This delicious, fluffy, moist Lemon Ricotta Pancakes Recipe makes the perfect breakfast. These pancakes are eggless and made with creamy ricotta and the perfect amount of zesty lemon making them a weekend favorite breakfast year round!
I don't know many people who don't love pancakes. We could eat them daily. In fact, there was a time when my kids only wanted pancakes for breakfast and we would whip up a quick Kodiak Pancakes mix. But sometimes it's nice to make homemade batter varieties like this Lemon Ricotta Pancakes Recipe or some Vegan Pumpkin Pancakes.
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📋 Ingredients
- All Purpose Flour.
- You may also use wheat flour or bread flour in place of regular all-purpose flour.
- "Buttermilk" + Baking Powder.
- The milk and lemon juice form our buttermilk, which gives the pancakes a fluffy and soft texture. With the addition of baking powder, the reaction makes the pancakes nice, tender, and fluffy.
- Butter or Ghee.
- I usually use ghee as the fat for the pancakes. The fat content is important to bind the ingredients in the cooking process, especially since this is an eggless recipe and does not include protein from the eggs. A neutral oil (such as avocado, grapeseed, or canola) is another option as well, but again, I felt the ghee gave the best flavor experience!
- Ricotta. Ricotta is such a great protein option. It gives these pancakes a great creamy texture.
- Lemon Zest. To give these pancakes the perfect lemony tang, add the zest! Use a fine grater to give you the perfect zest.
📖 Instructions
- In a bowl, add the milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
- In another bowl, all-purpose flour, baking powder, and salt. Combine well.
- To the buttermilk, add the sugar until it starts to dissolve. Add the ricotta, lemon zest, vanilla, and butter or ghee. Combine well.
- Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
- Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form. Add butter or ghee to the edges of the pancake.
- Flip and cook for 2-3 minutes more, until golden brown.
- Serve with butter and maple syrup. Additional toppings can include blueberries, nuts, powdered sugar, or whipped cream!
🍴Storage
These lemon ricotta pancakes can be cooked and stored in the fridge for 2-4 days. You can also store the pancakes in the freezer for up to 3 months. To reheat, place in the microwave for 30 seconds to 1 minute. You may also reheat them in the oven. Preheat an oven to 350 degrees F, place pancakes on a baking sheet lined with parchment paper and covered with foil, and heat for about 10 minutes or until heated thoroughly.
💭 FAQs
Can I make this recipe gluten-free?
Yes! Use any gluten-free flour blend (I like Bob's Red Mill gluten-free flour) with a 1-1 ratio for a light and fluffy lemon ricotta pancakes recipe.
Can you share any other add-ons?
Of course! Popular favorites include blueberries, powdered sugar, pecans, walnuts, and even whipped cream! Blueberry lemon ricotta pancakes are a favorite version of ours!
Why did my pancakes not cook from the middle?
I recommend using a lower heat setting on your stove for your pancakes to cook thoroughly without burning.
Why are my pancakes flat?
Flat pancakes are the result of over-mixing or too much liquid. I like to add any extra liquid to the batter if needed only one tablespoon at a time to avoid a liquidy batter.
Can this lemon ricotta pancake recipe be used for waffles?
Yes, you can use this batter with your waffle machine. Make sure to grease the waffle machine well before pouring the batter.
More Fluffy Pancake Recipes
More Breakfast Recipes
- Vegan Pumpkin Pancakes
- Vegan Breakfast Burritos
- Mango Chia Pudding
- Vegan Banana Muffins
- Easy Tofu Scramble
- Dark Chocolate Granola
If you loved this Lemon Ricotta Pancakes Recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!
📖 Recipe
Lemon Ricotta Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons cane sugar
- 1 cup milk
- 2 tablespoons lemon juice
- 3 tablespoons melted butter or ghee
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- ½ cup ricotta
- Butter or ghee for cooking
- Maple syrup for serving
Instructions
- In a bowl, add the milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
- In another bowl, all-purpose flour, baking powder, and salt. Combine well.
- To the buttermilk, add the sugar until it starts to dissolve. Add the ricotta, lemon zest, vanilla, and butter or ghee. Combine well.
- Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
- Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form. Add butter or ghee to the edges of the pancake.
- Flip and cook for 2-3 minutes more, until golden brown.
- Serve with butter and maple syrup. Additional toppings can include blueberries, nuts, powdered sugar, or whipped cream!
Nutrition Info
Jgohel
Kids love this
Rajnikant Patel
These are so rich and really feel like I am eating a delicacy!