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Lemon Ricotta Pancakes

By Christina
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 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!