Lemon Ricotta Pancakes

lemon ricotta pancakesI didn’t always like pancakes. As a kid, I couldn’t stand them. I remember as a teen babysitting for my aunt at her house and staying overnight. The next morning she made pancakes for everyone. My heart dropped. I ate them because I was raised to be polite, but hated every bite. I was around 16 at the time. A few years later, in college, my thoughts on pancakes changed. I discovered strawberry syrup with fresh strawberries in them. All of a sudden, those pancakes tasted amazing. It seems that it wasn’t the pancakes I didn’t like, but rather, maple (flavored) syrup. 

Since that time, I always buy flavored syrups. Not maple, not Aunt Jemima, or any variation. However, I can eat those syrups. I just prefer not. 

Now I will happily make pancakes and eat them too. Recently, I started a new tradition in my home called Pancake Friday. Every Friday I will make pancakes for my family. Since I love variety, I don’t usually make the same pancakes two weeks in a row. I keep trying new recipes. 

In my journey of trying out new pancake recipes, I have discovered a love for Lemon Ricotta Pancakes. I never realized how tasty ricotta can make a pancake taste. These pancakes are tasty, light, and fluffy! The perfect combination. 

To start these off, I mixed together all my dry ingredients: 1 cup Cake flour, 1 Tbsp baking powder, pinch of ground nutmeg, 1/4 tsp salt, and 4 Tbsp sugar.

The cake flour is magic for any pancakes you make. It makes a huge difference; making your pancakes super light and fluffy. Regular flour works, but the pancakes tend to be heavier and more dense.

lemon ricotta pancakes
The wet mix and dry mix ready to combine together.

Next, I whisked together the wet ingredients: 1 cup ricotta, 2 eggs, 1/3 cup milk (I use 2%), and the zest and juice of one lemon (remember: fresh is best!). 

Once the wet ingredients were well-blended, I poured them into the dry and mixed together until they were well-combined. The mixture does not need to be smooth. In fact, you don’t want that. Lumping batter makes fabulous pancakes!

lemon ricotta pancakes
Lovely lumpy mix!

To make my pancakes, I use my electric skillet. It gives me an even temperature throughout, and I can cook a few pancakes at once. I sprayed my skillet with cooking spray and let it warm up before I began. Using a small ladle, I spooned batter onto the griddle and cooked the pancakes until they were brown on both sides.

I served my pancakes with butter and our favorite syrups, my strawberry and my husband’s maple. Beyond delicious! Scrumptious! 

Lemon Ricotta
Serves 4
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  1. 1 cup cake flour
  2. 1 Tbsp baking powder
  3. 1 pinch ground nutmeg
  4. 1/4 tsp salt
  5. 4 Tbsp sugar
  6. 1 cup ricotta
  7. 2 eggs
  8. 1/3 c milk
  9. 1 lemon (zest and juice)
  10. Cooking spray
  1. Combine dry ingredients.
  2. Mix together wet ingredients and lemon zest in a separate bowl.
  3. Mix wet ingredients with dry until combined.
  4. Spray skillet/griddle with cooking spray.
  5. Cook pancakes until brown on both sides.
  6. Serve
Adapted from The Chew
Adapted from The Chew
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.



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