Recipe Details
Lemon Ricotta Pancakes
By Genevieve Ko
Updated Sept. 16, 2024
Recipe Overview
These Lemon Ricotta Pancakes redefine comforting breakfasts with their tender, cloud-like texture and bright, creamy flavor. Milky ricotta, tangy buttermilk, and melted butter create a soft, sweet creaminess, while well-beaten eggs (plus optional egg whites) ensure lightness and fluffiness. Lemon and vanilla-infused sugar adds a subtle aromatic sweetness, making them delicious on their own or elevated with blueberry syrup, fresh berries, or honey.
Recipe Summary
Total Time: 20 minutes (prep + cooking)
Servings: 2–3 people
Difficulty: Easy
Rating: ★★★★★ (5/5, based on 6,820 reviews)
Comments: 540 comments
Ingredients
(For classic texture; adjust quantities for your needs)
Dry Ingredients:
1 cup (120g) all-purpose flour
2 tsp baking powder
¼ tsp fine sea salt
3 tbsp granulated sugar
1 tsp lemon zest (from 1 medium lemon, divided: ½ tsp for batter, ½ tsp for sprinkling)
½ tsp vanilla extract
Wet Ingredients:
½ cup (115g) whole-milk ricotta cheese (room temperature)
3 tbsp unsalted butter (melted, plus extra for cooking)
½ cup (120ml) buttermilk (or substitute: ½ cup milk + 1 tbsp white vinegar, let sit 5 minutes)
1 large egg (room temperature)
1 large egg white (optional, for extra soufflé-like fluffiness)
Optional Toppings:
Blueberry syrup, fresh blueberries, or maple syrup
Tools
Mixing bowls (2: one for dry ingredients, one for wet)
Whisk or fork
Fine-mesh sieve
Measuring cups/spoons
Silicone spatula
Non-stick skillet or griddle
¼-cup measuring cup (for portioning batter)
Paper towel (for wiping excess butter from pan)
Instructions
Step 1: Prep Dry Ingredients
In a bowl, whisk together flour, baking powder, salt, sugar, ½ tsp lemon zest, and vanilla extract. Sift into a separate bowl to remove lumps (this ensures even mixing and prevents dense pancakes).
Step 2: Prep Wet Ingredients
In a large bowl, combine ricotta, melted butter, buttermilk, and egg (and egg white, if using). Stir until smooth—break up any large ricotta clumps gently.
Step 3: Combine Batter
Pour the dry ingredients into the wet mixture. Use a silicone spatula to fold until just combined (do not overmix—small lumps are acceptable). Overmixing causes gluten development, resulting in tough pancakes.
Step 4: Optional: Soufflé-Like Fluffiness
For extra height and lightness (like a soufflé):
Separate egg white from yolk. Beat egg white to stiff peaks with an electric mixer (or by hand for 3–5 minutes).
Fold the whipped egg white into the batter after dry ingredients are incorporated, using gentle upward motions to preserve air bubbles.
Step 5: Cook Pancakes
Heat a non-stick skillet over medium heat. Add a small knob of butter; when melted and foamy, spread with a spatula to coat the pan.
Pour ¼ cup batter onto the skillet per pancake. Cook until bubbles form on the surface and edges look dry (2–3 minutes).
Flip carefully with a spatula and cook 1–2 minutes more until golden brown. Repeat with remaining batter.
Step 6: Serve
Transfer pancakes to a plate, cover loosely with foil, and keep warm in a 200°F (95°C) oven. Garnish with remaining lemon zest, blueberry syrup, or fresh berries.
Pro Tips
Texture Upgrade: Use whole-milk ricotta for creaminess; low-fat versions may result in drier pancakes.
Buttermilk Substitute: Mimic tanginess with milk + vinegar for a budget-friendly swap.
Non-Stick Pan Care: After cooking, let the pan cool before wiping excess butter (use a paper towel to avoid scratching).
Reheating: Warm pancakes in a 250°F (120°C) oven for 5 minutes to restore fluffiness, or microwave for 10 seconds with a splash of water.
Optional Variations
Blueberry Pancakes: Stir ½ cup fresh/frozen blueberries into the batter before cooking.
Lemon Glaze: Drizzle with a simple glaze (1 cup powdered sugar + 1 tbsp lemon juice + ¼ tsp vanilla).
For a visual guide, watch Genevieve Ko’s video demonstration of this recipe.
Enjoy your tender, citrus-kissed breakfast! 🍋🥞