Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are some of the best pancakes you’ll ever eat! They’re melt-in-your-mouth soft and tender due to the ricotta, bright and tangy due to the lemon juice and lemon zest and over-the-top sensational with the homemade blueberry sauce. Best of all, these Lemon Ricotta Pancakes may look fancy and taste fancy but take minutes to whip up! They’re perfect for lazy Spring and Summer mornings or special occasions like upcoming Father’s Day. Let’s ricotta!
Servings 6 servngs
Ingredients
DRY INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
WET INGREDIENTS
- 1 cup milk
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 1/4 cup lemon juice
- 1 1/2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted and slightly cooled
FOR SERVINGS
- 1 recipe Blueberry Sauce
Instructions
- In a large bowl, whisk together the dry ingredients until thoroughly combined. Make a well in the center; set aside.
- In a medium bowl, whisk the milk and ricotta until blended then add the eggs, lemon juice, lemon zest, and vanilla extract and whisk to combine. Finally, whisk in the melted butter (it’s okay if it curdles a little).
- Add the wet ingredients to the dry ingredients and fold gently just until combined - don’t over mix! It should be lumpy. Allow the batter to sit for 5-10 minutes (no more) while you begin making the Blueberry Sauce. (You can also fold blueberries into the batter at this time if not making sauce). Remove Blueberry Sauce to the refrigerator to chill once done.
- Melt or brush butter onto a nonstick skillet or large griddle and heat to medium. Once hot, add batter, ¼ cup at a time. When the pancakes bubble in the center and the bottom is golden brown, flip them over and cook just a minute or so longer until golden brown. Remove to a plate and repeat, wiping out pan and adding new butter in between (so butter doesn’t burn).
- Serve with Blueberry Sauce (highly recommended), store-bought berry syrup, maple syrup or a dusting of powdered sugar with fresh berries. *Click on "Blueberry Sauce" in the ingredient list to for the full recipe.
Notes
HOW TO ADD BLUEBERRIES
Although I personally am all about the Blueberry Sauce, you can also add blueberries directly to the pancakes. You can either gently fold the blueberries into the pancake batter or sprinkle them over the pancakes after you add them to the griddle. You can use fresh or frozen blueberries. If using frozen blueberries, defrost them completely and remove any excess moisture. Use 1 to 1 ½ cups blueberries.Tips and Tricks
- Check the freshness of your baking powder. If your baking powder is old then you’ll end up with flat pancakes no matter what. See tips in post on how to check for freshness.
- Don’t over-mix! Excess stirring develops the gluten in the batter and makes the pancakes tough, instead of light and fluffy. Stop stirring the batter when the pockets of flour are dissolved but the batter is still lumpy.
- Rest the batter. Let the batter rest for 5-10 minutes before making the pancakes to allow the gluten in the batter to relax which results in fluffier pancakes. Take care, however, that you don’t let it rest any longer because the baking powder will lose efficacy.
- Wipe out the pan between batches. Butter adds incredible flavor to the pancakes but the only problem is it eventually burns in the skillet. To avoid burnt tasting pancakes, wipe the skillet clean and brush with fresh butter between batches. If you don’t have the patience for this, then use vegetable oil instead of butter.
- Adjust heat. Each skillet and stove are different so it is important to pay attention while making your Lemon Ricotta Pancakes. If the pancakes are browning too quickly, then turn the heat down and let the pan cool off for a few minutes.
HOW DO I KEEP PANCAKES WARM?
Preheat your oven to the lowest setting and place a baking sheet inside. As you cook your pancakes, place them on the baking sheet without touching (stacked pancakes become soggy) until your batter is gone.Make AHEAD
You can't make the batter ahead of time because the baking powder loses its efficacy over time. You can, however, whisk your dry ingredients and wet ingredients separately and keep them in separate airtight containers (refrigerate the wet) and just combine in the morning. You can also make the blueberry sauce 3 days in advance and store in an airtight container in the refrigerator.How to reheat pancakes in the microwave
- Transfer 1-4 pancakes to a microwave-safe plate in-between two sheets of paper towel.
- Microwave on high for 15 to 20 seconds for one pancake or 45 seconds for 2 -4 pancakes. Microwave for 60 seconds for 5 pancakes.
- Eat pancakes immediately so they don’t become tough or and chewy.
How to reheat pancakes in the oven
Reheating pancakes in the oven is effective for large batches and provides the best texture.- Preheat oven to 350 degrees F.
- Spread the pancakes on an ungreased baking sheet in an even layer so they aren’t touching.
- Cover the baking sheet tightly with foil.
- Bake for 5-10 minutes. Pancakes are done when they are completely warmed through.
How to FREEZE
- Line cooked pancakes on a baking sheet so they aren’t touching.
- Once the pancakes are completely cool, place the baking sheet in the freezer for 30-60 minutes or until pancakes are solid.
- Place pancakes in a freezer bag. Alternatively, you can skip steps 1 and 2 and place parchment paper in between each pancake before placing in a freezer bag.
- Squeeze out as much excess air as possible to prevent freezer burn.
- Freeze for up to 2 months.
HOW TO REHEAT FROZEN PANCAKES
You don’t need to thaw your Lemon Ricotta Pancakes before reheating. They will taste just as good either microwaved or baked from frozen. Microwave:- Place up to 5 pancakes on a microwave-safe plate.
- Microwave for 20 seconds per pancake.
- Repeat as need until warmed through.
- Preheat oven to 350 degrees F.
- Line pancakes in a single layer on a baking sheet.
- Cover tightly with foil.
- Bake for 10 minutes or until warmed through.