Delicious Served Large or as Silver Dollar Pancakes
These lemon ricotta pancakes are really delicious, moist with a hint of lemon flavour. This lemon ricotta pancakes recipe is perfect for Spring or Summer when fresh fruit is plentiful. You can also make them as silver dollar pancakes, with an assortment of fruits if you want to make them extra special. This recipe is an easy to make from scratch recipe your family will enjoy.
Difference between Silver Dollar and Regular Pancakes
The recipe for regular sized and silver dollar pancakes is identical. The difference is in the size of the pancake when you place it on the grill. Silver dollar pancakes are small about the size of an old american silver dollar, europeans eat this size of pancake for dessert. I love making this recipe for lemon ricotta pancakes in silver dollar size and serve it with a variety of fresh fruits on the side. It tastes the same I just think the smaller bites are prettier, and its perfect for a pancake charcuterie board.
Ricotta cheese is a very mild cheese similar to cottage cheese, but it adds a really moist butter taste to the pancakes, its acts more like a dessert.
Ingredients for Lemon Ricotta Pancakes
1 1/2 cups all-purpose flour
4 Tbsp granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
3/4 cup ricotta cheese 3 large eggs
1 tsp vanilla extract
Zest of one large lemon ( 1 tbsp)
Lemon Ricotta Pancake Instructions
In a large mixing bowl add the flour, granulated sugar, baking powder, baking soda, salt and zest of one lemon.
Use fresh lemon zest from on lemon, about 1 tbsp. Mix all the ingredients really well to distribute the baking powder and soda. Make a well in the center and set aside.
In a second bowl add the ricotta and 3 large eggs. Beat together until smooth, add the milk and mix well.
Pour the wet ingredients into the dry ingredients, and fold together.
Cooking the Lemon Ricotta Pancakes
Add a dab of butter to your grill, let melt. You can make lemon ricotta pancakes in the regular size. To make them smaller just add heaping tablespoon size scoops of the batter to a hot griddle. For full sized pancakes add scoops about 1/3 cup for each pancake.
Typically the first pancake is a test of your griddle temperature. If your confident with your stove/grill you don’t need to cook a test pancake first. I don’t make pancakes very often so I need to take the extra time and cook a single pancake first to test the grill. Once done I adjust the temperature and then get busy cooking the rest. I cooked these lemon ricotta pancakes on a griddle set at 350F.
Cook one side of the pancake until bubbles show. Lift up the corner of the pancake, it should be golden brown. If its dark brown, lower the temperature, if its pale, turn your temperature up.
Flip the pancake over and cook the other side until golden.
Serving Lemon Ricotta Pancakes
I love to serve this in a pretty stack with any kind of fruit, or a selection of fruit and whipped cream. As we recently did a Costco run I had blueberries, blackberries, strawberries and raspberries on hand, but they are also amazingly good with slices of canned peaches. Sprinkle with powdered sugar if you like.
Because of the lemon flavour they work equally well with any kind of fruit syrup you have.
You can serve lemon ricotta pancakes with regular pancake syrup, but I don’t recommend it. The lemon goes so well with fruit flavours, if your taking the time to make the special pancake I think its worth the little bit of extra time to serve it with some type of fruit, or fruit syrup.
Lemon Ricotta Pancakes
- 1 ½ cups flour
- 3 ½ tbsp sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ¾ cup ricotta
- 3 large eggs
- 1 tsp vanilla
- zest of one lemon
- 2 tbsp melted butter
- Place all dry ingredients into a large bowl. Mix. Make a well in the center and set aside.
- In a second bowl mix the milk, eggs and ricotta. Whisk well,
- Add the melted butter, vanilla, grate and add the lemon zest. Whisk together.
- Add the wet ingredients to the dry ingredients and stir until just combined.
Cooking the Pancakes
- Preheat a griddle to 350F or a frying pan to medium high heat.
- Add a dab of butter to your grill, let melt.
- Add scoops of pancake batter about a heaping tablespoon at a time. ( You can make them larger 1/3 cup pancakes.)
- Cook one side of the pancake until bubbles show. Lift up the corner of the pancake, it should be golden brown. If its dark brown, lower the temperature, if its pale, turn your temperature up.
- Flip the pancake over and cook the other side until golden.
Other Delish Lemon Flavoured Recipes
The Best Lemon Blueberry Muffins
This lemon blueberry muffin recipe is my personal favorite. This muffins are really moist and like the pancakes have lots of lemon flavour. I often keep these in the freezer and they warm up really well.