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These are the Best Lemon Ricotta Pancakes; they’re the perfect thing to make for breakfast or brunch. They have the perfect texture with the best flavor thanks to the lemon zest and ricotta.
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 and they always hit the spot on the weekends.
These fluffy lemon ricotta pancakes come from my cookbook, A Cozy Coloring Cookbook. Coloring and recipes! Best combo. Let’s dive into these pancakes.
What Does Ricotta Do in Pancakes
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.
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.
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
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