Fluffy Lemon Ricotta Pancakes with Sausage and Orange Wedges

These lemon ricotta pancakes are a revelation. The ricotta cheese makes them impossibly light and tender, with an ethereal texture that will have you dreaming of clouds. The bright lemon flavor adds a refreshing bounce, making every bite a delight.

Paired with savory sausage links and fresh orange wedges, this breakfast is a perfect balance of flavors. The sausage brings big, bold, meaty juices that ground the fluffy pancakes, while the orange wedges add a burst of citrusy sweetness. It’s a breakfast that will send you into your day happy and satisfied.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

4 ounce Breakfast SausageView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.66 cup MilkView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

1 teaspoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Baking PowderView ingredient guideLike ingredientDislike ingredient

3 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 300°F. Zest the lemon until you have 1 teaspoon zest, then halve and squeeze the juice into a small bowl. Slice the orange into wedges.
2. Add the breakfast 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 the sausage cooks, crack the eggs into a large bowl. Add 3 tablespoons sugar and whisk vigorously until smooth. Whisk in ⅔ cup milk, then whisk in the ricotta cheese. Add the lemon zest and 3 tablespoons lemon juice, stirring to combine.
4. In a medium bowl, combine ¼ teaspoon nutmeg, ¼ teaspoon salt, flour and baking powder. Add to the bowl with the egg mixture and stir until just combined. Tip: Do not overmix; the 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 the other side, 2-3 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining batter.
6. Divide pancakes among plates. Top each with a bit of butter (about ½ tablespoon per serving). Tip: Add a drizzle of maple syrup if desired. Serve with sausage and orange wedges on the side.

Recipe Tips

FAQ

Can I use regular cheese instead of ricotta?

Ricotta is key for the light and tender texture. Substituting with another cheese may alter the results.

Can I make these pancakes without eggs?

Eggs are essential for structure and fluffiness. We do not recommend omitting them.

What can I serve instead of sausage?

You can serve these pancakes with bacon, ham or even fresh fruit for a lighter option.