Who can resist the wafting aroma of pancakes on the griddle on a Saturday morning? Especially when they include the essence of lemon. Pancakes are a quintessential comfort food that takes you back to your mother’s or grandmother’s kitchen. One of my treasured memories is sitting at the kitchen counter eating pancakes with Grandpa & Grandma. What a treat!
Oftentimes when it comes to making pancakes, we reach for the box mix. We forget how simple it is to make them from scratch. For this amped up version of pancakes you only need 10 ingredients. Only 10?!? How can you make delicious, restaurant worthy pancakes with only 10 ingredients? Well folks, let me tell you, this recipe is super simple! So, let’s get cooking!
Start by mixing your dry ingredients; flour, baking powder & salt.
Mix your eggs, buttermilk & vanilla in a separate bowl. I’ve substituted 2% milk for the buttermilk in a pinch. Just as delicious, so don’t fret if you don’t have the buttermilk. Then add the ricotta cheese, sugar and lemon zest to the same bowl and mix it all up until it is nicely combined.
Add the flour mix to the wet ingredients and fold together until evenly combined. There may be some small lumps left behind, but that’s ok. Do not over mix.
Next, get that griddle going on medium heat; or skillet, or pan of your choosing. Once it is heated, ladle on your batter. I like smaller pancakes, so I use a 1/4 cup measuring cup. If you like your pancakes big and fluffy, size up your measuring cup.
I was raised on Swedish pancakes-thin as paper, so I am not a fan of overly fluffy pancakes. My husband, on the other hand, likes fluffy pancakes. With this recipe, we both get what we want, since they cook up nicely both as small, thin pancakes and large, fluffy ones.
On that note, cook your pancakes until the edges puff up and you see little bubbles forming in the batter. Then bada-bing, bada-boom, flip those cakes over. I have not mastered the pancake flip, but I’ve heard “it’s all in the wrist.”
Once the pancakes are cooked, I like to throw them in a preheated oven at about 200 degrees to keep them piping hot until we are ready to eat.
I love to serve these pancakes with a pat of butter, powdered sugar and blueberries. There’s just something I love about lemons and blueberries! No need for syrup with these cakes, but if you are the pancake and syrup type, try them with blueberry syrup. Yum!
These pancakes make excellent leftovers. Just pop them in the fridge (they’ll keep for a few days) or freezer and reheat, or eat cold, when you need a quick breakfast.
Lemon Ricotta Pancakes
Ingredients
Pancake Batter
- 1 & 3/4 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 2 ea. Eggs
- 1 tsp Vanilla
- 2 tbsp Vegetable Oil
- 15 oz Ricotta Cheese 1 container
- 4 tbsp Granulate Sugar
- 2 tbsp Lemon Zest
Toppings
- 1 tbsp Butter
- 1/2 cup Fresh Blueberries
- 2 tbsp Powdered Sugar
Instructions
- Mix dry ingredients; flour, baking soda and salt in a bowl.
- In another mixing bowl, mix buttermilk, eggs, vanilla and oil until combined.
- Add ricotta cheese, granulated sugar and lemon zest to the bowl with the buttermilk. Stir ingredients together until combined.
- Add flour mix to wet ingredients and fold together until evenly combined. Do not over mix. There may be small lumps remaining in the batter.
- Heat griddle or pan over medium heat and coat with vegetable oil or non-stick spray.
- Ladle a small amount (1/4 cup for small pancakes) onto the griddle and cook for several minutes.
- When the batter begins to bubble and the edges puff up, flip pancakes over and cook for several minutes.
- Top warm pancakes with a pat of butter, powdered sugar and fresh blueberries.
