Ingredients needed
This recipe uses pantry ingredients with the addition of ricotta to make them impossibly fluffy and gives them the best texture. The lemon zest is completely optional but it adds incredible flavor to the pancakes.
Flour. All purpose flour. Sugar. Granulated sugar or caster sugar will both work. Maple syrup or honey can also be substituted. Baking powder and baking soda. Salt. Milk. I used whole milk/full cream milk but oat milk or almond milk can be used instead. Ricotta. I used low-moisture ricotta cheese/ricotta salata. Creamed ricotta won’t work as well. Melted butter. Olive oil or avocado oil can be used as substitute. Vanilla extract. Eggs. Lemon zest. Fresh berries and maple syrup, to serve.
How to make lemon ricotta pancakes (summary)
Can I make these ahead?
Yes, these pancakes reheat beautifully. Any leftover pancakes can be kept in an airtight container in the fridge for up to 3 days. Alternatively, freeze the pancakes for a month. Allow the pancakes to cool down then transfer to freezer bags or suitable containers. Allow to thaw in the fridge overnight before reheating on a baking sheet in a warm oven, in the microwave or in the toaster for a few seconds.
Pancake recipes
