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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
Waffles
- Fresh Oatmeal Waffles
- PumpkinWaffles (Pumpkin Spice Waffles)
- Apple Cinnamon Waffles
Want to try this recipe?
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Lemon Ricotta Pancakes
Suggested Equipment
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.
Jax says
These are ahhhhmazingly beautiful pillows of loveliness. I took a test piece and hid in the corner of the kitchen to try the first bite in private. I dabbed tears of joy from my face with my pancake. 🥰
Hunter St. Claire says
I promised my friend I’d make us pancakes for dinner. I found this recipe and OMG, they were excellent! I melted some quality raspberry jam mixed with a bit of maple syrup and it was wonderful with the pancakes. THANK YOU!
Mari says
Great recipe!! Thanks!! Nice texture & just the right amount of zing from the lemon. Wondering if less baking powder can be used? Could really taste the extra sodium from such. Otherwise, hub & I thoroughly enjoyed them. Thanks!
Mari says
Great recipe!! Thanks again!!
Christina says
The best Lemon Ricotta Pancakes I’ve ever made and I tried a lot of recipes to find Lemon Ricotta Pancakes which taste like the ones we had in a restaurant in NYC – this recipe is the one! Thank you so much!
Christina says
The best Lemon Ricotta Pancakes I’ve ever made and I tried a lot of recipes to find Lemon Ricotta Pancakes which taste like the ones we had in a restaurant in NYC – this recipe is the one! Thank you so much!
Kells says
I didn’t have enough dry ingredients separately but I did have a Bisquick pancake mix. I made it per instructions on the back and added the ricotta, lemon juice, and zest. They came out perfect! Served with fresh blueberries and whipped cream.
Svet says
These pancakes have become a Sunday staple at my house. We love this recipe so much!
Svet says
I just want you to know that this recipe has become our Sunday tradition! We LOVE it! Perfect pancakes every time. Thank you for this recipe!!
Sylvia Rocha says
WOW!! I told my daughter I was making these, she said “No mom, make regular pancakes” (she loves her Sunday pancakes). I told her.. just try it, if you don’t like them, I’ll gladly make you the ‘regular’ ones. Well, she took one bite and her eyes lit up… “these are amazing!” I couldnt agree more!!
Carol says
Taste great! I had picked blueberries yesterday so I added some into the batter. Yummy!
Reese says
This recipe looks divine! I’m curious to know if the batter will work for waffles. If not, what adjustments would you recommend?
Thanks,
Reese
Kylee says
I have not made these as waffles, I would be concerned that the batter would be too delicate for the waffle iron (and be troublesome to remove).
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.