First, I was called the quick-bread queen for all my blogs related to the subject, but these days, pancake princess seems more fitting. Last month, I shared my copy cat recipe for the Original House of Pancakes Apple Pancake. While I’m not a huge breakfast person during the week, or on days I work, simply due to time restrictions (I’d rather sleep!), I do love making a big breakfast on days when I do have the time to kick back and enjoy it.
On those days, pancakes are one of my go to options (yes, waffles and French Toast are worthy carb contenders too), but I like to deviate from the standard buttermilk pancakes (not that there’s anything wrong with those!). While these uncertain and unprecedented days of the Coronavirus are a mix of emotions including stressful, confusing, and concerning, I have to admit that I’ve really enjoyed having more time to be in the kitchen. With spring in full force, and Easter just a few days away, I decided the week’s pancakes should be inspired by lemon, my favorite spring flavor!
After I made these Lemon Ricotta pancakes, my soon-to-be husband, declared that he needed to learn how to make these pancakes. This certainly means that they must be good, because there are few dishes that get this sort of honor from him. If he ever actually makes these, that will be the real miracle!
I topped ours with strawberries, which was the perfect pairing, but blueberries, raspberries, or any fruit of your choice would be delicious. I love the fluffy texture and flavor that the ricotta adds to these – think lemon cheesecake! They are sure to bring some brightness during these dark times, and will give you an opportunity to enjoy a delicious breakfast in no time. I’d say this recipe serves a family of 4-5 perfectly. If you have more people, this recipe would double well, too. This is a great addition to any breakfast or brunch!
Scroll down for a printable version of this recipe
Makes 8 6-inch pancakes
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1 1/4 cup whole milk ricotta cheese
3 eggs
2 teaspoons vanilla bean paste
2 lemons (you will need 2 Tablespoons lemon zest and 1/4 cup lemon juice)
1 Tablespoon butter, melted
Berries of choice
1. Preheat your electric griddle, stove top grill pan or non-stick pan.
2. In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a separate medium bowl, mix together milk, 3/4 cup (remaining is for the top) ricotta, eggs, vanilla bean paste, lemon zest (I like to collect the zest the zest in my Microplane for easy transport), lemon juice, and melted butter.
4. Pour wet ingredients into the bowl of dry ingredients and whisk to combine (some lumps are okay).
5. Butter your pre-heated pan and pour 1/2 cup of batter (or your desired size of pancake) onto pan. Be sure to leave room for the pancakes to spread out.
6. Flip pancakes once the bubbles slow and edges are set.
7. Cook on second side until golden brown.
8. Top pancakes with ricotta, berries, and maple syrup (I used a bourbon maple syrup that was delicious).
We are looking forward to seeing you in our kitchens as soon as possible, but hope that you are enjoying the opportunity to spend some time in your own kitchen, and with your family, in the meantime. Whether you are cooking by yourself, or with your family, be sure to find the joy in it. If you have kids, get them involved and use it as an opportunity to do an activity they don’t usually do at school. Cook the foods that bring you comfort, or try some dishes you’ve wanted to experiment with for a while. We’ll all be together soon and can’t wait to hear what you’ve cooked up – join our private Facebook group to see what others in our community are making and to get some excellent cooking inspiration!