Best Lemon Ricotta Pancakes

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

1. Mix the dry ingredients. Whisk the dry ingredients together which are the flour, sugar, baking powder and salt.
2. 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.
3. Pour the wet ingredients into the dry ingredients.
4. Grease a pan with a bit of butter and pour a 1/4 cup measure of batter.
5. Cook until bubbles form on the surface of the pancake and flip.
6. Work through making the batter into pancakes.

Looking for Other Pancake Recipes?

• Pumpkin Chocolate Pancakes
• Fluffy Cornbread Blueberry Pancakes
• Spelt Apple Pancakes
• Vegan Almond Pancakes
• Coffee Pancakes

If you make these Lemon Ricotta Pancakes, let me know on Instagram! 

5 from 7 votes

Print Recipe

Best Lemon Ricotta Pancakes Recipe

Author: Adrianna Adarme

This is a recipe for a stack of Fluffy Lemon Ricotta Pancakes. These pancakes are light and fluffy and so flavorful. Serve them with a drizzle of warm maple syrup and a slice of butter.

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Serving Size: 4

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
• ▢ Zest from 1 lemon
• ▢ 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

Equipment: 

Stainless Steel Bowls | Measuring Glass Cups | Spatula | Non-stick Griddle 

Equipment

1 griddle or non-stick skillet

Nutrition

Calories: 236kcal (12%) | Carbohydrates: 38g (13%) | Protein: 8g (16%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Cholesterol: 20mg (7%) | Sodium: 194mg (8%) | Potassium: 429mg (12%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 211IU (4%) | Calcium: 250mg (25%) | Iron: 2mg (11%)

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