{"id":32816,"date":"2025-09-14T07:23:32","date_gmt":"2025-09-14T00:23:32","guid":{"rendered":"https:\/\/9amchef.com\/?p=32816"},"modified":"2025-09-14T07:23:32","modified_gmt":"2025-09-14T00:23:32","slug":"lemon-ricotta-pancakes","status":"publish","type":"post","link":"https:\/\/9amchef.com\/lemon-ricotta-pancakes\/","title":{"rendered":"Lemon Ricotta Pancakes"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/lemon-ricotta-pancakes\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Lemon-Ricotta-Pancakes.jpg\" alt=\"\" class=\"wp-image-32817\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Lemon-Ricotta-Pancakes.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Lemon-Ricotta-Pancakes-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/02\/Lemon-Ricotta-Pancakes-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Get ready for the ultimate weekend treat &#8211; super thick and fluffy lemon ricotta pancakes! These are the perfect stack to whip up on a lazy Sunday morning. Imagine sinking your teeth into pancakes that are soft and fluffy on the inside with crispy edges &#8211; it&#8217;s everything you want in the perfect pancake. The ricotta adds a delightful lightness that pairs perfectly with the subtle lemon flavor. Even if you&#8217;re used to boxed pancake mix, this recipe is a breeze.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 32818-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Lemon Ricotta Pancakes<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>1 1\/3 cups all-purpose flour<\/li><li>3 tablespoons granulated white sugar<\/li><li>2 teaspoons baking powder<\/li><li>1\/2 teaspoon baking soda<\/li><li>1\/4 teaspoon salt<\/li><li>3 large eggs (yolks and whites separated)<\/li><li>1 cup whole milk ricotta<\/li><li>1\/3 cup whole milk<\/li><li>1 tablespoon distilled white vinegar<\/li><li>1 teaspoon vanilla extract<\/li><li>1\/4 cup lemon juice<\/li><li>Zest of 1 lemon<\/li><\/ul><h4>**Other:**<\/h4><ul><li>Oil spray for cooking pancakes<\/li><li>Powdered sugar<\/li><li>Blueberries<\/li><li>Maple syrup<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt. Set aside.<\/li><li>In another bowl, combine the egg yolks, ricotta, milk, vinegar, vanilla extract, lemon juice, and lemon zest. Whisk until fully mixed and you see some bubbles. Set aside.<\/li><li>In a separate bowl, whisk the egg whites until stiff peaks form.<\/li><li>Add the wet ingredients and the fluffed egg whites to the bowl with the dry ingredients. Mix together gently with a rubber spatula or whisk, being careful not to overwork the batter. Mix only until combined &#8211; do not overmix. The batter should be lumpy. Let it rest for 5 to 10 minutes to thicken further.<\/li><li>Heat a non-stick pan over medium heat until hot. Reduce the heat slightly before cooking the pancakes. If the butter or oil in the pan starts to brown, it&#8217;s too hot and needs to cool down.<\/li><li>Once the pan is at the right temperature, spray with oil or coat with butter and pour about 1\/3 cup of batter for each pancake. Adjust the amount based on your desired size. Cook for 3 to 4 minutes on the first side until bubbles form on the top. That&#8217;s the time to flip. Cook until both sides are slightly golden.<\/li><li>Repeat until all the batter is used up. Serve warm with maple syrup, powdered sugar, blueberries, butter, or even blueberry jam. Enjoy your fluffy lemon ricotta pancakes!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Breakfast<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 32818-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Lemon Ricotta Pancakes<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>1 1\/3 cups all-purpose flour<\/li><li>3 tablespoons granulated white sugar<\/li><li>2 teaspoons baking powder<\/li><li>1\/2 teaspoon baking soda<\/li><li>1\/4 teaspoon salt<\/li><li>3 large eggs (yolks and whites separated)<\/li><li>1 cup whole milk ricotta<\/li><li>1\/3 cup whole milk<\/li><li>1 tablespoon distilled white vinegar<\/li><li>1 teaspoon vanilla extract<\/li><li>1\/4 cup lemon juice<\/li><li>Zest of 1 lemon<\/li><\/ul><h4>**Other:**<\/h4><ul><li>Oil spray for cooking pancakes<\/li><li>Powdered sugar<\/li><li>Blueberries<\/li><li>Maple syrup<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt. Set aside.<\/li><li>In another bowl, combine the egg yolks, ricotta, milk, vinegar, vanilla extract, lemon juice, and lemon zest. Whisk until fully mixed and you see some bubbles. Set aside.<\/li><li>In a separate bowl, whisk the egg whites until stiff peaks form.<\/li><li>Add the wet ingredients and the fluffed egg whites to the bowl with the dry ingredients. Mix together gently with a rubber spatula or whisk, being careful not to overwork the batter. Mix only until combined &#8211; do not overmix. The batter should be lumpy. Let it rest for 5 to 10 minutes to thicken further.<\/li><li>Heat a non-stick pan over medium heat until hot. Reduce the heat slightly before cooking the pancakes. If the butter or oil in the pan starts to brown, it&#8217;s too hot and needs to cool down.<\/li><li>Once the pan is at the right temperature, spray with oil or coat with butter and pour about 1\/3 cup of batter for each pancake. Adjust the amount based on your desired size. Cook for 3 to 4 minutes on the first side until bubbles form on the top. That&#8217;s the time to flip. Cook until both sides are slightly golden.<\/li><li>Repeat until all the batter is used up. Serve warm with maple syrup, powdered sugar, blueberries, butter, or even blueberry jam. Enjoy your fluffy lemon ricotta pancakes!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Breakfast<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Get ready for the ultimate weekend treat &#8211; super thick and fluffy lemon ricotta pancakes! These are the perfect stack to whip up on a lazy Sunday morning. Imagine sinking your teeth into pancakes that are soft and fluffy on the inside with crispy edges &#8211; it&#8217;s everything you want in the perfect pancake. The &#8230; <a title=\"Lemon Ricotta Pancakes\" class=\"read-more\" href=\"https:\/\/9amchef.com\/lemon-ricotta-pancakes\/\" aria-label=\"Read more about Lemon Ricotta Pancakes\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[160],"tags":[],"class_list":["post-32816","post","type-post","status-publish","format-standard","hentry","category-breakfast","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32816"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32816\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}