Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These are the Best Lemon Ricotta Pancakes. Bright lemon zest and rich ricotta adds a sophisticated indulgence to your classic pancake recipe. Easy to whip up in 30 minutes, these light and fluffy lemon pancakes are the perfect thing to make for breakfast or brunch served with Olive Oil Fried Eggs!
These fluffy lemon ricotta pancakes come from my cookbook, A Cozy Coloring Cookbook. Coloring and recipes! Best combo.
There is nothing I love more than a fluffy stack of pancakes with maple syrup and a pat of butter on top. It’s a dreamy breakfast that can be made in under 30 minutes! Everything from The Fluffiest Pancakes, to Cornbread Blueberry Pancakes, and Pumpkin Pancakes, no matter what this breakfast always hit the spot on the weekends!
Ingredients You’ll Need for Lemon Ricotta Pancakes
- Flour – Regular all-purpose flour is combined with baking powder to give the perfect lift to these fluffy pancakes!
- Lemon – Lemon pancakes are the ultimate spring breakfast. The zest of a whole lemon is included in the batter to give a bright citrus flavor!
- Ricotta – 1/2 cup of creamy ricotta cheese adds even more fluffiness and makes them even more indulgent!
- Milk – I love to use whole milk for pancakes because it adds extra flavor and richness.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make the Best Lemon Ricotta Pancakes
- Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.
- In a large measuring cup whisk together the milk, ricotta, egg, lemon zest, vanilla extract and melted butter until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Grease a pan with a bit of butter and pour a 1/4 cup measure of batter.
- Cook until bubbles form on the surface of the pancake and flip. Repeat with remaining batter,
- Serve warm with a drizzle of maple syrup and butter.
Tips and Tricks
- These freeze well. Make a double batch of pancakes or store any leftovers in the freezer for several months. Allow them to cool fully then store in a freeze-safe bag. When ready to reheat, pop them in the microwave heating until warmed through.
- Don’t over mix. You want your pancake batter to still have some lumps in it.
- Use a cup scoop for perfect pancakes. Pour the pancake batter onto the hot griddle using a 1/4 cup scoop.
Recipe FAQs
I love adding ricotta to my pancake batter because it adds moisture and adds a nice indulgent, rich flavor to them. Ricotta also gives a really fluffy texture to pancakes which is obviously amazing.
Ricotta pancakes are regular pancakes made with a little bit of ricotta! Flour, milk, baking powder, an egg, and ricotta cheese are some of the main ingredients.
More Breakfast Recipes
If you tried this Lemon Ricotta Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Lemon Ricotta Pancakes Recipe
Equipment
- 1 griddle or non-stick skillet
- 1 Large mixing bowl
- Large measuring cup
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1/2 cup ricotta
- 1 large egg
- 1 lemon, zested
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted and cooled unsalted butter, plus more for the pan
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a large measuring cup, whisk together the milk, ricotta, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir just until combined.
- Grease a large skillet and heat over medium-low heat. For each pancake, pour 1/4 cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.
Notes
Tips and Tricks
- These freeze well. Make a double batch of pancakes or store any leftovers in the freezer for several months. Allow them to cool fully then store in a freeze-safe bag. When ready to reheat, pop them in the microwave heating until warmed through.
- Don’t over mix. You want your pancake batter to still have some lumps in it.
- Use a cup scoop for perfect pancakes. Pour the pancake batter onto the hot griddle using a 1/4 cup scoop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasty and delicious pancakes
https://wishntake.com/blog/