Lemon Ricotta Pancakes that are light and fluffy with a subtle flavor of lemon. This easy recipe is great for special occasions.
Confession: I have never been a fan of pancakes; most taste too heavy for me. Please forgive me pancake lovers. This mixture of ricotta, buttermilk, and eggs makes light and fluffy pancakes. One bite cued the second thoughts about pancakes. One of my favorite things about these pancakes is the subtle flavor of lemon. The lemon-honey glaze increases the flavor further. The glaze is sweet, if you don’t want a lot of sugar leave it out or use it sparingly. These lemon ricotta pancakes are perfect for Sunday brunches or special occasion breakfasts.
- ¾ cups all purpose flour
- ½ tablespoon baking powder
- ½ teaspoon kosher salt
- 1 egg
- ½ cup buttermilk
- ½ teaspoon vanilla
- 1 tablespoons sugar
- 1 cup ricotta cheese
- 2 tablespoons lemon zest
- 4 tablespoons lemon juice
- ½ cup confectioners sugar
- 1 tablespoon honey
- Prep the ingredients: Wash and dry lemon. Using a grater zest the outside of the lemon. Prepare the lemon juice using a citrus squeezer.
- Make Glaze: Stir ½ cup of confectioners sugar, 2 tablespoons of lemon juice and 1 tablespoon of honey together in a bowl. Set the glaze aside.
- Make the Pancake Mix: Combine the first 3 dry ingredients (all purpose flour, baking powder, and kosher salt) in a bowl. In another bowl, combine the egg, buttermilk, vanilla, sugar, 2 tablespoons of lemon juice and 1 tablespoon lemon zest. Mix and slowly begin to add in the ricotta cheese in with the liquid bowl. Blend the dry ingredients into the bowl of liquids- stirring only a few times.
- Cook the Pancakes: Heat the griddle on medium high heat. Spray the griddle with oil spray. Use a ½ cup of mixture for each pancake. Cook for 2 ½ minutes, then flip and cook for 1 to 2 minutes.
- Garnish: With 1 tablespoon of lemon zest and glaze or your favorite pancake toppings.
If you make these Lemon Ricotta Pancakes, please share a picture with me on social media. Or leave a comment below.