Lemon Ricotta Pancakes Recipe
Warm Maple Syrup, Citrus Vanilla Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancakes
Citrus Vanilla Sauce
For Serving
Method
Pancakes
- 1
Prepare Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 2
Prepare Wet Ingredients
In another bowl, combine the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well incorporated.
- 3
Combine Ingredients
Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to over-mix; a few lumps are okay.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat and add a little butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- 5
Keep Warm
Transfer cooked pancakes to a warm plate and cover with a towel to keep warm while you cook the remaining pancakes.
Citrus Vanilla Sauce
- 6
Combine Ingredients
In a small saucepan, combine the orange juice, lemon juice, vanilla extract, and sugar.
- 7
Heat Sauce
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
- 8
Finish Sauce
Add the butter and stir until melted and the sauce is smooth. Remove from heat and set aside.
For Serving
- 9
Plate and Serve
Stack the warm pancakes on a plate, drizzle with the citrus vanilla sauce, and serve with warm maple syrup and fresh berries on the side.
