Lemon Ricotta Pancakes

Recipe by PJ Hamel
11 Reviews 4.3 out of 5 stars

We love to make these light, lemony ricotta pancakes when berries are in season, as they're especially good garnished with fresh strawberries or blueberries, and served with a side of smoky bacon or sausage. Make your topping of choice: a simple honey butter or a rich ricotta-vanilla sauce. Both pair beautifully with the bright citrus flavor of the Lemon Ricotta Pancakes.

Prep
15 mins
Total
40 mins
Yield
about 2 dozen 4" pancakes
A stack of Lemon Ricotta Pancakes on a plate, topped with honey butter and garnished with slices of fresh lemon and berries.
Our Best Products

Instructions

Prevent your screen from going dark as you follow along.

  1. In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar, and ricotta cheese.

  2. Add the flour, baking soda, baking powder, lemon zest or lemon oil, and salt, stirring to thoroughly combine.

  3. In a separate bowl, beat the egg whites until stiff but not dry, and gently fold them into the batter, stirring untill no streaks of white remain.

  4. Lightly grease a griddle or skillet with butter or coconut oil. Heat it over medium until hot enough to immediately evaporate a drop of water; about 350°F if you have an electric griddle with a thermostat. Drop the batter, by quarter-cupfuls, onto the heated griddle. A muffin scoop works well here. 

  5. Cook for about 2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 1/2 minutes on the second side. They should be a very light golden brown when finished.

  6. To serve with honey butter: Stir together the soft butter and honey till smooth.

  7. To serve with vanilla sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream if sauce is too thick.

  8. Serve the Lemon Ricotta Pancakes while still hot with honey butter, vanilla sauce, and/or wedges of fresh lemon.

Tips from our Bakers

  • Can you use milk in place of buttermilk, or buttermilk powder in place of fresh buttermilk? Yes, and yes. Replace the buttermilk with milk, reducing the baking soda to 1/2 teaspoon. The flavor won't be quite as good, nor will the ricotta pancakes be quite as light-textured. To use buttermilk powder, whisk 1/2 cup (72g) buttermilk powder together with the rest of the dry ingredients. Substitute 2 cups (454g) water for the buttermilk in the recipe.

  • If you wish, make the Lemon Ricotta Pancakes a day ahead, cool on a wire rack, then wrap tightly and refrigerate. To reheat, preheat your oven to 375°F, place the pancakes on a lightly greased baking sheet, and heat for 5 minutes.

  • To make honey butter in a smaller or larger quantity, simply remember this: two parts butter to 1 part honey, by weight. 1 tablespoon of butter weighs 1/2 ounce; 1 tablespoon of honey weighs 3/4 ounce.

Baker’s Resources