Air Fryer Lemon Ricotta Pancakes

Air Fryer Lemon Ricotta Pancakes are my go-to weekend breakfast when I want something that feels genuinely special and tastes completely different from any ordinary pancake. The ricotta makes every single one incredibly soft, tender, and pillowy, and the fresh lemon zest and juice give the batter a beautiful bright citrus flavor that makes every bite taste light, fresh, and deeply satisfying. They come out of the air fryer perfectly golden and fluffy, looking absolutely stunning with fresh blueberries, powdered sugar, and maple syrup on top. I also make them for Mother's Day and Easter brunch because they always make the whole morning feel like a real occasion. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months and reheat in the air fryer.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Breakfast, Brunch

Cuisine: American

Keyword: Air Fryer Lemon Ricotta Pancakes

Servings:

Calories: 285kcal

Author: Mandy Applegate

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
Maple syrup for serving
Fresh fruit for serving

US Customary - Metric

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
Line the air fryer basket with parchment paper. Spoon about ¼ cup of batter for each pancake onto the paper.
Air fry at 350ºC (180ºF) for 5 minutes. Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Enjoy warm with your favorite toppings like maple syrup, berries, or a dusting of powdered sugar.
Maple syrup, Fresh fruit

Notes

Here are a few tips I've picked up from making these more than a few times.

Stir gently: Overmixing the batter will develop too much gluten and make the pancakes tough instead of fluffy, so fold the wet and dry ingredients together just until smooth.

Zest before you juice: Always zest your lemon before cutting and juicing it. Once the lemon is cut, the rind is much harder to zest cleanly.

Use new parchment every batch: Re-line the air fryer basket with fresh parchment paper for each batch so nothing sticks and the bottoms stay golden instead of tearing.

Check at the flip: At the 5-minute mark, the pancakes should look set on the edges and slightly matte on top. If they look too wet, give them another 30 seconds before flipping.

Flash-freeze for storage: Flash-freeze leftover pancakes on a flat baking sheet for one hour before transferring them to a freezer bag or airtight container so they don't clump together. Refrigerate for up to 3 days or freeze for up to 2 months.

Reheat properly: Skip the microwave and reheat pancakes in the air fryer at 300°F for 2 to 3 minutes to bring back that lightly golden exterior without drying them out. Toaster oven or skillet method works, too.

Nutrition

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