This Lemon Ricotta Pancakes recipe has been updated with new photography on February 2021.
Delicately sweetened lemon scented pillows are some of the words used to describe my Lemon Ricotta Pancakes recipe. These dainty pancakes are one of my favorite brunch recipes. The pancakes are not difficult to make, however, every single ingredient must be used in order to make them a success. Scroll down for all the instructions!
Although the recipe requires the zest of two lemons, ¼ tsp of lemon extract can be used as a substitute. Years ago, after realizing I had no lemons in the middle of the recipe, a ¼ tsp of lemon extract proved to be a successful replacement. While it is my personal preference to use vanilla paste in all of my recipes, vanilla extract is a perfectly suitable substitute. Just in time for Valentine’s Day, I have also used a silicone heart pancake mold for this recipe! Although not needed for this recipe, I thought it was a lovely touch for a Valentine’s Day brunch.
As much as I relish in eating these Lemon Ricotta Pancakes, I take great pleasure in the plating and presentation. First, I recommend dressing the lemon ricotta pancakes in a dusting of powdered sugar. Second, serve the pancakes with a side of raspberry compote, fresh raspberries, fresh whipped cream and a good quality maple syrup. Although the pancakes and its accompaniments are delicately sweet, I find that the maple syrup is not needed. My preference is to eat these lemon ricotta pancakes with a light spread of raspberry compote and a dollop of whipped cream. My guests, however, have the freedom to use as many toppings as they desire.
All of this talk of brunch is making me hungry. Let’s get to making this Lemon Ricotta Pancakes recipe!
Lemon Ricotta Pancakes Recipe
Ingredients
- 3 eggs separated
- ¾ cup double cream or whole milk ricotta cheese
- ¼ cup vegetable oil
- 1 tsp vanilla paste
- 2 tbsp lemon zest each lemon yields approximately 1 tbsp of zest
- ¼ cup flour
- 2 tbsp sugar
- ¼ tsp kosher salt
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1-2 tbsp powdered sugar
Instructions
- Separate egg whites and egg yolks. Beat egg whites to a stiff peak and set aside.
- In a separate bowl, combine egg yolks and the next four ingredients. Use a whisk or a fork to combine all of the ingredients.
- Add the flour, sugar and salt to the egg yolk mixture.
- Using a spoon, add the stiff egg whites to the pancake mixture. Mix the two items gently, but thoroughly.
- One you have prepared the pancake batter, you are ready to start cooking.
- Place a baking sheet in a 170° oven. As you cook each pancake, place them on the baking sheet. This step will ensure that each pancake is deliciously hot before serving.
- Heat a non-stick pan on medium heat. Add one tbsp of butter and one tbsp of vegetable oil on the pan. The vegetable oil will prevent the butter from burning.
- Once the butter has melted into the vegetable oil, add three tablespoons of lemon ricotta pancake batter to the center of the pan. Cook each side for 1½ - 2 minutes. Place the fully cooked pancake in the oven. Repeat. If you are using the silicone heart pancake mold like I did, three tablespoons of batter will fill the mold.
- After cooking ½ of the pancake batter, add the remaining tbsp of butter and tbsp of vegetable oil to the non-stick pan. Continue cooking the pancakes.
- As soon as you have finished cooking all of the pancakes, remove the cookie sheet from the oven. Plate these lovely pancakes on a large serving dish. Sprinkle with one to two tablespoons of sifted powdered sugar. If desired, adorn your plate with fresh berries, raspberry compote and fresh whipped cream. I hope you and your guests enjoy this Lemon Ricotta Pancakes recipe as much as I do! They are a personal favorite.
Tools used for this Lemon Ricotta Pancakes Recipe:
Along with the sides that complement these delicate and pillowy Lemon Ricotta Pancakes, I also offer my guests savory dishes during brunch. Cheesy grits, bacon, scrambled eggs and Brussel sprouts are some of the other dishes that pair well with these pancakes.
More than savoring these pancakes, I take great pleasure in hosting and catering to my friends and family. If you enjoy hosting brunch as much as I do, I have an assortment of recipes on the blog that are perfect for gatherings. My Tres Leches Coffee recipe is a gorgeous and indulgent hot beverage that can be served with or without alcohol at your next brunch. Click here, for the full recipe.
