There’s something about a stack of fluffy, homemade pancakes that just makes the day better, right? But these aren’t just any pancakes—we’re talking light, lemony, ricotta pancakes that melt in your mouth. Whether you’re whipping up a weekend brunch or just need a quick morning pick-me-up, this recipe brings together the rich creaminess of ricotta with a bright pop of lemon zest. The result? Pancakes that are soft, airy, and packed with flavor!
If you’re looking to add a little flair to your regular pancake routine, this is the recipe to try. With just a few simple ingredients—many you probably already have in your kitchen—you’ll be flipping golden pancakes in no time. And trust me, these are no ordinary flapjacks. They’re perfect with a drizzle of maple syrup, a handful of fresh berries, or even a dusting of powdered sugar.
This ricotta pancake recipe typically makes 8-10 pancakes, depending on how large you make each one. This should provide about 2-3 servings, assuming a serving is around 3-4 pancakes per person. If you’re making smaller pancakes or serving them with sides like fruit or bacon, you might get up to 4 servings. If you’re cooking for a larger group, you can easily double the recipe!
Ingredients / 3 servings:
- 1 cup (250g) ricotta (regular ricotta, as per your preference)
- 3 large eggs (separate the yolks and whites)
- 1/2 cup (60g) all-purpose flour
- 1 tablespoon (12g) sugar
- 1 teaspoon (4g) baking powder
- 1/4 teaspoon (1g) salt
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup (60ml) milk (optional, for a thinner batter)
- Butter or oil for cooking
Preparation Time:
- Gather ingredients and equipment: 5 minutes
- Separate the eggs: 2 minutes
- Prepare dry ingredients (whisk together flour, sugar, etc.): 2 minutes
- Mix ricotta, lemon zest, and egg yolks: 2 minutes
- Beat egg whites to soft peaks: 3-5 minutes
- Fold the egg whites into the batter: 2 minutes
Cooking Time:
- Heat the skillet and cook pancakes (in batches): 3-4 minutes per batch (assuming 2-3 pancakes per batch)
- Total cooking time for 3 servings: 10-15 minutes
Total Time: 20-30 minutes
Total Estimated Cost:
- Ricotta (250g): $3.00 – $5.00
- Eggs (3 large): $0.75 – $1.00
- Flour (60g, 1/2 cup): $0.10 – $0.20
- Sugar (12g, 1 tablespoon): $0.05
- Baking Powder (1 teaspoon): $0.05
- Salt (1/4 teaspoon): ~$0.01
- Lemon (for zest): $0.50 – $1.00
- Vanilla Extract (optional, 1/2 teaspoon): $0.10 – $0.20
- Milk (optional, 60ml or 1/4 cup): $0.10
- Butter or Oil (for cooking): $0.10 – $0.20
Total Cost: $4.75-7.75
Total Cost for One Serving: $1.60-2.60
Recipe – Instructions:
In a medium-sized mixing bowl, combine the dry ingredients: 1/2 cup (60g) of all-purpose flour, 1 tablespoon (12g) of sugar, 1 teaspoon (4g) of baking powder, and 1/4 teaspoon (1g) of salt. Use a whisk to blend everything together evenly. Be sure the baking powder and salt are well distributed throughout the flour to ensure even rising and flavor. Once combined, set the bowl aside.
In a large bowl, add 1 cup (250g) of ricotta cheese, 3 large eggs, and 1/2 teaspoon of vanilla extract (optional for extra flavor). For a thinner batter, you can also add 1/4 cup (60ml) of milk at this stage, but this is optional depending on how thick or thin you like your pancakes. Using a whisk, gently stir the wet ingredients together until the mixture is smooth and well blended. The ricotta may leave small lumps, but that’s okay—it adds to the pancake texture.
Slowly add the dry ingredient mixture to the wet ingredients in batches. Start by adding half of the dry ingredients to the wet ingredients and gently stir until just combined. Then, add the remaining half of the dry mixture. Mix only until everything is just incorporated, taking care not to overmix. Overmixing can result in dense pancakes, so it’s fine if the batter has some small lumps.
Add the the zest of 1 lemon and gently incorporate it into the batter.
The batter for these ricotta pancakes should be thick but smooth, with small lumps from the ricotta that will give the pancakes a creamy texture. It’s thick enough to hold its shape on the skillet but light enough to yield fluffy, airy pancakes when cooked.
Heat a non-stick skillet, frying pan, or griddle over medium heat. It’s important that the pan is hot before adding the batter to ensure the pancakes cook evenly and get that nice golden brown color. To test if the skillet is ready, sprinkle a few drops of water on it. If the water sizzles and evaporates quickly, you’re good to go. Lightly grease the pan with butter or a small amount of oil, spreading it evenly to prevent the pancakes from sticking.
Use a 1/4 cup measuring cup or a ladle to scoop and pour the pancake batter onto the hot skillet. Pour the batter into small circles, leaving enough space between each pancake so they don’t spread into each other. Cook for about 2-3 minutes, or until bubbles form on the surface of the pancake and the edges start to look set. Check the underside to make sure it’s a light golden brown before flipping.
Once the pancakes are bubbling and the edges are firm, gently slide a spatula under the pancake and flip it over. Cook the second side for another 1-2 minutes until it turns golden brown and the pancakes are cooked through. If your skillet is getting too hot and the pancakes are browning too quickly, reduce the heat slightly to prevent burning. Repeat this process until you’ve used all the batter, greasing the pan as needed between batches.
If you’re cooking in batches and want to keep the first pancakes warm while you finish the rest, preheat your oven to 200°F (90°C). Place the cooked pancakes on a baking sheet in the oven to stay warm without drying out. This is especially useful if you’re making a large batch or cooking for a crowd.
Once all the pancakes are cooked, serve them immediately for the best texture and flavor. You can stack them on plates and top them with your favorite toppings. Popular choices include a drizzle of maple syrup, a sprinkle of powdered sugar, fresh berries, or even a dollop of whipped cream. For an extra punch of citrus flavor, you can garnish with additional lemon zest.
These fluffy ricotta pancakes are best enjoyed fresh off the skillet when they’re still warm and soft. The creamy texture from the ricotta, combined with the bright, zesty flavor from the lemon, creates a unique and delicious breakfast or brunch dish that will impress everyone at the table.
Tips:
1. Use Fresh, High-Quality Ricotta:
- The flavor and texture of the pancakes depend heavily on the quality of ricotta. Choose fresh, creamy ricotta for the best results. If it’s too watery, drain it using a fine mesh sieve for about 10-15 minutes before using it.
2. Don’t Overmix the Batter:
- Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the pancakes dense instead of fluffy.
3. Beat Egg Whites to Soft Peaks:
- Beating the egg whites until they reach soft peaks gives the pancakes an airy texture. Fold them gently into the batter to maintain the lightness. Don’t overmix when folding, as you’ll deflate the egg whites.
4. Add Lemon Juice for Extra Zing:
- While lemon zest adds fragrant flavor, a small squeeze of lemon juice (1-2 teaspoons) into the batter can brighten the flavor even more. Just don’t add too much to avoid affecting the consistency of the batter.
5. Cook on Medium Heat:
- Cook the pancakes over medium heat. Too high of a temperature will cause the outside to brown too quickly while the inside remains undercooked. You want a golden brown color and cooked-through centers, so be patient and control the heat.
6. Let the Batter Rest (Optional):
- Letting the batter rest for 5-10 minutes before cooking helps the flour absorb the liquids, resulting in fluffier pancakes. This step is optional but can improve texture.
7. Grease the Pan Lightly:
- Use just enough butter or oil to coat the skillet for each batch. Too much can make the pancakes greasy. Also, wipe the skillet between batches if needed to avoid burnt butter or oil.
8. Test with a Small Pancake First:
- Make a small test pancake to check the heat level of your pan and adjust accordingly. You’ll get a feel for cooking time and can make sure the temperature isn’t too high or low.
9. Keep Pancakes Warm:
- Place cooked pancakes on a baking sheet in a low oven (around 90°C/200°F) to keep them warm while you cook the remaining pancakes.
10. Serve with Complementary Toppings:
- Ricotta pancakes pair beautifully with fresh berries, whipped cream, honey, or maple syrup. You can also add a sprinkle of powdered sugar or extra lemon zest for a finishing touch.
Total Nutritional Information for 1 serving:
- Calories: ~260-280 kcal
- Protein: ~12g
- Fat: ~14g
- Saturated Fat: ~6g
- Carbohydrates: ~21g
- Fiber: ~1g
- Sugars: ~3g
- Cholesterol: ~180-200mg
- Sodium: ~200-220mg
- Calcium: ~200mg
- Vitamin C: ~1mg (from lemon zest)
Essential Equipment:
- Mixing Bowls (3): One for mixing dry ingredients, one for wet ingredients (ricotta and yolks), and one for beating the egg whites.
- Whisk: For mixing the dry ingredients and whisking the ricotta and yolks together.
- Electric Mixer (or Hand Mixer): To beat the egg whites to soft peaks (you can also do this manually, but it will take longer).
- Spatula: For folding the egg whites into the batter gently to keep it airy and fluffy.
- Measuring Cups and Spoons: For accurate measurements of flour, sugar, baking powder, and other ingredients.
- Griddle or Skillet: To cook the pancakes. A non-stick skillet is ideal for even cooking and less sticking.
- Spatula (for flipping pancakes): A wide, flat spatula is useful for flipping the pancakes without breaking them.
- Zester or Microplane: To finely zest the lemon.
Optional Equipment:
- Fine Mesh Sieve or Cheesecloth (if your ricotta is watery): To drain excess moisture from the ricotta before mixing it into the batter.
- Ladle or 1/4 Cup Measure: For scooping consistent amounts of batter onto the griddle or skillet for even-sized pancakes.
- Cooling Rack: To let the pancakes rest briefly after cooking without getting soggy.
- Oven or Warming Drawer: To keep the pancakes warm while you finish cooking the rest.
- Griddle Thermometer: Useful if you want to ensure the cooking surface is at the perfect medium heat (~350°F/175°C).
And there you have it: a plate of golden, fluffy ricotta pancakes with a refreshing kick of lemon zest that will take your breakfast game to a whole new level. These pancakes are more than just a morning meal; they’re a full-on experience, where the rich creaminess of ricotta meets the bright burst of citrus in every bite. Whether you’re hosting brunch, treating the family, or just looking for something special to start your day, this recipe delivers every time.
The best part? You’ve made it all from scratch with ingredients you likely already had on hand. No fancy techniques, no complicated steps—just pure, delicious comfort food. And trust me, once you take that first bite, you’ll wonder why you ever settled for ordinary pancakes.
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