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These lemon ricotta pancakes are light, fluffy, and simple to make. Loaded with lemon juice and ricotta cheese, then topped off with butter and maple syrup. The ultimate breakfast or brunch option.
Some of my other breakfast favorites include buttermilk Belgian waffles and French toast.
If you want pancakes that aren’t too sweet, with a touch of lemon and ricotta, I got you covered! This is a fail-proof pancake recipe that will impress your friends and family.
Why I Love These Lemon Ricotta Pancakes
- Super soft, decadent, and perfectly fluffy.
- The batter is perfectly thick. You don’t want it to be too runny otherwise the pancakes won’t rise enough.
Ingredient Notes
- Fresh Lemon Zest and Juice – A must! Do not use lemon extract.
- Ricotta Cheese – While full-fat ricotta cheese is ideal, feel free to use low-fat ricotta cheese if you wish.
Top Tips And Flavor Variations
- The pancakes are ready to flip when you see bubbles and the edges drying up. Flip the pancakes only once.
- To get perfect pancakes every single time, start by pouring the batter in the center of the nonstick griddle.
- These lemon ricotta pancakes are perfect for freezing. Just make sure to cook the pancakes and let them cool completely before freezing. Use parchment paper in between each pancake so they don’t stick together and then place them in a freezer bag.
- Serve with maple syrup, powdered sugar, and lots of butter!
Watch How I Make This Recipe…
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Lemon Ricotta Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon Kosher salt
- 1/4 cup granulated sugar
- 1 cup ricotta cheese
- 1/2 cup buttermilk, whole milk can be used as well
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon lemon zest
- Juice of 1 lemon, about 2 tbsps
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the ricotta cheese, milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until combined. It’s perfectly fine if the mixture isn’t completely smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix the batter; a few small lumps are fine.
- Allow the batter to rest for about 5 minutes while you preheat a nonstick skillet or griddle over medium-low heat.
- Lightly grease the skillet with butter or oil. Scoop about 1/2 cup of batter onto the skillet for each pancake.
- Cook for 2 minutes over medium low heat, or until bubbles begin to form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown and cooked through.
- Serve immediately with butter, maple syrup, fresh berries, powdered sugar, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy pancakelicious recipe!