There’s something truly magical about Lemon Ricotta Pancakes—the way the fresh lemon zest perfumes the batter, the gentle creaminess from the ricotta, and the irresistible fluffiness that makes every bite feel like a special occasion. Whether you’re whipping these up for a weekend brunch, treating yourself to a cozy breakfast, or surprising someone you love, these pancakes always deliver a burst of sunshine and comfort. If you’ve never tried blending ricotta and citrus into your pancakes, prepare to fall in love with a new breakfast staple!

Lemon Ricotta Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Lemon Ricotta Pancakes is refreshingly simple, but each one plays a starring role in creating their signature taste and tender texture. These pantry basics and a few fresh additions come together to make a stack of pancakes that are truly unforgettable.

All-purpose flour: The trusty foundation that gives the pancakes body while keeping them light and fluffy.
Baking powder: Essential for lift—this is what helps the pancakes rise into airy, pillowy clouds.
Salt: Just a pinch brightens the flavors and balances the sweetness.
Granulated sugar: Adds a gentle sweetness without overpowering the fresh lemon flavor.
Ricotta cheese: The secret ingredient for creamy, moist pancakes with a melt-in-your-mouth texture.
Eggs: Provide structure and help bind everything together for a cohesive, tender crumb.
Milk: Keeps the batter perfectly pourable and ensures a soft, moist bite.
Zest of 1 lemon: Packed with fragrant oils, it infuses every bite with vibrant citrus aroma.
Fresh lemon juice: Adds a sparkling tartness and enhances the overall lemony profile.
Vanilla extract: Rounds out the flavors, adding warmth and depth to the batter.
Butter or oil (for cooking): Creates crisp, golden edges and prevents the pancakes from sticking.

How to Make Lemon Ricotta Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing a medium mixing bowl and whisking together the flour, baking powder, salt, and sugar. This simple step ensures all your leaveners and sweeteners are evenly distributed, setting the stage for pancakes that rise beautifully and taste consistently delicious in every bite.

Step 2: Blend the Wet Ingredients

In a larger bowl, combine the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and creamy—this is where your Lemon Ricotta Pancakes get their signature richness and lightness. Be sure to zest the lemon before juicing it to capture all the fragrant oils!

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The key here is not to overmix—stop as soon as you no longer see streaks of flour. A few lumps are perfectly fine and will keep your pancakes extra tender.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the surface, spacing them out so they have room to spread. Let them cook for 2–3 minutes, until you see bubbles forming on top and the edges start looking set. Flip them gently and cook for another 1–2 minutes, until golden brown and cooked through.

Step 5: Serve and Enjoy

Transfer your Lemon Ricotta Pancakes to a warm plate and repeat with the remaining batter. Serve them right away while they’re still fluffy and warm, with your favorite toppings and garnishes.

How to Serve Lemon Ricotta Pancakes

Garnishes

The right finishing touches can turn a stack of Lemon Ricotta Pancakes into a true showstopper. Try a dusting of powdered sugar, a drizzle of real maple syrup, or a handful of fresh berries for a pop of color and tartness. For added decadence, a dollop of whipped cream or spoonful of lemon curd is pure heaven.

Side Dishes

For a luxurious brunch spread, pair your pancakes with crispy bacon, savory scrambled eggs, or a bright fruit salad. The creamy, citrusy pancakes balance beautifully with salty or fresh sides, making your breakfast both satisfying and well-rounded.

Creative Ways to Present

Get playful with your presentation: stack the pancakes high and layer them with fresh berries, or serve them in mini stacks for an elegant brunch buffet. You can even create a pancake board with toppings like honey, citrus segments, nuts, and flavored butters to let everyone customize their Lemon Ricotta Pancakes just the way they like.

Make Ahead and Storage

Storing Leftovers

If you have extra pancakes (lucky you!), let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. They’ll stay soft and flavorful, ready for a quick breakfast or snack.

Freezing

Lemon Ricotta Pancakes freeze surprisingly well. Simply layer cooled pancakes between sheets of parchment paper and store them in a freezer-safe bag or container. They’ll keep for up to 2 months—perfect for busy mornings or unexpected cravings.

Reheating

To reheat, pop the pancakes in a toaster oven or warm them gently in a skillet over low heat. If you’re in a hurry, a quick zap in the microwave works too, though using the skillet or toaster helps restore that irresistible fluffy texture and slightly crisp edges.

FAQs

Can I use low-fat ricotta for Lemon Ricotta Pancakes?

Yes, you can substitute low-fat ricotta if you’d like a lighter option. The pancakes will still be delicious, though they may be a touch less creamy than with whole-milk ricotta.

What if I don’t have fresh lemons?

If you’re in a pinch, bottled lemon juice will work for the tang, but fresh lemon zest is hard to replace—it provides a burst of citrus aroma that really sets these pancakes apart. Try to use a real lemon if you can!

Can I make the batter ahead of time?

For the best texture, it’s ideal to cook Lemon Ricotta Pancakes right after mixing the batter. However, you can mix the wet and dry ingredients separately a day ahead, then combine them just before cooking for a speedy morning prep.

Are these pancakes gluten-free?

As written, the recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute a 1:1 gluten-free flour blend to make delicious gluten-free Lemon Ricotta Pancakes without sacrificing texture.

What toppings go best with Lemon Ricotta Pancakes?

Classic toppings like maple syrup, powdered sugar, and fresh berries are always winners. For something extra special, try lemon curd, honey, or a sprinkle of toasted nuts for crunch.

Final Thoughts

I hope you’ll give these Lemon Ricotta Pancakes a try and let them brighten your table as much as they’ve brightened mine. Whether you’re celebrating a special morning or just want to make an ordinary day feel extraordinary, these pancakes never fail to impress. Happy cooking and enjoy every fluffy, lemony bite!

Lemon Ricotta Pancakes Recipe

4.9 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these light and fluffy Lemon Ricotta Pancakes, perfectly balanced with a subtle citrus tang and creamy ricotta. Ideal for a refreshing breakfast that feels indulgent yet simple to prepare.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons granulated sugar

Wet Ingredients

1 cup ricotta cheese
2 large eggs
3/4 cup milk
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For Cooking

Butter or oil (for cooking)

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Instructions

Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
Combine wet ingredients: In a large bowl, mix ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and homogenous.
Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
Prepare skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
Cook pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
Flip and finish cooking: Flip each pancake carefully and cook for an additional 1 to 2 minutes, until golden brown and fully cooked through.
Serve warm: Serve pancakes hot with your favorite toppings such as maple syrup, powdered sugar, fresh berries, whipped cream, or lemon curd.

Notes

These pancakes have a subtle lemon flavor that complements the creamy ricotta for a light and fluffy texture.
For extra richness, add a dollop of whipped cream or lemon curd on top before serving.
Leftover pancakes can be stored in the refrigerator and reheated gently in a pan or toaster oven to maintain texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American