Lemon Ricotta Pancakes Recipe

I made it exactly as Chef John advised but I did add extra vanilla flavoring. I knew CJ would not steer me wrong, so I went ahead and doubled the recipe. It was fantastic and so light and fluffy and I love anything lemon. I even added some fresh blueberries in some of the pancakes and it was a great combination. It yielded 18 large pancakes. Had four for breakfast and froze the rest individually. They will be amazing thawed and zapped in the toaster for week day breakfast. Loved them even without any syrup. Thank you Chef John.

I had extra ricotta to finish so I tripled this recipe and made it with some modifications based on our preferences and what I had on hand. Used 1 cup AP and 2 cups bread flour, adding a little extra baking powder and salt for the AP as the chef’s notes recommend. Also used flax eggs as we don’t eat eggs (ground flax + water). We are a waffle family so I made this into a waffle recipe by doubling sugar (and still wasn’t too sweet!) and doubling fat (used the normal amount of oil and used equivalent applesauce instead of double butter). The waffles turned out great!!! Not too sweet, not too lemony, fluffy on the inside and crunchy on the outside. Next time, I will stick with self rising instead of bread flour (they were a little doughy - which is prob due to the flour choice) and would add a little more lemon zest or juice and use fresh lemon juice as I like it extra lemony. Made it with the blueberry citrus sauce recipe from this site and it was DELICIOUS!!! Def a keeper!

Delicious! I was out of milk so I was looking for a ricotta pancake recipe that didn’t need it and this fit the bill. I ended up using the zest of a whole Meyer lemon, which was perfect, and King Arthur’s recipe for self-rising flour (1 cup flour, 1.5 tsp baking powder, 1/4 tsp salt). I got impatient and didn’t let them rest which was a mistake — after letting the batter rest they were noticeably lighter and fluffier.

Unbelievable! Short version: these pancakes are incredible!! The juice was definitely worth the squeeze on these. Mid-length version: This recipe checks all the boxes. Prep: Despite zesting and juicing and a longer than typical for pancakes ingredients list, prep was a breeze. Presentation: They cooked up beautifully, even the first one in the pan (away from home, so no griddle). Texture: lighter than light and fluffy like a cloud on the inside, crisp-ish on the edges. Flavor: the most perfectly balanced, harmonious combination of lemon, creamy cheeseness, and a hint of vanilla. Nothing overpowers anything else. (We topped them with a homemade raspberry syrup (2c raspberries, 1/3c sugar, 1/2c water, 1T lemon juice).) Long version: these pancakes are BANANAS!!! My daughter celebrated a birthday recently. Her first choice was a lemon raspberry cake, but that didn’t happen (rum cake instead). I had all the ingredients for the lemon raspberry, but after the rum we were over cake-cake. When discussing dinners this week, she requested breakfast-for-dinner one night. We agreed, let’s use some of the cake ingredients and go for some lemon ricotta pancakes with raspberry syrup. OhMyGeeeeeeee!!! These were the greatest culinary win I’ve had in a while. (And her other birthday-related dinner request was Chef John’s Italian Meatballs, if that tells you anything.) So, thank you Chef John for another kitchen win, as written. Keep Calm, and Flip Your Flapjacks.

Made (almost) as directed and these were WONDERFUL!! I used all-purpose four plus 1-1/2 teaspoons of baking powder and a rounded 1/4 teaspoon of coarse salt, and added blueberries. Only one tablespoon of added sugar and these tasted like dessert, perfect for my husband’s birthday breakfast! Thanks for posting. :). ps- made (7) 4” round pancakes.

Made these several times now...I followed the recipe to the letter, except I used King Arthur's 1 to 1 GF flour, made the self-rising flour as per Chef John's direction, topped off each stack with fresh blueberries and a little extra lemon zest--these are the BEST pancakes I've ever eaten. My family agrees.

All in all, these were good. I think next time I would add more lemon to the batter, maybe a bit of lemon oil to kick up the lemon flavor. I topped them with a lemon vanilla whipped cream and wild blueberries. Whip: 1 cup whipping cream 5 drops high-quality lemon oil 1/4 cup granulated sugar whip to desired consistency.

These were great! Very tender. Didn't have lemons, so I added 1/8 tsp of lemon extract. I think I could have bumped it up to 1/4 tsp, as they had only the barest hint of lemon. Also, had to make my own self-raising flour (1c all-pupose, 1.5 tsp baking powder, 0.25 tsp salt). Fried in some vegetable oil + a pat of butter to get the edges crispy. Will definitely make again. Thanks, Chef John!!

Has ANY Chef John recipe disappointed anyone??? We discovered Lemon Ricotta pancakes in San Francisco at a breakfast place called PLOW. We have been searching for their recipe ever since.... This recipe IS BETTER! BUT, Sorry Chef John, as I mean no disrespect but I alter this just a bit.... I used the entire zest of one whole lemon and all the juice from that same lemon. I also doubled the sugar. These are incredible!!!!!!!!! Thank you CJ!

Really delicious light lemon flavor. I served them with a blueberry sauce. I did follow the recommendations to use the zest of a whole lemon.

These are delicious! I followed the recipe the first time I made them and wanted a stronger lemon flavor. I added more zest the second time, and they’re perfect! Super yummy with blueberry sauce!

I have made these a few times. I throw fresh blueberries over them, and I like to mix some lemon curd into maple syrup and heat slightly in the microwave for a few seconds, then drizzle over the pancakes and blueberries! YUM!

So easy, so delicious, so perfect.

I’ve been curious about making some lemon ricotta pancakes so when I had left over ricotta from making lasagna I figured I’d give it a shot. This recipe has great reviews and I can see why! First: have everything laid out before you start cooking then it’s just 2 easy steps to make the batter. These pancakes came out fluffy and delicious. Next time, I’m adding more lemon juice and zest ti get the lemon more pronounced. I topped mine with a warm strawberry-blueberry compote and more lemon zest with a sprinkle of powdered sugar or as my grands wanted, canned spray whipped cream. Great Sunday brunch!

I’m genuinely impressed by how easy it was.

It definitely took me more than 10 minutes to prepare but the results were worth the effort. My husband and I generally don’t order/eat pancakes, but this recipe is definitely going into the breakfast rotation. I used homemade strawberry/chipotle jam, instead of syrup, and it was a nice combination with the lemon flavor.

I added blueberries. It’s a luscious recipe. Sometimes we have these as breakfast for dinner.

Utterly scrumptious! I used the zest of one orange instead of the lemon zest and it was delicious; the batter smelled like a creamsicle.

I doubled the recipe, and couldn't decide whether to use milk or water, so I used both. These pancakes were delicious. Since I love anything with lemon, I was hoping for more lemon-y flavor. But overall, tastiest pancakes I've ever made.

I love this recipe. With water or with milk. After making the initial recipe, recurring makes i have added extra zest, i have used have ricotta half creme fraiche. I have subbed all dairy with creme fraiche, one used buttermilk and creme fraiche, etc. My next experiment is to add basil or mint or both. As well as toying with some savory aspects. Good eating!