Lemon Ricotta Pancakes
Soft and tender, these super simple lemon ricotta pancakes are easy to make for breakfast, brunch or dinner! This recipe uses lemon curd for a thick, rich batter and bright lemon flavor.
Lemon curd
Whether you get a jar from the grocery store or make your own, definitely use lemon curd for these pancakes! It’s sweeter, thicker and more creamy, adding more lemon flavor without extra moisture that can thin out the batter too much.
It’s easier than you think to make your own lemon curd, I have a whole post dedicated to it here!
Ricotta
Try and find a good whole milk ricotta. The smaller the ingredient list, the better. Trader Joe’s has a nice store brand ricotta, but Galbani and Frigo are great choices, too!
The only one that I actively don’t recommend is Great Value from Walmart. It gives whatever I make with it an unpleasant aftertaste.
Before you add the lemon curd and ricotta to the pancake batter, whisk them together in a separate, small bowl until they are combined and smooth. The goal is to stir the batter as little as possible to keep the pancakes fluffy and tender. By whisking the lemon curd and ricotta together before adding them to the batter, you can get rid of any lumps they might have without over mixing the pancake batter.
Everything else
The rest of the ingredients for these lemon ricotta pancakes are things that you probably already have in your pantry. The poppy seeds are totally optional, though they do add a nice crunch.
Cook the pancakes over medium heat, and resist the urge to increase the temp! You want the pancakes to cook through until they’re fluffy without burning on the outside. You can store any leftovers sealed in the fridge for 3-4 days.
Lemon Ricotta Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 pancakes 1x
- Category: Brunch, Sweet
- Method: Stovetop
- Cuisine: American
Description
Soft and tender, these super simple lemon ricotta pancakes are easy to make for breakfast, brunch or dinner.
Ingredients
- 1 cup all purpose flour
- 1 1/2 TB granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk ricotta
- 1/4 cup lemon curd (use this recipe to make your own)
- 2 TB melted unsalted butter
- 1 TB poppy seeds
Instructions
- Sift the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl and set aside.
- In a smaller bowl, whisk the whole milk, eggs and vanilla together until well blended and smooth.
- In another small bowl, stir the ricotta and lemon curd together until mixed well.
- Make a small well in the center of the dry ingredients, and pour the milk mixture into the well. Add the ricotta and lemon curd mixture as well, followed by the melted butter and poppy seeds.
- Fold the batter together until there are no dry flour streaks remaining. If there are some lumps, that’s okay. Just be sure that most of the flour has been stirred in. Allow the batter to rest while the pan preheats.
- Preheat a nonstick pan or griddle over medium heat and allow it to fully come up to temperature. Drop the batter by 1/2 cup portions onto the hot griddle, allowing the first side to cook for 2-3 minutes. Use a spatula or turner to check for a golden brown color underneath the pancake before flipping to the second side.
- Flip the pancake and cook for another minute or two on the second side, or until the surface is golden brown and releases easily from the griddle. Remove the finished pancake to a serving plate and repeat with the remaining batter.
- Serve immediately with syrup and other desired toppings. Store any leftovers sealed in the fridge for 3-4 days.
Equipment
Buy Now β Nutrition
- Serving Size: 1 pancake
- Calories: 214
- Sugar: 5.7 g
- Sodium: 295.2 mg
- Fat: 10 g
- Saturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 23.1 g
- Fiber: 0.7 g
- Protein: 7.3 g
- Cholesterol: 112.9 mg
