Ricotta hotcakes with lemon will be a new family favorite. I know what you’re thinking: “cheese- in hotcakes?! There’s no way that can taste good.” But hear me out, adding ricotta cheese to these ricotta pancakes makes them buttery, soft and tender. And they don’t taste anything like cheese. You’d never know that you’re eating cheese in this sweet breakfast food.
The last time I made these pancakes, I used up my homemade ricotta cheese. Check out my easy recipe for cheesemaking at home!
These lemon ricotta pancakes are some of the pancakes you’ll ever eat. They are melt-in-your-mouth tender from the ricotta cheese with the perfect amount of lemony kick from fresh lemons. These pancakes are a bright addition to any breakfast table. They pair well with many toppings as well, such as the standard maple syrup, fresh berries, lemon curd, jam or powdered sugar and butter.
How to Make Ricotta Hotcakes
Even though these lemon pancakes have a couple of extra ingredients, they are still your standard pancake. Mix your dry ingredients together first: flour, baking powder and sugar. Then mix in your egg, cheese, lemon juice and vanilla. Lastly, fold in the poppy seeds and lemon zest.
If you want these pancakes more lemony, then by all means, add more lemon juice or zest to your pancakes. Like your pancakes sweeter? Feel free to add more sugar. Taste a bit of the batter and see if you like the taste. Adjust the taste of the batter by adding more cheese, lemon or sugar.
How to Make Hotcakes
Making pancakes is quite simple and luckily does not require much skill.
Add a bit of butter to a pan and heat. Add about a third of a cup of pancake batter to your pan and let it cook until you see air bubbles coming to the surface of the pancake and popping. This will occur after about 3 minutes on medium-high heat. This is how you know the pancake is ready to flip.
After flipping your pancake, let it cook for about another minute. Then transfer to a plate.
Continue this process until there is no more hotcake batter left. This recipe makes enough for about twelve pancakes.
The secret to making pancakes is twofold:
- There always seems to be a bad first hotcake. Try not to beat yourself up over it. Use this first hotcake as a tester. Try it and adjust your batter if it needs it.
- Make sure all your hotcakes are the same size by using a measuring cup to measure out the batter. This will ensure that all hotcakes not only come out as perfect round medallians, but they will also cook evenly.
How to Reheat Pancakes
These pancakes are also super freezer-friendly. I often make a double batch of the recipe so I can store some in the freezer. After allowing the pancakes to cool, place them in a gallon bag and put them in the freezer. When you are ready to reheat your pancakes, place them in the toaster! This is a great hack for serving breakfast on busy weekday mornings.