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A plate of fluffy Lemon Ricotta Pancakes topped with powdered sugar, fresh blueberries, lemon wedges, and a drizzle of syrup.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes bring something extra to the table, with a soft, creamy texture and lemony brightness that makes any morning feel special. I like how they come together quickly but still feel thoughtful enough for weekend brunch, Mother’s Day breakfast, or Easter morning. They can be made ahead, kept warm for guests, and saved for later if there happen to be leftovers.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 335kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="Ckq04M99" upload-date="2025-10-11T06:36:45+00:00" name="Light And Fluffy Lemon Ricotta Pancakes" description="Light, airy, and perfect for a cozy breakfast or weekend brunch." player-type="default" override-embed="default"]

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

Calories: 335kcal | Carbohydrates: 33g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 343mg | Potassium: 192mg | Fiber: 2g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 14mg | Calcium: 232mg | Iron: 2mg
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