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Eggless Lemon Ricotta Pancakes – Mommy’s Home Cooking

overhead view of a plate with eggless lemon ricotta pancakes.


A delightful twist to a delicious breakfast, these Eggless Lemon Ricotta Pancakes are perfect for any morning when you want something different, flavorful, easy to make, and yummy. The recipe includes step-by-step photos and lots of tips.

overhead view of a plate with eggless lemon ricotta pancakes.

Eggless Lemon Ricotta Pancakes Recipe Highlights

Pancakes are always a hit around here. No one needs anything fancy; just those sweet cakes and some syrup really start a morning outright.

So I wanted to take eggless pancakes to the next level, because why not? We love lemon, so I made it the main flavor. It adds a tanginess that just can’t be beaten.

The result is my Eggless Lemon Ricotta Pancakes that are fluffy, moist, and melt in your mouth. The lemon adds a perfect refreshing flavor that you are going to love, and adding ricotta into the pancakes creates a combination that is hard to beat! Plus, they are super easy to make with simple ingredients.

Eggless Lemon Ricotta Pancakes are delicious with basic butter, syrup, and some fresh berries but add a little whipped cream and a sprinkle of powdered sugar, and you have some fancy pancakes on your hands. For another twist, try them with a homemade strawberry or blueberry sauce. You really can’t go wrong!

stack of eggless lemon Ricotta pancakes with Raspberries and a lemon slice on a plate.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

eggless lemon ricotta pancakes ingredients over a gray surface.

Ingredients Notes & Substitutions

  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
  • Baking Powder & Baking Soda: Make sure they’re not expired or too old.
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Sugar: Regular white granulated sugar o caster sugar.
  • Milk: For cooking/baking, I like to use whole milk. However, you can use any milk you have handy.
  • Ricotta Cheese:  I like to use full-fat ricotta. However, low fat will work too, but I’ve found the fat-free just doesn’t taste good.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Oil: Vegetable or canola oil – Or any light-tasting/neutral oil of your preference. 
  • Lemons: You will need the juice and zest in this recipe.
  • Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
  • Plus, butter, maple syrup, fresh berries, and/or fresh whipped cream for serving (optional).

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1 – Mix Dry Ingredients

Measure out your flour, baking powder, baking soda, salt, and sugar into a medium bowl and whisk them together.

dry ingredients needed to make eggless lemon ricotta pancakes in a glass bowl.

2 – Mix Wet Ingredients

Grab another bowl and whisk together the milk and ricotta. Then toss in the rest of the ingredients. 

wet ingredients needed to make eggless lemon ricotta pancakes in a glass bowl.

3 – Combine Dry And Wet

Whisk the wet and dry ingredients together, just until combined, then let the batter rest for 5 minutes.

4 – Cook the Pancakes

Heat a frying pan or electric griddle and grease it with a light layer of butter (you don’t want your pancakes to stick!)

Pour a ¼ cup of the batter onto the heated frying pan. Flip your pancakes when the bubbles rise to the top and the bottom is golden brown.

Recipe Variations

Add berries: I like to add the berries to individual pancakes after I’ve ladled out the batter onto the griddle. Strawberry or blueberries are a great addition.

Cinnamon: Add 1/4 teaspoon of ground cinnamon for cannoli flair.

Chocolate Chips: For my chocolate lovers!!

Orange: swap the lemons for oranges.

Serving Ideas

These egg-free ricotta pancakes are so delicious that they barely need any topping. However, these are our favorite ways to serve them:

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stack of eggless lemon Ricotta pancakes on a plate .

Recipe Tips

Don’t over-mix batter – use separate bowls for wet and dry ingredients and then mix them together until just combined. 

I like to use full-fat ricotta. However, low fat will work too, but I’ve found the fat-free just doesn’t taste good.

You can store pancakes on a baking sheet in the oven heated to 200º F (95º C) degrees until you’re ready to serve them. Cold pancakes are not fun!

overhead view of a eggless lemon ricotta pancakes stack.

Frequently Asked Questions

How long will they last in the fridge?

They keep well for about 3 days in the fridge.

Can I make the pancake batter in advance?

No, I don’t recommend it. As soon as the batter is mixed together, the baking soda and baking powder are activated, so if they are not cooked right away, they will not rise properly.

Can I use homemade cottage cheese instead?

I wouldn’t recommend it since the cottage cheese wouldn’t blend into the pancake batter, and rather it would remain chunky. 

Storing & Freezing Instructions

STORE: Eggless Lemon Ricotta Pancakes can be stored in an airtight container in the refrigerator for up to five days.

FREEZE: Once the pancakes have cooled, wrap them individually in wax paper, then stack them in a large freezer bag. Squeeze out as much air as possible (you can use a straw, if you have one available, to suck out all the extra air, then quickly finish the seal!) to prevent freezer burn. 

maple syrup poured onto a stack of eggless lemon ricotta pancakes.

Reheating Pancakes

Take your pancakes out of the freezer and let them sit at room temperature for five minutes. Then you can use the oven or microwave to heat them.

  • OVEN: Cover the pancakes with foil and heat them in a preheated oven for 6-8 minutes or until they are warm. 
  • MICROWAVE: Wrap an individual pancake in a damp paper towel, then microwave it for 30 – 40 seconds, or until heated through.
a fork with eggless lemon pancakes showing fluffy inside texture.

More Eggless Breakfast Recipes You’ll Love!

Love my Eggless Lemon Ricotta Pancakes? Try one of these other eggless breakfast recipes and add some delightful combinations to your mornings!

maple syrup poured over a stack of eggless lemon Ricotta pancakes

Eggless Lemon Ricotta Pancakes

Oriana Romero

A delightful twist to a delicious breakfast, these Eggless Lemon Ricotta Pancakes are perfect for any morning when you want something different, flavorful, easy to make and yummy.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 6 pancakes

Instructions 

  • Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.

  • In another medium bowl, add the milk and ricotta and whisk until well blended and no lumps. Then add butter, oil, lemon juice, lemon zest, and vanilla and mix until smooth.

  • Combine dry and wet ingredients. Mix until just combine. Be careful not to overmix the batter. Let the batter rest for 5 minutes.

  • Heat a medium non-stick frying pan, or electric griddle, over medium-low heat. Wipe over with a little butter to lightly grease the pan.

  • Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.

  • Serve pancakes warm, with butter, maple syrup, honey, fresh berries, and/or whipped cream.

 
Gluten-Free: Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
Store: Eggless pancakes can be refrigerated in an airtight container for up to 5 days.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: Remove the pancakes from the freezer, and let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 – 40 secs, or until heated through.
Recipe Tips:

  • Don’t over-mix batter – use separate bowls for wet and dry ingredients and then mix them together until just combined. 
  • I like to use full-fat ricotta. However, low fat will work too, but I’ve found the fat-free just doesn’t taste good.
  • You can store pancakes on a baking sheet in the oven heated to 200º F (95º C) degrees until you’re ready to serve them. Cold pancakes are not fun!

 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
 
 

Nutrition

Calories: 216kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 5gSodium: 249mgFiber: 1gSugar: 10g

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Breakfast

Cuisine American

Calories 216

Keyword breakfast brunch eggfree Eggless lemon pancakes recipe ricotta

Eggless Baking Frequently Asked Questions

You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in May 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.  





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