effort: Instead of a million bowls, I’ll often just mix the wet ingredients in a large liquid measuring cup, then add them to the dry ingredients in one big mixing bowl. One less bowl to scrub!
- The sneaky “cheat” you always pull when you’re in a rush: Use store-bought lemon juice instead of fresh if you’re out. Will it be quite as bright? No. Will anyone complain once they’re drenched in syrup? Also no.
Kitchen Confessions
- The disaster story: I once got *really* ambitious and tried to flip two giant pancakes at once. They, naturally, fused into one giant, misshapen, raw-in-the-middle blob on the counter. The dog thought it was a new game. I just cried a little inside.
- A silly mistake you or your family made with this recipe: My youngest, convinced he was a master chef, once decided “a little more lemon” meant squeezing *an entire lemon* directly into the batter. We had sour pancakes that day. Very, very sour.
- Honest admission: the messy part you secretly skip: Honestly, cleaning the griddle *immediately* after cooking? Nah. I let it cool, then “soak” it with a wet paper towel for about an hour before I tackle the crispy bits. My future self always thanks me (reluctantly).
What to Serve It With
Maple syrup, obviously! A big dollop of fresh whipped cream (or cool whip, no judgment here), some fresh berries like raspberries or blueberries, or even a quick strawberry compote if you’re feeling fancy. For a full breakfast spread, pair it with some crispy bacon or a side of scrambled eggs.
Tips & Mistakes
Don’t overmix your batter! Lumps are your friend here; overmixing develops the gluten too much, leading to tough pancakes instead of those glorious fluffy clouds. Also, make sure your griddle isn’t too hot, or you’ll get burnt outsides and raw insides. A medium heat will give you that perfect golden-brown crust. And please, for the love of all that is holy, resist the urge to press down on the pancakes with your spatula while they cook – that just deflates them!
Storage Tips
Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.
Variations and Substitutions
Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For these pancakes specifically, if you want to add a little extra something, a handful of blueberries or chocolate chips folded into the batter are always welcome. A touch of vanilla extract can also deepen the flavor profile.
Frequently Asked Questions
Delicious Lemon Ricotta Pancakes
Ingredients
Main Ingredients
- 1.2 cups all-purpose flour
- 0.5 cups ricotta cheese well-drained
- 1 large egg beaten
- 0.25 cups milk or more for a thinner batter
- 1 tbsp lemon zest freshly grated
- 1 tbsp baking powder
- 0.5 tsp salt
- 2 tbsp honey or sugar as an alternative
- 1 tbsp butter melted for the batter + more for cooking
Instructions
Preparation Steps
- In a mixing bowl, combine flour, baking powder, and salt.
- In another bowl, mix ricotta, beaten egg, milk, honey, lemon zest, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Heat a skillet over medium heat and melt a little butter.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 3-4 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes.
- Serve warm with syrup or a dusting of powdered sugar.
Notes
Nutrition
Featured Comments
“New favorite here — will make again. crowd-pleaser was spot on.”
“This saucy recipe was will make again — the rich really stands out. Thanks!”
