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–+ servings
A stack of Lemon Ricotta Pancakes topped with blueberries and lemon slices is drizzled with syrup. More blueberries and lemon halves are scattered around on white plates. A striped napkin is visible beside the plates.

Lemon Ricotta Pancakes

Vicky Hadley~Little Chef Within
These Lemon Ricotta Pancakes are light, fluffy, and packed with a subtle lemon flavor. The creamy ricotta makes them extra soft, while the lemon zest adds the perfect brightness.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 120 kcal

Equipment

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.

Notes

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!

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 233mgPotassium: 61mgFiber: 1gSugar: 4gVitamin A: 129IUVitamin C: 1mgCalcium: 95mgIron: 1mg
Keyword breakfast for dinner, brunch, lemon, panckakes, snack
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