Lemon Ricotta Pancakes Recipe
These Lemon Ricotta Pancakes are light, fluffy, and bursting with bright lemon flavor. The ricotta adds rich moisture without overpowering the taste, making every bite tender and melt-in-your-mouth perfect. Serve with maple syrup or fresh berry compote for a dreamy breakfast or brunch treat.
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Calories: 380kcal
Servings: 4
Equipment
- Large mixing bowls
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- 2-3 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup milk plus more if batter is too thick
- ½–¾ cup ricotta cheese whole or low-fat
- 2-3 large eggs
- 1 tsp vanilla extract
- 1-2 tbsp lemon zest adjust for preferred lemony flavor
- 1-4 tbsp fresh lemon juice
- 1-2 tbsp unsalted butter melted (plus extra for cooking)
- Maple syrup or fresh fruit for serving
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk milk, ricotta, eggs, vanilla, melted butter, lemon zest, and lemon juice until well combined.
- Combine Batter: Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few lumps are fine. If batter is too thick, add milk 1 tbsp at a time.
- Heat Pan: Preheat a non-stick skillet or griddle over medium-low heat. Brush lightly with butter.
- Cook Pancakes: Using a ⅓-cup scoop, pour batter onto the skillet. Cook 1–3 minutes per side, until pancakes are puffed, golden, and cooked through. Adjust heat if edges brown too quickly.
- Serve: Stack pancakes and serve warm with maple syrup, fresh berries, or fruit compote.
Notes
- Fluffy Tip: Do not overmix the batter; gentle folding keeps pancakes airy.
- Ricotta Substitute: Cream cheese or Greek yogurt can be used, but ricotta provides the lightest texture.
- Extra Lemon Flavor: Increase lemon zest to 3 tbsp or add a splash more juice for a tangier taste.
- Storage: Leftover pancakes can be refrigerated for up to 2 days and reheated in a skillet or toaster.
- Freezing: Cool completely and freeze in a ziplock bag for up to 1 month; reheat in a toaster or oven.
Nutrition
Calories: 380kcal