These lemon ricotta pancakes are perfectly light and fluffy.
They cook up super tender with just enough bright lemon flavor.
Thericottaadds moisture and also some bonus protein, giving thesetraditional pancakesa boost you’re sure to love.
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To ensure the fluffiest results, mix the batter until just combined (some lumps are encouraged).
Learn how to make lemon ricotta pancakes.
What Does Ricotta Cheese Do for Pancakes?
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Serve with a dusting of powdered sugar, butter, and maple syrup for a sweet, decadent result.
Whisk to combine the batter as directed (leaving a few lumps).
Cover and refrigerate overnight.
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Cook as directed, and enjoy.
How To Store and Reheat Leftover Lemon Ricotta Pancakes
The best part of leftover pancakes?
you’re free to heat them up for a quick breakfast on the go whenever you need one.
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Let batter stand at room temperature while griddle heats.
Cook pancakes:
Heat a griddle or large skillet over medium-high, and brush with melted butter.
Working in batches, dollop 2-tablespoon scoops of batter onto pan 2 inches apart.
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Cook until browned on each side, about 2 minutes per side, adjusting heat as needed.
Garnish and serve:
Garnish with powdered sugar and lemon zest and wedges.
Serve with butter and syrup.
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If your pancakes are dense, they may have been overmixed.
Mix gently to bring the batter together, even leaving a few lumps for the ideal consistency.
For the best flavor and texture, use whole-milk ricotta for these pancakes.
