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Let’s talk about pancakes because the basic kind won’t cut it anymore. My lemon ricotta pancakes flip the script with a rich texture and a bright citrus kick. These pancakes are light, airy and fluffy with crispy edges. They’re always a hit for breakfast or brunch in my house.
Why use ricotta cheese in pancakes?
Ricotta cheese makes these pancakes extra soft and rich while keeping them fluffy. It also adds a subtle tang that pairs perfectly with the lemon. You really don’t taste the ricotta at all so don’t be afraid!
Ingredients for Lemon Ricotta Pancakes
- All-purpose flour – Creates the structure for thick, fluffy pancakes.
- Granulated sugar – Adds a little sweetness to balance the tang.
- Baking soda & baking powder – The key to getting that perfect rise.
- Eggs – Helps bind everything together and adds richness.
- Ricotta cheese – The secret to soft, melt-in-your-mouth pancakes.
- Whole milk – Keeps the batter smooth and creamy.
- Vanilla extract – Brings warmth and depth to the flavor.
- Lemon juice & lemon zest – Adds a fresh, citrusy pop that makes these pancakes stand out.
- Melted butter – For richness and that golden-brown finish.
- Maple syrup & blueberries – The ultimate toppings for a perfect bite.
How to make the best lemon ricotta cheese pancakes
Start by sifting the flour into a large mixing bowl. You can skip this step but I highly recommend doing it for fluffy airy pancakes. Add the sugar, baking soda, and baking powder to the same bowl and whisk to combine.
In another bowl, mix the eggs and ricotta, then add the milk, vanilla extract, lemon zest, lemon juice, and melted butter.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should be thick but still pourable, don’t overmix! It’s okay if it’s a little bit lumpy.
Heat a pan or griddle over medium heat and add butter. Pour about ¼ – ⅓ cup of batter per pancake and cook until bubbles form on top, then flip and cook until golden brown.
Serve hot with maple syrup and fresh blueberries, and enjoy!
Reheating and storage
To reheat the pancakes, pop them in a toaster oven or skillet over low heat for a few minutes. They can be microwaved too but avoid microwaving them too long, or they’ll get rubbery.
For storage, I like to keep them in an air tight container for up to 3 days. You can also freeze the pancakes for up to two months, just layer parchment paper between them so they won’t stick to each other.
If I have leftover batter, I will freeze it for up to three months. Just thaw the batter out when ready to use.
More breakfast recipes you may like
- Meal Prep Breakfast Burritos (VIDEO)
- Mangú Con Los Tres Golpes (Dominican Breakfast)
- Easy Home Fries
- Strawberry Overnight Oats
Commonly Asked Questions
Yes! You can make the batter and store it in the fridge covered for up to 24 hours. Just give it a quick stir before cooking.
Bottled lemon juice will work in a pinch, but fresh lemons give the best flavor.
Greek yogurt is a good alternative, but it won’t be as fluffy as ricotta.
Lemon Ricotta Pancakes
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs, room temperature
- 1 cup full-fat ricotta cheese
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 tbsp fresh lemon juice
- 2 teaspoon lemon zest
- 2 tbsp butter, melted
- More butter for pan or griddle
- Maple syrup & blueberries for serving
Instructions
- In a large bowl mix together the flour, sugar, baking soda and baking powder. I like to sift the flour into the bowl to create smooth, light and fluffier pancakes, but you don’t have to do this. Although I really recommend it.
- In another large bowl, whisk together the eggs and ricotta. Then to the same bowl add the milk, vanilla extract, lemon zest, lemon juice and butter. Whisk together until well combined.
- Slowly pour the wet ingredients into the bowl with the dry ingredients and combine. Don’t overmix. It shouldn’t be too thick and not too runny either.
- Heat a hot pan over medium heat on the stove. Melt about a tablespoon of butter on it. Slowly pour in about ¼ – ⅓ cup of batter at a time to make the pancakes. Once bubbles start to form on top, they should be ready to flip. Keep repeating this until all the pancakes are done.
- Serve hot with maple syrup and blueberries on top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
