Start your morning with a stack of fluffy Lemon Ricotta Pancakes that are bursting with bright citrus flavor. These pancakes are perfect for a special weekend breakfast, a brunch with friends, or even a quick weekday treat when you’re craving something a little indulgent. The combination of lemon zest, fresh juice, and creamy ricotta cheese makes these pancakes soft, tender, and irresistibly delicious.

Why You’ll Love This Lemon Ricotta Pancakes Recipe

Bright and Tangy Flavor: The fresh lemon zest and juice add a refreshing twist to traditional pancakes.
Light and Fluffy Texture: Thanks to the ricotta cheese, these pancakes are incredibly tender and moist.
Easy to Make: This recipe comes together quickly with pantry staples and a few fresh ingredients.
Versatile: Perfect for breakfast, brunch, or even a breakfast-for-dinner night.

Ingredients

All-purpose flour: Forms the base of the pancake batter for a soft and fluffy texture.
Sugar: Adds just the right amount of sweetness to complement the tangy lemon.
Baking powder and baking soda: These leavening agents create a light, airy texture.
Salt: Enhances the flavor balance of the pancakes.
Milk: Provides moisture and binds the dry ingredients together.
Eggs: Help bind the batter and contribute to the pancakes’ fluffiness.
Vanilla extract: Adds a subtle warmth that pairs beautifully with the lemon.
Lemons (zest and juice): Bring bright, fresh citrus flavor that sets these pancakes apart. If you’re new to zesting, check out this guide on how to zest a lemon from The Spruce Eats.
Ricotta cheese: The secret to a creamy, tender texture in every bite.

How to Make Lemon Ricotta Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and pour in the milk.
Add the eggs, vanilla, and ricotta cheese, whisking gently until just combined. It’s fine if the batter is slightly lumpy.
If the batter feels too thick, stir in a tablespoon of water at a time until it reaches a cake batter-like consistency.
Heat a 10–12-inch skillet over medium heat and lightly coat it with nonstick cooking spray, butter, or oil.
Scoop about 1/4 cup of batter for each pancake into the skillet, cooking 2–3 pancakes at a time.
Watch for bubbles forming on top and edges that look set. Flip the pancake with a spatula and cook the other side for 1–2 minutes until golden brown.
Transfer the cooked pancakes to a plate and keep them warm under a tea towel or aluminum foil. Repeat with the remaining batter.

Stack of lemon ricotta pancakes topped with blueberries and mint leaves, drizzled with syrup, on a white plate.

Tips for Success with These Lemon Ricotta Pancakes

Don’t overmix the batter—lumps are fine and will keep the pancakes fluffy.
Use fresh lemons for the best flavor; bottled lemon juice won’t give the same tangy brightness.
Preheat your skillet for even cooking and golden-brown pancakes.
Got leftover ricotta? Use it in place of cottage cheese in our One Pot Lasagna recipe.

Variations & Substitutions

Healthy Lemon Ricotta Pancakes: Swap the all-purpose flour for whole wheat or almond flour, and use a natural sweetener like honey or maple syrup instead of sugar. Add chia seeds or flaxseeds for extra nutrients.
Lemon Ricotta Pancakes with Buttermilk: Substitute milk with buttermilk for a tangy twist. This will make the pancakes even fluffier, as buttermilk reacts with the baking soda to create more lift.
Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking mix.
Dairy-Free: Substitute ricotta with a dairy-free ricotta alternative and use plant-based milk.
Citrus Twist: Try substituting lime or orange zest and juice for a different flavor profile.

Pairings & Serving Suggestions

Toppings: Serve with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkling of powdered sugar.
Sides: Pair with fresh berries, crispy bacon, or scrambled eggs for a complete breakfast spread.
Beverages: These pancakes go wonderfully with a hot cup of coffee, a frothy latte, or a refreshing glass of orange juice.

Make Ahead, Storage, and Reheating Tips

Make Ahead: The batter can be made up to 12 hours in advance and stored in the fridge. Stir gently before using.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheating: Warm pancakes in the microwave for 20–30 seconds or in a skillet over low heat until heated through.

FAQ

Yes! Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in the toaster or oven.

Ricotta adds a creamy texture and richness to the batter, making the pancakes tender and moist without feeling heavy.

Lemon juice alone won’t replace baking powder entirely, but it can react with baking soda to help the batter rise. For this recipe, stick to the listed leavening agents for the best results.

Yes, whisking eggs with ricotta helps blend the ingredients and gives the batter a smooth consistency. This ensures the pancakes cook evenly and hold together well.

Absolutely! Milk adds richness and flavor to the pancakes, resulting in a more tender texture compared to using water.

Ricotta is a good source of protein and calcium and is relatively low in fat compared to other cheeses. It’s a great option for adding creaminess without being overly indulgent.

A few secrets include not overmixing the batter (to keep them fluffy), using fresh ingredients (like lemon zest and juice), and cooking on a preheated skillet for even browning.

Adding an extra egg makes pancakes richer and helps them bind together better. However, too many eggs can make the texture dense, so follow the recipe for a perfect balance.

Final Thoughts

Bring a burst of sunshine to your morning with these Lemon Ricotta Pancakes! They’re easy to make, irresistibly fluffy, and packed with flavor that will brighten your day.

We’d love to hear from you! If you try this recipe, please rate it and leave a comment below to share your experience. Don’t forget to pin this recipe for later and share it with your pancake-loving friends!