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Breakfast is a big deal on the weekends here in this household. Every weekend we have a family breakfast, that consists of either pancakes or waffles and scrambled eggs. My kids look forward to our weekly breakfast and it’s such a special way to start the weekend and talk about how our busy week went! A fun recipe we have grown to love over the years are Lemon Ricotta Pancakes. I originally found them as a Weight Watchers recipe, but they’re so amazing you’d never know. These lighter pancakes are low in points, at only 2 points a pancake, but bursting with flavor!
Our favorite way to enjoy these lemon ricotta pancakes is with some fresh fruit and a side of scrambled eggs, which makes this a delicious breakfast that the whole family will love! I always love serving recipes that my kids actually enjoy and will eat, instead of me always having to make myself something separate when I am trying to live a healthier lifestyle. Your kids are sure to love these tasty pancakes as well.
Ingredients for Healthy Lemon Ricotta Pancakes
I was surprised to find out that the ingredients for these pancakes really weren’t that complicated. They require most of the normal pancake ingredients but just a few extras!
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk, plus 1 TBSP. distilled vinegar can use Buttermilk instead
- 2 eggs
- 2 TBSP sugar
- zest & fresh lemon juice
- 1/2 cup part-skim ricotta cheese
The lemon flavor is the perfect amount of tart. Mixed with the maple syrup and fresh fruit, these pancakes are an extremely refreshing breakfast. This will easily become one of your family’s favorite pancake recipes to use in the mornings.
Some of our favorite toppings for these amazing pancakes are fresh blueberries, strawberries, and bananas. If the season is right, we also like to add blackberries. Any kind of fresh berries go great on these pancakes, as well as blueberry syrup or jams.
How to Make the Easy Pancake Batter
To make the lemon ricotta pancakes, you will need either a hot griddle or nonstick skillet for the top of the stove. We love our griddle because there is room to make multiple pancakes at once. Heat your griddle or skillet to medium heat before adding the batter.
- Mix together milk and vinegar in a medium bowl and set aside.
- In a large bowl mix together flour, baking soda and salt. Set aside.
- In a separate bowl whisk together milk, eggs, lemon, lemon zest, lemon juice, and ricotta cheese until smooth.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour ¼ cup of batter on to hot griddle. Cook until both sides are lightly brown.
We like to place our pancakes on a ceramic plate in the oven to warm. Just set your oven to low or warm and your pancakes will stay hot so everyone can enjoy them at the same time.
How Do I Make the Perfect Pancakes?
Perfecting the pancake can be tricky. I remember when I first tried to make pancakes they were either too goopy or burnt. The first round always got tossed in the trash. Over the years I have learned to watch the bubbles on the batter. Once they stop popping it’s time to flip the pancake. I always use a medium-low heat. If the temperature is too high, they cook too quickly and you don’t get those desired fluffy pancakes.
How to Make the Pancakes Fluffier?
If you want super fluffy pancakes, whip your egg whites before adding them to the mixture. Whip them with a fork or electric mixer until they form soft peaks. You can test this with a rubber spatula. Right before cooking, add the egg whites to the mixture and you should get nice, fluffy pancakes. Something about a fluffy pancake makes breakfast just a little bit better in the morning.
Can I Freese Ricotta Pancakes?
The cool thing about this recipe is that the leftover pancakes freeze very easily. Make a large batch and then place individual pancakes between wax paper to freeze. I like to put mine into a freezer bag or tupperware container and then straight into the fridge. Make sure you squeeze out any excess air if using a bag. The frozen pancakes will keep for about two months in the freezer. When you want to eat them, just thaw in the fridge the night before and warm them up in the microwave. Top with fruit and syrup and you have an easy, amazing breakfast.
This is a great recipe to use on the weekends or when company comes into town. The extra ricotta cheese goes great on pasta for other meals and the pancakes are always a hit. Adults and children all love the texture of these pancakes. Regular buttermilk pancakes are great, but these add just a twinge of flavor that will make your morning.
Looking for more fun breakfast recipes? Check out these posts:
Lemon Ricotta Pancakes
Ingredients
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk, plus 1 TBSP. distilled vinegar can use Buttermilk instead
- 2 eggs
- 2 TBSP sugar
- zest & juice lemon
- 1/2 cup part-skim ricotta cheese
Instructions
- Mix together milk and vinegar and set aside.
- In a large bowl mix together flour, baking soda and salt. Set aside.
- In a separate bowl whisk together milk, eggs, lemon, lemon zest, lemon juice, and ricotta cheese until smooth.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter by ¼ cup full on to hot griddle. Cook until both sides are lightly brown.
Notes
Photos by The PKP Way
Joanne B says
My only suggestion is to be clearer about lemon and lemon zest. Are we to juice and zest a full lemon? In the body of the recipe, it says add lemon, zest and lemon juice. I think lemon juice and lemon is the same and one isn’t needed?
Joanne B says
One more- where do we add sugar? Thanks! Great tasting pancakes!