Best 7 Easy Lemon Ricotta Pancakes Recipes

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Indulge in a delightful culinary experience with our collection of easy lemon ricotta pancake recipes, offering a burst of citrusy goodness in every bite. These pancakes are not only fluffy and tender but also packed with the refreshing flavor of lemon and the smooth creaminess of ricotta cheese. Whether you prefer classic buttermilk pancakes or gluten-free options, we have a recipe tailored to your dietary needs. Each recipe is easy to follow, ensuring a successful and enjoyable cooking experience. From the zesty lemon blueberry pancakes bursting with juicy blueberries to the decadent lemon ricotta pancakes with a touch of vanilla, these recipes are sure to tantalize your taste buds. So, grab your apron and let's embark on a delightful journey of creating these delectable lemon ricotta pancakes that will brighten up your breakfast or brunch table.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

Lemon Ricotta Pancakes are fluffy, tender pancakes that are elevated to a whole new level. The ricotta adds protein and a lightness that is absolutely divine while the lemon gives it a bit of a tangy taste that you are going to love!

Provided by Alyssa Rivers

Categories     Breakfast

Time 15m

Number Of Ingredients 11

1 1/2 cups flour
2 Tablespoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs
1/2 cup ricotta
1 teaspoon vanilla
juice of one lemon and zest
Blueberry Syrup (for serving )

Steps:

  • In a medium sized bowl whisk the flour, sugar, baking soda, powder and salt.
  • In another medium sized bowl add the milk, eggs, ricotta, vanilla, lemon juice and zest.
  • Combine the wet ingredients with the dry ingredients.
  • Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 170 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

EASY LEMON RICOTTA PANCAKES



Easy Lemon Ricotta Pancakes image

Light, lemony and delicious, these pancakes are a great way to start the day, says Jackie Carberry of Centerville, Indiana.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1-1/2 cups ricotta cheese
1/2 cup milk
1/2 cup canola oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
Confectioners' sugar and maple syrup

Steps:

  • In a small bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, combine the eggs, ricotta cheese, milk, oil, lemon juice and peel. Stir into the dry ingredients just until combined., Pour batter by 1/4 cupful onto a hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Sprinkle with confectioners' sugar; serve with syrup.

Nutrition Facts :

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

  • Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  • Let batter sit at room temperature about 15 minutes.
  • Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

EASY LEMON RICOTTA PANCAKES



Easy Lemon Ricotta Pancakes image

These truly came out soo light and fluffy...melt in your mouth, you can top with fruit if desired.

Provided by Monika Rosales

Categories     Pancakes

Time 20m

Number Of Ingredients 7

2 c flour
2 eggs
1 1/2 c milk
2 lemons
1 c ricotta cheese
1 pinch salt
1 tsp baking soda

Steps:

  • 1. Zest and juice the 2 lemons....add to a bowl along with the flour, eggs, ricotta cheese, baking soda and salt/
  • 2. whisk in milk, until combined well and the consistency of a smooth batter.
  • 3. let sit for a few minutes, while you heat up a non-stick pan, add a touch of butter and pour about a half cup of batter...cook about a minute, until bubbles start to form, then turn over with spatula and cook another minute or 2.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Lemon Ricotta Pancakes with Blueberry Sauce image

These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.

Provided by hopefuleesoon

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons lemon juice
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar
1 cup ricotta cheese
⅔ cup milk
2 eggs
3 tablespoons white sugar
1 lemon, juiced and zested
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder

Steps:

  • Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
  • Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
  • Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
  • Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 57.7 g, Cholesterol 85.1 mg, Fat 3.9 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 560.2 mg, Sugar 27.7 g

LEMON RICOTTA PANCAKES RECIPE BY TASTY



Lemon Ricotta Pancakes Recipe by Tasty image

Here's what you need: pancake, ricotta cheese, egg yolk, milk, vanilla extract, lemon zest, flour, baking powder, blueberry compote, blueberry, sugar, water, lemon juice, egg whites, sugar

Provided by Hector Gomez

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 15

1 pancake
1 cup ricotta cheese
1 egg yolk
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons lemon zest
1 cup flour
1 ½ teaspoons baking powder
1 ½ cups blueberry compote
2 cups blueberry
½ cup sugar
½ cup water
1 tablespoon lemon juice
2 egg whites
2 tablespoons sugar

Steps:

  • In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
  • In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
  • Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
  • Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
  • Cook for 2-3 minutes on each side or until golden brown on the edges.
  • In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
  • Serve hot compote over stack of pancakes and dust with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 928 calories, Carbohydrate 175 grams, Fat 13 grams, Fiber 6 grams, Protein 26 grams, Sugar 64 grams

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 16 pancakes

Number Of Ingredients 10

2/3 cup all-purpose flour
1/3 cup polenta
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup buttermilk
1/2 cup part-skim ricotta cheese, such as Calabro
2 teaspoons grated lemon zest (2 lemons)
2 eggs
Grapeseed oil
Maple syrup, warmed, for serving

Steps:

  • In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
  • Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
  • With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.

Tips:

  • For a fluffy pancake, make sure to separate the egg yolks and egg whites and beat the whites until stiff peaks form. This will incorporate air into the batter and make the pancakes light and airy.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Use a non-stick skillet or griddle to prevent the pancakes from sticking.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These lemon ricotta pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a special occasion or a lazy weekend morning. With their fluffy texture, lemony flavor, and hint of sweetness, these pancakes are sure to please everyone at the table.

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