These Lemon Ricotta Pancakes deliver a bright, fluffy breakfast experience that feels indulgent yet nourishing.
Rich in protein from ricotta and eggs, they offer a satisfying start to your day while providing essential calcium and good fats.
Lightly zesty with fresh lemon juice and zest, they’re quick to prepare, fiber-friendly, and perfect for everyday breakfasts or weekend brunches that feel extra special.
Lemon Ricotta Pancakes
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 measuring cup
- 1 Measuring Spoon Set
- Electric griddle or non-stick skillet
- spatula
Ingredients
- 1½ cups 214g all-purpose flour
- 3½ Tbsp 46g granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup 236ml milk
- ¾ cup 180g ricotta cheese (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 –2 Tbsp lemon zest adjust to taste
- ¼ cup 60ml fresh lemon juice
- 1 Tbsp 14g butter, melted
Instructions
- Preheat Your Cooking Surface: Begin by preparing your cooking area to ensure perfect pancakes. If using an electric griddle, set it to moderately-high heat (around 375°F / 190°C). For stovetop cooking, choose a non-stick skillet or frying pan and heat it over medium heat. Allow the surface to warm fully before adding batter — this prevents sticking and helps pancakes cook evenly with a golden-brown finish.
- Combine Dry Ingredients: In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together for about 20 seconds until thoroughly combined. This step ensures the leavening agents and sugar are evenly distributed, which contributes to consistent texture and flavor throughout the pancakes.
- Create a Well in Dry Mixture: After mixing, make a small indentation in the center of your dry ingredients. This well will make it easier to incorporate wet ingredients without overmixing, which can result in dense pancakes. Set this bowl aside and prepare your wet mixture separately.
- Prepare Wet Ingredients: In a separate large mixing bowl, pour in the milk, ricotta cheese, and eggs. Whisk together gently until the mixture is smooth and uniform. The ricotta contributes richness and protein while keeping pancakes moist and tender.
- Add Flavor and Butter: To the wet mixture, add vanilla extract, fresh lemon juice, and lemon zest. Stir gently to combine — it’s normal for the mixture to curdle slightly because of the lemon juice’s acidity. This is a positive sign that the flavors are coming together. Add the melted butter last and whisk until incorporated. This step enhances flavor and texture, making pancakes extra tender.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the well of the dry ingredients. Using a whisk or spatula, fold gently until just combined. The batter should remain slightly lumpy — overmixing can develop gluten, making pancakes tough instead of fluffy.
- Prepare Cooking Surface: Lightly butter your skillet or griddle to avoid sticking and enhance flavor. Spread the butter evenly and let it melt fully before adding batter, ensuring a smooth cooking surface.
- Cook the Pancakes: Using a ⅓ cup measuring cup, pour batter onto the heated surface, making pancakes of similar size for even cooking. Let them cook undisturbed for 2–3 minutes or until bubbles form on the surface and edges appear set. The bottom should be golden brown.
- Flip with Care: Using a thin spatula, flip each pancake gently and cook the second side for 1–2 minutes until golden brown. Pancakes should be fluffy and emit a fresh lemon aroma when cooked through.
- Serve and Garnish: Transfer pancakes to a warm plate. Serve immediately with a light dusting of powdered sugar and drizzled maple syrup or homemade berry syrup. Fresh berries or lemon slices make beautiful garnishes and enhance the flavor experience.
- Enjoy Mindfully: Take a moment to enjoy these fluffy, zesty pancakes. Perfect for weekday breakfasts or weekend brunches, they offer a balance of protein, citrus brightness, and indulgence to start your day on a delightful note.
Notes
- For best flavor, use fresh lemons for zest and juice. Avoid bottled lemon juice, as it lacks brightness.
- Ricotta cheese can be low-fat or whole; whole ricotta adds extra richness and creaminess.
- Do not overmix the batter — small lumps ensure fluffy pancakes.
- Adjust lemon zest to taste; more zest will intensify flavor without making the pancakes sour.
- Use a non-stick skillet or lightly greased griddle to prevent sticking and ensure even cooking.
Chef’s Secrets: Perfect Pancake Techniques
Achieving fluffy, moist pancakes requires precision in mixing and cooking.
Always preheat your pan before adding batter to ensure even browning.
Mixing wet and dry ingredients gently prevents overdeveloping gluten, keeping pancakes tender.
Letting the batter rest for 5–10 minutes before cooking can help improve texture, allowing bubbles to form and ingredients to settle.
Fresh lemon zest and juice add brightness — adding zest right before cooking ensures the aroma remains fresh and vibrant.
Using ricotta adds protein, calcium, and moisture without overpowering the pancake flavor, making them delightfully soft.
Serving Suggestions: Creative Flavor Pairings
Lemon Ricotta Pancakes are versatile and pair wonderfully with both sweet and savory toppings.
For a refreshing touch, serve with a dusting of powdered sugar and fresh berries.
Maple syrup or berry syrup — such as strawberry or blueberry — adds a fruity sweetness that complements the citrus flavor.
For a richer twist, add a dollop of Greek yogurt or mascarpone cheese on top.
Garnishing with fresh mint leaves or lemon slices adds a gourmet touch, making this recipe perfect for brunch entertaining or a special breakfast treat.
Storage Tips: Keeping Pancakes Fresh
If you have leftovers, let pancakes cool completely before storing to avoid condensation, which can make them soggy.
Place pancakes in an airtight container or wrap in parchment paper, then store in the refrigerator for up to 3 days.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheat pancakes in a toaster, oven, or skillet for the best texture, avoiding microwaving if possible, as it can make them rubbery.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Gently stir before cooking, as ingredients may settle. This makes it easy to enjoy fresh pancakes with minimal morning prep.
2. Can I substitute ricotta cheese?
Ricotta is ideal for texture and protein, but you can substitute with cottage cheese (blended for smoothness) or Greek yogurt for a slightly tangy flavor. Keep in mind, substitutes may alter texture slightly.
3. How can I make pancakes fluffier?
Ensure your baking powder and baking soda are fresh. Avoid overmixing the batter, and consider letting it rest for 5–10 minutes before cooking to allow air bubbles to develop for extra fluffiness.
4. What’s the best way to measure flour?
Scoop flour into your measuring cup, then level it with a knife. Avoid scooping directly from the bag, as it can compress flour and result in too much, making pancakes dense.
5. Can I make these pancakes gluten-free?
Yes. Use a gluten-free all-purpose flour blend designed for baking. Keep in mind texture may vary slightly, and you may need to adjust liquid quantities depending on the flour blend.
