Lemon Ricotta Pancakes (SUPER easy to make!)

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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

1. Grab two mixing bowls, one large, one medium.
2. In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.
3. 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. 
4. 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!
5. Brush melted butter onto a large griddle and heat to medium.
6. Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).
7. 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

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Lemon Ricotta Pancakes

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!

4.95 from 19 votes

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 328kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

Ingredients

• 1 ½ cups flour
• 1 Tbs baking powder
• 3 Tbs sugar
• 1 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.

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

Calories: 328kcal | Carbohydrates: 51g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 961mg | Potassium: 498mg | Fiber: 1g | Sugar: 13g | Vitamin A: 315IU | Vitamin C: 4.9mg | Calcium: 284mg | Iron: 2.9mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!