Lemon Ricotta Pancakes from First Watch feature fluffy ricotta-infused batter brightened with fresh lemon zest, topped with powdered sugar and a drizzle of maple syrup, offering a light, tangy, and sweet breakfast delight.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Microplane or zester
- Spatula
- Nonstick skillet or griddle
- Ladle or scoop
- Sifter (for powdered sugar)
- Plate (for serving)
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 3/4 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar (for topping)
- Maple syrup (for serving)
Ricotta cheese is key to achieving the pancakes' signature fluffy texture, so be sure to use fresh, whole-milk ricotta for the best flavor. When measuring flour, lightly spoon it into your measuring cup and level it off to avoid dense batter. Fresh lemon zest and juice significantly brighten the flavor, so avoid bottled lemon juice if you want an authentic tangy taste. Melted unsalted butter should be cooled slightly before mixing to prevent curdling or cooking the eggs prematurely. Your Lemon Ricotta Pancakes from First Watch copycat menu will capture the perfect balance of light, tangy, and sweet when these ingredients are used correctly.
Instructions
- In a mixing bowl, whisk together ricotta cheese, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
- Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease if needed.
- Using a ladle or scoop, pour batter onto the skillet to form pancakes.
- Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip pancakes and cook until golden brown on the other side, another 1-2 minutes.
- Transfer cooked pancakes to a plate.
- Sift powdered sugar over the pancakes.
- Drizzle with maple syrup before serving.
Substitution
Lemon Ricotta Pancakes from First Watch copycat menu blend creamy ricotta cheese with fresh lemon zest and juice for a bright, tender pancake experience. If ricotta cheese is unavailable, substitute with cottage cheese blended until smooth or Greek yogurt for a similar texture and tang. Whole milk can be replaced with any milk alternative like almond or oat milk, though the flavor may vary slightly. Use lemon extract if fresh lemons aren't accessible, but reduce the quantity as it is stronger in flavor. When cooking, ensure your nonstick skillet or griddle is preheated to medium heat to avoid burning while achieving a golden-brown exterior.
Tips
Avoid overmixing the batter after combining wet and dry ingredients to keep your Lemon Ricotta Pancakes light and fluffy; a few lumps are okay. Use fresh lemon zest and juice for the best bright, tangy flavor that pairs well with the creamy ricotta cheese. Preheat your nonstick skillet or griddle to medium heat to ensure even cooking and prevent sticking, and lightly grease if necessary. Remember to cook the pancakes until bubbles form on the surface before flipping to achieve a perfect golden brown texture on both sides.
Nutritions
Lemon Ricotta Pancakes provide a balanced mix of protein from ricotta cheese and eggs, along with carbohydrates from all-purpose flour and sugars. The whole milk and butter contribute healthy fats, while lemon zest and juice add a refreshing source of vitamin C. With moderate sugar content from granulated and powdered sugars, plus natural sweetness from maple syrup, your breakfast offers both energy and flavor. This dish supports muscle repair and immune function while satisfying your morning cravings.
Storage
Store leftover Lemon Ricotta Pancakes in an airtight container in the refrigerator to maintain their freshness and prevent sogginess. When ready to enjoy, warm your pancakes in a microwave or toaster oven to restore their fluffy texture. Avoid freezing to preserve the delicate ricotta and lemon flavors.
Variation or Alternatives
You can substitute Greek yogurt for ricotta cheese to achieve a similar creamy texture with added protein. Swap whole milk with almond or oat milk for a dairy-free option that keeps the batter light. Incorporate fresh blueberries or raspberries into the batter for bursts of natural sweetness and vibrant color. To intensify the lemon flavor, consider adding a teaspoon of lemon extract along with the zest and juice.
Allergies
Lemon Ricotta Pancakes contain dairy products such as ricotta cheese, whole milk, and unsalted butter, which could trigger allergic reactions in individuals with lactose intolerance or milk allergies. Eggs are also present, representing a common allergen that may affect those with egg sensitivities. You should exercise caution if you have allergies to any of these ingredients before enjoying this tangy breakfast dish.
Why this recipe?
Lemon Ricotta Pancakes from First Watch are celebrated for their light, fluffy texture combined with a tangy citrus flavor that perfectly balances the sweetness of fresh ricotta cheese. The dish features high-quality ingredients like fresh lemons and creamy ricotta, creating a unique taste experience that stands out from traditional pancakes. Your copycat version will be worth trying because it brings restaurant-quality breakfast to your home, allowing you to customize flavors and control ingredient freshness. Replicating this menu item offers a delightful way to enjoy a popular dish while saving money and experimenting with your culinary skills.