Ricotta Pancakes Recipe

Make this lemon ricotta pancakes recipe and your family will be requesting them every weekend. Light and fluffy, with a creamy middle, these pancakes are irresistible and easy to make. Make ahead with our berry sauce that beautifully balances the richness of the pancakes.

These pancakes are perfect for when you want something a little fancier than the traditional pancake. These are not overly sweet, with a light lemon flavor, and a cheesecake-like center. An incredibly easy way to level up your Saturday brunch. You can also add blueberries to the batter to turn this into lemon blueberry ricotta pancakes.

• Easy to make. These pancakes are very beginner-friendly. They come together fast with minimal ingredients.
• Make ahead. Make a large batch and freeze for an easy breakfast later in the week.
• Customizable. Easily add fresh or frozen berries or chocolate for a spin on the classic flavor.

To make these lemon ricotta pancakes you’re going to need the:

• All-purpose flour- the base of the batter.
• Baking powder- the key ingredient to making your pancakes fluffy and rise for that perfect texture.
• Eggs- allow for the ingredients to become a homogeneous consistency.
• Ricotta cheese- adds so much moisture to the pancakes.
• Granulated sugar- our sweetening agent.
• Fresh lemon juice- gives these pancakes a refreshing zest. You can also add a pinch of lemon zest for a stronger lemon flavor.
• Oil and milk- thins out the batter and helps keep it moist.
• Berry sauce- For the berry sauce we used mixed berries with sugar, lemon juice, water and cornstarch as a thickening agent.

For a complete list of ingredients and quantities, see the recipe card below.

• Make berry sauce: In a saucepan over medium heat, combine lemon juice, berries, sugar, water, cornstarch, and bring to a boil. Continue cooking until sauce thickens, then set aside.
• Dry ingredients: In a medium-sized mixing bowl, combine flour and baking powder.
• Wet ingredients: In a large bowl, whip the eggs until foamy. Then add ricotta, sugar, lemon juice, oil, milk and mix.
• Combine: Add the flour and baking powder to the large bowl of liquids. Whisk until the batter is well incorporated.
• Cook pancakes: Heat butter and oil in a large skillet or griddle. Using a ¼ measuring cup, pour pancake batter into the skillet, making sure not to overcrowd the pan. Flip the pancakes when bubbles start forming. Once fully cooked set aside and keep warm until the remainder of your batter is cooked.
• Serve, and enjoy friends.

• Heat pan: Make sure that your butter and oil are heated before adding batter to your skillet.
• Uniform sizes: Using the same size measuring cup to pour your pancake batter into the skillet will help you create pancakes that are uniform in size. We suggest using a ¼ measuring cup. You can use the back of it to smooth out the batter once in the skillet, to create the perfect circle.
• Cook in batches. Don’t overcrowd the pan! Make pancakes in several batches to ensure that they don’t touch and that the heat is evenly distributed.
• Keep together. Only flip the pancakes when bubbles start to form on top or they will fall apart. When flipping the pancakes, slide your spatula underneath and flip in one quick motion. This works perfectly every time.

• Add blueberries: You can add blueberries to the pancake batter for a blueberry lemon ricotta pancake. The flavors complement each other very well.
• Make it gluten-free: You can substitute the flour for oat flour to make the pancakes gluten-free. You can also use almond flour with the bonus of some extra protein! The texture will vary.
• Butter: Our recipe asks you to cook the pancakes in a mix of butter and oil. The butter adds some great flavor but you can skip it if you would like. Just use a bit more oil.
• Toppings: Finish off your lemon ricotta pancakes by dressing them in some maple syrup or honey for extra sweetness.
• Berries: For the berry sauce, you can use whatever berries you have on hand. This could be raspberries, blueberries, or a blend of both. Use either fresh berries or frozen.

Though the pancakes may be enjoyed as a meal, they’d make a sweet addition to your breakfast or brunch! Serve with other classic breakfast dishes:

• With casserole: Potato sausage breakfast casserole makes for the perfect savory breakfast dish.
• With sandwiches: Ham and cheese croissants are a hit at every brunch gathering. Serve these with the pancakes for a tasty and well-rounded meal.
• Breakfast classics: Make an egg frittata, air-fried bacon, and homemade hashbrowns to serve with the pancakes for a traditional breakfast everyone is sure to love.

On the off chance that you will have leftovers, you may want to store your ricotta pancakes for later.

• Fridge: If you would like to refrigerate your leftovers, just seal cooled pancakes in an airtight container. You may store them for up to four days.
• Freeze: These pancakes are perfect to make in a large batch, to freeze for a quick breakfast down the road. Lay cooled pancakes in a freezer-safe bag or airtight container. Make sure to separate them with wax paper, or parchment paper so they don’t stick. Store for up to 3 months. Allow pancakes to thaw before reheating.
• Reheat: Add pancakes to a warm skillet over low-medium heat, to prevent burning. Or you can place them in the oven at 325°F and cook until reheated.

Lemon Ricotta Pancakes (with Berry Sauce)

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5 from 2 votes

Light and fluffy lemon ricotta pancakes, with a creamy center, these pancakes are unforgettable. Serve them with our berry sauce for a perfectly balanced breakfast.

Author: Valentina

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Ingredients

mixed berry sauce –

• 1 tsp fresh lemon juice
• 1 cup any mixed berries
• 1 ½ Tbsp granulated sugar
• 1 tsp cornstarch
• ¼ cup water

pancakes –

• ¾ cup all-purpose flour
• 1 tsp baking powder
• 2 large eggs
• ¾ cup ricotta cheese
• 3 Tbsp granulated sugar
• 1 tsp fresh lemon juice
• 1 tsp extra light olive oil
• 1 Tbsp whole milk
• 2 Tbsp unsalted butter divided (to cook pancakes)
• 2 tsp extra light olive or canola oil divided (to cook pancakes)

Instructions

prepare syrup –

• In a saucepan, combine lemon juice, mixed berries, sugar, cornstarch, and water.
• Cook over medium heat until the sauce begins to thicken. If you don’t want chunks of berries, you can break them up here by bursting them with your cooking spoon.
• Once the sauce has thickened, turn your heat off and set the sauce aside.

prepare pancakes –

• In a medium-sized mixing bowl, combine flour and baking powder until there are no clumps.
• In a separate mixing bowl, whip your eggs until they are slightly foamy. Then add the ricotta, sugar, lemon juice, oil, and milk; mix just until combined.
• Add the flour mixture into the bowl of ingredients and stir until well incorporated but do not over-mix!
• In a large skillet, heat 1 tsp oil, and 1 Tbsp butter.
• Using a ¼ measuring cup, scoop pancake batter into skillet. Use the back of the spoon to spread the pancake batter out, creating the perfect circle. Be sure to not overcrowd the pan. (I cook pancakes in two batches in a large skillet. Make sure to add oil and butter between batches as needed.)
• Once pancakes begin to bubble on top, flip them in one quick motion. Once slightly browned on the bottom, remove the pancakes from the pan and keep warm until the remainder of the pancakes are done.
• Dust with powdered sugar and top with whipped cream, or sour cream.
• Serve and enjoy, friends!

Notes

Keep skillet clean: Wipe down the skillet after each batch of pancake. Butter tends to burn quickly.

Store: Keep leftover pancakes in the fridge up for 4 days.

Servings: This recipe makes 8 pancakes.

Nutrition

Calories: 150kcalCarbohydrates: 21gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 52mgSodium: 37mgPotassium: 124mgSugar: 10gVitamin A: 170IUVitamin C: 1.1mgCalcium: 86mgIron: 0.9mg

(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course: Breakfast

Cuisine: American

Keyword: lemon ricotta pancakes