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These Lemon Ricotta Pancakes are light and fluffy and bursting with bright lemon flavor. They're delicious topped with lemon curd and blueberries for a sunny breakfast treat.
There's a lot of TLC that goes in to making pancakes. You have to mix the batter just the right amount to avoid them being tough. You have to get the temperature just so to avoid burning. And you have to flip with conviction, or you'll just make a mess. But all that being said, they're also a beautifully humble little quick bread that has been part of family breakfasts for generations.
It does take time to stand over the stove and cook pancakes two or three at a time, but the result is so heavenly, that I'll happily take the time. And the task can be deeply meditative. Watching the batter change from liquid to solid. Seeing the steam rise from the pan. Watching the bubbles form as you cook the first side. It's practically alchemical.
What makes these Lemon Ricotta Pancakes so awesome?
These Lemon Ricotta Pancakes are light as air and have a punch of tangy brightness from lemon zest and juice. No, they don't taste like cheese. The ricotta gives them a fluffy and almost creamy texture. The lemon flavor is subtle but distinct, but you can amp that up by topping them with your favorite lemon curd. Add a few blueberries or other fruit, and you've got a delightful little weekend breakfast.
I think these would be perfect to serve at an Ostara or Easter brunch, or for a special Mother's Day breakfast. They just have a feminine energy to them for some reason. They are truly delicious, and the whole family will love them. I like to make my pancakes small for this recipe, so they're ideal for even the littlest eaters.
Magical Properties of Cheese
Cheese has been part of human culture for centuries, potentially as far back as 6000 BCE, so it's naturally surrounded by myth and lore. It is said that cheese was sacred to the god Apollo and can add positive or joyous energy to a meal. It is ruled by the element of air and call in positive communication, cooperation, and friendliness. (Source: Eneko's Solace)
For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make this recipe. The full details are in the recipe card below.
- Eggs - separated
- Ricotta cheese
- Sugar - super fine or caster sugar is ideal, but regular granulated sugar works fine, too.
- Lemon - zest and juice
- Flour - all-purpose or plain
Tips for making Lemon Ricotta Pancakes
These pancakes are steam leavened, which means we're going to whip egg whites to a stiff peak. You can do this with an electric mixer or by hand, depending on how patient you are. Either way, you want the egg whites to hold their shape.
In another bowl, you'll mix together your egg yolks, ricotta, sugar, and lemon zest and juice. When that's fully incorporated, you can stir in your flour. Then you'll begin folding in your egg whites gently, trying to keep the mixture as light as possible. Work gently, but don't stress yourself out too much about getting it perfectly 100% smooth.
Once your batter is ready, you can begin cooking your pancakes. I used a quarter cup measure to scoop these out into a hot non-stick skillet. They'll cook a few minutes on each side. Once you get them all out of the pan, you can top them with your favorite things, such as lemon curd and berries.
FAQ
First off, don't overmix your pancake batter. This will develop the gluten in the flour and make your pancakes tough and pourous.
Second, make sure your pan is at the right temperature. You definitely want it preheated before the pancake batter hits the pan. Test it by sprinkling a few drops of water into the pan. They should dance and sizzle across the pan. If they just lie there, the pan is too cold. If they evaporate immediately, it's too hot.
Finally, be swift and decisive in your flipping. Bad flips tend to come from hesitation. Just go for it.
These Lemon Ricotta Pancakes are going to fill your morning with joy and deliciousness. How awesome is that?
Looking for more awesome pancake recipes? Try these Easy Greek Yogurt Pancakes or some sweet and savoury Bacon Pancakes.
PrintLemon Ricotta Pancakes
These Lemon Ricotta Pancakes are light and fluffy and bursting with bright lemon flavor. They're delicious topped with lemon curd and blueberries for a sunny breakfast treat.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 eggs, separated
- 6 ounces ricotta cheese
- 1 tablespoon sugar
- Zest and juice of half a lemon
- 3 ounces flour, all-purpose or plain
Instructions
- Separate your egg whites into one mixing bowl and your egg yolks into another. Then with a whisk or electric mixer, beat the egg whites until stiff peaks form. Simply pull your whisk or mixer up from the egg white, turn it over, and check to see if the egg whites hold their shape or flop over.
- In the second bowl, add the ricotta cheese, sugar, and lemon zest and juice to the egg yolks. Whisk these together to combine, then mix in the flour.
- Next, add the egg whites to your batter by gently folding them into the mixture in three or four stages. You want to use a rubber spatula to pull the mixture up from the bottom and over the egg whites. Keep folding until combined, trying to keep as many of your air bubbles as possible.
- Preheat a nonstick skillet or griddle to medium, then begin scooping your pancake batter, about ¼ cup at a time, onto the hot skillet, leaving a bit of room for the batter to spread. Cook about three minutes per side or until set around the edges on the first side and cooked through on the second side. (I never cook them as long on the second side).
- Serve hot with lemon curd, berries, or your favorite toppings.
Keywords: lemon ricotta pancakes
Recipe slightly adapted from Desserts for Breakfast.
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