You’ll love these fluffy and tender Ricotta Pancakes that literally melt in your mouth. The perfect situation for a cozy weekend inside or your brunch festivities. These ricotta-soaked pancakes are supremely flavorful and loaded with fragrance from fresh lemon and almond notes. Grab that maple syrup and dive right on in!
- 1 1/2 cups all-purpose flour, sifted if lumpy
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- zest of 1 lemon
- 1 teaspoon fresh lemon juice, from zested lemon
- 1 cup whole milk
- 1 tablespoon neutral-flavored oil, see notes
- 1 cup whole milk ricotta cheese
- 1 teaspoon almond extract
- unsalted butter or cooking spray, for cooking
For serving ricotta pancakes:
- butter, good-quality pure maple syrup & fresh fruit- as desired
- In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt- whisk the dry ingredients well to combine.
- In a separate medium bowl, whisk the eggs. Then add the lemon zest, lemon juice, milk, oil, ricotta, and almond extract. Whisk the wet ingredients well until thoroughly combined.
- Pour the wet mixture into the bowl with the flour mixture and use a rubber spatula to fold the pancake batter together until just combined. Be careful not to overmix the batter, it’s okay if there are a few lumps, this is good in pancake batter. Let the batter rest for at least 5 minutes. The batter will puff up as it sits.
- Heat a large nonstick skillet or griddle over medium heat. Grease the skillet/griddle with butter or spray lightly with cooking spray.
- Once the skillet/griddle is hot, reduce the heat to medium-low. Add the batter into the skillet using a heaping 1/4-cup measuring cup, or as desired, leaving enough space between them.
- Cook the pancakes for 2-3 minutes, or until bubbles start to form on the top surface of the pancake, and golden-brown underneath and around the edges. Carefully flip onto the other side and cook for an additional 2-3 minutes, or until just cooked through. Transfer cooked pancakes to a large baking sheet/platter and repeat the process with remaining pancake batter- wiping the pan/griddle as needed + adding more butter/spray in between batches.
- Serve these ricotta pancakes warm with butter, maple syrup, and fresh fruit, if desired. Enjoy! >> If not serving right away, place pancakes onto a baking sheet fitted with a wire rack (for air flow/circulation) and keep warm in the oven at 200°F.
- Neutral-tasting oils: grapeseed oil, unflavored coconut oil, avocado oil, or vegetable/canola oils.
- Storing leftover pancakes: You can freeze these ricotta pancakes! First, make sure the leftover pancakes are completely cool. Then place them inside a freezer-safe plastic bag with a piece of parchment paper in between each one to prevent them from sticking. They will keep in the freezer for about 2 months.
- Reheating pancakes: You can do this in the microwave, oven, or using a traditional toaster. For the microwave, place on a microwave-safe plate and heat for 30-60 seconds or until warmed through. If using the oven, lay the pancakes on a baking sheet in a single layer with a piece of foil covering them, cook at 325°F for 7-8 minutes or until warmed through. For the toaster, set to a heat level like you would for a piece of toast/bagel (medium), and toast for about 2-3 minutes or until the pancake is warm and fluffy on the inside with a little crisp on the outside.
- Please read the blog post in its entirety for more tips + tricks.
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