Lemon Ricotta Pancakes with Pancake Mix are a delicious breakfast or brunch treat that combines the tanginess of lemon with the creaminess of ricotta cheese. Here, they are even easier to make using store-bought or homemade pancake mix.
Lemon Ricotta Pancakes are a delicious and simple way to liven up your pancakes. Using pancake mix makes this recipe even easier and guarantees perfect pancakes every time!
You can use Homemade Pancake Mix for so many delicious recipes like these Pancake Mix Muffins, Pumpkin Pancakes from Pancake Mix, or this simple Pancake Mix Banana Bread. For another brunch favorite, make this classic Italian Ciambella recipe or the light and fluffy Torta Margherita breakfast cake. If you have leftover ricotta, use it to make this Crustless Ricotta Quiche!
You’ll Love Lemon Ricotta Pancakes!
Lemon Ricotta Pancakes are fluffy and soft, and sure to be your new favorite pancake flavor. Make them extra simple by using your favorite pancake mix.
If you’ve never tried ricotta in your pancakes it gives a moist and fluffy finish without any flavor from the ricotta. It provides the perfect texture and consistency for adding lemon flavor.
Standard lemon ricotta pancakes use dry ingredients such as flour, sugar, baking powder, baking soda, and salt. Here, you can substitute your favorite dry pancake mix and have delicious pancakes in no time.
These pancakes are bursting with flavor and perfect to have on hand for special occasions or as a weekday treat. Thanks to the pancake mix, you can make it as often as you like without a lot of extra effort.
This recipe will make about twelve 5-inch round pancakes. Leftover pancakes are perfect for reheating and eating the next day too.
So, if you love lemon flavor, then you have to try these Lemon Ricotta Pancakes with Pancake Mix! Easy to make and so delicious.
Ingredients
- Pancake Mix: you can use your favorite brand of store-bought pancake mix for these lemon ricotta pancakes. Or, save time and money and make your own mix at home with this easy Homemade Pancake Mix recipe.
- Ricotta Cheese: either whole or part skim ricotta work here. Be sure to drain your ricotta before using, especially if it appears very wet.
- Eggs: two large eggs work best.
- Milk: I recommend using 2% or whole milk for this recipe. However, skim or milk alternatives can be used but the final pancake may be more dense.
- Vanilla: use a teaspoon of vanilla extract to add great flavor. You can also add a bit of lemon extract to amp up the lemon flavor.
- Lemon: you will need to both the zest and juice of a lemon. You can more or less depending on preferences.
- Butter: the butter is needed to grease the pan before adding the batter.
How to Make Lemon Ricotta Pancakes with Pancake Mix
These pancakes are easy to make and come together in minutes. Start by heating a nonstick pan or griddle over medium heat.
Step 1: whisk together wet ingredients
In a large bowl, whisk together the ricotta cheese, milk, lemon juice, lemon zest, eggs, and vanilla until well combined.
Step 2: add in pancake mix
Next, add in your pancake mix. You can use either homemade or store-bought pancake mix here.
Whisk together the batter until just combined. Be careful not to over mix, it’s fine if there are some lumps.
Step 3: pour on batter
Brush the nonstick skillet with butter. Use a ¼ cup to scoop on the pancake batter onto the hot skillet.
Step 4: flip pancakes
Let the pancakes cook for about 2-3 minutes. You will know then pancakes are ready to flip when bubbles appear in the batter and the edges of the pancake start to brown.
Use a spatula to carefully flip the pancake and cook for about 1-2 minutes until golden brown in color.
Serve your Lemon Ricotta Pancakes with Pancake Mix with a pad of butter and extra lemon zest. Top with your favorite maple syrup or pancake syrup and eat warm.
Recipe Tips
- Ricotta: you can use either whole milk or part skim ricotta cheese for these pancakes. Be sure to drain off any excess liquid from the ricotta before using.
- Lemon: one large lemon will give you about 2 teaspoons of zest and ¼ cup of liquid. Feel free to use more or less lemon as desired.
- Pancake Mix: this recipe works great with all brands of store-bought pancake mix or you can make your own to have on hand with this easy recipe for Homemade Pancake Mix.
- Leftovers: store leftover pancakes in an airtight container in the refrigerator. You can reheat in the microwave or in the oven.
Frequently Asked Questions
Yes, pancake mix can be used to make Lemon Ricotta Pancakes. The pancake mix will substitute the flour, leavening agent, salt, and most or all of the sugar in a standard lemon ricotta pancake recipe.
Store cooled leftover lemon ricotta pancakes in an airtight container in the refrigerator or freezer. It is a good idea to place a piece or parchment or wax paper between the pancakes so they don’t stick together.
Thawed pancakes can be reheated a couple of different ways. You can microwave them on high for 30 seconds or until warmed through. Another option is to place them in a 350 degree oven for 3-4 minutes or until heated through. My favorite option is to heat them slightly in the microwave then toast in a toaster until slightly crisp.
More Lemon Ricotta Recipes
Lemon Ricotta Pancakes with Pancake Mix
Equipment
- large non-stick skillet or griddle
Ingredients
- 1 ¼ cups milk (2% or whole milk)
- 1 cup ricotta cheese, drained
- 2 large eggs
- 1 large lemon, zested and juiced
- 1 teaspoon vanilla
- 2 ¼ cups pancake mix
- butter for pan
- maple syrup for serving
Instructions
- In a large bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Add in the pancake mix and whisk until combined, being careful not to over mix the batter (a few lumps are fine).
- Preheat a griddle or a large non-stick skillet over medium heat. Add a small amount of butter to the surface to prevent sticking.
- Once the griddle or skillet is hot, pour about ¼ cup of the pancake batter onto the cooking surface for each pancake. You can make the pancakes as small or as large as you prefer.
- Cook the pancakes for about 2-3 minutes on the first side or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes on the other side or until they are golden brown and cooked through.
- Serve lemon ricotta pancakes warm with a drizzle of maple syrup. Recipe makes about twelve 5-inch pancakes.
Notes
- Ricotta: you can use either whole milk or part skim ricotta cheese for these pancakes. Be sure to drain off any excess liquid from the ricotta before using.
- Lemon: one large lemon will give you about 2 teaspoons of zest and ¼ cup of liquid. Feel free to use more or less lemon as desired.
- Pancake Mix: this recipe works great with all brands of store-bought pancake mix or you can make your own to have on hand with this easy recipe for Homemade Pancake Mix.
- Leftovers: store leftover pancakes in an airtight container in the refrigerator. You can reheat in the microwave or in the oven.
I had leftover ricotta and used Krusteaz Complete Pancake Mix. I followed the recipe exactly and the pancakes turned out fluffy, with just the perfect hint of lemon. I’m sure you could add more lemon if you wanted to, but I used one medium size lemon.
Would this work with ‘complete pancake mix’? It’s the only kind I buy.
Thanks
Yes! I would work great