Can I make the ricotta ahead of time?

Absolutely! The lemon ricotta can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This actually makes the pancakes come together even faster when you're ready to cook.

Can I use a different type of tofu?

Firm tofu works best for this recipe. Extra-firm tofu will make the ricotta too dense and dry, while silken tofu will make it too watery. Stick with firm, unpressed tofu for the best texture.

Can I make these gluten-free?

You can try using a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture may be slightly different, but they should still work well.

Why are my pancakes dense?

The most common culprit is overmixing the batter. Mix just until the wet and dry ingredients are combined—lumps are fine! Also, make sure your baking powder and baking soda are fresh and not expired.

Can I make the batter ahead of time?

Pancake batter is best used immediately for maximum fluffiness, as the leaveners start working as soon as they come into contact with the liquid. If you must make it ahead, refrigerate for no more than 1 hour and give it a gentle stir before cooking.

My pancakes are burning on the outside but raw inside. What's wrong?

Your heat is too high. These pancakes are thicker than regular pancakes because of the ricotta, so they need medium heat and a bit more time to cook through without burning.

Can I double this recipe?

Yes! This recipe doubles easily. You'll have plenty of ricotta and can make a big batch of pancakes for a crowd or for freezing.

What can I do with leftover ricotta?

Spread it on toast with honey and berries, stir it into pasta, use it as a bagel spread, dollop it on salads, or use it in lasagna or stuffed shells. It's incredibly versatile!

Vegan Lemon Ricotta Pancakes

Name: Vegan Lemon Ricotta Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 14 oz firm tofu, drained and unpressed; Zest of 1 lemon; Juice of ½ lemon; 2 tablespoons olive oil; 2 tablespoons nutritional yeast; ½ tablespoon white miso paste; ½ teaspoon salt; 1 cup non-dairy milk; 2 tablespoons fresh lemon juice (from about ½ lemon); Zest of 1 lemon; 2 tablespoons melted vegan butter or neutral oil, plus more for cooking; 1 teaspoon vanilla extract; 1½ cups (204g) all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup vegan lemon ricotta (from recipe above); Fresh berries (strawberries, blueberries, raspberries); Maple syrup; Powdered sugar; Extra lemon zest; Vegan butter

Description

These fluffy vegan lemon ricotta pancakes are bright, tangy, and incredibly tender. Made with homemade tofu-based lemon ricotta, they’re the perfect weekend breakfast in just 30 minutes!

Ingredients

For the Vegan Lemon Ricotta:

14 oz firm tofu, drained and unpressed
Zest of 1 lemon
Juice of ½ lemon
2 tablespoons olive oil
2 tablespoons nutritional yeast
½ tablespoon white miso paste
½ teaspoon salt

For the Pancakes:

1 cup non-dairy milk
2 tablespoons fresh lemon juice (from about ½ lemon)
Zest of 1 lemon
2 tablespoons melted vegan butter or neutral oil, plus more for cooking
1 teaspoon vanilla extract
1½ cups (204g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup vegan lemon ricotta (from recipe above)

For Serving:

Fresh berries (strawberries, blueberries, raspberries)
Maple syrup
Powdered sugar
Extra lemon zest
Vegan butter

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Instructions

Make the Lemon Ricotta:

Blend the ricotta. Break the tofu into small pieces with your hands, then add it to a food processor. Add the lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt.
Process until smooth. Process until smooth and creamy, scraping down the sides as needed. The texture should resemble traditional ricotta—creamy but with a slight graininess. Taste and adjust seasoning if needed. Set aside ¾ cup for the pancakes (reserve any extra for another use—it’s great on toast or in pasta!).

Make the Pancake Batter:

Make vegan buttermilk. In a medium bowl or large measuring cup, whisk together the non-dairy milk, lemon juice, lemon zest, melted vegan butter, and vanilla extract. Let sit for 1-2 minutes (the mixture will curdle slightly—this is good!).
Mix dry ingredients. In a separate large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet and dry. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix—a few lumps are fine.
Fold in ricotta. Gently fold in the ¾ cup of vegan lemon ricotta. The batter should be thick but pourable. If it’s too thick, add 1-2 tablespoons more non-dairy milk.

Cook the Pancakes:

Heat the pan. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with vegan butter or oil.
Cook the first side. Once the pan is hot (a drop of water should sizzle), pour about ⅓ cup of batter onto the griddle for each pancake. You should be able to fit 2-3 pancakes at a time, depending on the size of your pan. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
Flip and finish. Flip carefully and cook for another 2-3 minutes on the second side, until golden brown. These pancakes are thicker than regular pancakes, so they need a bit more time to cook through. Re-grease the pan between batches as needed.
Keep warm. If you would like, you can transfer the cooked pancakes to a plate or pan and place them in a 200°F oven while you finish cooking the rest of the batch.

Serve:

Top and enjoy! Stack the pancakes on plates and top with fresh berries, a pat of vegan butter, a drizzle of maple syrup, a dusting of powdered sugar, and extra lemon zest if desired. Serve immediately while warm and fluffy!

Notes

Don’t overmix: Overmixing develops gluten and makes pancakes tough. Stir just until the ingredients are combined—lumps are okay!
Consistent size: Using a ⅓-cup measuring cup ensures evenly sized pancakes that cook at the same rate.
Temperature matters: Medium heat is key. Too hot and they’ll burn on the outside while staying raw inside; too low and they’ll be pale and dense.
Make-ahead ricotta: The lemon ricotta can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Leftover pancakes: Store in the refrigerator for up to 3 days or freeze for up to 2 months. Layer them with parchment paper, then place them in a bag or container. They’ll stay separated and be easy to grab individually. Reheat in a toaster or oven at 350°F until warmed through.
Extra lemony: For maximum lemon flavor, add an extra ½ teaspoon of lemon zest to the batter.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Category: Breakfast
Method: Stove Top
Cuisine: American