These Lemon Ricotta Pancakes are a dream come true. Super fluffy and zesty, they are the perfect Sunday brunch recipe.
One food I think I will never tire of is pancakes. Not only are they delicious, they are also super versatile and customisable. From the healthy 4-ingredient pancakes I often share in my stories, to my Vegan Buttermilk Pancakes, I am always on the hunt for this firm brunch favourite. And this is how these fluffy Lemon Ricotta Pancakes came into existance.
I had been wanting to make some lemon ricotta pancakes for a long time. I had seen them a lot on Instagram and posh brunch spot and I thought they sounded delicious. Ricotta is one of my all-time soft cheese favourites and, if you know me, you know I am OBSESSED with lemons. I put them everywhere, in rice, on curries, on fish, on meat. You get the gist. I go through so many lemons every week, I am starting to think I have a problem. So it made absolute sense to combine these two together. And, oh boy, let me tell you: these are the fluffiest, 'pillowest' pancakes you will ever have. Since trying them out the first time I don't know how I can possibly have anything else for brunch. Plus the quick ricotta frosting on top just complete an already amazing stack of pancakes, and albeit totally optional, I really recommend it.
What I love about them is that they are not stodgy at all, they are light as a cloud. The acidity of the lemon is well balanced by the caster sugar in the pancakes and the powder sugar in the frosting. Seriously, it doesn't get much better than this, Of course, if you don't want to whip up the frosting, you can go for maple syrup or some extra lemon and sugar - both work very well. I also like to top them with some fresh fruit, especially now that berries are in season.
So if you have some lemon and ricotta hanging about this weekend, I seriously recommend you give these Lemon Ricotta Pancakes a try. Be aware though, that they will become your next obsession.
Key Steps to Make the Fluffiest Lemon Pancakes You'll Ever Taste:
These pancakes could not be any simpler.
In a bowl, get your dry ingredient together and mix well.
In another bowl, melt your butter, then add the ricotta and one egg.
Tip the wet ingredients into the bowl with the dry ones, then add the lemon zest and juice, and milk.
Heat up some butter on a non-stick pan and cook your pancakes on a medium heat for a couple of minutes, or until you see some bubbles forming on the top. Then flip them and cook them for a further 45 sec - 1 min.
For the frosting, mix the remaining ricotta with 2 tbsp icing sugar and 1 tsp lemon juice.
Pile the pancakes up on a plate, smother in frosting and enjoy!
Ingredients:
Makes 5-7 pancakes
125 gr/ 1 cup plain flour
4 tbsp caster sugar
1/4 tsp baking powder
1/4 tsp baking soda
30 gr/ 1 oz melted unsalted butter + more for greasing the pan
1 medium egg
150 gr ricotta cheese
the zest of one medium lemon
the juice of half a lemon
5 tbsp milk
For the frosting:
100 gr ricotta cheese
2-3 tbsp icing sugar
1-2 tsp lemon juice
Method:
In a large bowl, mix together the flour, sugar, baking powder and baking soda.
In another bowl, melt your butter, then add the ricotta and one egg. Mix well.
Tip the wet ingredients into the bowl with the dry ones, then add the milk, lemon zest and juice.
Heat up some butter on a non-stick pan and cook your pancakes on a medium heat for a couple of minutes, or until you see some bubbles forming on the top. Then flip them and cook them for a further 45 sec - 1 min. Be mindful that, as you cook the pancakes your pan will get hotter, meaning they will need less time cooking or a lower heat.
For the frosting, mix the remaining ricotta with 2 tbsp powder sugar and 1 tsp lemon juice.
Pile the pancakes up on a plate, smother in frosting and enjoy!
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