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If you want to take breakfast or brunch up a notch, these lemon ricotta pancakes will totally do the trick. They turn out so creamy and pillowy soft, with just enough zing from fresh lemon. Whenever my family deserves a treat but I don’t have time for anything fussy, I whip up a batch of these and everyone’s happy.
I actually started making these when I wanted something fun for my mom’s birthday breakfast. Now she asks for them every spring as soon as she spots lemons at the store, so I always double the batch for her.
Dreamy Ingredients
- Fresh lemon wedges and mint: Add right before serving—they make everything look and taste even brighter
- Pure maple syrup: Drizzle over those pancakes for the perfect sweet touch
- Butter or a neutral oil: Stops sticking and gets that golden color—try unsalted butter if you have it
- Vanilla extract: Brings everything together—splurge on real vanilla if you can
- Fresh lemon juice: Squeeze a lemon just before using for max freshness
- Lemon zest: Zest your lemon right before using to get all that good citrusy aroma
- Eggs: Make everything stick together—room temp makes the batter smoother
- Buttermilk: Adds a creamy tang—grab the real stuff if you can
- Ricotta cheese: Main star here—whole milk makes it ultra creamy
- Salt: Perks up the flavors—use kosher or a fine sea salt for best results
- Baking soda: Balances out the tartness and helps make them light—swap it out if yours is old
- Baking powder: Makes the pancakes rise so they’re fluffy—fresh powder is best
- Sugar: Gives the pancakes a hint of sweetness—organic sugar tastes extra clean
- All purpose flour: Holds everything together—try to use unbleached for a better bite
Easy Step by Step
- Add the Garnishes:
- Pile your pancakes on a warm plate, pour on maple syrup, top them with fresh lemon wedges and mint, and sprinkle on extra lemon zest. Looks gorgeous, tastes even better.
- Cook the Pancakes:
- Spoon out about a quarter cup of batter for each pancake. Give them space in the pan. Wait for bubbles to pop on top, then flip gently. Let the other side brown up and cook through, another minute or so. Turn the heat down if they’re browning too fast.
- Prep the Skillet:
- Heat your skillet or griddle to medium. Swirl in a bit of butter or oil until it melts and glistens—now you won’t worry about sticking and you’ll get golden pancakes every time.
- Blend Everything Together:
- Tip the wet stuff into the flour mix and fold it gently. A few lumps are perfect and make the pancakes tender, so go easy on the stirring.
- Get the Wet Ingredients Ready:
- In a different bowl, whisk together ricotta, buttermilk, eggs, lemon juice, zest, and vanilla. Make sure the ricotta breaks up so you don’t get pockets of cheese.
- Mix the Dry Stuff:
- In a big bowl, stir up flour, sugar, baking powder, baking soda, and salt so everything’s spread out evenly. This gets your base just right.
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Don’t sleep on the lemon zest—it’s what bumps up these pancakes from good to wow. I throw a bit extra on top after serving, just for the fragrance. The mint garnish is my youngest kid’s favorite, and she always pleads for another squeeze of lemon on top.
How to Store
Pop these in a closed container in the fridge—they’ll keep for about three days. Keep them in a single layer if you can. Warm them up softly on a skillet or in the oven. To freeze, slip parchment between each pancake so they don’t glue together. Fresh lemon and mint taste best added right before serving.
Swaps
Missing buttermilk? Just mix a tablespoon of lemon juice with a cup of milk and let it sit to thicken. For ricotta, using part skim is fine but whole milk will be softer. Most gluten free flour blends work, but double check they include xanthan gum so your pancakes don’t fall apart.
How to Serve
These are next level with extra ricotta or whipped cream and loads of berries. Throw on some crispy bacon or savory breakfast sausage for a heartier meal. Want to go all out? Toss on a shower of powdered sugar and more lemon zest to finish.
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Story Behind It
Lemon and ricotta are an Italian favorite, but you’ll find similar treats all around the Mediterranean—and anywhere that loves a sweet breakfast, from Greece to Russia. This version has an American brunch flair, but the combo is a classic with a bright twist.
FAQs About the Recipe
- → How do these pancakes come out so fluffy?
It’s all in the ricotta and buttermilk combo! They keep things super light and airy. Take it easy mixing—stirring gently means the pancakes stay tender.
- → Can I swap in bottled lemon juice instead of fresh?
You’ll get the brightest pop with fresh lemons, but bottled works if that’s what you’ve got. Don’t forget lemon zest—it boosts the flavor big time.
- → What happens if I mix the batter too much?
Mixing too hard makes your pancakes tough and heavy. Just bring everything together, and you’ll get that soft, fluffy bite.
- → Any other cheese good for this besides ricotta?
Cottage cheese can step in if needed. It won’t be quite as smooth, but your pancakes will still be yummy.
- → Which toppings taste awesome on these?
Berries, maple syrup, a squeeze of lemon, a bit of mint, or even whipped cream—there are lots of great choices with all that lemon flavor.