Just in time for spring, these light and fluffy Lemon Ricotta Pancakes are bursting with lemony flavor. Sweet berry notes, an explosion of citrus, and mellow ricotta come together for an impressive stack of delicious griddle cakes. Serve as an extra special breakfast, an elegant spring brunch, or a “breakfast in bed” treat! And don’t mind the ricotta cheese –it makes these pancakes moist and fluffy without added sogginess – just the way you like them! Your morning just got a whole lot better!
Lemon really makes these pancakes shine, and the Good Cook Citrus Squeezer gets you fresh juice without all the work. Squeeze away, then combine your ingredients in a bowl and whip up perfectly fluffy batter with the Good Cook Touch Whisk. Heat up your Good Cook Classic Square Griddle, and cook the griddle cakes until golden. Flip with the Good Cook Touch Flexible Turner, then serve with sliced fresh berries, a drizzle of maple syrup, and maybe even a dollop of whipped cream!
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Blueberry Ricotta– Add in 1½ cups blueberries to the mix.
- Orange Chocolate Chip Ricotta– Sub in zest of 1 orange for lemon zest, sub in fresh orange juice for the milk and mix in ½ cup mini chocolate chips
- Almond Ricotta– Leave out the lemon and add 1 teaspoon almond extract. Serve with sliced almonds and stewed tart cherry syrup
Get the Tools
Bake like a pro. Need to stock your kitchen with essentials like the Good Cook Classic Square Griddle, the Good Cook Citrus Squeezer, and the Good Cook Touch Flexible Turner? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.
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Want even more tasty ideas like this one? Don’t miss these amazing eats:
Fluffy Lemon Ricotta Pancakes
Fluffy Lemon-Ricotta Pancakes, made with a mix. These are a perfect breakfast for Spring.
- Prep Time: :10
- Cook Time: 15 minutes
- Total Time: -25663162.5 minute
- Yield: 4 servings
- 2 cups pancake mix
- 1 cup milk
- 3 eggs
- 3 Tbsp sugar
- 12 lemons, grated and zested
- 5 Tbsp butter, melted
- 3/4 cup ricotta
- 2 lemons, juiced and zested
- 1 cup granulated sugar or pure maple syrup
- 1/2 cup limoncello or lemon juice
- 1 cup fresh berries
- nonstick spray
Mix together pancake mix, eggs, sugar, juice and zest of 1 lemon, vanilla, butter and milk. Cook on a hot griddle, sprayed with nonstick, until pancakes are golden on both sides.
In a post, stir 1 cup of sugar (or syrup) together with lemon juice or zest and limoncello. Cook until sugar dissolves.
Serve pancakes drizzled with lemon syrup and topped with fresh berries. A dollop of fresh cream or whipped butter also tasted delicious on top!
- Serving Size: 2 pancakes