These Lemon Ricotta Pancakes are bright, moist, and incredibly fluffy. It’s easy to make with just 10 ingredients and makes a delicious breakfast or brunch!
For the record, these Lemon Ricotta Pancakes are my favorite weekend breakfast. It’s incredibly light and fluffy, like a bouncy pancake pillow, and has amazing flavor. Lightly sweet, bright and delicious topped with blueberry compote or maple syrup. Starting your day with lemon ricotta pancakes is a great way to have a great day. 🙂
Okay, if you are thinking, “cheese? On pancakes?!” I am listening to you. But you can’t really taste the ricotta here. Greek yogurt and sour cream play a role in many sweet recipes, making pancakes extra moist and tender.
Although it looks a little fancy, it is still very easy to make. To make this recipe, you only need 10 ingredients and basic equipment. Try a special breakfast this weekend!
Lemon Ricotta Pancake Ingredients
I adapted the Lemon Ricotta Pancakes from my pancake recipe. It starts with the same basic ingredients.
- all purpose flour – Level it with a spoon to avoid overfilling the measuring cup.
- cane sugar – For sweetness.
- baking powder and eggs – Helps pancakes rise.
- milk – For moisture. Any kind will work here. I love this recipe using whole and almond milk. I think oat milk would also work well.
- melted butter or neutral oil – For abundance. I keep the oil right next to the stove and use it more often because it’s easy to reach, and the butter adds an amazing flavor.
- and sea salt – To make every flavor stand out.
Then ricotta That delicious and fluffy texture Lemon juice and zest For a bright taste. touch vanilla extract It also adds warmth to the dough.
Find the full measured recipe below.
How to Make Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are made the same way as any other pancake recipe.
Start by making the dough. In a mixing bowl, mix together the flour, baking powder, sugar, and salt. In a separate bowl, whisk together the milk, ricotta cheese, eggs, oil, lemon juice, zest, and vanilla. Add wet ingredients to dry ingredients and mix until combined.
Then cook the pancakes. Grease a non-stick skillet or griddle with butter or oil and heat over medium heat. Working in batches if necessary, use a 1/3 cup scoop to divide pancake batter into skillets.
Cook 1 to 3 minutes per side, or until pancakes are puffed, golden brown, and cooked through.
- Tip: If the pancakes are browning too quickly, reduce the heat to low as needed.
Serve topped with maple syrup. Or modify it as you wish. Find more of my favorite toppings below!
Recipe Tips
- Roll out the dough thinly if necessary. This batter should have a thick but pourable consistency. If it is too thick to pour, add a little more milk to dissolve it.
- Keep warm in the oven. Spread the pancakes on a large plate or baking sheet, cover with foil, and store in a 200°F oven until ready to serve.
- Leftover food freezes well. I rarely have leftovers when I make this recipe, but if I do, they freeze well! To reheat, place in the microwave for about 30 seconds.
How to Serve Lemon Ricotta Pancakes
There is no need to drizzle maple syrup on your lemon ricotta pancakes. But if you want to go a little fancier, feel free to choose! Here are some other toppings I like:
For an extra special treat, top with a dollop of lemon curd.
I hope you love these pancakes as much as I do!
Try More Breakfast Recipes
If you like this Lemon Ricotta Pancakes recipe, try one of these delicious breakfasts:
Lemon Ricotta Pancakes
serve 4
These Lemon Ricotta Pancakes are one of my favorite breakfast recipes! The ricotta cheese is super moist and fluffy, and the lemon adds a delicious, bright flavor. Serve with maple syrup or one of the topping suggestions in the blog post above!
Prevent your screen from going dark
In a large bowl, mix together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the milk, ricotta cheese, eggs, melted butter, lemon zest and juice, and vanilla.
Add wet ingredients to dry ingredients and mix until combined. A few lumps are okay. If the batter is too thick, add milk 1 tablespoon at a time to slightly loosen it.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Using a ⅓ cup scoop, pour batter into skillet. Cook for 1 to 3 minutes per side, or until pancakes are golden brown and cooked through. If the outside of the pancake starts to brown before the center is cooked, reduce the heat to low as needed.
Serve with maple syrup.
