These fluffy lemon ricotta pancakes are one of my favorite breakfast treats. The ricotta makes them extra soft and tender, and the fresh lemon gives them a bright, zesty flavor. It’s the perfect combination for a weekend breakfast or brunch. I love making these for my family, and they always disappear quickly!
How to Make My Kids Eat It:
My kids love these pancakes because they’re soft, fluffy, and sweet. To make them even more fun, I sometimes top them with whipped cream, fresh berries, or a drizzle of honey. They love the lightness of these pancakes, and adding toppings they enjoy makes it even better! Sometimes, I’ll let them sprinkle their own lemon zest or help with the mixing, and they always feel proud to eat what they’ve made.
What You Need to Make It:
- 1 cup ricotta cheese (Check out how to make it!)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
How to Make It:
- First, I whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, I mix the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- I add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be lumpy – don’t overmix!
- I heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- For each pancake, I spoon about 1/4 cup of batter onto the skillet.
- I cook each pancake for about 2-3 minutes on each side, or until golden brown and puffed up.
- I serve them hot with syrup, fresh berries, or whipped cream.
More Recipes:
- Cinnamon Sugar French Toast Muffins
- Pineapple Lemonade
- Watermelon Green Tea
- Marinated Cherry Tomatoes
- Homemade Sour Strawberry Gummies
Serving and Storage Tips:
- Serve them warm with your favorite toppings like fresh fruit, maple syrup, or a dusting of powdered sugar.
- If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, just warm them in a pan or microwave for a few seconds.
- You can also freeze the pancakes for up to a month. Just place them in a single layer on a baking sheet, freeze them, then store in a bag or container. Reheat them in a toaster or skillet.
Tips:
- For extra fluffiness, you can fold in some whipped egg whites after mixing the batter.
- If you don’t have ricotta, you can substitute cottage cheese, but the texture will be a little different.
- If you want a stronger lemon flavor, add a little more lemon zest to the batter.
Enjoy these light, fluffy lemon ricotta pancakes! They’re a delicious way to brighten up your morning and perfect for sharing with family and friends.
fluffy lemon ricotta pancakes
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- First, I whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, I mix the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- I add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be lumpy – don’t overmix!
- I heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- For each pancake, I spoon about 1/4 cup of batter onto the skillet.
- I cook each pancake for about 2-3 minutes on each side, or until golden brown and puffed up.
- I serve them hot with syrup, fresh berries, or whipped cream.
