Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

(4 servings)    Printable Version
  • 1 and 1/2 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 small lemon
  • 1 cup ricotta cheese
  • 1 cup low fat milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • butter for frying
This recipe make about 12 pancakes.

In a large bowl, sift together the flour, baking powder and salt.

Separate the eggs and place the yolks in a medium bowl. Place the whites in a separate metal or glass mixing bowl.

Using a zester or fine microphone or grater, get all the zest from the lemon. Add directly to the egg yolks. Cut the lemon in half and squeeze out all of the juice from both halves - right into the bowl with the egg yolks.

To the egg yolks and lemon, add the ricotta cheese, milk, sugar and vanilla. Beat until smooth.

Add the dry ingredients to the wet ingredients and beat until just mixed and moistened.

Using an electric beater or a hand whisk (and perseverance), beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Heat a griddle or large frying pan to medium. Grease the surface with about 2 teaspoons butter per batch of pancakes. Dollop batter in 1/4 cup amounts per pancake. Cook until bubbles form on the top and edges appear dry - about 2 minutes. Flip and cook the other side to golden brown - about 1 minute.

To serve (options):

1) Dust pancakes with powdered sugar and top with seasonal berries. Raspberries go great with these.

2) Top with store-bought lemon curd for a double lemon zinger.

3) Top with additional butter and good old maple syrup.

4) Top with your favorite jam.

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Here's a fun trick: No lemons? Make Orange Ricotta pancakes. Just use an orange instead of the lemon. Measure the juice from the orange and use 1/3 cup. Measure the zest and use 1 Tablespoon.

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These pancakes are moist, light and lemony. They have enough flavor that you only need powdered sugar as a topping or you could top with lemon curd for a double lemon explosion. Beaten egg whites make them fluffy and the ricotta cheese and sugar give them a cheesecake-like flavor. When life hands you lemons, make these pancakes.

Mr Breakfast would like to thank The Boss for this recipe.

Comments About This Recipe
What do you think of Lemon Ricotta Pancakes?
Overall Average Rating = 4 (out of 5)
Based on 3 votes.

Official Member: Team BreakfastFrom Glamour (Team Breakfast Member)
Rating (out of 5):  

This could easily be made to be gluten free.

Comment submitted: 5/8/2015 (#19406)

From kitkat
Rating (out of 5):  

Lovely... we enjoyed them with butter and warm maple syrup. I tried with jam and found the jam overpowering. Definitely worth making.

Comment submitted: 9/8/2012 (#14390)

From petrus
Rating (out of 5):  

I tried this recipe and replaced sugar with honey. the result was very tasty.

Comment submitted: 10/13/2011 (#13023)

From NYC Chef

These are very similar to the lemon ricotta pancakes at Normas Restaurant in NYC...

Comment submitted: 10/10/2011 (#13007)

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