Lemon Ricotta Pancakes Recipe

If you’re looking for a breakfast that’s bright, fluffy, and just a little bit indulgent, this Lemon Ricotta Pancakes Recipe is everything you want and more. I absolutely love how these pancakes turn out—light as air but packed with a gentle tang from fresh lemon zest and juice, all while staying incredibly moist thanks to the secret ingredient: ricotta cheese. Trust me, your weekend mornings and brunch plans will never be the same once you give this recipe a try.

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Ingredients You’ll Need

Each ingredient in this Lemon Ricotta Pancakes Recipe plays an important role, coming together to create that perfectly tender, lemony pancake you’ll want to make again and again. Here are some notes to help you pick the best ones for your batter.

• All-purpose flour: Make sure to scoop and level for accuracy—using too much flour can make the pancakes dense, and too little makes them runny.
• Granulated sugar: Adds just the right touch of sweetness without overpowering the fresh lemon flavor.
• Baking powder & baking soda: These leavening agents work together to create those lovely fluffy pockets in every bite.
• Salt: Enhances all the flavors and balances the lemon’s brightness.
• Milk: I usually go with whole milk for richness, but you can absolutely swap in plant-based milk if needed.
• Ricotta cheese: The secret to moisture and tenderness—whether you use whole or low-fat, it makes a noticeable difference.
• Eggs: Provide structure and richness, helping the batter come together nicely.
• Vanilla extract: Rounds out the flavors with gentle warmth that pairs beautifully with lemon.
• Lemon zest and fresh lemon juice: Don’t skip these; the zest packs intense lemon oils, and the juice adds that perfect tang.
• Butter (melted): Adds richness and helps with browning on the griddle or skillet.

Variations

One of the best parts of this Lemon Ricotta Pancakes Recipe is how easy it is to make your own tweaks depending on what you have on hand or your dietary preferences. I’ve tried a few versions and love encouraging you to experiment too!

• Gluten-free version: I swapped all-purpose flour for a 1-to-1 gluten-free blend before, and it worked beautifully—just make sure your blend contains xanthan gum for structure.
• Berry add-ins: Toss fresh blueberries or raspberries into the batter for an extra punch of flavor and a pretty pop of color.
• Less sweet, more savory: Decrease the sugar and add a sprinkle of fresh herbs like thyme or basil to change things up for a unique brunch option.
• Dairy-free option: Try silken tofu mixed in place of ricotta and coconut milk instead of dairy milk; it’s a fun experiment if you’re avoiding dairy.

How to Make Lemon Ricotta Pancakes Recipe

Step 1: Prep your griddle and dry ingredients

Start by preheating your electric griddle to moderately high, or if you’re using a non-stick skillet, set it over medium heat. While it’s warming up, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. I like to stir these dry ingredients for about 20 seconds to ensure everything’s evenly distributed before moving on.

Step 2: Mix the wet ingredients

In a separate bowl, whisk the milk, ricotta, eggs, and vanilla extract together until smooth. Then stir in the melted butter, lemon zest, and fresh lemon juice. You might notice the mixture curdles slightly—that’s totally normal and actually a sign the lemon juice is doing its thing, so don’t worry!

Step 3: Combine wet and dry for perfect batter

Make a well in the center of your dry ingredients bowl and pour the wet mixture in all at once. Use a whisk or spatula to combine everything gently—remember, a few lumps in your batter are perfectly fine and actually help keep pancakes tender. Overmixing will make your pancakes tough, which I’ve learned the hard way.

Step 4: Cook to golden perfection

Lightly butter your griddle or skillet again if needed, then scoop about ⅓ cup of batter for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set—this usually takes 2-3 minutes. Flip carefully and cook the other side until golden brown, about 1-2 minutes more. Serve warm!

How to Serve Lemon Ricotta Pancakes Recipe

Garnishes

My absolute favorite way to finish these pancakes is with a generous dusting of powdered sugar and a drizzle of warm maple syrup or homemade berry syrup—strawberry or blueberry both complement the lemon beautifully. You can also add fresh berries and a dollop of whipped cream if you’re feeling fancy. The lemon brightness balances out the sweetness wonderfully.

Side Dishes

I usually serve these with crispy breakfast bacon or a side of sautéed spinach and garlic for a touch of green. Fresh fruit salad or a tropical fruit platter also pairs well if you want to keep things fresh and light. My family goes crazy for this combo every time.

Creative Ways to Present

For special occasions like Mother’s Day or birthdays, I layer the pancakes with mascarpone and lemon curd between each stack for a luscious, cake-like effect. Another trick I love is to roll them with cream cheese and berry jam for a delightful surprise inside—a fantastic twist that impresses guests and kids alike!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), let the pancakes cool completely, then stack with parchment paper between each to prevent sticking. Store them airtight in the refrigerator for up to 3 days. I always recommend reheating carefully so they don’t dry out.

Freezing

These pancakes freeze really well. Lay them flat on a baking sheet lined with parchment and freeze until firm before transferring to a freezer bag. That way, you can grab just a few when you want a quick breakfast. They keep in the freezer for up to a month.

Reheating

I reheat frozen pancakes in a toaster or toaster oven for a minute or two, which helps maintain that light, fluffy texture without sogginess. If reheating from the fridge, a quick zap in the microwave with a damp paper towel over the top does the trick and keeps them moist.

FAQs

Final Thoughts

This Lemon Ricotta Pancakes Recipe has been a go-to for me ever since I stumbled upon it years ago. What I’ve learned is that those little tweaks—the ricotta for moistness and fresh lemon for brightness—turn a simple pancake breakfast into something truly special. Whether it’s a weekend treat or a way to impress brunch guests, I hope you enjoy making and eating these as much as I do. Give them a try and see why they’ve become a favorite in my kitchen and many others!

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