Lemon Ricotta Pancakes

Published: Saturday, December 31, 2022

These light and fluffy pancakes are the perfect way to start your day! The ricotta cheese adds a unique texture and flavor, while the lemon syrup adds a bright, citrusy note.

A stack of three light and fluffy pancakes with a drizzle of lemon syrup on top

I first had these pancakes at a cafe in Italy. It was a warm summer morning and the pancakes were light and fluffy and just the right amount of sweet. The lemon syrup added a bright, citrusy note that was the perfect complement to the ricotta cheese. I've been making them ever since!

Recipe

Serves

4

Prep Time

10 Mins

Cook Time

10 Mins

Difficulty

3 / 5

Ingredients

  • 1 cup (125g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1 cup (250ml) milk
  • 1/2 cup (125g) ricotta cheese
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) butter, melted

Cooking Instructions

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • In a separate bowl, whisk together the milk, ricotta cheese, vegetable oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Heat a non-stick skillet over medium heat. Grease the skillet with butter or cooking spray.
  • Pour 1/4 cup (60ml) of the batter onto the skillet and cook until the edges are set and bubbles appear on the surface, about 2 minutes.
  • Flip the pancake and cook until golden brown, about 1 minute.
  • Repeat with the remaining batter.
  • In a small saucepan, heat the lemon juice and sugar over medium heat until the sugar is dissolved. Remove from heat and stir in the melted butter.
  • Serve the pancakes with the lemon syrup.

Tags

breakfast
pancakes
lemon
ricotta

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