Lemon Ricotta Pancakes

If you don’t have ricotta on hand, a large spoonful of sour cream gives a similar effect. This recipe is unnecessarily complicated. I always add lemon zest, vanilla (and cinnamon, not sugar) but I don’t bother to separately mix them. I just put all ingredients in a bowl and briefly whisk together. We also like to drop in blueberries as each pancake cooks (to avoid turning the whole batter blue).

These were easy and delicious. I used plain milk with lemon juice instead of buttermilk and the pancakes still turned out perfectly fluffy.

Bobby Flay's lemon-ricotta pancakes have been my go-to for a while. Similar to this recipe, but a bit simpler: no buttermilk, no vanilla, simply dry ingredients in one bowl, wet in another. The clincher: warmed lemon curd for the topping.

My kids deemed these the best pancakes that they have ever eaten. Light and fluffy, with a lovely flavor, these ricotta pancakes will be a new family tradition. Only note would be that it is a small recipe. So, if your crew will want more than 2 or 3 small pancakes each, consider increasing your measurements accordingly.

I use whole fat Greek yogurt for many things, as sour cream on baked potato or a cucumber salad. I’d also use it in pancake batter instead of ricotta here. It gives the tang of buttermilk and fluffy texture. I’ve used it fir years in cornbread batter as well.

These are wonderful! Lightly lemony, super tender, easy to assemble. One tip, though: I was intrigued to see that it's easy to make just a third of the recipe, because it calls for 3 eggs; I was making them for my wife and me - and we don't need 12-14 pancakes! I measured carefully throughout, including adding exactly 1/4c batter per pancake to the griddle . . . and wound up with just 3 pancakes, not the expected 4. So, if making for 2 people, you might want to make 2/3rds of the recipe.

Two people in NJ had no trouble polishing off the whole batch.

My husband made these for breakfast today- so good! We ate all but one and it sat on a plate on the counter for several hours until I thought, oh for crying out loud, picked it up and ate it. They’re delicious at room temperature, too!

I always have kefir in my refrigerator and found that it's a great substitute for buttermilk in all baked goods.

One of our family members eats gluten-free and egg-free. We used Bob’s Red Mill gluten-free all-purpose flour and Ener-G egg replacer and followed the rest of the instructions as written (other than cooking them for longer to get them extra crispy and topping with caramelized bananas). Really, really delicious.

Everything is better with ricotta, so I look forward to trying these. Thank you for providing gram measurements, but a heads-up: These are quite odd in their specificity. Rounded to tens or even fives is plenty exact, we are not talking about airmail postage here. :-)

I beg these recipe writers to be much more specific on their salt amounts and types. What is "fine salt"? Is it Maldon sea salt, Morton’s Kosher salt, Diamond Crystal Kosher salt, Fleur de sel, or plain, ordinary Morton table salt?

Made these as written (unheard of I know) . They came off the griddle looking wonderful and we ate every one. Don't be too quick to reach for the maple syrup though. With plenty of sugar in the recipe, we felt fresh fruit and/or whipped cream made a better pairing.

Good pancakes- eggy and cake like. Reminded me of french toast. I don’t find separating and beating egg whites any harder than trying to get ricotta and eggs mixed. I still had to use the whip attachment on my stick blender. I had homemade ricotta that I needed to use up and it worked great for that. Probably will not replace my standard recipe - Joy of Cooking.

Made as written except subbed whole milk plain yogurt for buttermilk. The pancakes were fragrant, light, fluffy and delicious. Wife says this recipe is a keeper!