Fluffy Lemon Ricotta Pancakes (Easy & Delicious!)

There’s nothing quite like starting your morning with a stack of warm, fluffy pancakes. But if you’re looking for something a little more special, lemon ricotta pancakes are the perfect twist on the classic.

The addition of ricotta cheese makes them extra soft and tender, while fresh lemon zest and juice provide a bright, citrusy flavor.

These pancakes are perfect for a leisurely weekend brunch, a special occasion, or even a weekday treat.

They cook up light and airy, with a slight tang from the lemon that balances beautifully with maple syrup, powdered sugar, or fresh berries.

If you’re ready to elevate your pancake game, this easy recipe is a must-try.

Why You’ll Love This Lemon Ricotta Pancake Recipe

• Fluffy and tender The ricotta cheese adds a creamy texture, making these pancakes softer than traditional ones.
• Bright and citrusy The combination of lemon juice and zest creates a fresh, vibrant flavor.
• Easy to make Simple ingredients and quick preparation make this recipe accessible to all skill levels.
• Perfect for any occasion Whether for a weekend brunch, holiday breakfast, or everyday treat, these pancakes are always a hit.

Ingredients You’ll Need

To make these delicious pancakes, you’ll need the following ingredients:

Dry Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 tablespoons granulated sugar
• ¼ teaspoon salt

Wet Ingredients:

• ¾ cup ricotta cheese
• 2 large eggs
• ½ cup milk (whole or 2%)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (for the batter, plus extra for cooking)

How to Make Lemon Ricotta Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

Step 2: Prepare the Wet Ingredients

In a separate bowl, whisk the ricotta cheese, eggs, milk, lemon juice, lemon zest, and vanilla extract until smooth.

Step 3: Combine the Batter

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix—small lumps in the batter are perfectly fine.

Step 4: Cook the Pancakes

1. Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter.
2. Pour about ¼ cup of batter for each pancake onto the skillet.
3. Cook until bubbles form on the surface, about 2-3 minutes.
4. Flip and cook for another 1-2 minutes until golden brown.
5. Repeat with the remaining batter, adding more butter to the pan as needed.

Tips for the Best Lemon Ricotta Pancakes

• Do not overmix the batter Overmixing leads to dense pancakes. Stir just until the ingredients are combined.
• Use fresh lemon juice and zest Fresh citrus enhances the flavor significantly.
• Let the batter rest for 5-10 minutes This helps create light and airy pancakes.
• Cook on medium-low heat Prevents the pancakes from burning while ensuring even cooking.

Toppings & Serving Ideas

Enhance your pancakes with these delicious toppings:

• Maple syrup A classic and simple choice.
• Powdered sugar Lightly dust for an extra touch of sweetness.
• Fresh berries Blueberries, raspberries, or strawberries add a burst of freshness.
• Whipped cream For a rich and creamy topping.
• Lemon curd A citrusy spread that complements the pancakes beautifully.

Variations & Substitutions

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Alternative: Substitute ricotta with dairy-free yogurt and use almond or oat milk.
• Extra Protein: Add a scoop of vanilla protein powder for a boost.
• Sweeter Pancakes: Increase sugar to 3 tablespoons for a more dessert-like taste.

Storing & Reheating

Refrigerator Storage:

Store leftover pancakes in an airtight container for up to 3 days.

Freezing Instructions:

• Arrange pancakes in a single layer on a baking sheet and freeze for 1 hour.
• Transfer to a freezer-safe bag or container and store for up to 2 months.

Reheating Options:

• Microwave: Heat for 30 seconds per pancake.
• Toaster: Toast on a medium setting for a crispy exterior.
• Oven: Reheat at 300°F for about 10 minutes.

Recipe FAQ’s

Can I make these pancakes ahead of time?

Yes! You can store them in the fridge for up to 3 days or freeze them for up to 2 months. Reheat in the microwave, oven, or toaster.

Can I use cottage cheese instead of ricotta?

Yes, but blend the cottage cheese first to achieve a smoother texture.

How do I make these pancakes extra fluffy?

Let the batter rest for 5-10 minutes before cooking, and avoid overmixing.