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!
2 – Mix Wet Ingredients
Grab another bowl and whisk together the milk and ricotta. Then toss in the rest of the ingredients.
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).
1 – Mix Dry Ingredients
Measure out your flour, baking powder, baking soda, salt, and sugar into a medium bowl and whisk them together.
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.
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: Cinnamon: Add 1/4 teaspoon of ground cinnamon for cannoli flair. Chocolate Chips: For my chocolate lovers!! Orange: swap the lemons for oranges.
With butter and maple syrup. Chopped fresh berries. Whipped Cream and toasted nuts on top. Homemade Strawberry Sauce. Cream Cheese Frosting Eggless Lemon Curd
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. 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! 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.
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.
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!
BEST Eggless French Toast Fluffy Red Velvet Pancakes (No Eggs) Eggless Waffles Eggless Blueberry Muffins [Video] Eggless Bakery-Style Chocolate Chip Muffins Eggless Oatmeal Breakfast Cookies Easy Eggless Crepes more eggless breakfast recipes…
You’ve asked, and 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.
