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
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
- Pecan Pie Caramel Sauce
- Blueberry Dessert Sauce
- Fresh Strawberry Sauce
- Fresh peaches and whipped cream would be good.
- Brown sugar sauce
- Buttermilk Syrup
- Banana slices with Peanut Butter Glaze
- Caramel sauce and banana slices
- Chocolate sauce
- Nutella sauce
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.
- 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.)
- Lemon juice.
- Vanilla extract.
- Lemon extract.
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.
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.
You may also like these recipes
- Oven Pancakes
- Carrot Cake Pancakes
- Whole Wheat Banana Pancakes
- Sausage Pancake Tacos
- Breakfast Pancake Tacos
- Lemon Poppyseed Pancakes
- Cinnamon Roll Recipe Roundup
- Chocolate Chip Pancakes
- Overnight Raised Yeast Waffles
- Chocolate Chocolate Chip Pancakes
Lemon Ricotta Celebration Pancakes
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box Go to your saved recipes
- 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.