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These lemon ricotta pancakes are light, fluffy and so amazingly fresh, you’ll want to have them for breakfast every morning!
My boyfriend’s parent have a lemon tree and and the lemons are blooming (blooming? growing? ripening? fruiting?). Anyways, we have lots of fresh lemons we need to use.
The ricotta cheese in these lemon ricotta pancakes helps to keep them light and fluffy, with the buttermilk adding a bit of creaminess.
These pancakes are so good, they can be eaten all by themselves. But what’s the fun in that? I like maple syrup and butter. And lemon curd. And jam?
Wait, lets focus. These pancakes are awesome however you choose to eat them, even all by themselves.
And to top it all off, this is the first time I have ever done a pour shot as a new food blogger. While not perfect, I am pretty proud considering I have absolutely no photography background! I’ll let you guys be the judge.
OK, let’s make these pancakes. On top of being awesomely delicious, they are also super simple to make. Dare I say I think I can even get the boyfriend to make them for me? Gather all your ingredients and let’s start cooking!
Mix the ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl. If you want your pancakes extra lemony, add some additional lemon zest.
In a separate bowl, mix the flour, baking soda and salt. Mix the dry ingredients in with the wet, being careful not to over-mix. Pancakes will be tough and rubbery if the batter is over-mixed. So….it’s OK if there are a few lumps in the mixture, just don’t over-mix.
Beat the egg whites in a separate bowl until frothy and no longer opaque. Carefully fold the egg whites into the pancake batter. Again, be careful not to over-mix or your egg whites will deflate, and your pancakes will be less fluffy.
Heat a nonstick skillet over medium-low heat and brush with a layer of butter. Pour a portion of the pancake in the pan and cook until golden brown (1-2 minutes per side).
Remove pancakes from the skillet and place on a plate and repeat until all the batter is gone. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are cooked.
Options for serving lemon ricotta pancakes: Serve with maple syrup, butter and jam, warmed lemon curd, plain salted butter (emphasis on the salted), fresh berries and whipped cream, and/or powdered sugar. There are so many options, be creative! We actually got this jabuticaba jam as a gift and it was delicious on the pancakes!
Did you make this recipe? Leave me a comment below and let me know how it turned out!
Lemon Ricotta Pancakes
- Mix the ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl.
- Mix in the flour, baking soda and salt, being careful not to over-mix. It's OK if there are a few lumps in the mixture.
- Meanwhile, beat the egg whites in a bowl until frothy and no longer opaque.
- Fold the egg whites into the pancake batter, being careful not to over-mix so the egg whites don't deflate.
- Heat a nonstick skillet over medium-low heat and brush it with butter.
- Pour a portion of the pancake batter (1/8 to 1/4 cup, depending on size preference) in the pan and cook until golden brown (1-2 minutes per side).
- Remove and place on a plate. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are completed. Repeat until all batter is gone.
- Add additional lemon zest if you like the pancakes to have a stronger lemon flavor.
- Substitute orange juice and peel for the lemon to make orange ricotta pancakes.
- Don't over mix the batter as your pancakes will become tough.
- Gently fold in the egg whites so they don't deflate.
- Keep pancakes warm in a 200 degree oven while you finish cooking the remaining batter.
- Use a non-stick skillet and make sure to add more butter periodically to prevent pancakes from sticking.