Lemon Pancake with Ricotta Cheese

Cloud-soft, custardy, and kissed with bright sunshine-y flavor—these Lemon Ricotta Pancakes are what happens when brunch goes fully indulgent. Golden on the outside and melt-in-your-mouth tender inside with a subtle sweetness and ricotta cheese richness, these golden circles of pure breakfast joy will leave you flipping for more. Best of all, they're made with basic ingredients and 15 minutes of prep. One bite and plain pancakes don’t stand a chance!

📝 Ingredients

• 1 1/2 Cups All Purpose Flour ( – spooned and leveled (181 grams))
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 2 TBS Granulated Sugar
• 1 tsp Fine Sea Salt (- (substitution: 1 1/4 tsp Kosher Salt))
• 1/2 tsp Ground Cinnamon (– or more to taste)
• 1/4 scant tsp Ground Nutmeg
• 1 small Lemon (– zested (about 1-2 TBS zest; to taste))
• 2 Large Eggs
• 1 Cup Whole Milk
• 1 tsp Pure Vanilla Extract
• 1 TBS Neutral Oil ( - such as vegetable or canola)
• 1 Cup Whole Milk Ricotta Cheese (- (248 grams) (SEE NOTES))
• To Taste Unsalted Butter (- for greasing pan or skillet)

👨‍🍳 Instructions

1. 1Whisk Dry Ingredients: Whisk Together Dry Ingredients: To a large bowl, add the flour, baking powder, baking soda, white sugar, salt, cinnamon, nutmeg, and lemon zest. Whisk the ingredients until they are thoroughly combined. Make a well in the center of the dry ingredients and then set the bowl aside.
2. 2Whisk Wet Ingredients: Whisk Eggs, Then Add Ricotta and Wet Ingredients: To a separate medium bowl, add both eggs and then use a whisk to beat the eggs together. Then, add the whole milk, vanilla extract, neutral oil, and ricotta to the bowl. Use a whisk and stir the ingredients together until fully combined and homogeneous.
3. 3Add Wet To Dry Ingredients: Add the Wet Ingredients to the Dry: Carefully add the ricotta mixture to the bowl with the dry ingredients, making sure you pour the wet ingredients into the well. Use a wooden spoon to stir the ingredients together until JUST combined – there should be a few lumps in the pancake batter.
4. 4Let Pancake Batter Rest: Set the bowl of ricotta pancake batter aside on the counter and let it rest for 5 minutes.
5. 5Heat Pan or Griddle over Medium-Low: Heat Pan or Griddle: Heat a large nonstick skillet over medium-low to medium heat or an electric griddle over moderate heat. Once hot, lightly grease the pan with butter (or cooking spray if you prefer).
6. 6Start Cooking Ricotta Lemon Pancakes: Once the butter is melted, use an ice cream spoon or a measuring cup to add ¼ cup of the pancake batter to the hot pan. Repeat adding the pancake batter to the pan, making sure you space them far enough apart to avoid the pancakes from forming together. Cook the pancakes for 2-4 minutes, or until the bottom of the pancake is golden brown and bubbles begin to form on the top of the pancakes.
7. 7Flip Pancakes, Continue Cooking: Flip Pancakes and Continue to Cook: Flip them over and continue to cook for an additional 2-3 minutes, or until the ricotta pancakes are JUST cooked through. Transfer the cooked pancakes to a plate and repeat cooking the remaining pancake batter. (Note: I like to keep my cooked pancakes warm in the oven while I cook the remaining batter. Just place the pancakes on a parchment lined sheet pan and place in the oven set to warm or the lowest temperature.)
8. 8Drizzle Pancakes With Toppings: Slather or Drizzle With Toppings: Transfer pancakes to serving plates and sprinkle with confectioner’s sugar, slather with butter, and drizzle with PURE maple syrup, jam, fruit butter, fruit puree, chocolate sauce, or whatever condiments you love.
9. 9Serve Lemon Ricotta Pancakes Immediately: Serve Lemon Ricotta Pancakes: Enjoy lemon pancakes with ricotta cheese while warm.