Lemon Ricotta Pancakes

These lemon ricotta pancakes and moist, thin and fluffy. Very easy to make and perfectly paired with fresh berries and pure maple syrup. There is a subtle lemon flavor, these pancakes are light and delicious.

Homemade Lemon Pancakes Recipe

I usually make crepes and pancakes on the weekends and have something quick – like an spinach omelette or a chocolate chia pudding on a weekday.

I’ve made these ricotta lemon pancakes many times, using white or whole wheat flour and also using cottage cheese instead of Ricotta cheese.

These lemon pancakes are very delicious and packed with some fresh, wonderful flavors.

I like making pancakes/crepes in my blender and it only takes me like 2 minutes to whip up the batter.

Perfect to enjoy by yourself, with your family or serve to a crowd.

Why use ricotta cheese in pancake batter?

Adding ricotta or cottage cheese makes the pancakes taste delicious, fluffy and adds a slight creaminess.

Ricotta contains 11 grams of protein per 100 grams (source: USDA), which is also a nice way to consume some extra protein.

How to make lemon cottage cheese/Ricotta pancakes?

• What kind of ricotta to use? While any ricotta cheese can be used, I usually aim for whole milk (full fat) ricotta.
• Buttermilk – I made these with buttermilk, because it makes pancakes (even whole wheat) extra fluffy. If you don’t have buttermilk in your fridge, check the recipe notes on how to make it yourself. Mix 1 and 1/2 cups of milk with 2 teaspoons with lemon juice, let it stand for 5 minutes to start curdling, then use in the recipe.
• Flour – I prefer the whole wheat version, it just has more flavor. Pancakes made with whole wheat flour usually are not as thick. You won’t taste whole wheat, I can promise you, because I used lemon zest in the recipe, which helps to balance the flavors. All purpose or gluten-free flout can be used. Some store bought Keto flour could possibly work and it makes the perfect addition to the ricotta cheese used.
• Lemon flavor – achieving the right amount of lemon flavor is important. You can add anywhere between 1/2 to 1 teaspoon of zest. Zest really is the powerhouse of citrus flavor.

What to serve with?

Served mine with fresh raspberries – lemon and raspberries = great combination! And of course a lot of maple syrup. But you just serve them with your favorite stuff – fresh fruit, jam, top with nuts or even pour some melted butter on top.

Looking for gluten free pancake ideas? Check these blender pancakes from The Helpful GF. Made with ripe bananas, oats, and a hint of cinnamon, these are fluffy and incredibly easy to whip up.

Recipe tips/FAQs:

• Can I use cottage cheese instead of Ricotta? No ricotta, no problem. Cottage cheese, which often times has runnier consistency can be used instead. Use it in 1:1 ratio and add an extra tablespoon or two of flour to the batter.
• Gluten-free option – it is possible to use gluten-free flour in this pancake batter. Just keep in mind, that they may turn out less fluffy.
• Can I substitute lemon with other citrus fruits? Of course! Swap the lemon flavor for orange or grapefruit, by adding zest from the fruit.
• Can these be made ahead of time? Should you leave the batter to rest? Since we are using a leavening agent like baking soda/baking powder, you can leave the batter to rest for 10 minutes, before you start making the pancakes. I don’t recommend making the batter in advance, for several reasons. The main one is that leavening agents will loose their effectiveness, the texture will change and there might we a weird smell. The batter also thickens with time, which is not a big issue, because you can easily thin it.

I don’t have a griddle, what pan can I use?

You can cook these in a non-stick skillet, cast-iron skillet or a stainless steel one.

Your best option is a non stick skillet, to ensure they don’t stick and cook quick.

If you choose to use a stainless steel or cast iron one, make sure you preheat it on high for 5-7 minutes, then reduce the heat to medium and add some oil to the pan.

This will prevent the pancakes from sticking.

Electric skillet also works for making pancakes, but I don’t have one.

How to store the cooked pancakes?

Cool the pancakes completely at room temperature, then wrap with plastic wrap. Place in an air-tight container and store in the refrigerator for up to 5 days.

Another option is to place parchment paper (or wax paper) between each pancake, so they don’t stick.

To reheat, warm the pancakes in the microwave for 20 seconds, or in the oven at 350°F (175°C) for about 5 minutes.

This kind of pancakes freeze well and can be stored in the freezer for up to 2 months.

To reheat frozen pancakes (do not thaw), microwave for 30 seconds or reheat in the oven at 350 F (180 C) for 10 minutes.

5 from 1 vote

Lemon Ricotta Pancakes

By Lyubomira from CookingLSL

The best lemon ricotta homemade pancakes, served with fresh raspberries, blueberries and maple syrup.

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 10 pancakes

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Ingredients 

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Pancakes:

• ▢ zest from 1 lemon
• ▢ 1 1/2 cups buttermilk, 1 and 1/2 cups milk + 2 tsp lemon juice
• ▢ 2 eggs
• ▢ 2/3 cup ricotta or cottage cheese, if used cottage cheese, it has to be rinsed and drained
• ▢ 2 tbsp brown sugar or granulated white sugar, (you could also add 1 tbsp more, if you like your pancakes sweet)
• ▢ 1 1/2 cups whole wheat flour or 2 cups all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1 tsp vanilla extract

For Garnishing:

• ▢ berries to serve
• ▢ Maple syrup

Instructions 

• Place all ingredients in the order listed above in a blender and secure with the lid. Blend until smooth (1 minute).
• Use 1/4 cup of batter per pancake. Pour over a heated (medium high) greased griddle pan. Cook for 1 minute, until bubbles break the surface of the pancake. Then flip and cook for 30 seconds.
• Repeat the process with remaining batter. (make sure you grease the pan before each pancake).
• Top with fresh raspberries and maple syrup.
• Serve immediately!

Video

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Notes

Recipe makes 8-10 medium pancakes.
If you don’t have buttermilk, combine 1 1/2 cups of dairy milk with 1 1/2 tbsp lemon juice. Stir and set a side for 5 minutes, until milk starts to curdle.

These pancakes are on the thinner side.

Could be made with cottage cheese, instead if ricotta. The batter may be slightly thinner, if you use cottage cheese.

Nutrition

Calories: 136kcal, Carbohydrates: 22g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 25mg, Sodium: 403mg, Potassium: 182mg, Fiber: 2g, Sugar: 5g, Vitamin A: 105IU, Vitamin C: 7.2mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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