Breakfast / Italian
Lemon Ricotta Pancakes
Ricotta keeps these lemon pancakes tender, while fresh zest brightens the batter. Cook small batches over moderate heat for golden edges and soft centers.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Whisk flour, sugar, baking powder and salt in a bowl. Separately whisk ricotta, eggs, milk, lemon juice and zest.
Fold the wet mixture into the dry ingredients just until combined; leave small lumps and rest for 5 minutes.
Melt a little butter in a skillet over medium-low heat. Spoon in 60 ml portions of batter.
Cook each pancake for 2–3 minutes until bubbles appear, then flip and cook for 2 minutes. Repeat with the remaining batter and butter.
0 of 4 steps complete
A little kitchen know-how
- Keep the heat moderate so the thick centers cook before the bottoms brown.
Make it yours & keep it well
For a vegan alternative, use 200 g thick soy yogurt, 180 ml soy milk, and 100 g applesauce instead of the ricotta, milk and eggs; cook smaller pancakes in oil.
Storage: Refrigerate cooled pancakes for 2 days or freeze separated by parchment for 2 months.
Estimated nutrition per serving
360 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate cooled pancakes for 2 days or freeze separated by parchment for 2 months.
How can I make this vegan?
For a vegan alternative, use 200 g thick soy yogurt, 180 ml soy milk, and 100 g applesauce instead of the ricotta, milk and eggs; cook smaller pancakes in oil.
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