Lemon ricotta pancakes are one of those things that seem a little off, until you try one. A single bite and your whole Sunday morning breakfast routine is changed forever. We aren’t kidding here, they are amazing! These elegant little babies come out extra fluffy with velvety middles, giving you the feeling of a luxurious breakfast at a swanky restaurant right in your own home.
Lemon and ricotta is a classic Italian blend that really creates an amazingly delicious dish. Adding cheese to pancakes may seem like an odd thing to do, but it really adds the extra moisture necessary to attain that velvety feel that makes these pancakes so unique and delicious. (Also consider some other Italian favorites that utilize this diverse cheese in different ways such as a classic ricotta cookie, a canoli, or whipped ricotta dish.)
Besides, the ricotta cheese is not something that you will really taste in the final product especially with the bright flavor of lemon; it simply adds dimension in the texture without altering the flavor. The addition of lemon is a great bonus, making the pancake a bit bolder in flavor while feeling lighter and lending itself to fruit sauces or side dishes with ease. It also opens itself up to some unique additions to the pancake itself, such as poppy seeds, walnuts, macadamia nuts, fresh berries, and even chocolate.
While traditional maple syrup is perfectly fine, these lemon ricotta pancakes can be served with a berry sauce, such as raspberry or blueberry, a light glaze, or even just a dusting of confectioner’s sugar. They also go really wonderfully with a touch of honey and some fresh berries; serve them this way cold and you have an amazing summer breakfast that is sure to please.
We think this lemon ricotta pancake recipe is even better than the one you’ll find at the Cheesecake Factory. Give it a shot and we swear you won’t be disappointed.
Lemon Ricotta Pancakes
- 1 cup ricotta cheese
- 1 cup milk
- 3 eggs, separated yolks & whites
- 1/4 cup sugar
- zest of 1 lemon
- juice of 1 lemon
- 1 1/2 cups flour
- 1 Tablespoons baking powder
- 1/4 teaspoon salt, separated
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest, and juice until smooth. Gently sift together the flour, baking powder, and 1/8 teaspoon of the salt and add it to the ricotta mixture with a wooden spoon.
In another large bowl, with a whisk, beat the egg whites until frothy. Add the remaining 1/8 teaspoon salt and continue beating until soft peaks form. Then gently fold into the batter.
Preheat a large skillet or griddle over medium heat and spray with nonstick cooking spray.
Using a ladle, place about 1/3 cup of batter onto the griddle for each pancake. Cook undisturbed until bubbles form on top (about 2 minutes). Flip the pancakes and cook for 1 minute more.
Remove from heat and set aside. Repeat the process until no batter remains.