Tea-Infused Lemon Ricotta Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and tangy pancakes with a hint of brewed tea, celebrating the rise of homeschooling and tea culture from the 2023 Census data. This american-inspired one pot ready in about 25 minutes layers ricotta cheese, eggs, flour 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 190 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.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk 1 cup ricotta, 2 eggs, 1/2 cup flour, 1 tbsp baking powder, 1 tbsp lemon zest, and 1 tbsp sugar until smooth.
  2. Step 2: Heat a nonstick skillet over medium heat. Pour in 1 tbsp melted butter and swirl to coat.
  3. Step 3: Add 1/4 cup batter and cook for 2-3 minutes until edges are golden. Flip and cook for 1 minute.
  4. Step 4: Meanwhile, brew 2 black tea bags in 1/2 cup milk for 5 minutes. Strain and set aside.
  5. Step 5: Stack pancakes, drizzle with tea-infused milk, and top with 1/2 cup blueberries. Serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Tea-Infused Lemon Ricotta Pancakes take to make?

Total time is about 25 minutes (15 min prep + 10 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 Tea-Infused Lemon Ricotta 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 Tea-Infused Lemon Ricotta 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 Tea-Infused Lemon Ricotta 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 Tea-Infused Lemon Ricotta Pancakes?

American one pot 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.

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