Lemon Ricotta Pancakes (SUPER easy to make!)

Name: Lemon Ricotta Pancakes
Prep time: 5 min
Cook time: 15 min
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; Extra ricotta, lemon zest, powdered sugar & blueberries

May 23, 2019 By Kylee 30 Comments Last updated: May 4, 2020

This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.

Jump to Recipe | Print Recipe

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!

stack of pancakes with a cut lemon, ricotta and blueberries

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.

pancakes with powdered sugar being dusted over the top

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!

Lemon ricotta pancakes ingredients, laid out

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

WANT TO TRY THIS RECIPE?
PIN IT TO YOUR FAVORITE PINTEREST BOARDS!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!