Go Back
- Fresh ricotta cheese - Eggs - Whole milk - Granulated sugar - Lemon zest and juice - Pure vanilla extract - All-purpose flour - Baking powder - Baking soda - Salt - Unsalted butter for greasing Creating Creamy Lemon Ricotta Pancake Bites is simple and fun. The key to this recipe is the fresh ricotta cheese. It gives the pancakes a rich and creamy texture. But why use ricotta? This cheese is softer than others and blends smoothly with the other ingredients. I also love adding lemon zest and juice. The lemon adds a bright flavor that lifts the dish. You can use the zest from one medium lemon, which gives a lovely aroma. This zest and juice work together to make the pancakes light and refreshing. Next, you’ll need eggs and whole milk. Eggs help bind the batter and make it fluffy. Whole milk adds moisture. This combination ensures your pancake bites are neither dry nor too heavy. Don't forget the granulated sugar. It sweetens the batter just enough. Pure vanilla extract adds a warm flavor. For the dry ingredients, you’ll need all-purpose flour, baking powder, baking soda, and salt. The baking powder and soda help the pancakes rise. Salt balances the sweetness and enhances flavor. Lastly, unsalted butter is essential for greasing the pan. It keeps the pancake bites from sticking and adds a rich taste. With these ingredients, you’re all set to make delicious pancake bites that are creamy, light, and bursting with flavor! Start by gathering a large mixing bowl. In this bowl, add the fresh ricotta cheese, eggs, whole milk, granulated sugar, lemon zest, lemon juice, and pure vanilla extract. Whisk these wet ingredients together well. You want a smooth and creamy mixture. This is the base for your pancake bites. Next, take another bowl and add the all-purpose flour, baking powder, baking soda, and fine sea salt. Use a whisk to mix these dry ingredients. This step is key to ensuring that the baking powder and soda spread evenly. Proper distribution helps your pancake bites rise well and stay fluffy. Now, it’s time to combine the wet and dry mixtures. Gradually fold the dry mix into the ricotta mixture. Use a spatula and stir gently until you see no dry flour. It's okay to have a few lumps; they will help keep the pancakes fluffy. Overmixing will make them tough, so be careful. Heat a non-stick mini pancake pan or griddle on medium heat. When it's warm, add a small amount of unsalted butter to grease the surface. This helps prevent sticking. Using a tablespoon, scoop the batter and pour small dollops onto the heated pan. Cook until bubbles form on the surface, about 2-3 minutes. Flip them with a spatula and cook for another 1-2 minutes. Look for a golden brown color. They should be fluffy and cooked through. Using fresh ricotta is key for these pancake bites. Fresh ricotta has a light and creamy feel that adds flavor. Avoid using store-bought ricotta that’s been sitting for too long. For the best mix, start with a smooth ricotta. Gently whisk it with eggs, milk, sugar, lemon zest, lemon juice, and vanilla. This way, you create a rich, creamy base. Remember, don’t rush this step; a well-blended mixture ensures the perfect pancake texture. Heat your pan to medium before cooking. A hot pan helps the bites cook evenly. Use unsalted butter to grease the pan. This adds flavor and keeps the pancakes from sticking. Watch for bubbles forming on the surface. This is your cue to flip them. When the edges look set and a golden brown color appears, it’s time to turn them over. Cook for one to two more minutes until they are fluffy and golden. These pancake bites shine with simple toppings. Maple syrup adds a sweet touch. A light dusting of powdered sugar makes them look fancy. Fresh berries, like strawberries or blueberries, add color and flavor. You can also mix and match toppings for more fun. Try a dollop of yogurt or a sprinkle of chopped nuts for crunch. Enjoy experimenting with different flavors! {{image_4}} You can easily change the flavor of these pancake bites. Adding zest from an orange can give a sweet twist. It pairs well with the lemon and enhances the taste. You can also add chocolate chips for a fun treat. They melt slightly and add a rich flavor. Nuts, like walnuts or pecans, offer a nice crunch. They add a different texture and flavor that many enjoy. Try mixing in any of these options for a new take on the classic recipe. If you need gluten-free options, use alternative flours like almond or oat flour. Both work well and keep the bites light. For those who are dairy-free, swap ricotta with tofu or cashew cream. Both options give a similar texture without dairy. These adjustments help everyone enjoy the pancake bites, no matter their diet. You can still keep the taste and texture delightful with these swaps. To keep your pancake bites fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to three days. This method helps maintain their light and fluffy texture. If you want, you can separate layers with parchment paper to prevent sticking. When it's time to enjoy your leftovers, use the stovetop or microwave. For the stovetop, heat a non-stick pan over low heat. Add a tiny bit of butter to keep them moist. Heat for about one to two minutes on each side. This will keep them fluffy and warm. If you use the microwave, place them on a plate and cover with a damp paper towel. Heat for about 20-30 seconds. Check to make sure they are warm all the way through. If you want to save some pancake bites for later, freezing is a great option. Let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible. They will keep well for up to two months. To thaw, simply place them in the fridge overnight, or reheat directly from frozen for a quick treat. Yes, you can make these pancake bites in advance. To store them, let the pancakes cool completely. Then, place them in an airtight container. You can keep them in the fridge for up to three days. When you are ready to eat, simply reheat them. Use a microwave or a skillet over low heat. This keeps them warm and fluffy. If you want an alternative to ricotta cheese, try cottage cheese. It has a similar texture and taste. You can also use cream cheese. Just soften it first for easy mixing. Greek yogurt can work too, but it will change the flavor slightly. These options will still give you tasty pancakes. These pancake bites last about three days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, consider freezing them. Properly wrapped, they can last up to three months. This way, you can enjoy these bites anytime you want! This article covers the key elements for making delightful pancake bites. You learned about essential ingredients, step-by-step instructions, and useful tips for success. Remember to use fresh ricotta to achieve a creamy texture. You can also explore variations by adding flavors or adjusting for dietary needs. For storing, follow the best practices to keep your pancake bites fresh. With these strategies, you’ll enjoy an easy process and delicious results. Now, get cooking and savor every bite!

Creamy Lemon Ricotta Pancake Bites

Indulge in these delicious creamy lemon ricotta pancake bites, the perfect breakfast treat! Made with fresh ricotta, zesty lemon, and a hint of vanilla, these fluffy bites are easy to whip up in just 20 minutes. Ideal for brunch, they can be served with maple syrup or fresh berries. Click through to explore this delightful recipe and surprise your loved ones with a burst of flavor in every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh ricotta cheese

2 large eggs

1/4 cup whole milk

1/4 cup granulated sugar

Zest of 1 medium lemon

Juice of 1 medium lemon

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 tablespoon unsalted butter (for greasing the pan)

Instructions
 

Prepare the Ricotta Mixture: In a large mixing bowl, combine the ricotta cheese, eggs, milk, sugar, lemon zest, lemon juice, and vanilla extract. Whisk these ingredients together until the mixture is smooth, ensuring everything is well blended.

    Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures the leavening agents and dry goods are evenly distributed throughout the flour.

      Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the ricotta mixture. Stir gently until just combined; a few small lumps are perfectly fine—overmixing may lead to tough pancakes.

        Heat the Pan: Place a non-stick mini pancake pan or griddle on the stovetop and heat it over medium heat. Add a small amount of butter to lightly grease the surface, ensuring the pancake bites do not stick.

          Cook the Pancake Bites: Using a tablespoon, scoop and pour small dollops of batter onto the heated pan. Cook until bubbles form on the surface of the pancakes and the edges appear set, which should take about 2-3 minutes.

            Flip and Finish Cooking: Carefully flip the pancake bites using a spatula. Cook for an additional 1-2 minutes on the other side until they turn a beautiful golden brown, ensuring they are cooked through but still fluffy.

              Repeat Cooking Process: Remove the pancake bites from the pan and place them on a plate. Continue to cook the remaining batter, greasing the pan with more butter as needed.

                Serve and Enjoy: Serve the warm pancake bites immediately, drizzled with maple syrup, lightly dusted with powdered sugar, or topped with an assortment of fresh berries for an extra burst of flavor.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4