Fluffy Lemon Ricotta Pancakes with Sausage and Orange Wedges

These lemon ricotta pancakes are incredibly light and tender, thanks to the ricotta cheese. The bright lemon flavor and fluffy texture will make your morning feel special. Paired with savory breakfast sausage and fresh orange wedges, this breakfast is a delightful balance of sweet and savory.

Ricotta cheese is the secret to the ethereal texture of these pancakes. It adds moisture and richness without making them heavy. A touch of nutmeg and lemon zest elevates the flavor, while the sausage and orange wedges on the side round out the meal perfectly.

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Ingredients

5 Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 LemonView ingredient guideLike ingredientDislike ingredient

0.67 MilkView ingredient guideLike ingredientDislike ingredient

1 FlourView ingredient guideLike ingredientDislike ingredient

2 EggsView ingredient guideLike ingredientDislike ingredient

1 Baking PowderView ingredient guideLike ingredientDislike ingredient

0.5 NutmegView ingredient guideLike ingredientDislike ingredient

1 OrangeView ingredient guideLike ingredientDislike ingredient

3 SugarView ingredient guideLike ingredientDislike ingredient

1 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

4 Breakfast SausageView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 300°F. Zest lemon until you have 1 teaspoon zest, then halve and squeeze juice into a small bowl. Slice orange into wedges.
2. Add sausage to a medium pan over medium-high heat. Cook until browned on all sides and cooked through, 7-10 minutes. Reduce heat to low to keep warm.
3. While sausage cooks, crack eggs into a large bowl. Add 3 tablespoons sugar and whisk vigorously until smooth. Whisk in ⅔ cup milk, then whisk in ricotta. Add lemon zest and 3 tablespoons lemon juice; stir to combine.
4. In a medium bowl, combine ½ teaspoon nutmeg, ¼ teaspoon salt, flour and baking powder. Add to bowl with egg mixture and stir until just combined. Do not overmix; batter should be slightly lumpy.
5. Heat 1 teaspoon oil or butter in a large nonstick pan over medium heat. Working in batches, pour ¼ cup batter per pancake. Cook until bottoms are golden brown and tops are bubbly, 3-4 minutes. Flip and cook until golden brown on other side, 2-3 minutes. Transfer to a baking sheet and keep warm in oven. Repeat with remaining batter.
6. Divide pancakes between plates. Top each with a bit of butter (about 1½ tablespoons total). Serve with sausage and orange wedges on the side. Optionally, drizzle with maple syrup.

Recipe Tips

FAQ

Can I use a different cheese instead of ricotta?

Ricotta is key for the light texture, but you can substitute cottage cheese (blended smooth) or mascarpone for a richer pancake.

Can I make the pancakes ahead of time?

Yes, cook the pancakes and let them cool. Store in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven at 350°F for 5 minutes.

What can I serve instead of sausage?

Try bacon, ham or fresh fruit like berries or sliced bananas for a different twist.