Angel cakes are one of my favourite weekend recipes to make with the kids so I put a little spring touch on them and made these dreamy Lemon Ricotta Pancakes to brighten up your weekend!
While there is certainly nothing wrong with making Angel Cakes on repeat, it’s fun to switch it up every now and then. With spring arriving (hello sunshine!) I wanted to add a little bit of citrus to brighten up our day. These pancakes are such a treat and freeze well in the unlikely case you have extras.
I always get asked how I get such perfect pancakes, so I am sharing a few little tips I’ve learned throughout the years too.
4 Steps to the Perfect Pancake
- Start strong with the perfect batter! Make sure you don’t over mix your batter otherwise you’ll be left with chewy flat pancakes.
- I use an ice cream scoop (size 8) to drop the batter into the pan. It helps keep the pancakes a consistent size and allows for them to have an even cooking time.
- Perhaps the most important of all, the key to a perfect pancake is cooking it on the perfect heat! The heat of your pan really does make all the difference when it comes to pancakes. You want a medium (on the lower end) heat where you can get your pancake to be golden in colour. Practice makes perfect here and it might take a couple pancakes until you figure your heat out.
- Patience, patience, patience. The final little tip I have to the perfect pancake is not to rush it. Take your time and enjoy your morning, find the perfect heat and don’t flip your pancake until you’re sure it’s ready! It’s ok to peek under the pancake using the spatula to check on how it is browning.
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
Lighty, fluffy, and full of the most delicate lemon flavours these pancakes are perfect for the springtime!
Ingredients
- 3 tablespoons melted butter (or vegan butter)
- 2 cups flour (can substitute gluten-free flour)
- 1/3 cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon packed grated lemon zest
- 1/2 cup ricotta cheese
- 1 tablespoon fresh lemon juice
Instructions
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Melt the butter in a saucepan or microwave and cool.
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In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
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In a separate medium bowl, beat the eggs with a fork or whisk and add the buttermilk, vanilla, lemon zest, ricotta cheese, lemon juice and cooled melted butter.
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Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
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Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice (I use a size 8 ice cream scoop to measure mine), and flip when the bubbles appear on the top and the bottom is golden brown.
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Enjoy with whatever you like to dress your pancakes with!
Okay Tori, I’ll second that … this recipe of yours is also my all time favourite! Oh how perfect they are!!!
Already made them twice already! Love them!
Thanks Lori that’s so great to hear!
Tori, these were delicious! A huge hit in my house!
Tori, I made these with the kids tonight (breakfast for dinner – which already put me in their good books). Light, fluffy, tasty – so GOOD. Kids loved them – they said “thanks mom” 3 times!
I say “thanks Tori”!
Aw thanks Tracy!!!! That made my week!!!!
So so delicious!! Thank you! 🙂
Aw thanks Dayna!! xo
I made with whole wheat flour and egg white and they were still delicious. Just took a little longer to cook then usual pancakes. Worth the wait though!
Finally got around to trying this recipe & what a delicious pancake it makes. Definitely yum in my books! Thanks Tori…
Hi Tori,
Can these be frozen once cooked?
Thank you!
Yes I believe so – I haven’t frozen them but they should be fine!
Hi tori,
Instead of buttermilk would Greek yogurt or sour cream work thinned out with water?
Thanks!
You could also use milk with a tablespoon of vinegar or lemon juice added to it…but in theory the Greek yogurt should work?
I ended up making buttermilk and the pancakes turned out amazing – such a hit!
Will be making them soon.. 🙂
Wow! I went to make your angel cakes from the cookbook and remembered I had ricotta cheese so tried out these! So light, fluffy and moist with the perfect lemon and vanilla balance!
I love Angel cakes but these are a great recipe to switch it up every so often! Especially when it uses up ingredients. Thank you for taking the time to comment and so glad you enjoyed!
Tori have you tried making these pancakes vegan?
Made these for breakfast today. I was told “these are the best pancakes yet”! So yummy!! Thank you for sharing this recipe!
My pancake batter turned out runny and wouldn’t keep their shapes in the pan – did I over mix? Still tasted delicious though! Wonder if reducing 1/2 c buttermilk would help. Thanks!
Hi Janet, yes I think it most likely would have been from overmixing!
I love these pancakes! My entire family is addicted! Quick question – can I make these into waffles?
Hi Bertle, I haven’t tried that before so I can’t say if it would work or not!
I am so excited to have found this recipe! I fell in love with lemon ricotta pancakes when I first tasted them at Sarabeth’s in NYC. These are definitely going to become our favourite weekend treat. Thanks Tori.
Yay! You are so welcome Nicole! Happy to hear. xx Tori
Sooooo delicious!!!
Thank you Janelle!! One of my favs too!
These are unreal good! 10/10. Perfect balance of flavors and texture. Chef’s kiss!
Thanks so much Whitney! I appreciate it! xx Tori