Lemon Ricotta Pancakes (SUPER easy to make!)
This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Fluffy Lemon Ricotta Pancakes are the quintessential “elevated” pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create gorgeous tender pancakes!
These are the best pancakes, they’re easy to whip up, and have a delicate, subtle lemon flavor as well as bumped up protein content with the addition of ricotta. Yum!
Try Lemon Ricotta Cookies, too! Same flavor profile, very different application.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Breakfast is one of my favorite things to eat. I love waking up on a weekend morning before my family and having a few moments in the kitchen to brew some coffee, check my email, and mix something up ready for them to eat when they drag themselves out of bed.
I love the alone time, they love the homemade breakfast. The smells alone coming from the kitchen are enough to make them get dressed super fast, and get out to the table!
Love lemon? Add some lemon curd to the top!
Who invented the pancake? I’d like to meet them, and thank them profusely. There’s just nothing like a big stack of pancakes with butter, and either maple syrup or powdered sugar dusted over them. They’re simple, but if you do them right, super flavorful.
Clearly, I’m a huge fan of pancake recipes. I have a basic pancake mix here that you make the dry mix ahead, and just add the butter, milk, eggs, and vanilla when you want to make a batch. And they’re AWESOME.
Change it up and make pumpkin spice pancakes, blueberry pancakes, chocolate chip pancakes, banana pancakes, applesauce pancakes and, obviously, these lemon ricotta pancakes. Me + Pancakes 4EVA. Lol
For a totally different flavor vibe, my chocolate pancakes recipe doubles up on chocolate for an ultra-decadent morning treat.
Keeping Pancakes Warm
The best way to keep pancakes warm while you cook for the whole family, is to place the cooked pancakes on a baking sheet in a single layer and put them in the oven.
Why you’ll love this recipe
If you love a light, fluffy, tender pancake – these are for you!
You really don’t require a lot of extra ingredients to the ones you likely already have in your fridge and pantry. You can mix up the way you serve them with your favorite toppings.
How to make pancakes ahead
I have been known to mix and measure the night before, have the dry ingredients already whisked, the wet ingredients in the fridge already combined, then all that’s needed is a quick mix, and to head up the griddle.
Frequently Asked Questions
Yes! Let them cool completely, then separate them with waxed paper. Freeze them in small stacks in a zip lock bag. When you want to cook them, you can microwave them, or even put them in a toaster!
I use lower fat ricotta, but not fat-free. All versions will work, but I’ve found the fat free just doesn’t taste good. You can make your own ricotta too if you wish!
Whatever you fancy! I dust mine with powdered sugar, some extra ricotta, a little zest… and a few blueberries. Sometimes maple syrup.
You can do raspberries too, they work really well with these pancakes. Whipped cream is also a good choice!
Tart but sweet! They have a definite tang due to the lemon juice and zest. They texture of these pancakes is fluffier than the standard pancake recipe.
What to serve with Pancakes
Fresh berries (any fresh fruit) and cream are one of my favorite combinations, but extra ricotta, dusted with powdered sugar and sprinkled with a little lemon zest and a few fresh blueberries is FABULOUS. Blueberry syrup or traditional maple syrup can also be used.
I have included instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Kylee’s Notes
Don’t over-mix batter
Use a separate bowl for wet and dry ingredients (so you don’t over-mix resulting in tough pancakes).
Substitutions/Additions
You can use limes, oranges, lemons or grapefruit – any citrus fruit works!
Freezing instructions
Let them cool completely, then separate them with waxed paper. Freeze them in small stacks in a freezer bag. When you want to cook them, you can microwave them, or even put them in a toaster!
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
- Flour. Regular, all-purpose flour.
- Baking Powder
- Sugar. Vary the amount if you like things less sweet.
- Salt. Just a little. This brings out the flavor of the lemon, and balances the sweetness.
- Milk. Any kind of milk can be used, this is a great recipe to use almond or oat milk.
- Ricotta Cheese. You can use whole milk ricotta or low fat. Cottage cheese can also be used, but I would throw it in a food processor first to make the grains finer.
- Eggs. We use both the eggs yolks and the egg whites in this recipe.
- Vanilla Extract.
- Lemons. We use both the juice and zest.
- Melted Butter. Just to cook with. You could use coconut oil, or a cooking spray if you prefer.
How to make Lemon Ricotta Pancakes
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpMake the batter
Grab two bowls, one large mixing bowl, one small bowl.
In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.
In the medium bowl, add the milk and ricotta cheese and whisk until well blended. Then add the eggs, beating between each. Then add the vanilla, lemon juice, and lemon zest.
Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined.
Don’t over mix – you’ll have tough pancakes. We want fluffy ricotta pancakes!
Cook the pancakes
Brush melted butter onto a large griddle and heat to medium heat.
Add pancake batter, about a cup of batter at a time (or smaller if you want smaller pancakes) onto the hot griddle (or non stick skillet).
When you get bubbles, flip over and cook the pancakes on the other side. It should be a minute or two per side, and golden brown.
Repeat with remaining batter. Store on a baking sheet in the oven on low, to keep the pancakes warm while you cook the rest.
OPTIONAL
Serve with extra ricotta, lemon zest, powdered sugar and blueberries.
Want more breakfast recipes?
- Baked Cinnamon Cream Cheese Roll ups
- Bacon Sausage Breakfast Sliders
- Raspberry Cream Cheese Pastry Braid
Waffles
- Fresh Oatmeal Waffles
- Pumpkin Waffles (Pumpkin Spice Waffles)
- Apple Cinnamon Waffles
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Lemon Ricotta Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons white sugar
- ½ teaspoon salt
- 1 cup milk
- 1/2 cup ricotta cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 2 tablespoons butter for cooking
OPTIONAL FOR SERVING
- Extra ricotta, lemon zest, powdered sugar & blueberries
Instructions
- Grab two bowls, one large, one medium.
- In the large bowl, whisk together dry ingredients: 1 ½ cups all-purpose flour, 1 tablespoon baking powder, 3 tablespoons white sugar, and ½ teaspoon saltuntil well combined.
- In the medium bowl, add the 1 cup milk and 1/2 cup ricotta cheese and whisk until well blended. Then add the 2 large eggs, beating between each. Then add the 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice and 1 tablespoon fresh lemon zest.
- Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined. Don’t over mix – you’ll have tough pancakes. We want fluffy pancakes!
- Melt or brush 2 tablespoons butteronto a large griddle and heat to medium.
- Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).
- When you get bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side, and golden brown.
OPTIONAL
- Serve with extra ricotta, lemon zest, powdered sugar and blueberries.
- Devour.
Video
Notes
- What kind of ricotta? – I use a lower fat ricotta, but not not fat free. All versions will work, but I’ve found the fat free just doesn’t taste good. You can make your own ricotta too, if you wish!
- Don’t over-mix batter – use separate bowls for wet and dry ingredients (so you don’t over-mix resulting in tough pancakes).
- What do lemon ricotta pancakes taste like? – Tart but sweet! They have a definite tang due to the lemon juice and zest. They’re fluffier than regular buttermilk pancakes.
- What goes with lemon ricotta pancakes? Whatever you fancy! I dust mine with powdered sugar, some extra ricotta, a little zest… and a few blueberries. Sometimes maple syrup. You can do raspberries too, they work really well with these pancakes. Whipped cream is also a good choice!
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
These are definitely 5 ⭐⭐⭐⭐⭐ pancakes! Made the recipe exactly as stated and they are perfect! Just the right amount of lemon, sweetness and so light and fluffy. Thank you for this wonderful recipe!
Fantastic recipe! I really enjoyed these pancakes, even though the ricotta I used was like a month old and smelled funny (no mold though) they proved to still come out super delicious once cooked haha, this recipe is goated! I added extra lemon zest and juice also, both from two medium lemons and the flavor was super intense to my liking. The pancakes themselves were fluffy and light, absolutely loved them!
Hey, Kayla! You kind of made my day with this comment. These are a MASSIVE favorite in my household too!