These high altitude lemon ricotta pancakes are easy to make, super light, airy, fluffy and lemony, and served with a delicious homemade strawberry sauce. You can even add blueberries to the pancake batter, and serve them with butter and maple syrup.
Looking for more breakfast recipes? You’ll love my flaky homemade pop tarts, fluffy buttermilk waffles, and classic pancakes.
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Why You’ll Love This Recipe
Soft and Fluffy. Lemon ricotta pancakes are made with ricotta cheese, sour cream and lemon juice, for a very light and airy batter. And the pancakes themselves are just as light and airy. They puff up beautifully on the griddle, and the subtle lemonyness adds such lovely bright flavor notes that keep them from being too sweet.
Delicious with Berries. To serve with the pancakes, homemade strawberry sauce complements the lemon beautifully. I simmered strawberries until the juices were thick and syrupy, and it was the most wonderful topping for the pancakes. These pancakes would also be fantastic with a blueberry compote, too.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Strawberries. You can use either fresh or frozen strawberries for the strawberry sauce.
- Lemons. For the lemon juice, either fresh or bottled is fine, but you will need a lemon for the fresh lemon zest.
Instructions
Strawberry Sauce
- Combine all ingredients in a saucepan, and bring to a boil. Reduce to a simmer, and cook, stirring frequently, until thick, syrupy, and jammy.
- Let cool while you make the pancakes. The sauce can be made a day in advance, as well.
Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Separately, whisk together the milk, ricotta, sour cream, eggs, vanilla, lemon juice and zest.
- Add the wet ingredients to the dry, and whisk briefly, just to moisten; a few lumps in the batter are fine, and you shouldn’t over-mix.
- Heat a griddle to between 325-350 F.
- Use a 1/3 cup measuring cup to portion out the batter for the pancakes, leaving plenty of space between them so you can flip with ease. Cook for several minutes on one side until golden brown, then flip and cook the other side until cooked through.
- Serve with the strawberry sauce, and/or with butter and maple syrup.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
Keep the pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3-6 months.
For lemon ricotta blueberry pancakes, just add a cup of fresh blueberries to the batter.
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High Altitude Lemon Ricotta Pancakes with Strawberry Sauce
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
Ingredients
Strawberry Sauce
- 1 lb strawberries, washed, hulled and chopped
- ½ cup granulated sugar
- 1 tbsp lemon juice
Pancakes
- 2 cups all-purpose flour, fluffed, spooned and leveled
- ¼ cup granulated sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup whole milk
- 1 cup whole ricotta cheese
- ½ cup whole sour cream
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup lemon juice, fresh or bottled
- zest of 1 large lemon
Instructions
Strawberry Sauce
- Combine all ingredients in a saucepan, and bring to a boil. Reduce to a simmer, and cook, stirring frequently, until thick, syrupy, and jammy.
- Let cool while you make the pancakes. The sauce can be made a day in advance, as well.
Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Separately, whisk together the milk, ricotta, sour cream, eggs, vanilla, lemon juice and zest.
- Add the wet ingredients to the dry, and whisk briefly, just to moisten; a few lumps in the batter are fine, and you shouldn’t over-mix.
- Heat a griddle to between 325-350 F.
- Use a 1/3 cup measuring cup to portion out the batter for the pancakes, leaving plenty of space between them so you can flip with ease. Cook for several minutes on one side until golden brown, then flip and cook the other side until cooked through.
- Serve with the strawberry sauce, and/or with butter and maple syrup.
Notes
- You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
- Leftover pancakes can be frozen, then toasted later for a quick breakfast.
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Wonderful! I’m amazed how fluffy they were. Everyone in my family loved them. I’m adding to my favorites for breakfasts.
Do you have breakfast/lunch/dinner recipes too????
These were fluffy and turned out exactly as I hoped. I added blueberries to them as well. So good!