I love to make them with my homemade ricotta cheese for the most pronounced sweet cream kick. I serve them with plenty of warm maple syrup, homemade blueberry sauce (or my blueberry puree), and fresh berries, which really bring out the lemon flavor.
Light, bright and fluffy: The texture of these pancakes is hard to beat thanks to fresh ricotta cheese. Plus, the vibrant lemon pop just makes you smile.Celebrates the sweet side of ricotta: Ricotta is one of the few ingredients that can be mixed into sweet recipes. Think of it like cream cheese, but without the tang but with a similar creamy texture. Bite-size pancakes with big flavor: If you love lemon-y desserts, these pancakes are guaranteed to satiate all your lemon cravings.
Gather together all-purpose flour, baking soda, salt, ricotta cheese, milk, eggs, fresh lemon zest, fresh lemon juice, vanilla extract, butter, granulated sugar, and vegetable oil.
Breakfast: Keep it simple with a drizzle of maple syrup and extra butter.Brunch: Give these pancakes a touch more finesse for special occasions and holidays by topping with blueberry sauce, fresh blueberries and/or maple whipped cream.Pancake Bar: Set up a complete pancake breakfast bar with your favorite toppings like maple syrup, butter, lemon curd, blueberry syrup, fresh fruit, jam, powdered sugar, chocolate chips, and more.
Nuts: Add ½ cup slivered almonds or toasty pecans.Chocolate: Stir in a handful of chocolate chips (~ 1/4 cup) or a chopped chocolate bar.Cannoli: Give these a cannoli twist by swapping the lemon zest and juice for orange instead and add a dash of cinnamon and mini chocolate chips, too.
Fridge: Store leftover pancakes between layers of parchment paper in a plastic storage bag or airtight container for up to 4 days.Freezer: Store pancakes between layers of parchment paper in a plastic freezer bag or freezer-safe container for up to 2 months.Reheat: Reheat in the microwave in short 20-second increments. To reheat a large batch, set the pancakes on a wire rack set inside a baking sheet, cover with foil, and warm through in a 350-degree F oven for 5-10 minutes. Add 2-3 minutes to the baking time if reheating from frozen.
Brioche French ToastAlmond Flour WafflesBelgian Waffles with YeastBrioche WafflesWant more? Check out all our pancake and waffle recipesIf you’d rather prefer a recipe without milk, try this Pancakes without Milk recipe from Texanerian.
This recipe has been adapted from America’s Test Kitchen cookbook with minor changes to the original recipe. Adapted from Cook’s Illustrated Magazines’ Lemon Ricotta Pancakes.
