LEMON RICOTTA PANCAKES – These simple yet elevated pancakes are soft and fluffy with a touch of citrus, then topped with an easy lemon curd and fresh strawberries. Be prepared for frequent requests!
Looking for something simple yet irresistible for breakfast? Lemon Ricotta Pancakes are for you! They’re super tender and delicious.
They were a huge hit with my whole family. Even my son, who’s not generally a pancake fan, loved them.
We enjoyed them topped with an easy lemon curd and fresh strawberries. However, they’re just as delicious topped with maple syrup or even all on their own.
Lemon Ricotta Pancakes store well in the fridge for 2-3 days. Leftovers can be reheated in the microwave or toaster.
Here’s what you need to make Lemon Ricotta Pancakes…
- Buttermilk
- Ricotta
- Unsalted butter
- Eggs
- Vanilla
- Flour
- Baking powder
- Baking soda
- Salt
- Sugar
- Lemon zest
- Whipped cream
- Lemon pie filling
- Fresh strawberries
Lemon Ricotta Pancakes
LEMON RICOTTA PANCAKES - These simple yet elevated pancakes are soft and fluffy with a touch of citrus, then topped with an easy lemon curd and fresh strawberries. Be prepared for frequent requests!
Ingredients
Lemon Ricotta Pancakes
- 1 cup buttermilk
- 2 cups ricotta
- 4 tablespoons unsalted butter, melted and slightly cooled
- 4 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- Zest from 2 lemons
Easy Lemon Curd
- 2 cups whipped cream
- 2 cups lemon pie filling
- Fresh strawberries
Instructions
- For the pancakes: In a large bowl whisk together the buttermilk, ricotta, melted butter, eggs, and vanilla.
- In a seperate medium-sized bowl whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Add the flour mixture to the buttermilk mixture, mix until barely combined careful not to overmix.
- Heat a non-stick skillet to medium heat.
- Using a 1/4 cup dry measuring cup, portion out the batter onto the skillet.
- Cook until golden on the bottom and bubbles start to appear on the top (about 2-3 minutes), then flip the pancakes.
- Cook until the other side is golden (about 2 minutes).
- For the lemon curd: fold the whipped cream into the lemon pie filling, a little at a time.
- Serve the pancakes with the lemon curd and fresh strawberries on top. The pancakes can also be served with maple syrup.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 166mgSodium: 660mgCarbohydrates: 62gFiber: 2gSugar: 19gProtein: 16g
Nutritional information is provided as a courtesy and is only an estimate.
Don’t miss out on new recipes:
More Breakfast Recipes
Orange Cranberry Scones
Orange and cranberry combine beautifully in these soft and flavorful scones. They're perfect for a quick and delicious breakfast treat.
Buttermilk Biscuits
These biscuits are soft, buttery perfection. You won't believe how quick and easy they are to make.
Tomato and Bacon Quiche Florentine
A pastry tart filled with a savory custard, fresh tomatoes, crispy bacon and spinach. This simple and delicious quiche will make you feel like you're eating at your favorite small town cafe.
Double Chocolate Belgian Waffles
These simple, yet decadent chocolate waffles are topped with fresh whipped cream and berries. They're soft, delicious and sure to brighten your morning.
Ham & Cheese Egg Cups
Muffin-sized egg cups filled with ham, cheese and veggies. These delicious creations are perfect for a high protein, on-the-go breakfast.
Sweet Almond Scones
Soft and fluffy scones filled with bits of sweet almond paste and icing drizzled over top. They are the perfect breakfast treat!
Blueberry Cream Cheese Muffins
Delectable muffins baked with fresh blueberries and a sweet cream cheese filling. They're quick, simple and perfect for breakfast or brunch.
Recipe source: adapted from The Food Lab and First Watch
Leave a Reply