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Lemon Ricotta Pancakes Creamy, fluffy lemon ricotta pancakes made with fresh ricotta, buttermilk, fresh lemon zest, and juice. A mix between a pancake and a crepe with a melt-in-your-mouth soft texture. www.modernhoney.com #pancakes #lemonricottapancakes #brunch #breakfast

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes Creamy, fluffy lemon ricotta pancakes made with fresh ricotta, buttermilk, fresh lemon zest, and juice. A mix between a pancake and a crepe with a melt-in-your-mouth soft texture. 

Course Breakfast
Cuisine American
Keyword lemon ricotta pancakes, ricotta pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 16 pancakes
Author Modern Honey® - www.modernhoney.com

Ingredients

  • 2 cups Ricotta Cheese (preferably WHOLE milk ricotta)
  • 1 1/2 cups Buttermilk
  • 4 large Eggs
  • 1 teaspoon Vanilla
  • 1/2 cup Sugar
  • 2 to 3 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Fresh Lemon Zest * (about the zest from 1 lemon)
  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • Butter (for putting on the griddle or skillet)
  • Powdered Sugar
  • Real Maple Syrup
  • Lemon Curd (optional)
  • Whipped Cream

Instructions

  1. In a large bowl, mix ricotta cheese, buttermilk, eggs, vanilla, sugar, lemon juice, and lemon zest until combined. Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.

  2. Fold in flour, baking powder, and salt and stir until just combined, avoiding over-mixing.

  3. Heat skillet over medium heat. Place a pat of butter onto the skillet and wait for it to sizzle. Pour batter in 1/2 cup portions and cook until golden brown on each side. Lower the heat if the outsides are becoming too brown before the inside is cooked through.

  4. Sprinkle with powdered sugar. Drizzle with maple syrup. Spread lemon curd and a dollop of fresh whipped cream, if so desired.

Recipe Notes

  • I suggest zesting the lemon before juicing because the lemon is hard and whole.