• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Desserts
  • Appetizers
  • Low Carb
  • Breakfast
  • Main Entrees
  • Salads

Cooked by Julie

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Posted In: Breakfast
    December 5, 2018 — Updated July 3, 2021 — by Julie — 1 Comment

    Home » Delish » Breakfast » Lemon Ricotta Pancakes

    Lemon Ricotta Pancakes

    Sharing is caring!

    241 shares
    • Share
    • Reddit
    • Yummly
    Jump to Recipe - Print Recipe

    These lemon ricotta pancakes are light, fluffy, and simple to make. Loaded with lemon zest 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.

    three lemon ricotta pancakes with powdered sugar on top and a lemon slice.

    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.
    • You can use this exact recipe to make plain pancakes instead. Simply omit the lemon and ricotta cheese and you’ll have the most amazingly delicious buttermilk pancakes.
    • 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 – You won’t need any lemon juice or lemon extract. Lemon zest is where it’s at! It’s super potent and will give you that intense lemon flavor. Use organic fresh lemons if your budget allows.
    • Ricotta Cheese – While full-fat ricotta cheese is ideal, feel free to use low-fat ricotta cheese if you wish.
    lemon ricotta pancakes with syrup, raspberries, and lemon slices.

    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!

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    Fluffy lemon ricotta pancakes

    Lemon Ricotta Pancakes

    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: American
    Prep Time: 2 minutes
    Cook Time: 5 minutes
    Total Time: 7 minutes
    Servings: 6 servings
    Calories: 226kcal
    Author: Julie Maestre
    Easy buttermilk fluffy pancakes filled with ricotta cheese and lemon zest. Enjoy with some maple syrup and a cup of coffee. 

    Ingredients

    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • pinch of salt
    • 1/2 cup buttermilk
    • 2 eggs
    • 2 tbsp unsalted melted butter
    • 1 cup ricotta cheese
    • 2 tsp  lemon zest
    • 1 tsp  vanilla extract
    • 1 tbsp sugar
    • butter for griddle

    Instructions

    • Warm up some butter in a small skillet over medium heat.
    • In a large bowl, combine the buttermilk, eggs, ricotta cheese, sugar, vanilla extract, and sugar.
    • Add the flour, salt, and baking powder and mix until well incorporated. Do not overmix.
    • Pour about 1/4 cup of the pancake batter into the skillet and cook for 2-3 minutes on each side or until done.
    • Serve with powdered sugar, butter, maple syrup and enjoy!

    Video

    Nutrition

    Calories: 226kcal | Carbohydrates: 21g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 78mg | Potassium: 280mg | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 2.1mg | Calcium: 194mg | Iron: 1.5mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)

    Filed Under: Breakfast

    Reader Interactions

    Comments

    1. Bettina says

      December 5, 2018 at 11:23 pm

      Easy pancakelicious recipe!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

    More about me →

    Holiday Recipes

    • Easter sugar cookie bars with jelly beans, milk, and peep candies on the side.
      Easter Sugar Cookie Bars
    • two slices of caramelized onion cornbread on a plate.
      Caramelized Onion Cornbread
    • Chocolate coquito in a martini glass up close.
      Chocolate Coquito
    • traditional rum balls on a plate.
      Traditional Rum Balls
    • crockpot candy clusters on a baking sheet up close.
      Crockpot Candy
    • mashed potatoes in the instant pot.
      Instant Pot Mashed Potatoes

    Popular

    • fried shrimp in a blue small bowl
      Southern Fried Shrimp
    • honey roasted turkey wings
      Honey Baked Turkey Wings
    • crab stuffed salmon fillets up close.
      Crab Stuffed Salmon
    • Creamy Garlic Salmon and Shrimp

    Like Us on Facebook

    Cooked by Julie
    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2021 Cooked by Julie

    241 shares
     

    Loading Comments...