Lemon Ricotta Pancakes
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These Lemon Ricotta Pancakes are like brunch’s way of showing off—fluffy, light, and just the right amount of fancy. If you’ve got a fork and 20 minutes, you’re about to upgrade your morning in a big way.
Why You’ll Love This Recipe
- Easy breakfast recipe – These pancakes come together quickly with simple ingredients and a big payoff in flavor.
- Make-ahead breakfast – Cook and freeze for easy reheat-and-eat mornings.
- Mother’s Day breakfast idea – Impress without the stress—these feel special but are easy to make.
These Ricotta Pancakes are the perfect blend of cozy and elevated—fluffy, citrusy, and just rich enough to feel like a treat. The ricotta adds a creamy texture, while the lemon brightens each bite, making them ideal for weekend brunch or a lazy weekday breakfast.
They come together with everyday ingredients and zero stress. Just mix, flip, and serve with your favorite syrup (blueberry is a game changer). Whether you’re feeding a crowd or just treating yourself, these pancakes are guaranteed to steal the spotlight.
Ingredients You’ll Need
These pancakes may sound fancy, but the ingredients are everyday staples with a citrusy twist. Each one plays a role in giving you that fluffy, rich texture with a hint of lemony brightness. Here’s what you’ll need:
- Flour – All-purpose flour works perfectly here. Lightly spoon it into your measuring cup for the best texture.
- Baking powder – Gives the pancakes their lift. Make sure yours is fresh for that perfect rise.
- Salt – Just a pinch brings out all the sweet, citrusy flavors.
- Sugar – Adds a subtle sweetness without overpowering the lemon.
- Lemon – You’ll need both the zest and juice. Fresh is best for that bright, fresh flavor.
- Eggs – Help bind everything together and add richness.
- Ricotta – The secret to super soft, melt-in-your-mouth pancakes. Whole milk ricotta is ideal.
- Vanilla – Rounds out the flavor with a cozy, sweet finish.
- Milk – Helps create the perfect pourable batter. Whole or 2% both work great.
Once you’ve got everything gathered, you’re just a quick mix and flip away from your new favorite breakfast.
Jesseca’s Recipe Review
These lemon pancakes with ricotta cheese are hands-down my favorite way to make breakfast feel a little bougie with basically no extra effort. They’re light, fluffy, and just the right amount of lemony—like sunshine on a plate. I’ve made them for holiday brunches, lazy Sundays, and even breakfast-for-dinner nights, and they never disappoint.
Tip from Jesseca:
For the fluffiest texture, separate your eggs and whip the egg whites until soft peaks form. Fold them into the batter last—you’ll get tall, airy pancakes that feel like they came straight from a brunch spot.
Substitutions and Variations
These pancake recipe with ricotta cheese are flexible enough to roll with whatever you’ve got in the fridge. Here are a few simple swaps and fun twists to keep the flavor fresh:
- No ricotta? Swap with cottage cheese blended until smooth, or try Greek yogurt for a tangier bite (just note the texture will be slightly different).
- Want it dairy-free? Use a plant-based milk and dairy-free ricotta alternative. Almond milk works great here.
- No fresh lemon? Bottled juice works in a pinch, but add a dash of lemon extract or zest (if you have it) to bring back that brightness.
- Add blueberries: Toss in a handful of fresh or frozen blueberries to turn these into lemon blueberry ricotta pancakes—chef’s kiss.
- Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose. No one will know the difference.
This recipe is a brunch MVP with options to fit your vibe—classic, cozy, or a little extra.
Lemon Ricotta Pancake Recipe
These pancakes might sound like something you’d only get at a fancy brunch spot, but they’re surprisingly easy to whip up at home. The secret is in the ricotta—it gives you light, fluffy pancakes with just the right hint of richness. And that lemon zest? Total flavor bomb.
- Mix dry ingredients: Whisk the flour, baking powder, and salt in a small bowl.
- Zest the lemon into sugar: Rub the lemon zest into the sugar to bring out the citrus flavor.
- Add wet ingredients: Stir in the eggs, ricotta, and vanilla until smooth.
- Finish the batter: Add the dry ingredients and milk, mixing until just combined.
- Cook the pancakes: Cook in a buttered skillet over low heat until golden on both sides.
Serve ‘em hot off the pan with a drizzle of syrup (blueberry is next-level) and get ready for lots of “wait… you made these?!” reactions.
Storage and Make-Ahead Instructions
These are just as dreamy the next day—if you happen to have leftovers (doubtful, but hey, it could happen).
- To store: Let the pancakes cool completely, then place them in an airtight container or zip-top bag. They’ll keep in the fridge for up to 3 days.
- To freeze: Stack cooled pancakes with a small piece of parchment between each one and freeze in a freezer-safe bag. They’ll stay fresh for up to 2 months. Reheat in the microwave or toaster for a quick breakfast win.
- Make-ahead tip: You can mix the dry ingredients (flour, baking powder, salt) and keep them in an airtight container ahead of time. You can also rub the zest into the sugar and refrigerate that mix for up to 24 hours. Then, just add the wet ingredients when you’re ready to cook!
Perfect for lazy weekends or weekday mornings that need a little extra joy.
Recipe FAQs
Yes, but whole milk ricotta gives you a richer texture. Part-skim works in a pinch, just expect the pancakes to be slightly less creamy.
It’s best to make the batter fresh, but you can mix the dry ingredients and lemon sugar ahead of time and store them separately until ready to cook.
Absolutely. Let them cool, then freeze with parchment between each pancake. Reheat in the toaster or microwave for a quick breakfast.
Sure! You’ll lose the citrus flavor, but the ricotta still makes a beautifully fluffy pancake. You could swap in orange zest for a fun twist.
Your skillet is likely too hot. Drop the heat to low and give each side a little more time to cook through.
Blueberry syrup is a fave, but they’re also delicious with fresh berries, powdered sugar, or even a dollop of whipped cream.
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Lemon Ricotta Pancakes
Ingredients
- 3/4 cup flour
- 1½ teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar sugar
- zest of 1 lemon
- 2 large eggs
- 3/4 cup ricotta
- 2 teaspoons vanilla
- 1/4 cup milk
Instructions
- In a small bowl or measuring cup, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, add the sugar and lemon zest. Use a spatula or your fingers to rub the zest into the sugar until fragrant and slightly clumpy—this helps release the lemon oils for more flavor.
- Crack the eggs into the lemon sugar mixture and stir until combined. Mix in the vanilla and ricotta until smooth.
- Add the dry flour mixture and milk to the bowl. Stir gently until the batter comes together. It should be thick but spoonable—don’t overmix.
- Heat a nonstick or lightly greased skillet over low heat. Add a small pat of butter, then pour in about ⅓ cup of batter per pancake. Cook for 1–2 minutes or until the edges begin to set and bubbles form on top.
- Flip carefully and cook another 1–2 minutes, or until the other side is golden and the pancake is cooked through.
- Serve warm with syrup—blueberry is our personal favorite—and dig in!
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
