Brunch Worthy Lemon Ricotta Pancakes.
These Lemon Ricotta Pancakes bake up into delightfully tall, fluffy pancakes that are absurdly moist and creamy, tangy and sweet, delicious all on their own, but positively decadent when smothered in homemade blueberry sauce.
Just the name “Lemon Ricotta Pancakes” makes me think of a lazy Sunday morning with nothing to do but eat pancakes, sip champagne and sink into relaxed conversation with friends over this beautiful thing we call brunch.
Ok. That whole scene never actually happens in my life. And, to be honest with you, I’m kind of hung up on it. Because I am suddenly sure that brunch is something that needs to happen more often in my life.
This is one of those realizations that feels like Earnest Hemingway’s insight in The Sun Also Rises:
“How did you go bankrupt? Gradually, then suddenly.”
I resonate with this concept of gradually, than suddenly. Probably you do too. It’s one of those brilliant sentences that makes you feel as if something essential has been communicated about life in just a couple of words.
When did my kids grow up? Gradually than suddenly.
How can I possibly be (almost) 42? Gradually than suddenly.
How did I loose touch with that friend? Gradually than suddenly.
The gradually then suddenly theme is playing out in my life big time these days.
Two of my three children are grown-ass adults, and the third is hot on their heels. It happened ever so gradually, and then so suddenly I could hardly breathe.
This blog – labor of love that it is, has transitioned from my hobby to my main gig. I’ve even launched a blogging for beginners class. It’s been dredging along, and now I can hardly keep up. Bit by bit. Hour by hour. And then… run, baby, run.
This truth is both sad and encouraging to me. Sad, in a sentimental way, because precious moments often fly by without my fully grasping or appreciating how truly precious they were until they’re past. Encouraging because whatever the task at hand, however large and daunting, I know that all I need to to is start. Bit by bit I will accomplish it. Gradually, then suddenly.
So. Brunch. And Lemon Ricotta Pancakes.
Pancakes at my house are generally a casual weekend affair. I can’t even tell you how many batches of these quick buttermilk pancakes I’ve made over the years, but suffice it to say, a lot. They are always appreciated, but commonplace. Comforting, satisfying and delicious, but nothing to write home about.
Lemon ricotta pancakes, on the other hand are something I want to run up and down the street shouting, “You’ve GOT to try these!” Standing in my kitchen, blueberry sauce dribbling down my chin, I can’t stop thinking about how much I want to share these pancakes with people I love.
And so, I simply determine that I will.
Brunch, and lemon ricotta pancakes, is going to happen a lot more often around this house, baby. It’s time to transition it from the “wouldn’t that be nice” thought that passes through my mind from time to time into something real that we actually do. Lemon Ricotta Pancakes and Blueberry Sauce are meant to be shared, goddammit.
Of course, guests are not a requirement to make, and eat, these pancakes.
In fact, I hope you get up from wherever you are reading this and go make some right now. Right. Now.
Yes, they are so good, you might find yourself looking around for someone to impress with the deliciousness you just procured from your very own kitchen. But, I promise that this will not prevent you from enjoying every last decadent lemon blueberry bite.
Used in this pancake recipe:
For more yummy breakfast recipes, follow my Breakfast Recipes board on Pinterest.
- 3 cups unbleached all-purpose flour
- 1½ tsp baking powder
- ¾ tsp baking soda
- 1¾ tsp salt
- ¼ cup granulated sugar
- 1½ cups whole milk ricotta
- 3 tbsp butter, melted and at room temperature
- 4 large eggs
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- 2 tbsp lemon zest (approximately 2 large lemons)
- Butter, for cooking
- Blueberry Sauce (optional)
- Add the flour, baking powder, baking soda, salt, and sugar to a large bowl and stir with a wire whisk to combine.
- Add the ricotta, butter, eggs, buttermilk, vanilla, and lemon zest to a separate bowl and whisk vigorously until thoroughly combined, about 1 minute. Pour into the dry ingredients and whisk gently just until all the dry ingredients are moistened and only small lumps in the batter remain. It will be very thick batter.
- Add a tablespoon of butter to a large non-stick skillet or griddle and heat the pan over medium heat until the butter is melted and bubbling.
- Using ⅓ cup measure, pour the pancakes into the hot pan, using the bottom of the measuring cup to shape the thick batter into round pancakes. (Be careful not to press too thin - these are meant to be tall, fluffy pancakes.)
- Cook on the first side until bubbles appear around the sides and on the tops of the pancakes and the bottoms are golden brown, 3-5 minutes. If the butter is starting to burn, or the outside of the pancakes appear to be cooking too quickly, turn the heat to medium-low. Flip the pancakes and cook until the second side is golden brown, about 3-5 minutes longer. Use a small, sharp paring knife to cut into the center of one of the pancakes if you are unsure that they are done.
- Serve the pancakes immediately, smothered in warm blueberry sauce if you like, or keep warm on a wire rack set on a baking sheet in a warm oven while you cook the remaining pancakes.