Description

These Lemon Ricotta Pancakes are delightfully fluffy and moist, combining the creamy richness of ricotta cheese with the fresh, zesty brightness of lemon. Perfect for a special breakfast or brunch, they deliver a subtly sweet and tangy flavor without overpowering the palate. The batter is simple to prepare, and the pancakes cook beautifully on a griddle or skillet, resulting in golden, tender pancakes that everyone will love.

Ingredients

Scale

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 (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

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Instructions

Preheat the Cooking Surface: Preheat an electric griddle to moderately-high heat, or use a non-stick skillet set over medium heat to ensure gentle and even cooking of the pancakes.
Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for about 20 seconds to evenly distribute the leavening agents and salt.
Prepare the Well: Make a well in the center of the dry flour mixture and set aside, helping to integrate wet ingredients smoothly later.
Combine Wet Ingredients: In a separate large mixing bowl, whisk together the milk, ricotta cheese, eggs, and vanilla extract until fully blended and smooth.
Add Lemon and Butter: Stir in the melted butter, lemon zest, and fresh lemon juice into the wet mixture. The mixture will curdle slightly due to the lemon juice—this is normal and expected.
Combine Wet and Dry Mixtures: Immediately pour the wet mixture into the well of the dry ingredients and whisk gently just until combined. The batter should remain slightly lumpy to keep the pancakes tender and fluffy.
Cook the Pancakes: Pour about 1/3 cup of batter onto the preheated buttered griddle or skillet. Cook until bubbles form on the surface and the bottom is golden brown, then carefully flip and cook the other side until golden brown as well.
Serve: Serve the pancakes warm, dusted with powdered sugar if desired, and drizzled with maple syrup or berry syrup for added sweetness and flavor.

Notes

These pancakes are exceptionally moist and lemony, with the ricotta adding richness and moisture without overpowering the flavor.
They have been a favorite for years, with everyone who tries them enjoying their balance of flavors and texture.
For a special touch, serve with fresh strawberry or blueberry syrup.
Yields about 13 pancakes depending on size.

Nutrition

Serving Size: 1 serving
Calories: 375 kcal
Sugar: 11 g
Sodium: 341 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 105 mg