If you’re on the hunt for a breakfast that’s fluffy, tangy, and packed with a secret ingredient that makes every bite melt in your mouth, you have to try this Lemon Ricotta Pancakes Recipe. I absolutely love this recipe because it combines the bright zing of lemon with the creamy richness of ricotta, giving you pancakes that feel indulgent yet fresh. Whether you’re making a weekend brunch for friends or just treating yourself, these pancakes never disappoint.
Why You’ll Love This Recipe
- Moist and Fluffy Texture: Thanks to ricotta, these pancakes stay tender and soft without being heavy.
- Bright, Fresh Flavor: The lemon zest and juice add just the right amount of citrus punch that wakes up your taste buds.
- Simple Ingredients: Pantry staples come together quickly for a weekend treat anyone can make.
- Versatile for Any Occasion: Whether it’s a lazy morning or a special brunch, these pancakes fit right in.
Ingredients You’ll Need
I find that combining familiar baking ingredients with ricotta and fresh lemon brightens up these pancakes dramatically. When shopping, choose fresh lemons with vibrant skin and a good-quality ricotta—whole milk ricotta gives a richer flavor, but low-fat works well if you prefer lighter pancakes.
- All-purpose flour: Scoop and level for accurate measurement; it gives structure without weighing down the batter.
- Granulated sugar: Adds just a touch of sweetness to balance the lemon’s tartness.
- Baking powder and baking soda: These leavening agents make sure your pancakes rise beautifully.
- Salt: Enhances the flavors and keeps everything balanced.
- Milk: Use whole or 2% milk for creaminess; it hydrates the dry ingredients perfectly.
- Ricotta cheese: This is the magic ingredient—adds moisture and tenderness without a tangy cheese flavor.
- Large eggs: Provide structure and richness.
- Vanilla extract: A subtle flavor enhancer that pairs wonderfully with lemon.
- Lemon zest: Use enough for a bright lemony punch; I often add 2 tablespoons.
- Fresh lemon juice: Adds freshness and a subtle tang that makes these pancakes stand out.
- Butter (melted): Helps with richness and keeps the batter silky smooth.
Variations
This Lemon Ricotta Pancakes Recipe is already a crowd-pleaser, but I love tweaking it now and then depending on the season or what I have on hand. Feel free to customize it—you’ll find it’s a great base for experimenting!
- Blueberry boost: Add a handful of fresh or frozen blueberries to the batter for a juicy surprise in every bite; my family goes crazy for this variation.
- Gluten-free: Swap in your favorite gluten-free flour blend; just be mindful the texture might be slightly different but still delicious.
- Dairy-free: Use a plant-based ricotta alternative (like almond ricotta) and substitute milk with oat or almond milk for a vegan option.
- Extra zest: For a punchier lemon flavor, add a teaspoon of lemon extract or use Meyer lemons—both give a sweeter citrus note.
How to Make Lemon Ricotta Pancakes Recipe
Step 1: Prep and Combine Your Dry Ingredients
Start by whisking together your flour, sugar, baking powder, baking soda, and salt in a bowl for about 20 seconds. This little step ensures that all the dry ingredients are evenly distributed, so your pancakes rise nicely and have a consistent flavor. Making a well in the center will make mixing in the wet ingredients a breeze.
Step 2: Whisk Together the Wet Ingredients
In a separate large bowl, whisk the milk, ricotta, eggs, and vanilla extract until smooth and creamy. This combination might look a little lumpy because of the ricotta—that’s totally normal! Now stir in the melted butter, lemon zest, and fresh lemon juice. You’ll see it curdle ever so slightly, but don’t worry, that adds to the texture and flavor.
Step 3: Combine Wet and Dry Ingredients Carefully
Pour the wet mixture into the well of your dry ingredients and gently whisk just until everything is combined. The batter should still be slightly lumpy; overmixing can make your pancakes tough. Resist the urge to smooth it out too much.
Step 4: Cook Your Pancakes to Golden Perfection
Heat an electric griddle to moderately-high heat or warm a non-stick skillet over medium. Lightly butter the surface, then ladle about 1/3 cup of batter per pancake. Cook until bubbles begin popping on the surface and the edges look set, around 2-3 minutes, then carefully flip and cook for another 2 minutes or until golden brown. Patience here pays off—the golden crust is everything.
Pro Tips for Making Lemon Ricotta Pancakes Recipe
- Don’t Overmix the Batter: I used to rush this part and got rubbery pancakes; folding gently keeps them tender and light.
- Use Fresh Lemon Zest: The oils in fresh zest add brightness you just can’t get from store-bought lemon extracts.
- Cook on Medium Heat: Too hot and the pancakes burn before cooking through; medium heat gives that perfect golden crust.
- Keep Pancakes Warm in Oven: If you’re making a big batch, place cooked pancakes on a baking sheet in a warm oven (about 200°F) to stay fluffy while you finish the rest.
How to Serve Lemon Ricotta Pancakes Recipe
Garnishes
I love dusting these pancakes with a light sprinkle of powdered sugar for a touch of elegance. Then, I drizzle them with warm maple syrup or homemade fresh berry syrup—strawberry or blueberry really complements the lemon beautifully. If fresh berries are around, toss a handful on top for a pop of color and flavor.
Side Dishes
On weekends, my family enjoys these with crispy bacon or turkey sausage for a savory contrast. A simple side of Greek yogurt mixed with a drizzle of honey pairs very well, too, especially if you’re after something a little lighter. Occasionally, I’ll serve with scrambled eggs for a fuller brunch plate.
Creative Ways to Present
For a birthday or special treat, I stack the pancakes high, drizzle lemon curd in between layers, and top with whipped cream and fresh edible flowers. It’s a showstopper but surprisingly easy to put together. Or try rolling them up with mascarpone and berries for a pretty pancake crepe alternative!
Make Ahead and Storage
Storing Leftovers
I usually stack leftover pancakes with a piece of parchment paper between each to prevent sticking, then wrap tightly with plastic wrap or keep in an airtight container. Stored in the fridge, they stay fresh for up to 2 days—though frankly, they rarely last that long at my house.
Freezing
Freezing works great for these pancakes! I place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag. When you’re ready to eat, you’ll just toast or warm them up—it’s a fantastic way to have breakfast ready on busy mornings.
Reheating
When reheating, I prefer the oven or toaster oven set around 300°F for 8-10 minutes to retain that lightly crisp edge without drying them out. Microwave works in a pinch, but I feel like it makes them a bit soggy. Adding a pat of butter while warming helps recreate that fresh-from-the-griddle taste.
FAQs
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Can I use plain yogurt instead of ricotta in the Lemon Ricotta Pancakes Recipe?
You absolutely can swap plain Greek yogurt for ricotta if that’s what you have on hand. The yogurt will give a slightly tangier flavor and a different texture—pancakes may be a bit denser but still delicious and moist. Just use the same amount and adjust the milk slightly if the batter feels too thick.
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How do I prevent my Lemon Ricotta Pancakes from sticking to the pan?
Make sure your griddle or skillet is well-heated before adding batter, and grease it lightly with butter or oil each time you cook a batch. Using a non-stick pan helps tremendously. Also, resist flipping the pancakes too early—they’ll naturally release when they’re ready to flip.
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Can I make this Lemon Ricotta Pancakes Recipe vegan?
To go vegan, substitute ricotta with a plant-based alternative like almond or tofu ricotta, use plant-based milk such as oat or almond milk, and replace eggs with flax eggs or a commercial egg replacer. Keep in mind texture and flavor may differ slightly, but it’s still a tasty option.
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Why does the batter sometimes look curdled after adding lemon juice?
The curdling happens because the acidity in lemon juice reacts with dairy in the batter, causing it to clump up a bit. This is perfectly normal and actually helps create tender, fluffy pancakes. Just proceed with mixing gently and cook as usual.
Final Thoughts
This Lemon Ricotta Pancakes Recipe is truly one of my all-time favorites because it strikes the perfect balance between bright, fresh flavor and cozy comfort food. Every time I make them, my kitchen fills with the zesty aroma of lemon, and my family never fails to ask for seconds. I think you’ll love how moist and tender they turn out, and the ricotta adds such a delightful richness that makes them stand out from regular pancakes. Give them a try next weekend—you might just make these your new go-to pancake recipe!
Print
Lemon Ricotta Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh lemon flavor. The ricotta cheese adds moisture and richness without overpowering the delicate lemon zest and juice, making for a perfectly balanced breakfast treat. Easily cooked on a griddle or skillet, they’re best served warm with a dusting of powdered sugar and a drizzle of maple or berry syrup.
Ingredients
Dry Ingredients
- 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta cheese (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 – 2 Tbsp lemon zest (depending on how lemony you want them)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
Instructions
- Preheat Griddle or Skillet: Preheat an electric griddle to moderately-high heat or heat a non-stick skillet over medium heat to ensure even cooking.
- Mix Dry Ingredients: In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt for 20 seconds to evenly distribute and aerate the ingredients.
- Prepare Wet Mixture: In a separate large mixing bowl, whisk together milk, ricotta cheese, eggs, and vanilla extract until well blended and smooth.
- Add Lemon and Butter: Stir melted butter, lemon zest, and fresh lemon juice into the wet mixture. It may curdle slightly, which is normal and expected.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined; the batter should remain slightly lumpy for light pancakes.
- Cook Pancakes: Lightly butter the griddle or skillet, then pour 1/3 cup portions of batter onto the hot surface. Cook until bubbles start to appear on the surface and the edges look set, then flip carefully. Cook the other side until golden brown and cooked through.
- Serve: Serve the pancakes warm, optionally dusted with powdered sugar and drizzled with maple syrup or fresh berry syrup for added sweetness and flavor.
Notes
- These pancakes are incredibly moist and have a delightful lemon flavor without the ricotta overpowering them.
- Ricotta adds richness and moisture, making the pancakes tender and fluffy.
- Yields about 13 pancakes depending on size.
- Serve with fresh strawberry or blueberry syrup for a fruity complement.
- For best results, do not overmix the batter to keep pancakes light.
- You can adjust lemon zest quantity from 1 to 2 tablespoons according to your preference for lemon brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 11 g
- Sodium: 341 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 105 mg
