Lemon Ricotta Pancakes
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This easy Lemon Ricotta Pancakes recipe brings together fresh lemon, creamy ricotta, and everyday pantry staples to create something really special. The texture is soft and delicate, and the flavor is beautifully balanced. Serve these pancakes with maple syrup, powdered sugar, or fresh berries for a breakfast you’ll want to make again and again.
It’s been years since I last made Lemon Ricotta Pancakes. The other day, something reminded me of them, and I couldn’t stop thinking about that bright lemony flavor and soft, tender texture. So, I finally gave in to the craving, made a batch just for myself, and snapped a few photos so I could share them with you too.
Back around 2006, Lemon Ricotta Pancakes were having a real moment—especially when I lived in Philadelphia. You couldn’t go out for brunch without seeing them on the menu. While they’ve drifted out of the spotlight a bit since then, I think it’s high time for a comeback. There’s something magical about the combo of lemon and ricotta—it sounds unusual, but trust me, it works. The ricotta makes the pancakes extra soft and moist, while the lemon adds a fresh, zippy flavor that makes them feel a little fancy without being fussy. They’re easy to make, crowd-pleasing, and such a fun way to elevate a classic. If you’re looking for something special to whip up for breakfast or brunch, I highly recommend giving these a try.
And if you’re looking for a traditional pancake recipe, I have that too! Check out my go-to homemade pancake mix. You can whip up fresh fluffy pancakes whenever the mood strikes!
Why You’ll Enjoy This Recipe
- Lemon ricotta pancakes feel a little fancy without being fussy. They come together with mostly pantry staples and just a couple of fresh ingredients, but the final result feels like something you’d order at your favorite brunch spot. It’s an easy way to elevate a weekend breakfast without much extra effort.
- Thanks to the ricotta, they’re soft and tender on the inside with just enough structure on the outside to hold up to a pat of butter and drizzle of maple syrup. You don’t necessarily taste the ricotta, but it definitely adds something special to these pancakes.
- They’re a great option whether you’re cooking for a crowd or just treating yourself. The batter can be made in one bowl, and the pancakes cook up quickly in batches, making them ideal for brunch entertaining or a cozy solo morning. They’re familiar but with a little surprise—and that’s always a win.
If you’re a fan of lemon-inspired recipes like me, then be sure to check out my collection of the best lemon dessert recipes. There’s a treat for every occasion!
Ingredients
Before making these Lemon Ricotta Pancakes, we’ll gather all the required ingredients. Here’s what you will need:
- All-purpose flour – Gives the pancakes structure and that classic, fluffy texture we all love.
- Granulated sugar – A little sugar sweetens the batter just enough without making it overly sugary.
- Baking powder – Helps the pancakes rise and stay nice and fluffy as they cook.
- Baking soda – Reacts with the acid in the lemon juice to give the pancakes even more lift.
- Kosher salt – A small amount enhances all the other flavors and balances the sweetness.
- Whole milk ricotta cheese – Ricotta adds richness and moisture, creating a tender, soft pancake with a creamy bite.
- Whole milk – Loosens up the batter and helps everything blend smoothly.
- Unsalted butter – Melted butter adds richness and flavor. It also helps the pancakes brown beautifully.
- Large eggs – Eggs bind the batter and contribute to the light, airy texture.
- Fresh lemon zest – The zest adds a bright citrus flavor that feels fresh and vibrant without being overpowering.
- Fresh lemon juice – Adds tang and enhances the lemon flavor while activating the baking soda.
- Vanilla extract – A touch of vanilla brings warmth and depth to the flavor profile.
- Powdered sugar, butter, and maple syrup – These are optional but recommended for topping as they will take the finished pancakes to the next level (and by the way, these pancakes deserve pure maple syrup! Finding Home Farms is the go-to in my house)!
How To Make
Ready to start flipping some pancakes? Me too! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined.
- In a separate bowl, whisk the ricotta, milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the ricotta mixture into the dry ingredients and stir gently until just incorporated. If the batter seems too thick, add a splash more milk to loosen it slightly. Let the batter rest at room temperature while you preheat your pan.
- Warm a griddle or large nonstick skillet over medium-high heat. Lightly grease with melted butter. Working in batches, spoon about ¼ cup of batter per pancake onto the pan, leaving space between each. Cook for about two minutes per side or until golden brown and cooked through, adjusting the heat as necessary to avoid burning.
- Serve the pancakes warm with a pat of butter, a dusting of powdered sugar, and a drizzle of pure maple syrup.
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Once you have one, you won’t be able to stop. These pancakes are soft, fluffy, and just a little fancy without trying too hard. The lemon adds a bright, fresh flavor that’s perfect for spring and summer mornings, while the ricotta gives them an incredible, almost creamy texture you don’t get from your typical pancake. Seriously, this recipe is a must-try.
Frequently Asked Questions
Can I use part-skim ricotta instead of whole milk ricotta?
You can, though the texture will be slightly less rich and creamy. Whole milk ricotta gives the best flavor and consistency, but part-skim works in a pinch if that’s what you have on hand.
How do I know when it’s time to flip the pancakes?
Watch for bubbles forming on the surface and the edges looking set—usually around two minutes. Once the underside is golden brown and the top has started to look matte (not wet), they’re ready to flip.
What’s the best way to keep pancakes warm while I finish cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm without drying them out and allows you to serve them all at once.
Can I freeze leftover pancakes?
Absolutely. Once cooled, place the pancakes in a single layer on a baking sheet and freeze until firm. Then, transfer to a zip-top bag or an airtight container. They reheat well in a microwave or warm oven, making them great for busy mornings.
More Gourmet Breakfast Recipes You’ll Love
- Homemade Cream Cheese Danish
- Breakfast Strata Cups
- Cinnamon Roll Skillet Bread
- Berry Stuffed French Toast
- Yogurt with Granola, Berries, and Honey
- Chelsea Buns
If you’ve been looking for a way to bring something fresh and a little unexpected to your breakfast table, these Lemon Ricotta Pancakes are it. This recipe feels cozy and familiar but has an extra something that makes people pause and say, “Wait… what’s in these?” Whether cooking for guests or just treating yourself, these pancakes are a beautiful way to start the day.
If you give these pancakes a try, I would love to hear about it. Please stop back and leave a comment and a 5-star rating below.
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Lemon Ricotta Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups whole milk ricotta cheese
- ¾ cup whole milk
- 3 tablespoons unsalted butter melted (plus more for the griddle)
- 2 large eggs
- 2 teaspoons lemon zest + ¼ cup fresh lemon juice from about 2 lemons
- 1 teaspoon vanilla extract
- Powdered sugar butter, and maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined.
- In a separate bowl, whisk the ricotta, milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the ricotta mixture into the dry ingredients and stir gently until just incorporated. If the batter seems too thick, add a splash more milk to loosen it slightly. Let the batter rest at room temperature while you preheat your pan.
- Warm a griddle or large nonstick skillet over medium-high heat. Lightly grease with melted butter. Working in batches, spoon about ¼ cup of batter per pancake onto the pan, leaving space between each. Cook for about two minutes per side or until golden brown and cooked through, adjusting the heat as necessary to avoid burning.
- Serve the pancakes warm with a pat of butter, a dusting of powdered sugar, and a drizzle of pure maple syrup.