Lemon Ricotta Pancakes Recipe

By The Cooking World, Editorial Staff

January 6, 2023

Breakfast Lemon Ricotta Pancakes

Let's start 2023 with fantastic Lemon Ricotta Pancakes, perfect for a special breakfast or whenever you want to start your day with a sweet treat.

Magnolia Table Cookbook inspires this recipe, but the big difference is that we love adding lemon to our ricotta pancakes. Thanks to the ricotta cheese, these pancakes are moist, and using vanilla extract makes them taste and smell amazing.

PREP TIME

COOK TIME

15 minutes

serves

Ingredients

240 g (2 cups) all-purpose flour
50 g (¼ cup) sugar
4 g (1 teaspoon) baking soda
2 g (1/8 teaspoon) fine sea salt
500 g (2 cups) milk
188 g (¾ cup) ricotta cheese
2 large eggs
15 g (1 tablespoon) pure vanilla extract
Zest of 1 ½ lemon
Juice of 1 ½ lemon
113 g (1 stick) salted butter, or as needed, plus more for serving
Pure maple syrup, for serving

Special Equipment

Large Bowl
Medium Bowl
Large Skillet
‍Measuring Spoons
Measuring Cups
Digital Scale

Instructions

In a large bowl, whisk together the flour, sugar, baking soda and fine sea salt.
In a medium bowl, whisk together the milk, ricotta, eggs, lemon zest and juice, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Heat a large skillet over medium heat until hot. Add 2 tablespoons butter to the hot skillet and swirl the pan to coat with melted butter. Pour the batter about ¼ cup at a time to form as many pancakes as will fit without crowding. Cook until the tops are covered with bubbles and the edges are crispy brown, about 3 minutes. Then flip and cook for 2 to 3 minutes on the other side, until browned on the bottom. Transfer the pancakes to a platter.
Repeat to cook the rest of the pancakes. Serve hot with butter and maple syrup.