These Lemon Ricotta Pancakes are soft and fluffy with an aromatic lemon flavor. They’re one of the best pancakes you’ll ever eat! Lemon and ricotta make the pancakes stand out. Ricotta adds a rich texture, and lemon adds a bright and fresh flavor. Hence, these pancakes have a perfect balance of tartness and sweetness from the lemon juice and sugar.
If you’re looking for a new and fresh touch to your weekend pancakes, these lemon ricotta pancakes recipe with berry compote is definitely worth trying. They look fancy, but it’s a simple pancake recipe made with typical items from your pantry. Perfect for a weekend brunch, these delightful pancakes will leave you craving more! Not to say how satisfying they are! They will keep you full for hours because they’re high in protein!!
Table of Contents
INGREDIENTS FOR LEMON RICOTTA PANCAKES RECIPE
- Flour – You can use all-purpose flour or gluten-free flour.
- Sugar – To sweeten your lemon ricotta pancakes.
- Ricotta cheese – Helps add moisture and fat to the batter without needing oil or butter. You really won’t taste the ricotta in the recipe!
- Milk – You can use cow’s milk or plants base milk
- Eggs – There are no pancakes without eggs, as they act as a binding agent and add some moisture and richness.
- Lime/Lemon juice and zest – Instead of using vanilla extract, like normally you would use in a pancake’s batter for flavoring, here we use lemon zest and juice. The lemon juice also adds moisture.
- Baking powder – Make the lemon ricotta pancakes light and fluffy.
HOW TO MAKE LEMON RICOTTA PANCAKES
The lemon ricotta pancakes are quite simple to make, with no difficult steps or fancy equipment. You make them like any other pancake recipe by mixing wet with dry ingredients and then cooking the pancake’s batter.
- In a medium bowl, whisk the flour, baking powder, and sugar. Set aside.
- In another medium bowl, whisk eggs, milk, ricotta cheese, lemon juice, and lemon zest.
- Mix the wet ingredients with the dry ones together until you don’t see more flour spots. Remember, pieces of pancake batter are totally fine, so be careful not to overmix.
4. Heat a nonstick skillet over medium-low heat, brush with oil or melt some butter and cook the lemon ricotta pancakes. Use 1/4 cup of batter for each pancake, and you’ll have about 12 pancakes.
5. Cook for 2-3 minutes, until small bubbles begin to form on top and the edges set. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden on the bottom.
6. Serve immediately topping of your choice.
HOW TO SERVE THE LEMON RICOTTA PANCAKES
You can use toppings of your choice on these pancakes. Add some butter and honey or maple syrup on top, with some fresh fruit on top or on the side. However, to make the lemon ricotta pancakes stand out even more, You can serve them with berry compote. Lemons and berries are great together. The tartness of the citrus fruit works to balance the sweetness of the berries. It also neutralizes any of their bitterness to better enhance more subtle flavors.
BERRY COMPOTE FOR THIS DELICIOUS PANCAKES
You can make the berry compote in advance, so your morning doesn’t get so busy! This compote is made with blueberries, blackberries, raspberries (you can use fresh or frozen berries), lemon juice, cornstarch, sugar, and water. Just that and nothing else! The sugar is optional, so omit it if you wish, or use xylitol instead!
- In a small bowl, combine lemon juice and cornstarch.
- In a medium saucepan, add berries, sugar, and water.
- Bring to a boil over high heat and then reduce the heat to a slow simmer and add the lemon juice and cornstarch mixture. Cook for around 10 minutes, stirring until the compote thickens a little.
WHAT KIND OF RICOTTA CHEESE SHOULD I USE TO MAKE THE PANCAKES
I suggest using buffalo ricotta cheese because it has high nutritional value and low calories. But cow’s milk ricotta cheese works well. Choose full-fat ricotta over skimmed cream because the fat in the cream makes the pancakes more flavorful.
LEMON RICOTTA PANCAKES RECIPE TIPS
- You can beat the egg whites separately. Thus, the pancake is even lighter and softer. Therefore, beat the egg whites and then fold them into the batter. This takes more time, but that’s what makes this pancake recipe unique.
- Do not over-mix the dough. Lumps are good in ricotta pancake batter. Therefore, mix the wet ingredients separately from the dry ones and then combine everything to avoid overmixing.
- Use a measuring cup to get equally size round pancakes. This helps ensure that the pancakes are all even so they stack evenly on top of each other.
- Be patient when cooking ricotta pancakes. I recommend keep the skillet temperature low to medium-low when cooking the pancakes. As soon as you see the edges of the pancakes starting to brown slightly, turn the pancakes over. Another test is to see if you can easily slide a spatula under the pancakes. If you can, the pancakes are ready to be flipped.
HOW TO STORE PANCAKES
Storage: Store the Ricotta Pancake in an airtight container. They last for about 3-4 days in the fridge.
Freezing: Chill the pancakes and place them between layers of parchment paper, then place them in an airtight container or plastic freezer bag. Freeze for up to 3 months.
Warm-up: Place the pancakes in the microwave for 1-2 minutes or heat the oven until it reaches the temperature of 180°C/350°F, then place the pancakes in the oven for about 5-7 minutes.
Overall, these lemon ricotta pancakes are a fun change from everyday pancakes. They are a perfect option for breakfast, afternoon snacks, or a weekend brunch. Plus, they’re one of the best pancakes you’ll ever try! These pancakes are melt-in-your-mouth creamy goodness with a zesty flavor, and I love how fluffy and flavorful they are!
MORE PANCAKES RECIPES
Lemon Ricotta Pancakes With Berry Compote
Equipment
- 2 Bowls
- Whisk
- Spatula
- Frying Skillet
- Saucepan
Ingredients
Pancakes:
- 1 ½ cups (180g/6.3oz ) all-purpose flour, or gluten-free flour
- 2 tsp baking powder
- 2 tbsp sugar
- 3 eggs
- ¾ cup milk
- ½ cup (100g/3.5oz) ricotta cheese
- ¼ cup lemon juice, or lime juice
- 1 tbsp lemon zest, or lime zest
Berry Compote:
- 1½ tbsp lemon juice, or lime juice
- 1½ tsp cornstarch
- 2 cups (200g/7oz ) berries, fresh or frozen
- 2 tbsp sugar
- 2 tbsp water
Instructions
Pancakes:
- In a medium bowl, whisk 1 ½ cups (180g/6.3oz ) all-purpose flour, 2 tsp baking powder, and 2 tbsp sugar. Set aside.
- In another medium bowl, whisk 3 eggs, ¾ cup milk, ½ cup (100g/3.5oz) ricotta cheese, ¼ cup lemon juice, and 1 tbsp lemon zest.
- Mix the wet ingredients with the dry ones together until you don’t see more flour spots. Remember, pieces of pancake batter are totally fine, so be careful not to overmix.
- Heat a nonstick skillet over medium-low heat, brush with oil or melt some butter and cook the lemon ricotta pancakes. Use 1/4 cup of batter for each pancake, and you’ll have about 12 pancakes.
- Cook for 2-3 minutes, until small bubbles begin to form on top and the edges set. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden on the bottom.
- Serve immediately topping of your choice.
Berry Compote:
- In a small bowl, combine 1½ tbsp lemon juice and 1½ tsp cornstarch.
- In a medium saucepan, add 2 cups (200g/7oz ) berries, 2 tbsp sugar, and 2 tbsp water.
- Bring to a boil over high heat and then reduce the heat to a slow simmer and add the lemon juice and cornstarch mixture. Cook for around 10 minutes, stirring until the compote thickens a little.
