How to Make the Best Lemon Ricotta Pancakes at Home

Lemon ricotta pancakes are the perfect way to turn an ordinary breakfast into something unforgettable. With their fluffy texture, zesty citrus flavor, and creamy richness, these pancakes strike a perfect balance between indulgent and refreshing. Curious what makes them so irresistibly good? Keep reading — your new favorite weekend treat is just a few steps away.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup whole milk ricotta cheese
• 2 large eggs
• 3⁄4 cup whole milk
• 2 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 2 tablespoons freshly squeezed lemon juice
• Butter or oil for greasing the pan

Equipment

• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Nonstick skillet or griddle
• Ladle or measuring cup for pouring batter

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry base—make sure everything is well combined so your leavening agents are evenly distributed.
2. Step 2: In a separate bowl, whisk the ricotta, eggs, milk, melted butter, vanilla, lemon zest, and lemon juice. The zest is what really carries the fragrance here—rub it into the sugar beforehand for even more lift.
3. Step 3: Gently pour the wet mixture into the dry ingredients. Stir just until combined. Lumps are perfectly fine. In fact, overmixing will flatten these tender little cakes.
4. Step 4: Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or a brush of neutral oil. Let it warm fully before you add your first spoon of batter—this ensures a golden crust.
5. Step 5: Use a ladle or a 1⁄4 cup measuring cup to scoop batter onto the pan. Don’t crowd the surface—you want room to flip calmly.
6. Step 6: Cook for 2 to 3 minutes. Bubbles should begin forming and edges will start to set. That’s your cue to gently flip.
7. Step 7: Cook the other side for another 1 to 2 minutes until golden and puffed. Transfer to a warm plate while you cook the remaining batter.
8. Step 8: Serve warm with syrup, berries, or a cloud of whipped cream. The silky texture and bright lemon flavor really shine with blueberries or lemon curd.

Description

These lemon ricotta pancakes are like a spring morning on a plate—light, fluffy, and kissed with citrus. Each bite melts in your mouth with the richness of creamy ricotta and the bright zip of fresh lemon zest. Imagine pancakes that are more like delicate soufflés than traditional stacks, airy and silky but still satisfyingly indulgent.

The subtle sweetness and citrus aroma lift the richness of the ricotta, giving these pancakes an almost cheesecake-like flavor without the heaviness. Whether you top them with fresh berries, a drizzle of maple syrup, or a spoonful of whipped cream, these pancakes turn even an ordinary morning into something special. They are perfect for a lazy weekend brunch, a Mother’s Day surprise, or just a moment of quiet elegance at your breakfast table.

Why You’ll Love This Recipe

Lemon ricotta pancakes strike a beautiful balance between gourmet flavor and everyday ease. They come together with staple ingredients and a few fresh additions, making them both luxurious and approachable. Unlike traditional pancakes that can be dense or dry, the ricotta gives them a tender, moist crumb while the lemon adds freshness that wakes up your palate.

This recipe is flexible too. You can make the batter ahead of time, prepare a double batch to freeze extras for quick weekday breakfasts, or adjust it slightly for gluten-free or higher protein variations. Whether you serve them sweet or tweak them into a savory option, these pancakes are a recipe you’ll return to again and again.

Serving and Storage Tips

Lemon ricotta pancakes are best served warm, straight from the griddle. Garnish with powdered sugar, maple syrup, lemon curd, fresh blueberries, or a dollop of Greek yogurt for added flavor and presentation.

To store leftovers, let them cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat in a skillet over low heat or in the microwave for 20 to 30 seconds. To freeze, place a sheet of parchment paper between each pancake and freeze in a zip-top bag for up to one month. Reheat frozen pancakes in a toaster or warm oven.

For prep ahead, you can mix the dry and wet ingredients separately the night before. Combine them just before cooking for the freshest results.

Course, Cuisine, Keywords

Breakfast, American, fluffy pancakes, lemon desserts, brunch recipes, ricotta pancakes, spring breakfast

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 2 to 3 pancakes

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated lemon zest and real vanilla extract. Let the batter rest for a few minutes before cooking to help it hydrate and puff more evenly on the griddle.

FAQ

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