Go Back
–+ servings
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes: Fluffy Citrus Bliss Awaits You

Indulge in Lemon Ricotta Pancakes, a perfect blend of zesty lemons and creamy ricotta for a delightful breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour can use gluten-free flour blend
  • 2 tablespoons granulated sugar substitute with coconut sugar if desired
  • 2 teaspoons baking powder essential for fluffiness
  • 1 teaspoon baking soda important for browning
  • 1 pinch fine sea salt can replace with kosher salt
  • 1 cup ricotta cheese Greek yogurt is a substitute for lighter texture
  • 2 large eggs for a vegan option, substitute with flax eggs
  • ½ cup whole-milk yogurt can use dairy-free yogurt
  • 1 each lemon zest fresh zest recommended
  • 1 each lemon juice fresh juice recommended
For the Berry Compote
  • 2 cups mixed berries can replace with stone fruits
  • 2 tablespoons honey or maple syrup adjust sweetness based on berries
  • 2 tablespoons unsalted butter coconut oil is a great dairy-free substitute

Equipment

  • Mixing Bowl
  • Skillet
  • measuring cups
  • Whisk
  • spatula
  • Saucepan

Method
 

Making the Pancakes
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and pinch of fine sea salt.
  2. In a separate bowl, beat together the ricotta cheese, eggs, whole-milk yogurt, lemon zest, and lemon juice until creamy.
  3. Gently fold the wet mixture into the dry ingredients until just combined; let the batter rest for 5 minutes.
  4. Melt unsalted butter in a saucepan, add mixed berries, honey, and a squeeze of lemon juice; cook until bubbly and thickened.
  5. Heat a skillet, pour ¼ cup of batter for each pancake, and cook until bubbles form; flip and cook until golden.
  6. Serve warm with berry compote, a dollop of butter, powdered sugar, and fresh mint leaves.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 300mgPotassium: 140mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Let the batter rest for better texture. Control heat to avoid burning pancakes. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!