I am generally NOT a sweets person for breakfast. Give me eggs Benedict or huevos rancheros over waffles and French toast any day. However, I do have a soft spot for these Lemon Ricotta Pancakes. (Let me be clear… I still prefer them with a side of savory items like bacon and eggs, but these pancakes are definitely deserving of the spotlight.)
I suppose it all started with the baby shower we threw for our friend Nicole last August. Nicole’s pregnancy craving revolved around pancakes, so we made the entire theme of the shower “Pancakes and PJs.” I also made mini fried chicken bites, deviled eggs and other delicious treats. But rest assured, the pancakes were the star of the show (at least for Nicole anyways.)
Fast forward to quarantine, where I’ve now made them on IG Live a couple of times. This has given me a chance to tweak and improve along the way. The original recipe is posted on All Recipes, and the main takeaway is the addition of baking powder. Some of my personal improvements include adding vanilla, fresh lemon juice and also some ricotta cheese to the pancake batter. (Hence… Lemon Ricotta Pancakes.)
Since these photos were taken during a live, and not for blog purposes, I can’t show you the step-by-step photos. However, judging by how often people have asked me for the recipe, I’m adding it here anyways.
Honestly, all you really need to know is they are fluffy, delicious and you should totally make them for brunch this weekend… quarantine or not! I love to top mine with butter and pure maple syrup… but they are a great canvas for pretty much all pancake toppings. If you make them, please let me know in the comments and happy brunching!
These lemon ricotta pancakes are everything you want in a pancake: fluffy, lemony, crispy on the outside, soft on the inside... all in one bite! Add lemon juice to milk and allow it to “sour/curdle” for about 10 minutes. While that sits, mix all dry ingredients (flour, sugar, baking powder, baking soda, salt). Whisk egg with melted butter and vanilla and add to lemon/milk mixture. Add mixture to dry ingredients, along with lemon zest & ricotta and stir until just combined. (Lumps are ok!) Allow to sit for about 10-15 minutes and pre-heat oven to 200 degrees. Heat nonstick pan or griddle over medium heat until warm. Add butter and once it’s melted, spoon in batter to make desired size. Cook until golden brown on the bottom and bubbles begin to form on top. Carefully flip. Once golden on both sides, transfer to a sheet pan and cover with foil. Keep in 200 degree oven until ready to serve.Lemon Ricotta Pancakes
(2 votes, average: 3.00 out of 5)
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