Introduction
Transform your weekend brunch into a lemony delight with these fluffy lemon ricotta pancakes! We’re taking everyday ingredients – ricotta cheese, lemons, and a touch of sugar – and turning them into a breakfast masterpiece that’s light, fluffy, and bursting with sunshine-y flavor. Get ready for a stack of happiness!
Why This Works
These pancakes are special because the ricotta cheese adds incredible richness and moisture, resulting in pancakes that are unbelievably fluffy and tender. The bright lemon zest balances the sweetness perfectly, creating a delightful flavor combination that’s both refreshing and comforting. Plus, they’re super easy to make – perfect for a relaxed weekend morning!
Key Ingredients
🍋 1 cup fresh lemon juice
🥚 2 large eggs
🥛 1 cup whole milk
🧀 1 cup whole milk ricotta cheese
🥣 2 cups all-purpose flour
🍯 1/2 cup granulated sugar
🥄 2 teaspoons baking powder
💛 1 teaspoon baking soda
🧂 1/2 teaspoon salt
🍋 1 tablespoon lemon zest
Instructions
1️⃣ In a large bowl, whisk together the lemon juice, eggs, milk, and ricotta cheese until smooth.
2️⃣ In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few lumps are okay.
4️⃣ Stir in the lemon zest.
5️⃣ Heat a lightly oiled griddle or frying pan over medium heat.
6️⃣ Pour 1/4 cup of batter onto the hot griddle for each pancake.
7️⃣ Cook for 2-3 minutes per side, or until golden brown and cooked through.
8️⃣ Serve immediately with your favorite toppings!
Handy Tips
- Don’t overmix the batter! Overmixing will develop the gluten in the flour and result in tough pancakes.
- Let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax, resulting in fluffier pancakes.
- Use a non-stick pan or griddle to prevent sticking.
- Adjust cooking time based on your stovetop and the thickness of your pancakes.
Heat Control
Medium heat is key here. Too high, and the outside will burn before the inside is cooked. Too low, and the pancakes will be soggy. Keep an eye on the first pancake – it’s your test run!
Crunch Factor
While these pancakes are delightfully soft and fluffy inside, you can achieve a slight, pleasant crunch on the edges by cooking them over medium heat and letting them get a bit golden brown.
Pro Kitchen Tricks
🌟 For extra lemony flavor, add a tablespoon of lemon curd to the batter.
🌟 A splash of vanilla extract adds another layer of deliciousness.
🌟 For a fun twist, add blueberries or raspberries to the batter.
🌟 Make it a complete brunch by serving with a side of bacon or sausage.
Storage Tips
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven.
Gift Packaging Ideas
These pancakes make a delightful brunch or breakfast gift! Package a stack of pancakes in a pretty box, tied with a ribbon, and include a small jar of your favorite syrup or fruit preserves.
Flavor Variations
🌟 Blueberry Lemon Ricotta Pancakes: Add 1/2 cup of fresh or frozen blueberries to the batter.
🌟 Raspberry Lemon Ricotta Pancakes: Swap blueberries for 1/2 cup of fresh or frozen raspberries.
🌟 Orange Ricotta Pancakes: Replace the lemon zest and juice with orange zest and juice.
🌟 Cinnamon Swirl Pancakes: Mix 1 tablespoon of cinnamon into 2 tablespoons of sugar and swirl it into the batter before cooking.
Troubleshooting
- Pancakes are too flat: Make sure you’re using enough baking powder and baking soda. Also, don’t overmix the batter.
- Pancakes are burning: Lower the heat on your stovetop.
- Pancakes are gummy: You may have overmixed the batter or not cooked them long enough.
FAQ
- Can I use a different type of milk? Yes, you can use skim milk, almond milk, or any other type of milk you prefer. Whole milk will result in the fluffiest pancakes.
- Can I make these pancakes ahead of time? It’s best to cook these pancakes fresh, but you can make the batter ahead of time and store it in the refrigerator for up to 24 hours.
- What are the best toppings for these pancakes? Whipped cream, fresh berries, maple syrup, powdered sugar, and a dollop of lemon curd are all delicious options.
- Can I freeze these pancakes? Yes! Once cooled completely, you can freeze them in a freezer-safe bag for up to 3 months. Reheat gently in the toaster or toaster oven.
Conclusion
We hope you enjoy these fluffy lemon ricotta pancakes as much as we do! They’re the perfect way to brighten up your breakfast or brunch. Share your creations on Rate My Recipes and let us know how they turned out! Happy cooking!
Lemon Ricotta Pancakes: So Fluffy!
These lemon ricotta pancakes are incredibly fluffy and bursting with fresh lemon flavor, perfect for a delightful breakfast or brunch.
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 3 large eggs
- 1/4 cup sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth.
- In another bowl, mix the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook until golden brown on the other side, about 2-3 more minutes.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with maple syrup, fresh berries, or additional lemon zest.
Tips
- For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
- Make sure your skillet is properly heated to avoid undercooked pancakes.