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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 increases the pancakes fluffiness and makes then 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
- Mix the dry ingredients. Whisk the dry ingredients together which are the flour, sugar, baking powder and salt.
- I like to whisk the wet ingredients in a large measuring cup. I whisk together the milk, ricotta, egg, lemon zest, vanilla extract and melted butter.
- Pour the wet ingredients into the dry ingredients.
- 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.
- Work through making the batter into pancakes.
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 measurement 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
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these today and they are delicious! Light, fluffy and a crowd pleaser!
yayyy!! wonderful to hear! 😉
Feel the need to comment here since I’ve made this recipe like 6 times at least! Lol! These pancakes are delightful! I used to think buttermilk pancakes were the best but ricotta pancakes are even better. They’re so light, fluffy and delicious! For anyone wondering I always follow the recipe exactly and they come out just like the photos. Win win! Ps. You can omit the lemon zest and they still taste great 🙂
this recipe was sooooo delicious! best pancakes i’ve ever had! i halved the recipe and it worked out great!
AMAZING! 🙂
These pancakes are delicious, perfect for our Fat Tuesday dinner. I think we must have been extra hungry (and they were extra good) because they did not make 4 servings. I was surprised (pleasantly) by how much you can taste the lemon. Thanks for a good recipe!
Happy belated birthday! Would love if you could make it to Tennessee for a book signing!
Are you considering coming to Oregon at all for a book signing? I would love to meet you! And Happy Birthday!
Happy Birthday! Birthday pancakes!! Birthday karaoke! Birthday everything! Yasss!
Happy Birthday Adrianna!
thank you, holly!!
Happy Birthday!! These pancakes look so good!!
Are you going to do a book signing tour? Maybe make it out to Miami??ill have some pastelitos waiting for you
I have some dates (if you check out the cookbook page) but I’m not planning on coming to miami rn. 🙁 i love pastelitos xoxo