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Call Me PMc

Cooking. Creating. Sharing

LEMON RICOTTA CELEBRATION PANCAKES

Aug.posted by Paula 12 Comments

Jump to Recipe

Lemon Ricotta Celebration Pancakes are moist, tender, and fantastically fluffy. Ricotta and extra egg yolks give these pancakes a luscious, rich flavor without any butter!

Lemon Ricotta Celebration Pancakes

LEMON RICOTTA CELEBRATION PANCAKES

The texture of these Lemon Ricotta Celebration Pancakes is fluffy and soft. As well, they have a great flavor. 

I think they’re exceptionally pretty and festive when you top them with whipped cream, fresh fruit, lemon slices, and powdered sugar. Such a  fun take on traditional pancakes.

Other fun toppings to try

  1. Pecan Pie Caramel Sauce
  2. Blueberry Dessert Sauce
  3. Fresh Strawberry Sauce
  4. Fresh peaches and whipped cream would be good.
  5. Brown sugar sauce
  6. Buttermilk Syrup
  7. Banana slices with Peanut Butter Glaze
  8. Caramel sauce and banana slices
  9. Chocolate sauce
  10. Nutella sauce

Lemon Ricotta Celebration Pancakes

INGREDIENTS FOR LEMON RICOTTA CELEBRATION PANCAKES

The full recipe with amounts and instructions is at the bottom of this post. As well, set up your recipe box for free so you will never lose this wonderful recipe.

  • All-purpose flour.
  • Baking powder.
  • Baking soda.
  • Salt.
  • Milk.
  • Ricotta cheese.  Ricotta is a good source of protein so you’ll get an extra bump of protein to start your day with this recipe. However, ricotta is also high in lactose. Therefore, this recipe as written is not a good option if you’re lactose intolerant. (I did a quick internet search and found this recipe for Dairy-Free Ricotta. I did not test this recipe.)
  • Eggs.
  • Lemon juice.
  • Vanilla extract.
  • Lemon extract.

Lemon Ricotta Celebration Pancakes

CAN I SUBSTITUTE SOMETHING ELSE FOR THE MILK?

Yes, you can. You can use almond or coconut milk instead. However, this will alter the taste and texture a bit.

WHY ARE MY LEMON RICOTTA CELEBRATION PANCAKES TOUGH?

More than likely you overmixed the batter. Take care to not overmix the batter once all the ingredients have been added. Over mixing can cause the gluten to overdevelop, resulting in tough pancakes.

It’s ok, in fact, it’s better if the batter is a little lumpy.

Lemon Ricotta Celebration Pancakes

CAN I MAKE THESE PANCAKES AHEAD OF TIME AND REHEAT THEM?

These pancakes are best eaten while they’re hot and fresh. However, you can reheat them. Pancakes may be stored in an airtight container or baggie in the fridge for up to 2 days. Reheat them in the microwave whenever you’re ready.

 

flapjacks

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  3. Whole Wheat Banana Pancakes
  4. Sausage Pancake Tacos
  5. Breakfast Pancake Tacos 
  6. Lemon Poppyseed Pancakes
  7. Cinnamon Roll Recipe Roundup
  8. Chocolate Chip Pancakes
  9. Overnight Raised Yeast Waffles
  10. Chocolate Chocolate Chip Pancakes

hotcakes

Lemon Ricotta Celebration Pancakes are moist, tender, and fantastically fluffy. Ricotta and extra egg yolks give these pancakes a luscious, rich flavor without any butter!

Lemon Ricotta Celebration Pancakes

Light fluffy pancakes studded with sprinkles are perfect for festive celebrations! 
 
 
Author: Paula
5 from 13 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 10 pancakes

Ingredients

  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups milk
  • 16 ounces ricotta cheese
  • ⅓ cup lemon juice
  • 3 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • Toppings: Powdered sugar, Lemon slices, Blueberries, or strawberries

Instructions

  • Difficulty level: Easy
  • In a large mixing bowl whisk together flour, sugar, baking soda, salt, and baking powder. In a separate mixing bowl combine milk, ricotta cheese, lemon juice, eggs, vanilla, and lemon extract and mix until combined. Add the wet ingredients to the flour mixture and whisk to combine. If lumps remain, that is fine.
  • Heat a large skillet over medium-low heat. Once the pan is hot, spray with baking spray. Spoon about ½ cup of batter onto the center of the heated pan. Let cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst. Flip the pancake over and let cool for another 1-2 minutes. Repeat the cooking process with the remaining batter. Top with whipped cream, powdered sugar, lemon slices, and fresh berries.
  • Only flip once and you're pancake will be fluffier.

Notes

Storage: Pancakes may be stored in an airtight container or baggie in the fridge for up to 2 days

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 407mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 84IU | Calcium: 71mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!
Paula
« 35 PEANUT BUTTER RECIPES YOU’LL GO NUTS FOR
BETTER CHICKEN PICCATA RECIPE »

Comments

  1. Amber @ Dessert Now, Dinner Later! says

    05.30.13 at 10:00 pm

    5 stars
    Great additions to make it healthy! Thanks for sharing at Sweet & Savory Saturdays #14.

    Reply
    • Paula says

      05.31.13 at 5:37 am

      Thank you, Amber

      Reply
  2. Cynthia L. says

    05.30.13 at 2:12 pm

    I have a partner who would eat anything with sprinkles in it! These pancakes look great!

    Thanks for sharing at the In and Out of the Kitchen link party!

    Cynthia at http://FeedingBig.com

    Reply
  3. Vonnie says

    05.27.13 at 6:43 pm

    Love this recipe! Stopping by via Can’t Figure Out Monday Linky Party…..
    ~Vonnie @ http://www.searchwithvonni.com

    Reply
  4. Julie @ This Gal Cooks says

    05.24.13 at 9:26 pm

    Ooo so is your one year coming up as well? Mine is next month. June 6th to be exact. 🙂

    Reply
    • Paula says

      05.25.13 at 6:38 am

      It was actually in March, Julie. I had the changeover from blogger to WordPress and didn’t do anything major.

      Reply
  5. Kaz @ Melting Moments says

    05.24.13 at 6:18 pm

    Well done on the great recipe and tricking your boys!

    Reply
    • Paula says

      05.24.13 at 7:50 pm

      Ha! thank you!!

      Reply
  6. lisa@cookingwithcurls says

    05.23.13 at 12:24 am

    You’re so tricky:) Have you written your acceptance speech yet? LOL

    Reply
    • Paula says

      05.23.13 at 5:27 am

      hehehe! I was so proud of myself for getting away w/it!

      Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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