February 19, 2024

First Watch Inspired Lemon Ricotta Pancakes Recipe

I’m excited to share another one of my family’s favorite breakfast recipes, First Watch Inspired- Lemon Ricotta Pancakes.

If you haven’t heard of First Watch, they’re a delicious breakfast and brunch restaurant with locations across the country. My family and I love their food, but there isn’t a location near us and besides that, eating out has just gotten so outrageously expensive!

Making them at home is so easy and much more economical. Plus, you don’t have to wait in line!

These fluffy lemon ricotta pancakes are infused with bright, refreshing citrus flavor thanks to freshly squeezed lemon juice and tangy ricotta cheese.

The result is a stack of tall, golden pancakes bursting with lemon and vanilla aromas. Each tender bite features a subtle sweetness that perfectly balances the tart lemon and ricotta.

With a sprinkle of powdered sugar, a squeeze of lemon, and your favorite fruit topping, these pancakes make for a special breakfast or brunch.

Their lovely lemony flavor, velvety texture, and ease of preparation make them the ultimate weekend treat.

Kids and adults alike will love these restaurant-worthy yet easy pancakes.

So, let’s get whisking, shall we?

I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!

Let’s Gather Up the Ingredients

Ingredients for First Watch Inspired-Lemon Ricotta Pancakes

All-purpose flour

Granulated sugar

Baking powder – leavening agent

Baking soda

Salt

Whole milk Ricotta Cheese– The addition of creamy ricotta cheese gives these pancakes their signature tang and boosts the protein content. The cheese makes the pancakes fluffier and lighter than typical pancake recipes. You can find Ricotta cheese in any grocery store, but if you really want to make these pancakes special, try making your own from scratch. It’s way easier than you think and so much fun to make. I’ve linked the recipe above.

Milk– or you could use the leftover whey if you make your own ricotta

Eggs

Lemons– fresh lemon juice and zest

Pure vanilla extract

Butter

Lemon Curd– Optional, but it makes a fantastic addition. You can use store-bought of course, but making it from scratch is easy and rewarding. It also tastes SO much better. You can find my recipe here. It only requires 6-ingredients and a little patience.

Homemade Blueberry Sauce– You can use frozen or fresh blueberries

Now Let’s Get Cooking

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.

Dry ingredients being whisked in a clear bowl

In a separate medium bowl, whisk together the ricotta, milk, eggs, lemon juice, and vanilla until smooth. Now add the melted butter and lemon zest.

Stir the wet ingredients into the dry ingredients just until incorporated. Don’t overmix.

Heat a lightly oiled griddle or skillet over medium heat. Once hot, scoop a cup of the pancake batter onto the griddle.

Cook for 2-3 minutes on the first side until you start to see little bubbles forming and golden brown. Flip and cook for an additional 1-2 minutes.

Little bubbles forming on the surface of the pancake

Transfer the cooked pancakes onto a baking sheet. Place in a warm oven, and then repeat with the remaining batter.

Serve the fluffy lemon ricotta pancakes warm, with butter, lemon wedges, powdered sugar, syrup, or your favorite toppings.

Sweet or Savory…You can decide

These Lemon Ricotta Pancakes are super versatile. Serve them as they do at First Watch sprinkled with powdered sugar and a dollop of creamy lemon curd, or switch it up.

Want to keep it sweet? Top them with fresh berries, whipped cream, or a drizzle of honey. Feeling adventurous? Add a dollop of ricotta, sliced smoked salmon, and a drizzle of dill-infused olive oil for a savory flavor profile.

Tips for Success:

For fluffier pancakes, separate the eggs and beat the egg whites until stiff peaks form before folding them into the batter.

If your batter seems too thick, add a little more milk until it reaches a pourable consistency.

Don’t overcrowd the griddle! Cook the pancakes in batches to ensure they cook evenly.

FAQs

Can I make these pancakes gluten-free?

Yes, you can easily make these pancakes gluten-free by using a gluten-free flour blend. Just make sure to check the ingredients on your blend to ensure it’s safe for those with gluten sensitivities.

Can I freeze these pancakes?

Yes, you can freeze leftover pancakes in a zip-top bag or airtight container for up to 2 months. To reheat, simply thaw overnight in the fridge and then reheat in a warm oven or toaster oven.

What type of ricotta should I use?

For best results, use high-quality, whole-milk ricotta. Part-skim varieties tend to result in more dense pancakes. My favorite is Calabro brand ricotta, which has a nice light and fluffy texture. Trust me, You will have a hard time finding a fluffier pancake recipe.

Can I replace the ricotta with cottage cheese?

I don’t recommend replacing it with cottage cheese, as ricotta provides a lighter texture.

Should I fold or stir in the egg whites?

Gently fold the egg whites into the batter in two additions. Be careful not to overmix, which can cause the pancakes to turn out dense. The egg whites add lightness, so you want to preserve as much air as possible.

These bright and cheery lemon ricotta pancakes are perfect for springtime breakfasts and brunches. Their sweet and tangy citrus flavor says welcome to a new season, while their fluffy texture feels light and refreshing after a long winter.

Serve them up for a special Easter morning treat, a leisurely Mother’s Day breakfast in bed, or simply to celebrate warmer weather and longer days. The combination of vanilla, lemon, and ricotta makes for a sophisticated yet comforting dish that feels fancy but comes together easily.

DID YOU MAKE THIS RECIPE?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.

Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

We are empty nesters living in our RV full-time. If you are like us and cooking for two, this recipe can easily be cut in half.