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Lemon ricotta pancakes are my go-to when I want to shake up breakfast or brunch. They're really soft, have a gentle citrus flavor, and turn out super creamy from the ricotta. Seriously, every time I want to give my crew a fun, not-hard morning treat—I turn to these!
The first time I whipped these up, it was for my mom's birthday brunch. Every spring she spots lemons at the store and drops a hint—now I make a huge batch just for her!
Appealing Ingredients
- Fresh lemon wedges and mint: These brighten up each serving and add color. Pile on for the final touch.
- Maple syrup: For sweet drizzling—if you can, pick pure syrup for that real-deal flavor.
- Butter or oil: Helps pancakes get a lovely gold and keeps them from sticking. Go for unsalted butter or any plain, mild oil.
- Vanilla extract: Everything tastes better with vanilla. Grab the real stuff if you can.
- Fresh lemon juice: Squeeze straight into the batter for big citrus pop.
- Lemon zest: This gives your pancakes an amazing lemony smell and taste. Zest right before using for the most flavor.
- Eggs: Large, room-temp eggs hold it all together and blend into the mix best.
- Buttermilk: Adds both tang and moisture. Fresh beats shelf-stable every time.
- Ricotta cheese: The creamy base. Whole milk ricotta makes these extra dreamy.
- Salt: Balances and boosts every other flavor. Kosher or sea salt works best.
- Baking soda: For lift and to keep the pancakes light. If yours is over 6 months old, swap it out.
- Baking powder: Gives pancakes their puff. Fresher is always better.
- Sugar: Soft sweetness comes from just a bit of sugar. Organic is nice if you have it.
- All purpose flour: The main structure. Grab unbleached flour for best texture.
Simple Steps
- Add Toppings and Serve:
- Stack pancakes on a plate while they're hot. Top with fresh mint, lemon wedges, and a drizzle of maple syrup. Hit them with a little more lemon zest if you’re feeling fancy.
- Flip and Finish:
- Let bubbles pop up before gently flipping. Cook for barely another minute or until both sides are golden and look cooked through. Dial the heat down if they’re browning super fast.
- Get That Pan Hot:
- Put your skillet or griddle on medium. Add butter or oil to coat the surface. Wait until it’s shimmering or foamy before scooping in any batter—this keeps sticking at bay.
- Mix Wet and Dry Together:
- Pour the wet stuff into the dry bowl. Give it a gentle stir—don’t worry if you see lumps. That’s what keeps the pancakes soft and fluffy. Don’t get carried away with mixing!
- Whisk Together the Wet Ingredients:
- Grab a bowl and combine ricotta, eggs, lemon juice, vanilla, lemon zest, and buttermilk. Mix everything well so you don't get random bits of ricotta.
- Combine Dry Ingredients:
- In a big bowl, toss in flour, sugar, baking powder, salt, and baking soda. Stir these so they’re all mixed and ready.
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Lemon zest is totally what makes these shine. It takes pancakes up a notch and makes them smell amazing. I love grating extra right on top. The mint garnish always gets snatched by my youngest, who never skips squeezing a bit more lemon for that kick.
Keeping Them Fresh
Pancakes stay nice in the fridge for up to three days if you pop them in a sealed container. Lay them flat so they don't stick! Heat slowly on the stove or in the oven. Freezing? Just put parchment or wax paper between each pancake first. Top with new lemon and mint every time for the brightest flavors.
Smart Swaps
Out of buttermilk? Stir a tablespoon lemon juice into a cup of milk, let it sit a few minutes, then use. Part-skim ricotta works, but whole milk gives the fluffiest batch. Gluten-free flour blends are fine—just make sure yours includes xanthan gum so the pancakes hold together.
How to Serve
Smear more ricotta or a spoonful of whipped cream on top, then scatter on some berries. They taste awesome with crispy bacon or herb-loaded breakfast sausage. If you're making breakfast extra fun, dust with powdered sugar and lemon zest for flair.
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Background & Culture
Lemony ricotta pancakes come from Italian roots, but people all around the Mediterranean make their own twists. Folks in Russia and Greece eat similar sweet breakfast dishes. This version borrows from those old-school classics, but it's got an American brunch vibe going on.
Common Recipe Questions
- → Why do these pancakes turn out so fluffy?
Using ricotta and buttermilk gives the batter a lift, and if you mix gently, the pancakes stay super soft.
- → Is it okay to swap in bottled lemon juice?
Go for fresh if you can—it's brighter and pops. Bottled works if that's what you've got. Lemon zest packs in more zing.
- → Why's it so important not to mix the batter too much?
If you stir a lot, the pancakes get tough from gluten building up. Just mix till you don’t see dry flour anymore.
- → Substitute for ricotta cheese, anyone?
Cottage cheese is fine in a pinch. Your pancakes will be a bit chunkier but still tasty.
- → What are some killer toppings for these?
Berries, maple syrup, a little whipped cream, sprigs of mint, or even more lemon—can't go wrong with any of those.