June 16, 2026 · 25 min

Fluffy Lemon Ricotta Pancakes with Sausage and Orange Wedges

Breakfast25 min530 cal / serving

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.

Ingredients

Lemon1 unit LemonView ingredient guide
Orange1 unit OrangeView ingredient guide
Breakfast Sausage4 ounce Breakfast SausageView ingredient guide
Eggs2 unit EggsView ingredient guide
Milk0.66 cup MilkView ingredient guide
Ricotta Cheese4 ounce Ricotta CheeseView ingredient guide
Nutmeg0.25 teaspoon NutmegView ingredient guide
Flour1 teaspoon FlourView ingredient guide
Baking Powder1 teaspoon Baking PowderView ingredient guide
Sugar3 tablespoon SugarView ingredient guide
Vegetable Oil1 teaspoon Vegetable OilView ingredient guide
Butter1.5 tablespoon ButterView ingredient guide
SaltSaltView ingredient guide

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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

Do not overmix the batter; a slightly lumpy batter ensures light and tender pancakes.

Use a nonstick pan for best results when cooking pancakes.

Keep cooked pancakes warm in a low oven while you finish the remaining batches.

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.

DandyRecipes community

Vote and share your thoughts

Votes and comments are stored inside DandyRecipes and stay separate from the original HelloFresh feed rating.

Your recipe vote

No DandyRecipes user votes yet.

Recipe comments

0 DandyRecipes comments

No DandyRecipes comments yet.

More recipe ideas

12 similar recipes you might like

These suggestions are based on shared ingredients, meal type, and recipe metadata.