If you love lemon, then these fluffy lemon ricotta pancakes are for you! So light and soft with a hint of lemon. Delicious with a squeeze of lemon juice and some sugar.
About These Pancakes
- These pancakes are filling and full of protein because of the ricotta cheese.
- The pancakes are perfect for making at weekends when you want something different.
- They can be made in advance and reheated as a quick weekday breakfast or snack.
Most of the ingredients are pantry staples and are not that hard to get. However, depending on where you live you might find it difficult to get ricotta cheese. Don’t worry if you can’t get ricotta cheese, it’s very easy to make, you can get the recipe here.
There is 1/3 cup of lemon juice in the recipe, it might seem a lot but it’s not, it’s just enough to give a light lemon flavour, without being mouth puckering sour. However, if you think that this is too much lemon, reduce the amount by half.
The lemon juice also reacts with the milk making it similar to buttermilk. This reaction helps to increase the lightness and tenderness of the pancakes.
Step by Step Instructions
Step 1 – Place the flour, baking powder and salt into a sieve and sift into a large bowl.
Sifting flour with the other dry ingredients not only aerates the flour making it lighter, it also helps to combine in the other dry ingredients into the flour.
Step 2 – In another bowl or large jug combine the wet ingredients. First beat the eggs then mix in ricotta cheese until well combined.
Step 3 – The add the milk, lemon juice, zest and vanilla to the egg/ricotta mixture and stir until well combined.
Step 4 – Use a spoon to make a well in the centre of the flour.
Step 5 – Pour the wet ingredients into the dry and mix until it just combines. Don’t over mix. If you do the pancakes will end up being tough.
Step 6 – Use a cup or ladle to pour batches of batter into a lightly butter non-stick frying pan. Cook on one side until bubble appear on top, when the bubbles start to remain open, flip the pancake and cook the other side.
If the butter has turned a dark brown in the pan before adding the batter, the pan is too hot. Turn down the heat, use a paper towel to wipe away the burnt butter and start again.
The pancakes you see on this page, where made using a 1/3 cup measure, which made 24 pancakes. However, you can make them any size you want.
Each take about 5- 6 minutes to cook on a low medium heat. For this quantity the overall total cooking time was over 1 hour – cooking them one at a time.
If you where to make them smaller and can fit more into a pan the cooking time would reduce. The same is true if you were to make larger pancakes because you will be using more batter and making less.
Pancake Topping Ideas
My favourite way to eat these, is with lemon juice and sugar. But, you might want something more. Try these easy and delicious topping ideas, they are all quick and easy to make.
- Quick strawberry compote – quick to prepare and cook
- Easy raspberry coulis – by thecafesucrefarine.com
- Stewed rhubarb – by abakingjourney.com
- Blackberry jam – by milkandpop.com
- Lemon blueberry sauce – by thewholesomedish.com
- Butter maple peach topping sauce – by christinacucina.com
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Fluffy Lemon Ricotta Pancakes
- Sift the flour, sugar, baking powder and salt into a large mixing bowl.
- In another bowl, beat the eggs, then add the ricotta cheese and mix well. Next stir in the milk, lemon juice, lemon zest and vanilla.
- Slowly pour the wet ingredients into the dry ingredients, stir until just combined. Don’t over mix, otherwise you will have tough pancakes.
- Heat a non-stick frying pan over a low-medium heat. Working in batches, melt a about one teaspoon of butter at a time in the fry pan. Note: If the butter has turned a dark brown in the pan before adding the batter, the pan is too hot. Turn down the heat, use a paper towel to wipe away the burnt butter and start again.
- Add a 1/3 cup of batter per pancake (or more if you want lager pancakes) at a time to the fry pan.
- Cook for about 3- 4 minutes or until you see bubbles appear on top and the top looks a little dry, flip and cook the other side. Cook on the other side for about 1 – 2 minutes or until golden brown. Transfer the cooked pancakes to a serving plate. Repeat with the remaining batter until all cooked.