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Lemon Ricotta Pancakes are the quintessential “elevated” pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
The great thing about these pancakes is they’re easy to whip up, and have a delicate, balanced lemon flavor as well as bumped up protein content with the addition of ricotta. Yum!
Breakfast is one of my favorite things to eat. I love waking up 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!
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, I have a basic pancake recipe 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. But I like to change it up and make pumpkin spice pancakes, blueberry pancakes, chocolate chip pancakes, banana pancakes and, obviously, these lemon ricotta pancakes. Me + Pancakes 4EVA. Lol.
These pancakes 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 – raspberries 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.
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. My kids are on summer break already, but I do make these during the school year too!
Full, printable recipe below – just scroll down to the recipe card!
Pancake Ingredients:
- Flour
- Baking Powder
- Sugar
- Salt
- Milk
- Ricotta
- Eggs
- Vanilla
- Lemon Juice & Zest
- Butter for cooking
How to make Lemon Ricotta Pancakes
- Grab two mixing bowls, one large, one medium.
- 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 pancakes!
- Brush melted butter onto 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 over and cook the pancakes on the other side. It should be a minute or two per side, and golden brown.
OPTIONAL
- Serve with extra ricotta, lemon zest, powdered sugar and blueberries.
FAQ & Pro Tips
What kind of ricotta? 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!
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!
Can you freeze pancakes? 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!
Don’t over-mix batter – use separate bowls for wet and dry ingredients (so you don’t over-mix resulting in tough pancakes).
Want more breakfast recipes?
- Baked Cinnamon Cream Cheese Roll ups
- Bacon Sausage Breakfast Sliders
- Raspberry Cream Cheese Pastry Braid
- Cinnamon French Toast Sticks (from Lemon Blossoms)
Waffles
- Fresh Oatmeal Waffles
- PumpkinWaffles (Pumpkin Spice Waffles)
- Apple Cinnamon Waffles
Want to try this recipe?
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Lemon Ricotta Pancakes
Ingredients
- 1 ½ cups all purpose flour
- 1 Tbs baking powder
- 3 Tbs sugar
- ½ tsp salt
- 1 cup milk
- 1/2 cup ricotta cheese
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbs fresh lemon juice
- 1 Tbs fresh lemon zest
- 2 Tbs 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: flour, baking powder, sugar, and salt until well combined.
- In the medium bowl, add the milk and ricotta 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 pancakes!
- Melt or brush butter onto 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.
Tips & 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!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Kate says
These pancakes look are fluffy and perfect! Love the ricotta lemon combination. They were a big hit. My kids had seconds!
bigbird says
OMG! Just finished making these, my husband gave it 2 thumbs up! I had them at a restaurant and was so happy I saw your email. I will probably use regular ricotta next time maybe, I did part skim it was good, but I caught a tang taste. Will add more lemon zet too! This is keeper.
Pavani says
wow, these pancakes look absolutely delicious and fluffy. Definitely, my kids going to love it. Soon will try this.
Rebecca Blackwell says
I used to make ricotta pancakes somewhat often, and then, for some crazy reason, I stopped and haven’t made them in years. WHY??? I don’t know, but this recipe inspires me to get back on the ricotta pancake train. Thanks so much for sharing!
Simone says
I love anything with lemon & these looks fabulous! A perfect excuse to have pancakes 🙂
Ai | Ai made it for you says
These pancakes look so delicious!! So fluffy!
Veena Azmanov says
Amazing Breakfast and amazing pancakaes. Looks yummy. Presentation awesome.
Jacquelyn Hastert says
These pancakes are worth waking up early for! I love how simple they are to prepare and are loaded with amazing summer flavor.
Heather says
Oh I have heard of using ricotta in my pancakes but haven’t tried it yet! Love the idea of lemon adding some zip to them as well. Can’t wait to try!
Kelly Anthony says
I love pancakes, ricotta, and lemon. Obviously, these are a must make 😉 Thanks for the recipe! YUM!
Sharon says
Creamy ricotta with bright and zesty lemon make the perfect ingredients for these pancakes. A match made in breakfast heaven!
Aimee says
I am really not that into pancakes but these look so good, so I must give them a try. I love ricotta & lemon!
Anne Lawton says
These pancakes sound so good, lemon and ricotta are perfect together! I can’t wait to give these a try real soon!
Amanda Mason says
You had me at “tart and sweet”! I love that flavor combination! I’ve not made pancakes with ricotta but these are an absolute must make! And I’m like you…I love my morning time to myself before the family wakes up!! Great post!!
Anne Murphy says
I like the extra kick of protein from the ricotta – and that it makes them fluffy, not heavy! Sounds like just what I need around here! And lemon as well sounds delicious .
Anita @ Daily Cooking Quest says
These are just the thing for a perfect lazy Sunday brunch. 🙂
Jenni LeBaron says
Ricotta makes pancakes so rich and creamy and lemon brightens everything up. I love a good stack of lemon ricotta pancakes and this recipe looks lovely!
Cathleen @ A Taste of Madness says
This might be my favourite combo for a pancake! Whenever I see it on the menu, I will always order it! Drooling over here!
Holly says
Oh my goodness – these are the most gorgeous pancakes ever! I love how fluffy they are and the lemon ricotta flavor sounds delicious!
Sam | Ahead of Thyme says
How did you know I an obsessed with pancakes? Haha! Love all the flavours in these lemon ones. It’s such an interesting combo but it looks so good!
Allyson says
Love the combo of lemon and ricotta! This sounds like the perfect brunch dish!
Zandra says
You have never had good pancakes until you eat these.
Belinda A McCoy says
I just made these pancakes and they are awesome. My husband does not particularly care for pancakes at all. HE LICKED THE PLATE. That says it all. the only thing I did different was I used all the zest and all the juice from one medium lemon. I didn’t want to waste anything. Thank you for this recipe. It will now be our go to recipe!!!..
Gratitude, Belinda
Viviana says
Can you substitute the regular flower for rice flour?
Kylee says
I have not used rice flour in this. Let me know if you try it!
Abigail says
I really liked these pancakes! The mix of lemon and ricotta is perfect! Amazing texture and fluffiness, the only reason why I’m giving 4 stars is because they were a little bit salty! I kinda felt it was a lot of salt for so little flour but I’m a recipe follower so I still added all the salt recommended and ye a they were very salty I had to soak them up on syrup to make them not so salty, I’m still saving the recipe but reducing the amount of salt in half next time I make them! It’s really a good recipe!
Meg Stewart says
This is a lovely recipe that we’ve now made twice! A good recipe-I rarely make the same thing two weekends in a row!
Jody says
Chose this recipe because it was easy to half it for two of us. Made the perfect amount. My husband said they were perfect on flavor. I said more lemon, but then again, I have a lemon addiction. They came out fluffy and the perfect consistency. I did sift the dry ingredients twice to help keep the flour “lighter”.
Barney says
I made these today and they were fantastic. I substituted Bob’s Red Mill Gluten Free flour and used almond milk instead of regular milk. They came out so light and fluffy.! My wife loved the lemon and ricotta combo and we added fresh blueberries on top. Definitely will be making them again.
Bill says
Super recipe. Simplified by using 2 cups pancake mix for dry ingredients. Came out light, crispy, and delicious on the Blackstone Griddle. Thank you.
Tawnie says
The batter tasted soooo good, so imagine my surprise when the pancakes were salty. I made some raspberry sauce to with these, so with that and maple syrup we were able to get through it, but I would definitely use less salt next time. I didn’t consider that 1/4 tsp would be too much, but in hindsight, I should have just used a dash or a 1/8 tsp.
Amanda says
We have a winner people! This recipe is amazing. I have it posted in my kitchen now as a special breakfast treat. It will be a crowd pleaser for sure. I love lemon and this is just the right balance. I was afraid the baking powder would be too much but you don’t taste it at all. I had some ricotta I had to use up after making an Italian dish, so this was perfect. Now I’ll freeze the rest for future treats in the morning. I used King Arthur Whole Wheat White Flour and they came out great.