Light, fluffy Lemon Ricotta Pancakes with a burst of citrus and a hint of sweetness! With rich ricotta cheese, lemon juice and lemon zest they are full of flavor and will melt in your mouth.
If you love a big ‘ol stack of pancakes on a weekend morning, check out these Apple Crisp Pancakes, Banana Pancakes, and Blueberries ‘n’ Cream Pancakes!
These Lemon Ricotta Pancakes are soft, fluffy, and packed with fresh lemon flavor!
The ricotta makes them extra tender (almost creamy in the middle), and the lemon adds just the right amount of brightness to balance everything out.
I love stacking them high, dusting them with powdered sugar, and topping them with fresh berries.
They taste like something you’d order at a fancy brunch, but they’re totally doable in your own kitchen in under 20 minutes!
Ingredients Needed:
- All-purpose flour: This is the base of the batter and keeps the pancakes light and fluffy. I sometimes swap half for whole wheat flour if I want a little extra fiber!
- Sugar: Just enough to sweeten the batter without making it too sweet. If you’re planning to add syrup or berries on top, you can even cut it back a little.
- Lemons: Fresh lemons are a must here! You’ll use both the zest and juice for the best bright, fresh flavor.
- Milk: I usually use low fat because the ricotta adds extra richness, but any milk you have on hand will do just fine.
- Ricotta cheese: This is the secret ingredient that makes these pancakes extra tender and almost creamy inside. It gives them a lovely, soft texture that you just can’t get from regular buttermilk pancakes!
- Oil or melted butter: Either one works. Butter adds a little extra flavor, while oil keeps the pancakes moist.
How to make Lemon Ricotta Pancakes
These pancakes are super simple to whip up and taste like sunshine on a plate! Don’t forget to check the pink recipe card for all the details.
- Combine dry ingredients in a large bowl.
- Whisk in wet ingredients until just combined.
- Cook the pancakes for a few minutes on each side.
- Stack them high, drizzle with syrup, or top with fresh fruit and whipped cream.
Tips for the perfect Lemon Pancakes:
- Don’t overmix the batter. A few lumps are fine! This keeps your pancakes light and fluffy instead of dense.
- Adjust the zest. If you like a stronger lemon flavor, add a bit more zest.
- Keep pancakes warm. Place cooked pancakes on a baking sheet covered in foil in a 200°F oven while you finish the batch.
How to store leftover pancakes:
Let pancakes cool completely, then store in an airtight container in the fridge for up to 3 days.
To freeze, flash freeze on a baking sheet for one hour, then store in a freezer bag for up to 3 months.
Reheat in the microwave, toaster, or oven until warm. They taste just as fresh as the day you made them!
Serving suggestions:
Try serving them with a side of Homemade Strawberry Sauce or a spoonful of Easy Lemon Curd for an extra burst of flavor!
They’re also great as part of a brunch spread with Hashbrown Breakfast Casserole and Air Fryer Bacon!
Lemon Ricotta Pancakes
written by Ashley Fehr
Ingredients
- 2 cups all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 lemons
- 1 cup milk
- ¾ cup ricotta cheese
- 2 tablespoons oil or melted butter
- 2 eggs
- 1 teaspoon vanilla
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Zest and juice the 2 lemons.
- To the bowl, add ¼ cup lemon juice, 1-2 tablespoons lemon zest (depending on your preferences), milk, ricotta, oil or butter, eggs and vanilla. Whisk until combined.
- Heat a large skillet or griddle to medium-high heat. Lightly grease with non-stick spray or butter. Spoon pancake batter on to the pan and cook for 3-4 minutes per side, just until golden brown. Repeat until all batter is used.
Notes
- Flour: I often use 50-100% whole wheat flour in my pancakes to bump up the fiber.
- Sugar: you can increase or omit the sugar as you like, depending on how sweet your chosen toppings are.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Blueberry Lemon Pancakes: Fold in a handful of blueberries before cooking.
- Poppy seed twist: Add 1 tablespoon poppy seeds to the batter.
- Glazed pancakes: Mix powdered sugar and lemon juice for a simple drizzle instead of syrup.
- Cottage cheese swap: Substitute ricotta with cottage cheese for a slightly tangier version.
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