Best 8 Lemon Ricotta Pancakes Using Bisquick Recipes

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Indulge in a delightful breakfast or brunch experience with our tantalizing Lemon Ricotta Pancakes using Bisquick. These light and fluffy pancakes are infused with the vibrant flavors of lemon and ricotta cheese, creating a perfect balance of tangy and creamy. Each bite is a burst of citrusy freshness, complemented by the delicate sweetness of the ricotta. Discover the culinary magic of our three delectable recipes: the classic Lemon Ricotta Pancakes, the hearty Lemon Ricotta Pancakes with Berries, and the indulgent Lemon Ricotta Pancakes with Blueberry Compote. With step-by-step instructions and a comprehensive ingredients list, these recipes cater to all skill levels, ensuring a successful and enjoyable cooking experience.

Let's cook with our recipes!

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

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

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

I'm a firm believer that rhubarb recipes cannot be too plentiful. Here, it is featured in the sauce for lovely lemon pancakes. These are yummy for brunch.- Marilyn Rodriguez, Spark, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes (1-1/3 cups sauce).

Number Of Ingredients 11

2 cups chopped fresh or frozen rhubarb
1/2 cup water
1/3 cup packed brown sugar
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • For rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until rhubarb is tender. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and zest. Stir into dry ingredients just until combined. , Drop batter by 2 tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with rhubarb sauce.

Nutrition Facts : Calories 329 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 498mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.

LEMON-RASPBERRY RICOTTA PANCAKES



Lemon-Raspberry Ricotta Pancakes image

I was raised in a home where stacks of freshly cooked pancakes were the norm every Sunday morning. I keep the tradition alive, making pancakes with almond milk, ricotta and raspberries. -Anita Archibald, Richmond Hill, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 24 pancakes.

Number Of Ingredients 13

1-1/2 cups cake or all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsweetened almond milk
1 cup part-skim ricotta cheese
3 large eggs, separated
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon almond extract
1 cup fresh or frozen raspberries
Whipped cream, maple syrup and additional raspberries

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk almond milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with whipped cream, syrup and additional raspberries.

Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

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

RICOTTA BREAKFAST PANCAKES



Ricotta Breakfast Pancakes image

These are quick and easy using a pancake mix as a base or the dry ingredients from your favorite pancake recipe. They are a nice change from traditional pancakes and a great way to use up leftover ricotta cheese. Serve with maple or fruit syrup.

Provided by BARBARALB

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 10

Number Of Ingredients 3

2 ½ cups pancake mix
2 ⅔ cups skim milk, or as needed
2 cups part-skim ricotta cheese

Steps:

  • Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls 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.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 28.8 g, Cholesterol 1.3 mg, Fat 0.7 g, Protein 5.1 g, Sodium 511.1 mg, Sugar 3.2 g

LEMON RICOTTA PANCAKES WITH FIGS



Lemon Ricotta Pancakes with Figs image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 14 pancakes

Number Of Ingredients 14

1 cup fresh whole milk ricotta
1 cup buttermilk, shaken
3 extra-large eggs
1/4 cup sugar
1 1/2 tablespoons grated lemon zest (2 lemons), plus extra for serving
1/4 cup freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 tablespoons clarified butter
8 to 10 ripe figs, 1/2-inch diced
Salted butter and pure maple syrup, for serving

Steps:

  • In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
  • Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.

BISQUICK BUTTERMILK LEMON PANCAKES



Bisquick Buttermilk Lemon Pancakes image

Make and share this Bisquick Buttermilk Lemon Pancakes recipe from Food.com.

Provided by 4-H Mom

Categories     Breakfast

Time 25m

Yield 13 pancakes

Number Of Ingredients 7

2 cups Bisquick baking mix
3/4 cup buttermilk
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg

Steps:

  • Beat all ingredients with whire whisk until well blended.
  • Pour by spoonfuls onto a hot griddle, greased.
  • Cook until edges are lightly brown. Turn, cook until golden brown.

Nutrition Facts : Calories 100.4, Fat 3.7, SaturatedFat 1.1, Cholesterol 18.5, Sodium 260.4, Carbohydrate 13.9, Fiber 0.4, Sugar 3.9, Protein 2.7

Tips:

  • For fluffy pancakes, make sure to mix the wet and dry ingredients separately before combining them. Overmixing can result in tough pancakes.
  • Allow the batter to rest for a few minutes before cooking. This allows the baking powder to activate and results in lighter pancakes.
  • Cook the pancakes over medium heat. Too high heat will cause the pancakes to burn on the outside before they are cooked through on the inside.
  • Flip the pancakes only once. Flipping them too often can result in deflated pancakes.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Lemon ricotta pancakes are a delicious and easy-to-make breakfast or brunch recipe. With their light and fluffy texture, bright lemon flavor, and creamy ricotta filling, these pancakes are sure to be a hit with everyone. Whether you are serving them for a special occasion or just a lazy weekend morning, these pancakes are sure to please.

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