Lemon ricotta pancakes are easy to make and have a great flavor and texture. They are extra soft and fluffy with a hint of lemon that sends them over the top! Simply the best.
This has been one of my favorite ways to make pancakes for a long time! As you know, I have a little bit of a pancake obsession {evidenced by my homemade pancake mix recipe and pumpkin pancake recipe} and this recipe fits right in. I LOVE the texture the ricotta gives the pancakes, it makes them so tender!
The first thing you’ll want to do is mix up the wet ingredients. This is important to do first because the longer the milk and lemon juice sit together, the more like buttermilk it becomes. This also lends to the tender texture of these pancakes.
Next, the dry ingredients! I just add these right on top of the wet ingredients, this recipe is pretty foolproof. I also just mix all of this up in a large 4 cup measuring cup. It makes pouring the batter onto the griddle so easy! Ain’t nobody got time for using a scoop for that business. #waytoomessy
The consistency of the batter is going to vary depending on where you live and what altitude you live at. You may need to add more milk to thin it out a bit – that’s just fine! It should drop off the spoon in a heavy drizzle.
Now comes the most important part – the temperature you cook on and when you should turn your pancakes. I am a little bit of a pancake snob {it’s a thing…mmkay?} and most pancake recipes go wrong during cooking, not actually with the mix.
Tips to have pancakes turn out perfectly every time!
- Do not overmix the batter, lumps are good!
- Preheat your griddle on medium-low heat.
- Cook pancakes on a medium-low heat.
- Wait to flip until the edges are silghtly set and there are bubbles on the top. If you wait until the tops are dry, you waited too long!
- The bottoms should be a light golden brown, dark brown is usually overdone.
- Flip and leave them alone until they release from the griddle easily, the bottoms are light golden brown, and the tops have risen slightly, this means they are done and cooked through!
Can you see how light those pancakes are? They are still done inside! The cooking temperature matters SO MUCH. Tough, hard to chew pancakes are usually over mixed and overcooked. I hope that helps! Good pancakes are just so dang good. Make sure you whip up some of my delightful homemade syrup to go along with these!
PIN this recipe on your Breakfast board to SAVE it for later Follow Longbourn Farm on Pinterest for more great tips, ideas, and recipes!
Lemon Ricotta Pancakes
Equipment
Ingredients
- 2 cups milk
- 1 egg large
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest about 2 lemons
- 3 tablespoons lemon juice about 1 lemon
- 2 cups flour all purpose
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Oil or butter for cooking pancakes
Instructions
- Start heating griddle on medium-low heat.
- In a medium bowl or 4 cup liquid measuring cup, combine 1 1/2 cups of the milk with the egg, ricotta, lemon zest, lemon juice and vanilla extract. Mix well.
- Add dry ingredients and mix batter until just combined
- The batter should stream slowly off of a spoon, add extra milk if needed to reach this consistency.
- Pour the batter onto a greased or buttered griddle, it should sizzle slightly when it touches the griddle. Make pancakes as large or small as you want.
- Cook until the edges are slightly set, the bottoms are light golden brown, and there are a few bubbles on top.
- Flip and continue to cook pancakes until the bottoms are light golden brown and the pancakes have risen up slightly.
- Store in a warm oven to keep warm until serving time.
Alli says
Pancakes are my favorite!