Lemon Ricotta Pancakes
Soft ricotta pancakes with fresh lemon zest, a tender middle and golden edges. A small-batch batter for a slower breakfast.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Ricotta makes these pancakes soft without needing a whipped egg-white step. Lemon zest perfumes the batter; the juice goes in with the milk, so the flavor is bright rather than sharp.
Keep the pancakes small. A quarter-cup of batter spreads enough to cook through before the underside gets too dark. A warm plate and a loose foil cover are all you need while the next batch cooks.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp fine salt
- 2 large eggs
- 3/4 cup (180 g) whole-milk ricotta
- 1/2 cup (120 ml) milk
- Zest of 1 lemon and 1 tbsp lemon juice
- 1 tbsp melted butter, plus 1 tsp for the pan
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup and 1/2 cup blueberries, to serve
How to make it
Whisk the flour, sugar, baking powder and salt in a large bowl. Break up any flour lumps with the whisk.
In another bowl, whisk the eggs, ricotta, milk, lemon zest, lemon juice, melted butter and vanilla. Small flecks of ricotta are fine.
Fold the wet mixture into the dry ingredients just until no dry flour remains. The batter should fall slowly from a spoon; do not beat it smooth.
Warm a nonstick skillet over medium-low heat and brush with a little butter. Add quarter-cup portions of batter, leaving space between them.
Cook for 2–3 minutes, until the edges look matte and bubbles stay open on the surface. Flip once and cook for about 2 minutes more, until the middle is set. Lower the heat if the surfaces color before the centers cook.
Repeat with the remaining batter. Serve warm with the blueberries and maple syrup.
Kitchen notes & substitutions
Choose a thick ricotta
Drain visibly watery ricotta in a fine sieve before measuring. Extra whey makes the batter spread and can leave the centers damp.
Use the first pancake as a heat check
If it browns in under a minute, turn the burner down. These are gentler pancakes than a thin crêpe.
Keep them tender
Stop mixing as soon as the flour disappears. A few lumps are better than a stretchy, overmixed batter.
Storage & making ahead
Cool leftover pancakes, refrigerate in a covered container for up to 3 days, and reheat in a toaster oven until hot. Freeze in a single layer before transferring to a bag, then use within 1 month for best texture.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I make the batter the night before?
For the best rise, mix the dry ingredients ahead and refrigerate the wet mixture separately. Combine them shortly before cooking.
Can I leave out the blueberries?
Yes. They are a serving suggestion rather than part of the batter; the lemon ricotta pancakes work on their own.
Lemon Ricotta Pancakes
Soft ricotta pancakes with fresh lemon zest, a tender middle and golden edges. A small-batch batter for a slower breakfast.
Ingredients
Instructions
- Whisk the flour, sugar, baking powder and salt in a large bowl. Break up any flour lumps with the whisk.
- In another bowl, whisk the eggs, ricotta, milk, lemon zest, lemon juice, melted butter and vanilla. Small flecks of ricotta are fine.
- Fold the wet mixture into the dry ingredients just until no dry flour remains. The batter should fall slowly from a spoon; do not beat it smooth.
- Warm a nonstick skillet over medium-low heat and brush with a little butter. Add quarter-cup portions of batter, leaving space between them.
- Cook for 2–3 minutes, until the edges look matte and bubbles stay open on the surface. Flip once and cook for about 2 minutes more, until the middle is set. Lower the heat if the surfaces color before the centers cook.
- Repeat with the remaining batter. Serve warm with the blueberries and maple syrup.
Sample recipe, not yet kitchen-tested. Image illustrative.
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