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You are here: Home / Breakfast / Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

July 12, 2018 - 12 Comments

You have to try these Lemon Ricotta Pancakes! They’ve got fabulous flavor, and the texture is out of this world! With olive oil, lemon zest, lemon extract and just enough sugar.

Photo of stack of Lemon Ricotta Pancakes with strawberries on a plateIf there’s one recipe you try from my blog this year, let it be these lemon ricotta pancakes.

They’re thick, pillowy soft and incredibly moist. The lemon flavor is ever present but not overbearing. The browned outsides, juxtaposed with the tender, melt-in-your-mouth insides, will make you swoon.

And they’re just sweet enough. It’s as if cake and pancakes had a love child.

Overhead picture of Lemon Ricotta Pancakes topped with strawberriesYou can enjoy these pancakes with butter and maple syrup. So good! But, if you want to experience sheer ecstasy, I urge you to top them with these Italian Strawberries with Lemon and Sugar instead.

Have mercy!!

I’ve never been so excited to share a dish with you. And that says a lot, because I’m kind of passionate about food. In case you haven’t noticed.

Photo of Ingredients for Lemon Ricotta PancakesI’ll even go out on a limb and say these are the best lemon ricotta pancakes. The olive oil adds moisture and enhances the cake-like texture. The lemon extract (affiliate link), along with zest and the right amount of salt, makes the lemon flavor pop.

I skipped the buttermilk or lemon juice found in many lemon ricotta pancake recipes, because they produce a sour taste. Instead, my lemon ricotta pancakes get their fluffiness from the ricotta and four teaspoons of baking powder.

Photo collage showing process for making Lemon Ricotta PancakesSo, there’s no need to overload the batter with sugar. Three tablespoons are plenty in this large quantity of pancakes.

I know I’ve been on a lemon kick lately (#sorrynotsorry #cantstopwontstop). I kicked off spring with this Lemonade Moonshine and then shared our favorite Lemon Lush from Scratch. But, I’ve said it before and will say it again.

“Everybody loves lemon!”

Photo of stack of Lemon Ricotta Pancakes with strawberries and a forkful of pancakesFriends, please add the ingredients for these lemon ricotta pancakes to your grocery list. You can make them for Sunday breakfast or a fabulous brunch. And don’t forget the strawberries!

Enjoy!

More Pancake Recipes

If flapjacks are your jam, be sure to check out my other pancake recipes, starting with The Best Pancakes, featuring delicious almond flavor. And, you have to try these Lemon-Blueberry Pancakes!

Wait…there’s more…

  • Fluffy Banana Pancakes
  • Orange Pancakes with Chocolate Chips
  • Cinnamon Almond Multigrain Pancakes

(Recipe Source: Cooking with Mamma C)

5 from 5 votes
Photo of stack of Lemon Ricotta Pancakes with strawberries on a plate
Print
Lemon Ricotta Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
You have to try these Lemon Ricotta Pancakes! They’ve got fabulous flavor, and the texture is out of this world!
Course: Breakfast
Cuisine: American
Keyword: homemade pancakes, lemon, pancakes, ricotta
Servings: 4 -6
Calories: 568 kcal
Author: Cooking with Mamma C
Ingredients
  • 2 teaspoons lemon zest (from about 1 1/2 lemons)
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk (2% or whole)
  • 1/4 cup olive oil (not extra virgin)
  • 2 eggs
  • 1 1/2 teaspoons lemon extract
  • 1 cup full-fat ricotta cheese
US Customary - Metric
Instructions
  1. Rinse two lemons and pat them dry. Zest the lemons until you have 2 teaspoons of zest. Add the zest to a large mixing bowl.
  2. Add the flour, sugar, baking powder and salt to the bowl. Whisk the dry ingredients to combine.
  3. In a small bowl (or an extra-large liquid measuring cup), add your milk, olive oil, eggs and lemon extract. Whisk to combine, making sure the eggs are beaten.
  4. Whisk the ricotta into the liquid ingredients until combined.
  5. Pour the wet ingredients into the dry ingredients in your large bowl. Fold the liquid into the dry ingredients with a wooden spoon, just until the batter is combined, making sure to scrape along the bottom of the bowl to mix in the flour. The batter will be very thick.
  6. Heat a griddle or 10-inch skillet over medium heat. (It's important not to use higher heat, because the ricotta pancakes need to cook longer than regular pancakes, and you don't want them to burn on the outside while the insides are still raw.)
  7. When your pan is hot, grease it with cooking spray. (If you want your pancakes to have even brown coloring, you can spray a folded paper towel with oil and wipe the pan with it.)
  8. Scoop 1 1/2 large spoonfuls of batter into the center of the pan. Let the pancake cook for three minutes on the first side before flipping it. (The bottom of the pancake should be golden brown before you flip it.)
  9. Flip the pancake and cook the second side for three minutes, or until the bottom is golden brown. Use a silicone spatula to transfer the pancake to a serving plate.
  10. Grease the pan again, and continue making more pancakes as needed. Serve them with butter and maple syrup or enjoy them with Italian Strawberries with Sugar and Lemon.
  11. Store leftover batter in a sealed container in the refrigerator for up to two days. You also can cook the extra batter to use it up and freeze the pancakes in a freezer bag.

Recipe Video

Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving
Calories 568 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 120mg40%
Sodium 711mg31%
Potassium 689mg20%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 13g14%
Protein 19g38%
Vitamin A 485IU10%
Vitamin C 1.3mg2%
Calcium 428mg43%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Breakfast Tagged With: brunch, Italian

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Reader Interactions

Comments

  1. Monique

    July 13, 2018 at 12:19 am

    This looks so delicious!! I’m always down for pancakes!

    Reply
    • Mamma C

      July 13, 2018 at 8:20 am

      Thanks, Monique! These make a great weekend breakfast.

      Reply
  2. Sharon

    July 12, 2018 at 5:52 pm

    5 stars
    These are the perfect pancakes for summer! The lemon and creamy ricotta then topped with lots of syrup, delicious.

    Reply
    • Mamma C

      July 12, 2018 at 6:44 pm

      Perfect for summer and all year too, Lol! Thanks, Sharon.

      Reply
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I’m Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you’ll visit often!  Read More…

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