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Home » Recipes » Breakfast

Feb 15, 2022(updated May 20, 2022)

Lemon Ricotta Mochi Pancakes

4.46 from 11 votes

4 Comments

by Becca Du

Jump to Recipe Print Recipe
lemon ricotta mochi pancakes

One of the last brunches I had in San Francisco included a stack of lemon ricotta pancakes, and I don’t know what it was this week, but I really wanted to recreate that memory. So I made myself a stack of lemon ricotta MOCHI pancakes this morning. And honestly, they were some of the best pancakes I’ve ever had! I love them even more the ones I had in SF. They have a subtle lemon flavor with a chewy, pillowy texture. Everything I would want and love in a pancake.

ingredients

Ingredients, Substitutions & Adjustments

  • Unsalted butter – Adds richness and a nutty flavor.
  • Granulated sugar – Adds sweetness and moisture to the pancakes.
  • Eggs – Binds the mixture together and adds a richness to the pancakes. I used 2 eggs and 1 egg yolk in this batter because the extra egg yolk adds a bit more color and richness to the batter.
  • Whole milk – Adds moisture and a fat to the pancakes. You can also use reduce fat milk for this recipe.
  • Vanilla extract – Adds flavor to the pancakes. Good substitutes are an equal amount of vanilla paste or 1 vanilla bean.
  • Lemon juice and zest – Adds a lemon-y flavor and balances out the sweetness from the sugar.
  • Ricotta cheese – Adds a subtle tangy flavor to the pancakes.
  • Salt for seasoning
  • Sweet rice flour – The main dry ingredient in these pancakes. It is gluten free and gives them a chewy consistency.
  • Baking powder – Baking powder allows the pancakes to puff up and gives them an airy, pillowy texture.
pancake batter

Why I like using sweet rice flour or mochi flour

Sweet rice flour or mochi flour is one of my favorite ingredients to use, especially in sweets. (I consider pancakes a sweet because of the amount of sugar involved in a pancake dish.) What I love most about it is the texture it gives food. Sweet rice flour gives food a chewy, pillowy texture which it derives from the sticky rice it is made with. The other great thing about sweet rice flour is that it is gluten free! This is a huge win for people with celiac disease because you can get a similar texture to gluten based desserts without the negative side effects.

Lemon Ricotta Mochi Pancakes

Making my lemon ricotta mochi pancakes

First combine sugar and melted butter in a bowl. Whisk until well combined. Next add the eggs and egg yolk to the bowl. Whisk until combined. Add milk, vanilla extract, lemon juice, zest of 1 lemon, ricotta cheese, and salt. Mix until combined. Lastly, add in the sweet rice flour and baking powder. Mix until a thick batter forms.

Now it’s time to make the pancakes! Heat some butter over medium low heat. Make sure to use a nonstick pan.Use a 1/3 cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape. Cook for 2 minutes until bubbles start to appear. Flip and cook another 2 minutes. Transfer to a plate and repeat the process with the rest of the batter. Top the pancakes with fresh fruit, butter, and a drizzle of maple syrup.

lemon ricotta mochi pancakes

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Lemon Ricotta Mochi Pancakes

Lemon Ricotta Mochi Pancakes

Becca Du
A gluten free take on lemon ricotta pancakes. These pancakes are made with lemon juice, ricotta cheese, and sweet rice flour.
4.46 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Cuisine American, Asian
Servings 12 pancakes
Calories 228 kcal

Ingredients
 
 

  • 6 tbsp unsalted butter melted
  • ½ cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • ¼ cup lemon juice
  • Zest of 1 lemon
  • ½ cup ricotta cheese
  • ½ tsp salt
  • 2 cups sweet rice flour
  • 1 tsp baking powder

Instructions
 

  • Combine sugar and melted butter in a bowl. Whisk until well combined.
  • Add the eggs and egg yolk to the bowl. Whisk until combined.
  • Add milk, vanilla extract, lemon juice, zest of 1 lemon, ricotta cheese, and salt. Mix until combined.
  • Lastly, add in the sweet rice flour and baking powder. Mix until a thick batter forms.
  • Heat some butter over medium low heat. Make sure to use a nonstick pan. Don't be afraid to lower the heat if the pan looks like it's getting too hot.
  • Use a 1/3 cup measuring cup to spoon the batter into the center of the pan. Move the measuring cup in a circular motion to get the circular disk shape.
  • Cook for 2 minutes until bubbles start to appear. Flip and cook another 2 minutes.
  • Transfer to a plate and repeat the process with the rest of the batter.
  • Top the pancakes with fresh fruit, butter, and a drizzle of maple syrup.

Nutrition

Serving: 1pancakeCalories: 228kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 162mgPotassium: 77mgFiber: 1gSugar: 10gVitamin A: 315IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Keyword lemon ricotta mochi pancakes, lemon ricotta pancakes
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Reader Interactions

Comments

  1. Kimberly J says

    February 16, 2021 at 8:48 am

    5 stars
    I tried this recipe today. These pancakes are delicious!!! I love how fluffy they turned out, and the lemon flavor is perfect. Next time, I’m going to mix my blueberries into the batter. Thank you for sharing this amazing recipe!

    Reply
    • Becca says

      February 16, 2021 at 10:53 am

      Thank you so much for trying them! I’m so excited you liked them as much as I did! Currently having some right now 🙂

      Reply
  2. Angela says

    February 16, 2021 at 10:23 am

    I will have to try these fabulous pancakes ⭐️

    Reply
    • Becca says

      February 16, 2021 at 10:53 am

      Let me know how they turn out!

      Reply

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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