Lemon Ricotta Pancakes
Updated Sept. 16, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/102 grams all-purpose flour
- 1½teaspoons baking powder
- ¾teaspoon fine salt
- ¼cup/50 grams granulated sugar
- 1lemon
- 1½teaspoons pure vanilla extract
- 3large eggs
- ¾cup/170 grams whole-milk ricotta
- ¼cup/61 grams buttermilk, preferably whole milk
- 2tablespoons/28 grams unsalted butter, melted, plus room-temperature butter for cooking and serving
- Blueberry Syrup or other toppings, for serving (optional)
Nutritional analysis per serving (10 servings)
136 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 5 grams protein; 170 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Step 2
Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar.
- Step 3
Using your fingers, gently rub the zest into the sugar.
- Step 4
Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top.
- Step 5
Next, add the ricotta, buttermilk and butter, and whisk until well blended.
- Step 6
Add the flour mixture and gently stir until no traces of flour remain.
- Step 7
Generously butter the griddle, then drop a scant ¼ cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.
- Step 8
Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you’d like.
Private Notes
Comments
If you don’t have ricotta on hand, a large spoonful of sour cream gives a similar effect. This recipe is unnecessarily complicated. I always add lemon zest, vanilla (and cinnamon, not sugar) but I don’t bother to separately mix them. I just put all ingredients in a bowl and briefly whisk together. We also like to drop in blueberries as each pancake cooks (to avoid turning the whole batter blue).
These were easy and delicious. I used plain milk with lemon juice instead of buttermilk and the pancakes still turned out perfectly fluffy.
Bobby Flay's lemon-ricotta pancakes have been my go-to for a while. Similar to this recipe, but a bit simpler: no buttermilk, no vanilla, simply dry ingredients in one bowl, wet in another. The clincher: warmed lemon curd for the topping.
I was delighted to find that the batter makes terrific waffles as well! I doubled the recipe and had some left over so baked it as waffles and popped them in the to warm in the toaster.
These have a lot of potential, but they put the cake in pancake in a way I don't like. Too sweet and too much flour and leavened. They are sweet without any topping, and the ricotta is somewhat masked. I'll try them with little or no sugar and 1/3 less flour and baking powder or at least a full cup or ricotta next time. Just the right amount for two servings of four as is.
Made exactly as suggested except that I swapped for gluten free flour. My guests included children from ages 3-10 and several adults. All agreed they’re the best pancakes ever. I served them with whipped cream, lemon curd and fresh berries. This recipe is the most perfect breakfast imaginable if you want a special breakfast. Some comment that it’s too involved but I found it a quick and easy recipe that looks like you spent hours. Doubles well.