These Zucchini Ricotta Pancakes are light, creamy, and filling, with a hint of lemon and zucchini speckled throughout. Plus, easy! Drizzled with a little honey, they are melt-in-your-mouth incredible!
After you’re done devouring these, make our Lemon Ricotta Pancakes, too!
When my kids first saw me making these Zucchini Ricotta Pancakes for breakfast, they let out a groan and said, “Mom, why can’t you just make regular pancakes?” Then they took a bite and said, “These are the best things ever.”
For doubting me, though, I made them clean all the spiderwebs out from the garage. (Just kidding. Only the outside storage closet.)
Anyway, trust me – these Zucchini Ricotta Pancakes are amazing! Don’t be put off by the thought of cheese in pancakes. Ricotta cheese is nothing like savory cheeses such as cheddar, Monterey Jack, or Parmesan. It’s sweet, sort of like cream cheese, and loose like cottage cheese. Great in Lasagna Roll Ups and Cannoli Dip.
Zucchini Ricotta Pancakes Recipe
Ricotta pancakes are a cross between a traditional pancake and a delicate crepe. They’re thinner and creamier…and quite frankly, put traditional pancakes to shame.
I took my favorite Lemon Ricotta Pancakes and altered them a bit. Unlike those, these Zucchini Pancakes don’t require three separate bowls, eggs to be separated, beaten, then folded (although worth it, really!) Instead, they’re easier with less steps, with added zucchini and a drizzle of honey.
I love the addition of freshly grated zucchini – perfect if you have some growing in your garden right now, but also great because zucchini is available in grocery stores all year round.
These Zucchini Ricotta Pancakes will quickly become a weekend breakfast favorite!
Storing Leftovers
If you have any leftover pancakes or want to make them ahead of time so you have them ready to go, they store really well.
- To store leftovers: Let the pancakes cool completely, then store in the refrigerator in a resealable plastic bag. They will keep up to 4 days.
- To freeze: Let the pancakes cool completely, then place them a baking sheet in a single layer. Transfer to the freezer until just solid, then put them in a freezer-safe plastic bag. They will keep for up to 2 months.
- To reheat: These can either be heated in a toaster oven, warm oven, or microwave. No need to thaw first.
More Pancake Recipes:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Zucchini Ricotta Pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 1/2 tablespoon unsalted butter , melted
- 1 cup grated zucchini
- 3/4 cup ricotta cheese
- zest of one lemon
- unsalted butter , for the pan and serving
- honey , for serving, optional
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add in the egg, milk, and butter; whisk until combined and smooth.
- Add in the grated zucchini, ricotta, and lemon zest; mix gently to combine.
- Warm some butter on a griddle or large flat bottomed skillet over medium heat. Working in batches, scoop 1/4 cup of the batter onto the griddle for each pancake.
- Cook until edges are dry and bubbles form on the top, about 3 minutes. Flip and cook until golden, about 2 more minutes. (If pancakes are browning too quickly, turn down the heat to medium-low.)
- Serve hot with a slab of butter and a drizzle of honey. Too good!
Nutrition
Other Notes
Made these tonight! These will be added to the menu rotation.
I made these with homemade ricotta and garden zucchini. So delicate, creamy, and delicious!