Lemon Ricotta Pancakes
Add Preferred Source
Lemon Ricotta Pancakes make mornings feel a little brighter. They’re soft, fluffy, and have just the right touch of lemon without being too sweet. I mix the batter in a way that keeps them light and tender, and the moment that citrus scent starts drifting through the kitchen, you know breakfast is going to be good.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
Lemon Ricotta Pancakes fit right in at a weekend brunch, Mother’s Day breakfast, or Easter morning with family gathered around. They’re easy to prep ahead and stay warm on a platter, so everyone can serve themselves. Leftovers can be stored in the fridge or freezer for later use.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Lemon Ricotta Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple instructions, you’ll end up with tender, fluffy pancakes that feel a little fancy without the extra effort.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until blended. I like using this batter bowl with a handle and spout because it’s easy to whisk in without sending flour everywhere.
I also use a stainless steel balloon whisk to mix everything with no lumps. This helps distribute the leavening evenly.
Combine the Wet Ingredients
Make a well in the center of your flour mixture and add the ricotta, milk, and eggs. Zest the lemon directly into the bowl, then squeeze in the fresh lemon juice and follow with the vanilla extract.
This microplane zester works perfectly to achieve fine zest that blends seamlessly into the batter. Then, I use my handheld citrus press to extract every last drop from the lemon, leaving out the seeds.
Stir the wet mixture gently so it’s combined and smooth. I always grab a flexible silicone spatula to fold the batter without overworking it. Avoid overmixing to keep the pancakes light and tender.
Cook the Pancake Batter
Heat a nonstick skillet or griddle over medium-low heat, then melt a bit of butter to coat the surface. I use my nonstick frying pan when making a small batch, as it releases the pancakes easily. This electric griddle is what I reach for when I’m cooking for a crowd; it allows me to prepare more at once.
Pour about ⅓ cup of batter per pancake into the pan and cook for 2–3 minutes, until bubbles appear on the surface and the edges are set.
Flip and Finish
Carefully flip the pancakes using a spatula, and cook for an additional 1 to 2 minutes, so the bottoms are golden brown and the centers are cooked through. A wide silicone turner makes flipping quicker, especially with the softer ricotta texture, leaving not even a scratch on the pan.
The pancakes should feel springy when lightly pressed. Transfer them to a plate and cover loosely with foil to keep warm while you continue cooking the rest of the batter, adding more butter to the pan as needed.
I transfer the cooked pancakes onto this dinner plate before covering them with heavy-duty aluminum foil to prevent them from getting soggy underneath.
Serve Warm
Plate the pancakes and top with maple syrup and fresh berries. To keep things neat at the table, I like using a squeeze bottle, so everyone can have a drizzle of maple syrup without making a mess.
They’re best served fresh from the pan. Enjoy!
If you’re taking these to a brunch or holiday gathering, I pack them in a container with a lid and handle to protect the pancakes from getting crushed. Then I pop the whole thing into an insulated casserole carrier to keep it warm until I’m ready to serve.
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup ricotta cheese
- ¼ cup milk
- 2 large eggs
- 1 lemon zest and juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter for stovetop cooking
- Maple syrup for serving
- Fresh fruit for serving
Video
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.1 cup all-purpose flour, 1 teaspoon baking powder, 1 tablespoon sugar, ¼ teaspoon salt
- Make a well in the center and add the ricotta, milk, lemon juice, lemon zest, vanilla extract, and eggs. Stir gently until the batter is smooth and well combined.1 cup ricotta cheese, ¼ cup milk, 2 large eggs, 1 lemon zest and juice, 1 teaspoon vanilla extract
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.2 tablespoons unsalted butter
- Pour about ⅓ cup of batter per pancake onto the pan. Cook for 2–3 minutes, or until bubbles begin to form and the edges look set.
- Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
- Serve warm with maple syrup and fresh fruit.Maple syrup, Fresh fruit
Notes
- Whisk Dry Ingredients First: Mixing the flour, baking powder, sugar, and salt before adding the wet ingredients ensures even distribution and helps prevent clumps. If you want a hint of warmth, brown sugar can be used as a substitute for white sugar.
- Use Room Temperature Ricotta: Cold ricotta can make the batter stiff. Letting it sit out briefly helps it blend more easily.
- Swap Whole Milk for a Creamier Batter: Whole milk lends the batter a rich consistency, keeping the pancakes soft and tender.
- Try a Microplane for Zesting: A fine zest makes a big difference here. It distributes more evenly and brings out the lemon flavor without bitter chunks.
- Wipe the Pan Between Batches: This keeps each round of pancakes from picking up any burnt bits or excess melted butter.
- Don’t Skip the Pat of Butter: A small pat melts right into the pancake, giving it that comforting final touch.
- Add a Spoonful of Lemon Curd: For an extra citrus flavor, topping with lemon curd makes a bright and beautiful finishing touch.
- Keep Pancakes Warm on a Hot Griddle or Platter: This helps you feed a crowd without losing that fresh-from-the-pan feel.
Nutrition
Recipe Notes and Expert Tips
I’ve found a few little tricks that make a big difference when cooking these pancakes:
- Whisk Dry Ingredients First: Mixing the flour, baking powder, sugar, and salt before adding the wet ingredients ensures even distribution and helps prevent clumps. If you want a hint of warmth, brown sugar can be used as a substitute for white sugar.
- Use Room Temperature Ricotta: Cold ricotta can make the batter stiff. Letting it sit out briefly helps it blend more easily.
- Swap Whole Milk for a Creamier Batter: Whole milk lends the batter a rich consistency, keeping the pancakes soft and tender.
- Try a Microplane for Zesting: A fine zest makes a big difference here. It distributes more evenly and brings out the lemon flavor without bitter chunks.
- Wipe the Pan Between Batches: This keeps each round of pancakes from picking up any burnt bits or excess melted butter. I keep this reusable dishcloth nearby so I can quickly wipe the pan clean.
- Don’t Skip the Pat of Butter: A small pat melts right into the pancake, giving it that comforting final touch.
- Add a Spoonful of Lemon Curd: For an extra citrus flavor, topping with lemon curd makes a bright and beautiful finishing touch.
- Keep Pancakes Warm on a Hot Griddle or Platter: This helps you feed a crowd without losing that fresh-from-the-pan feel.
How to Store Leftovers
Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. I put mine in a glass container with a lid so they don’t dry out or get crushed in the fridge.
To reheat, warm them in a skillet or toaster oven to bring back their crisp edges. I like using this toaster oven for reheating without drying out the food.
These pancakes can be frozen; lay them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. I use a rimmed freezer-safe baking sheet lined with parchment paper for freezing, so the pancakes don’t stick.
Then, I transfer them to gallon-size freezer bags to stack the frozen pancakes flat, preventing them from clumping together. Reheat from frozen in a toaster or oven at 350°F until warmed through.
What to Serve With Lemon Ricotta Pancakes
Fresh fruit, such as strawberries, blueberries, or sliced peaches, makes a natural match. A drizzle of warm maple syrup or a spoonful of whipped cream adds just the right finishing touch. For brunch, pair with crispy bacon, scrambled eggs, or a side of breakfast sausage pinwheels to balance the sweetness.
More Easy Breakfast Recipes for You to Try at Home
I always like to keep a few reliable breakfast ideas in rotation, especially for slow mornings or weekend brunches.
