Lemon Ricotta Pancakes, a recipe that revisits the famous American pancakes with a batter based on ricotta and lemon zest, tasty and fragrant.
These pancakes do not contain butter or oil but thanks to the ricotta they are extremely soft and pleasant to the palate.
The recipe is very simple, you can also prepare them in quantity and store them in the freezer for up to 3 months!
The only caution for this recipe is to choose lemons that are untreated or marked as “edible peel”.
At the end of the recipe in the FAQ section, I have answered some questions regarding these pancakes. If you don’t find the answer to your question, leave a comment or use the appropriate contact form.
Also try these delicious pancakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All seasons
- Energy 382.06 (Kcal)
- Carbohydrates 46.00 (g) of which sugars 13.39 (g)
- Proteins 20.36 (g)
- Fat 13.97 (g) of which saturated 8.04 (g)of which unsaturated 5.21 (g)
- Fibers 0.99 (g)
- Sodium 262.05 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon Ricotta Pancakes
- 9 oz ricotta
- 2 eggs (medium)
- 1/2 cup milk
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 pinch salt
- lemon zest
Tools
Disclaimer: the “Tools” section contains affiliate links
- Bowls
- Kitchen Scale
- Hand Whisk
- Spatula
- Crepe Pan
- Sieve
Recipe for Lemon Ricotta Pancakes
Find this and other recipes in the collection Lemon Recipes from Starter to Dessert!
Start the preparation of the lemon ricotta pancakes by letting the ricotta drain for at least 30 minutes on a sieve or colander.
Transfer it to a bowl with the zest of an untreated lemon and the eggs.
Also put the milk, pinch of salt, and sugar in the bowl.
Mix well until you get a homogeneous and lump-free mixture.
Add the all-purpose flour and baking powder to the mixture by passing them through a sieve.
Mix again until you obtain a fairly thick batter.
Heat an electric griddle or a crepe or pancake pan, lightly greasing it with butter or oil.
Pour a ladle of mixture (I used one of 60ml) and cook for a couple of minutes.
When the typical bubbles form on the surface of the pancakes, flip them with a spatula and cook for another two minutes.
Continue in the same way until all the batter is used up.
Serve the lemon ricotta pancakes with honey or maple syrup.
Find all lemon dessert recipes in the collection Lemon Desserts.
Find this and other recipes in the collection Ricotta Desserts, Simple and Genuine Recipes.
Lemon Ricotta Pancakes
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Pumpkin Pancakes!
FAQ (Frequently Asked Questions)
How long do they keep?
You can keep these pancakes for 2-3 days in the refrigerator in an airtight container or 3 months in the freezer.
Can I prepare the batter in advance?
Yes, even a day before is fine.
Can I add chocolate?
Yes, I recommend white or ruby chocolate as they pair better with lemon.
Did you know pancakes also come in savory versions? Try spinach ones!
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