Lemon Ricotta Pancakes

These lemon ricotta pancakes taste just like the ones served for breakfast at a hotel in Manhattan, New York. And they are super easy to make yourself!

A couple of years ago, I joined my brother on a business trip to New York. It was during the Christmas season and we were staying at a hotel in Midtown Manhattan. We were having breakfast at the hotel’s restaurant and besides yogurt with homemade granola, Eggs Benedict, and some other choices, the menu included lemon ricotta pancakes with powdered sugar, maple syrup, and a berry sauce. After the trip, I repeatedly tested recipes for lemon ricotta pancakes and did a lot of experimenting myself until I happened to stumble upon a recipe that was one-to-one with what we had been served at that hotel restaurant in New York.

The lemon ricotta pancakes I tested contained either too much lemon zest, no lemon juice, too much ricotta, or too much egg. These lemon ricotta pancakes have just the right ratio of ingredients and only a subtle lemon flavor.

In our home, we have pancakes for breakfast almost every Sunday. Although the fluffy buttermilk pancakes are our all-time favorite because they are so versatile, the lemon ricotta pancakes are one of our top favorites among pancakes no matter what time of the year, although they taste extra good topped with fresh blueberries or raspberries during summer. But even in winter served with berry sauce or jam, they are a good reason to get out of bed on a Sunday morning!

Don’t worry if the batter turns a little runny, that’s okay with this recipe. As long as you do not overmix the batter, the amount of baking powder and the resting of the batter will ensure that your pancakes rise in the pan and become fluffy.

In my memory, the lemon ricotta pancakes we were served at the hotel restaurant were quite large. As for the amount of batter when portioning, I tested all U.S. cup sizes. From 1/4 cup (60 ml) to 1 cup (240 ml), any amount of batter worked. For the pancakes in the photos, I used a 1/3 cup (80 ml).

Tips for Making Pancakes

• Do not overmix the batter. This results in dense and tough pancakes rather than fluffy pancakes. The batter should be lumpy.
• Use a spatula to flip the pancakes. A wide and flexible spatula, like a fish spatula, works best. To flip a pancake, slide a spatula underneath and gently flip it over just using your wrist.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your lemon ricotta pancakes!

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Lemon Ricotta Pancakes

By Christina

Yields: 4 servings

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

These lemon ricotta pancakes taste just like the ones served for breakfast at a hotel in Manhattan, New York. And they are super easy to make yourself!

Ingredients

For the Batter

• 1 1/2 cups (188 g) all-purpose flour
• 1 tablespoon (14 g) baking powder
• 3 tablespoons (37.5 g) sugar
• 1/2 teaspoon (3 g) salt
• 1/2 cup (124 g) ricotta cheese
• 1 cup (240 ml) whole milk
• 2 large eggs
• 1 teaspoon (4 g) pure vanilla extract
• 1 tablespoon (6 g) freshly grated lemon zest (from 1 lemon)
• 2 tablespoons (30 ml) freshly squeezed lemon juice (from 1 lemon)

For the Pan or Griddle

• Butter

For Serving (Optional)

• Powdered sugar
• Ricotta cheese, butter, or whipped cream
• Fresh blueberries or raspberries
• Maple syrup
• Berry sauce or jam

Instructions

• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• In a medium bowl, add the ricotta and milk and whisk until well blended. Whisk in the eggs, one at a time. Then whisk in the vanilla, lemon zest, and lemon juice.
• Make a well in the dry ingredients and add the wet ingredients. Fold them together gently just until combined. (Do not overmix. The batter should be lumpy.)
• Let the batter rest at room temperature for 30 minutes.
• Heat a nonstick pan or griddle over medium-low heat. Add a small piece of butter and once it has melted, brush the pan or griddle with it.
• Add 1/4 cup (or up to 1 cup) of batter to the pan for each pancake, spacing the pancakes at least 1 inch apart from each other. Once bubbles form across the entire surface of the pancake and the bottom is golden brown, after about 2-3 minutes, flip the pancake once and continue cooking for another 1-2 minutes or until the other side is golden brown. Repeat the cooking process with the remaining batter. Adjust the heat setting if necessary. Regrease the pan or griddle if necessary.
• Serve the pancakes immediately topped with powdered sugar, ricotta cheese, fresh blueberries, or other toppings (see serving ideas in the ingredient list above).

Notes

Storage & Freezing Instructions: Pancakes taste best right after they are made. Any leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days. The cooled pancakes can also be frozen for up to 3 months. Reheat in a toaster or as desired.

Adapted from Kylee Cooks.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!