Hey everybody! I’m gonna show you how to make ricotta pancakes or should I say ricotta.
These are so fluffy and satisfying because they have a lot of protein in them and there’s a secret ingredient that takes these over the top and I’m hungry so let’s get started.
How To Make Fresh Lemon Ricotta Pancakes:
In a large mixing bowl, combine three large eggs and two tablespoons of sugar.
Whisk those together until they’re well-blended.
Next add 14 ounces or 1 3/4 cup of ricotta cheese, 3/4 cup of low-fat buttermilk, and 1/4 teaspoon of salt.
Whisk that in until it’s well-blended. Now in a separate mixing bowl combine 1 1/4 cups of all-purpose flour with one tablespoon of baking powder.
Now quickly sift all together and whisk the flour mixture into the cheese mixture whisking just until it’s well-blended. You can see these ricotta pancakes have the perfect pancake batter consistency.
But now last but certainly not least, our secret ingredient.
We’re gonna add the zest of one whole lemon.
Whisk the zest into the batter, just until it’s well-blended. Then set it aside.
I’ve found that with this batter if you set it aside for 10 minutes to let it rest, the pancakes will puff up even better. Meanwhile, heat a large nonstick skillet or griddle over medium heat and melt in some oil. And our personal favorite oil for pancakes is coconut oil because it tastes great and adds a little bit of coconut flavor to the pancakes.
Spoon the batter into the hot pan and we did about two tablespoons per pancake. I like using a trigger release ice cream scoop to make portioning easy.
Saute those for about two to three minutes per side adding more oil as needed.
The pancakes are ready to flip when you see bubbles forming at the top and the edges are lightly golden.
If you see your pancakes are browning too quickly, reduce the heat because you wanna give those pancakes a chance to cook through.
We keep these on medium heat on the stovetop and if we’re using a griddle, we set it to 325 degrees Fahrenheit.
I love how these get those crisp golden edges that I just find irresistible in homemade pancakes. And even though there’s more cheese than flour in these pancakes, you can see that they still puff up beautifully.
Transfer those warm pancakes to a serving platter as you take them off the heat and repeat with the remaining pancakes.
Alright, that was so easy. I love how quickly these come together. They take just minutes, literally and they disappear even faster because these are so, so good.
Most pancakes, I’m telling you, they’re a little dry and you have to drink a lot of milk or just pour over the syrup to get them down. But these are just like cloud-like and they melt in your mouth. They’re so good.
I love them when they’re warm and super fluffy. But these do reheat really well. You can even pop them in the toaster the next day if you have leftovers.
Okay and then we love to serve it with fresh fruit. some blueberries and strawberries and then some real maple syrup. And real maple syrup makes all the difference. Highly recommend.
Remember, these pancakes are naturally moist and fluffy.
They’re mildly sweet and they are so satisfying. I’m telling you, the ricotta and the amount of ricotta adds so much great protein. So this is gonna make you feel good longer than just the basic, boring pancake.
- 1 1/4 cup ricotta cheese (14-15 oz will work)
- 3/4 cup low fat buttermilk (or kefir)
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour (5 1/2 oz)
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
In a large mixing bowl, whisk together eggs and sugar until well blended.
Mix in ricotta cheese, buttermilk and salt and whisk until blended.
In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.