Lemon Ricotta Pancakes

These Ricotta Pancakes are light, fluffy, and bursting with fresh lemon flavor. The ricotta adds a creamy richness that takes them to the next level—perfect for brunch, breakfast-for-dinner, or impressing guests without breaking a sweat. Quick to make and even quicker to disappear!

Course Breakfast

Cuisine American

Keyword candied lemon slices, lemon ricotta pancakes, pancakes

Prep Time 10

Cook Time 12

Servings

Calories 349kcal

Author Jesseca

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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