Lemon Ricotta Pancakes are a weekend brunch that will make a lazy Saturday morning feel special.
Lemon Ricotta Pancakes are a breakfast that tastes like spring! The ricotta gives the pancakes a light, almost spongy texture. The ricotta flavor is mild, while the bold taste of lemon takes center stage.
The pancakes get their lemon flavor from a combination of fresh lemon juice and lemon curd. I like to use Meyer Lemons because they are slightly sweeter than other varieties of lemon. If you want to add extra lemon flavor to the pancakes you can add in some lemon zest too!
There are several ways to serve Lemon Ricotta Pancakes. You could add maple syrup, powdered sugar, whipped cream, or a dollop of lemon curd. I also like to add berries on top. Strawberries, blueberries, raspberries, and blackberries are all great options. Serving the pancakes with jam on top is an easier option – especially during colder months when it is harder to find good fresh fruit.
I love the flavor combination of lemon and strawberries, so I added sliced strawberries that I let marinate in some granulated sugar. Letting the strawberries sit in some sugar makes them extra juicy. I also added some maple syrup.
The photos depict a full batch of the pancakes all piled up. It’s eight pancakes about the size of my hand. It enough to serve 3-4 people depending on how hungry you are.
The most time-consuming part of this recipe is cooking the pancakes. You might want to recruit someone to help since two people and two skillets will cut the time in half. If you are ambitious enough to cook with two skillets on your own, keep the temperature on the low side to decrease your chances of burning any pancakes.
Just in case you want to try another pancake recipe, here are a couple of my favorites:
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How to make Lemon Ricotta Pancakes:
- 2 tablespoons Powdered Sugar
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Ricotta
- 2/3 cup Buttermilk
- 2 Large Eggs
- 1/4 cup Lemon Curd
- 1/4 cup Fresh Lemon Juice
- 3 tablespoons Butter
- serve with Maple Syrup, Whipped Cream, Lemon Curd, Jam, Powdered Sugar, and/or Berries
In a large bowl, combine the flour, powdered sugar, baking powder, and salt. In another bowl, whisk the ricotta, buttermilk, eggs, lemon curd, and lemon juice together. Then whisk the wet ingredients into the dry ingredients, and whisk until just combined.
Let the pancake batter sit for 5 minutes, this will make the pancakes lighter.
Warm a skillet over medium or medium-low heat and melt enough butter to coat the bottom of the skillet.
Pour about 1/3 cup of the pancake filling into the skillet to make a pancake. Let the pancake cook until the first side has browned and then flip it over. The second side will cook faster than the first side.
Repeat cooking all the pancakes, and adding more butter to the pan as you go. You can keep the pancakes warm in the oven heated to 200 degrees while you keep cooking more.
Serve the pancakes with maple syrup, whipped cream, lemon curd, jam, powdered sugar, and/or berries.