Half-Cup Ricotta Lemon Pancakes
Light, fluffy pancakes made with a generous 1/2 cup of ricotta per batch, brightened by lemon zest and perfect for weekend brunch. This american-inspired breakfast ready in about 18 minutes layers Ricotta cheese, All-purpose flour, teaspoon Baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup Ricotta cheese
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 tablespoon Lemon zest
- 1/2 cup Milk
- 1 large Egg
- 2 tablespoons Butter
- 2 tablespoons Maple syrup
Instructions
- Step 1: Whisk 1/2 cup ricotta cheese, 1 tablespoon lemon zest, 1 large egg, and 1/2 cup milk in a bowl until smooth and creamy.
- Step 2: Add 1 cup all-purpose flour and 1 teaspoon baking powder to the wet ingredients, stirring until just combined with no lumps remaining.
- Step 3: Melt 2 tablespoons butter in a non-stick skillet over medium heat; spoon 1/4 cup batter per pancake into the skillet, cooking for 2-3 minutes until bubbles form on the surface and edges look set.
- Step 4: Flip pancakes and cook for 1-2 minutes more until golden brown and cooked through; serve immediately with 2 tablespoons maple syrup drizzled over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cup Ricotta Lemon Pancakes take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Half-Cup Ricotta Lemon Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Half-Cup Ricotta Lemon Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Cup Ricotta Lemon Pancakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Cup Ricotta Lemon Pancakes?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 8-minute recipe. Would bump up the spice level though.
