Celebration-worthy Lemon Ricotta Pancakes are perfect for that special holiday yet simple enough to make for that casual gettogether with family and friends.
I can easily trace my love for pancakes back to my childhood.
As a result, I have tried my share of pancake recipes for breakfast and for supper.
Some of my favorites include buttermilk pancakes and these oatmeal pancakes -especially when I serve them with lots of fresh fruit.
Today, it’s all about lemon pancakes, made with homemade ricotta cheese and garnished with macerated strawberries and a dusting of icing sugar.
Let’s take a look at how easy this delicious breakfast recipe is to make at home from scratch!
How to make lemon sugar
The first thing we are going to make is lemon sugar. You won’t believe how this simple technique infuses so much flavor in the granulated sugar that we will use to make our homemade pancakes.
Place 1 tablespoon of lemon zest (organic) and 1½ tablespoons of granulated sugar in a small bowl.
Use your fingertips to rub these two ingredients together for a couple of minutes. Set aside.
Instructions
In a large mixing bowl, whisk the dry ingredients together for 1-2 minutes.
More specifically, 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon salt. Set aside for now.
In a medium-sized bowl, whisk two egg yolks. Continue whisking while adding ¾ cups milk, 1 cup of ricotta, 1 teaspoon of lemon juice, ½ teaspoon of pure vanilla extract and the lemon sugar. Set aside.
With a handheld mixer, whisk the two egg whites until you obtain medium peaks.
Add the wet ingredients to the dry and stir, by hand, until just combined and you no longer see any dry streaks. Make sure to properly scrape the sides and the bottom of the bowl.
Add a couple of tablespoons of the egg whites to the pancake batter and gently combine.
Add the rest of the egg whites by gently folding.
Over medium-high heat, heat a large nonstick skillet or a griddle pan. Brush lightly with vegetable oil, then wipe quickly with a paper towel.
Lower the heat to medium and drop 2 tablespoons of batter per portion. You can also use a small-sized disher.
NOTE: This yields 30 small, 2½-inch pancakes. For larger pancakes, use a bigger scoop.
When you begin to see the air bubbles surfacing, it is time to flip. This usually takes about 2-3 minutes on medium heat. Once you have flipped your pancake, continue to cook for 1-2 minutes until golden brown. Turn the pancakes only once.
As they are being made, place pancakes in a single layer, on a parchment-covered rimmed baking sheet and transfer to the oven to keep warm (set oven to 250℉/120℃).
Serve immediately with your favorite fruits and pancake toppings.
Tips
- Use high-quality ricotta for the best results.
- Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large holes in the finished product.
- Do not skip the step where you beat the egg whites and the yolks separately. This is the secret to getting truly light and fluffy pancakes!
- Avoid overmixing the batter as this deflates the air bubbles, develops gluten and in turn, creates a chewier pancake.
- When mixing the pancake batter, make sure to scrape the sides and the bottom of the bowl.
- Your griddle pan is hot enough when droplets of water sprinkled on the surface “dance”.
- You only need to brush your pan lightly with vegetable oil for the first set of pancakes.
- Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat frozen pancakes in the toaster or microwave.
How many pancakes does this recipe make?
If using a small disher, about 2 tablespoons of pancake dough, the recipes yield about 30 small, 2½-inch pancakes. For larger pancakes, use a bigger scoop.
Does the ricotta need to be drained?
If using homemade ricotta, no. If you see an accumulation of liquid in your commercial product, it is probably best to drain it.
Recipe origins
My “Italian” upbringing did not include lemon ricotta pancakes.
But oh, the power of television and the commercials back in the day.
I can still remember those Aunt Jemima pancake commercials. I was obsessed, even as a child – I needed to try those American pancakes.
My poor mom finally gave in and for so many years, Aunt Jemima would make a visit in our household, every Friday supper, syrup and all…until, as I got older, I found out how easy it actually was to make pancakes. I will be forever grateful to Aunt Jemima!
The recipe originates from the kitchn. The use of homemade ricotta and lemon sugar provides fragrant, light fluffy pancakes.
Once you taste the flavor combination of strawberries, lemon, and ricotta, you will be making these Lemon Ricotta Pancakes again and again.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this ricotta pancake recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Lemon Ricotta Pancakes
Ingredients
Lemon Sugar:
- 1 tablespoon lemon zest from organic lemon
- 1½ tablespoons granulated sugar
Dry Ingredients:
- 1 cup all-purpose flour 142 grams
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup ricotta drained, regular fat, room temperature
- ¾ cup milk
- 2 eggs separated into yolks and whites, room temperature
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- vegetable oil for greasing pan
Instructions
To Make Lemon Sugar:
- Place the lemon zest (organic) and 1½ tablespoons of granulated sugar in a small bowl.Use your fingertips to rub these two ingredients together for a couple of minutes. Set aside.
To Make Pancakes:
- In a small bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together ricotta, milk, egg yolks, vanilla, juice and lemon sugar.
- Gently add the dry ingredients to the wet mixture and fold until just combined. Set aside.
- With a handheld electric mixer, beat the egg whites until medium peaks form.
- Stir a couple of tablespoons of egg whites into the pancake batter.
- Gently fold in the rest of the egg whites with a spatula.
- Heat a griddle pan over medium-high heat.
- Brush lightly with vegetable oil, then wipe quickly with a paper towel.
- Lower the heat to medium and drop 2 tablespoons of batter per portion. You can also use a small-sized disher.
- Cook for about 2-3 minutes until golden on the undersides and you see a few air bubbles forming on the top sides.
- Gently flip the pancakes and cook for another 1-2 minutes or until golden.
- Repeat with the rest of the batter.
Notes
- Use high-quality ricotta for the best results.
- Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large holes in the finished product.
- Do not skip the step where you beat the egg whites and the yolks separately. This is the secret to getting truly light and fluffy pancakes!
- Avoid overmixing the batter as this deflates the air bubbles, develops gluten and in turn, creates a chewier pancake.
- When mixing the pancake batter, make sure to scrape the sides and the bottom of the bowl.
- Your griddle pan is hot enough when droplets of water sprinkled on the surface “dance”.
- You only need to brush your pan lightly with vegetable oil for the first set of pancakes.
- Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat frozen pancakes in the toaster or microwave.
Nutrition
This post was originally published on February 07, 2016, and republished on February 20, 2020, with updated content and photos. Thanks for sharing!
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RexW says
Lemon Ricotta Everything!!
I was BEYOND excited to find this recipe— my new FAVORITE pancakes.
Thank you for sharing.
Maria says
Fantastic Rex! Thanks for sharing!
maria says
Hi Mary!
I loved your other pancake recipe ( The basic original one)
Now I will have to attempt this one!!
Anything with Ricotta yummy!
Maria & Eva : )
Maria says
I have a funny feeling you guys are going to love this one! Thanks for dropping by ♥♥♥