Lemon and Ricotta Pancakes
These Lemon and Ricotta Pancakes are light, fluffy, and have just the right touch of citrusy brightness. The creamy ricotta keeps them soft and tender, while the fresh lemon zest adds the perfect pop of flavor!
Whether you’re making them for a special occasion, a weekend morning, or just craving something different from regular pancakes, they’re a delicious breakfast recipe the whole family will love!
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My twins love pancakes, so we make them all the time! I usually fix whole wheat pancakes a couple of times a week, but every now and then, it’s fun to change things up.
These Lemon Ricotta Pancakes bring something extra special to the table, just like sourdough discard pancakes, they’re a little different but just as delicious!
What you’ll love about this Lemon Ricotta Pancakes Recipe:
Recipe Ingredients
You’ll need the following ingredients to make these amazing Lemon Pancakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Whole milk ricotta cheese
- Eggs
- Whole milk
- Butter, melted
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Butter or oil for griddle
INGREDIENT NOTES:
- Whole milk ricotta cheese – Adds moisture and a slightly creamy texture, making the pancakes extra soft.
- Fresh lemon juice & zest – Provide a bright, citrusy flavor that balances the richness of the ricotta.
- Baking powder & baking soda – Work together as leavening agents to create light and fluffy pancakes.
HOW TO MAKE LEMON AND RICOTTA PANCAKES STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: In a separate medium bowl, whisk ricotta cheese until smooth. Add eggs one at a time, whisking well after each addition.
Step 3: Stir milk, melted butter, lemon juice, lemon zest, and vanilla extract into the ricotta mixture until fully combined.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—small lumps are okay. Do not overmix.
Step 5: Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
Step 6: For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges begin to look dry, about 2-3 minutes.
Step 7: Flip pancakes and cook until golden brown on the second side, about 1-2 minutes more.
Step 8: Serve warm with favorite toppings like real maple syrup, fresh blueberries, blueberry syrup, or homemade blueberry sauce for an extra special treat.
PRO TIP:
For the best way to get fluffy lemon ricotta pancakes, let the batter rest for 5 minutes before cooking. This allows the leavening agent to work its magic!
Storage and Reheating
Storage: Keep leftover pancakes in an airtight container. It can be kept for up to 3-4 days.
Reheating: Warm on the lowest setting of a nonstick skillet or microwave for 20-30 seconds.
Freezing: Arrange pancakes on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. To reheat from frozen, I place the pancake in the toaster on low and run it twice until warmed through.
Additions & Substitutions
ADDITIONS:
- Blueberries or raspberries for extra fruitiness. My family loves blueberries!
- A sprinkle of poppy seeds for a lemon-poppy twist.
SUBSTITUTIONS:
- Whole milk- Swap with buttermilk for extra tangy pancakes.
- Butter- Use olive oil for a lighter option.
What Can I Serve with these Pancakes with Ricotta and Lemon:
These Lemon Ricotta Pancakes pair well with scrambled eggs, crispy bacon, fresh fruit, or a drizzle of honey. Sometimes, I just serve them with a sprinkle of powdered sugar, and they’re so yummy!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Lemon Ricotta Pancakes! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Lemon Ricotta Pancakes
Equipment
- 1 griddle
Ingredients
- 1 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups whole milk ricotta cheese
- 2 large eggs
- 1 1/4 cups whole milk
- 3 tablespoons salted butter melted
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Butter or oil for griddle
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. 1 3/4 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
- In a separate medium bowl, whisk ricotta cheese until smooth. Add eggs one at a time, whisking well after each addition. 1 1/4 cups whole milk ricotta cheese, 2 large eggs.
- Stir milk, melted butter, lemon juice, lemon zest, and vanilla extract into the ricotta mixture until fully combined. 1 1/4 cups whole milk, 3 tablespoons salted butter, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined – small lumps are okay. Do not over mix.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges begin to look dry, about 2-3 minutes.
- Flip pancakes and cook until golden brown on the second side, about 1-2 minutes more.
- Serve warm with your choice of toppings: maple syrup, fresh berries, powdered sugar, or lemon curd.
Good good yummy
These are so so great!!!