Print

Fluffy Lemon Ricotta-Style Pancakes Easy Homemade Cashew Ricotta Recipe

lemon ricotta pancakes - featured image
Print Recipe

Bright, fluffy lemon ricotta-style pancakes made with a creamy homemade cashew ricotta, perfect for a dairy-free, indulgent breakfast or brunch.

Ingredients

Scale
  • 1 cup raw cashews, soaked for 4–6 hours or overnight
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt (for cashew ricotta)
  • 2–3 tablespoons water (to blend cashew ricotta to smoothness)
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (for pancakes)
  • 1 cup milk (dairy or plant-based, e.g., oat milk)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup cashew ricotta (prepared as above)
  • 2 tablespoons melted unsalted butter or coconut oil (plus extra for cooking)
  • 1 tablespoon lemon zest (optional for extra zing)

Instructions

  1. Make the Cashew Ricotta: Drain soaked cashews and blend with lemon juice, lemon zest, salt, and 2 tablespoons water until smooth and creamy, about 1-2 minutes. Add more water if needed. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk milk, eggs, vanilla extract, melted butter, and lemon zest (if using).
  4. Incorporate Cashew Ricotta: Gently fold cashew ricotta into wet ingredients until just combined.
  5. Combine Wet and Dry: Pour wet mixture into dry ingredients and stir gently until just combined; lumps are okay.
  6. Heat the Pan: Preheat skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Cook Pancakes: Pour 1/4 cup batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 1-2 minutes until golden and cooked through.
  8. Serve Warm: Stack pancakes and serve immediately with desired toppings.

Notes

Soak cashews for 4-6 hours or overnight for creamy ricotta. Use room temperature eggs to avoid lumps. Stir batter gently to keep pancakes fluffy. Medium heat is best for cooking. Keep cooked pancakes warm in a 200°F oven. For vegan version, use flax eggs and plant-based milk/oil. For gluten-free, substitute flour with 1:1 gluten-free baking flour.

Nutrition

Keywords: lemon ricotta pancakes, cashew ricotta, dairy-free pancakes, vegan pancakes option, gluten-free pancakes option, fluffy pancakes, homemade ricotta, lemon zest pancakes

Find it online: https://sunnysavory.com/fluffy-lemon-ricotta-style-pancakes-easy-homemade-cashew-ricotta-recipe/