What Does Ricotta Do For Pancakes?
What Can I Substitute For Ricotta Cheese?
Wanna make these lemon ricotta pancakes but don’t have any ricotta cheese on hand? No problem. There are a few other dairy alternatives that will give you similar results.
- Cottage Cheese: Cottage cheese is a good substitute. Be sure to mix the batter well in a blender so that the larger pieces in cottage cheese are minimized.
- Sour Cream: Sour cream is another good ricotta cheese substitute. And it blends into the pancake batter more easily than cottage cheese.
- Mascarpone: Mascarpone is another soft and creamy Italian cheese, similar to American cream cheese. You’ll typically find it in recipes like tiramisu, or strawberry tiramisu. It’s a bit more tart in flavor than ricotta, but the lemon would balance it nicely. You’ll need to let mascarpone soften a bit a room temperature before using it in your pancake recipe.
How To Make Lemon Ricotta Pancakes – Step-By-Step
These lemon ricotta pancakes are easy to make! They’re light, a bit creamy, and best served with a side of fresh blueberries or blueberry preserves. First, gather together your ingredients. Here’s a list of what you’ll need.
- baking powder
- ricotta cheese
- lemon oil or lemon extract
Zest and juice the lemon. Then add the zest and juice as well as all of the ingredients listed above to high speed blender.
Pulse the blender until a batter forms and ricotta cheese is well blended.
Heat griddle or non-stick frying pan to medium-low heat. Once surface is hot, spray with non-stick oil and place 2 heaping tablespoons (per pancake) of the lemon ricotta pancake batter on griddle or pan.
Cook pancakes for approximately 3 minutes on each side, or until pancakes are golden and cooked through. Serve with fresh blueberries and blueberry preserves.
Lemon Ricotta Pancakes
Lemon Ricotta Pancakes Recipe
- 3 eggs
- 1/4 cup sugar
- 1 small lemon, zested and juiced
- 2 tsp baking powder
- 1 1/2 cups flour, sifted
- 3/4 cups ricotta
- 1/2 teaspoon lemon oil
- Add ingredients listed above to high speed blender.
- Pulse until a batter forms and ricotta cheese is well blended.
- Heat griddle or non-stick frying pan to medium-low heat. Spray with non-stick oil and place 2 heaping tablespoons (per pancake) of the batter on griddle or pan.
- Cook pancakes for approximately 3 minutes on each side, or until pancakes are golden and cooked through.
- Serve fresh fruit and preserves. We recommend blueberries and wild blueberry preserves.
No ricotta? No problem! You can also make these pancakes with cottage cheese.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 103mgSodium: 229mgCarbohydrates: 35gFiber: 1gSugar: 9gProtein: 10g
Nutrition information provided is only an estimate.
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Originally published Aug 4, 2014. Updated 2022.
Rebecca @ Mom Meets Blog says
Just found your site via Twitter – can’t wait to try this recipe! Lemon + Pancakes = Love!
Rachelle Lucas says
Sooooo good. I sometimes throw blueberries in them too. 😉
Nice to e-meet you!
Eden Passante says
These look so good! I love lemon pancakes!
Rachelle Lucas says
They are SO good! You’re so close to the Four Seasons there in LA, you could pop over for brunch sometime. They have an amazing fresh juice menu too. 🙂
I feel like a liquid ingredient is missing (milk?). The batter was super thick and the pancakes were very dense.