These Lemon Ricotta Pancakes are like sunshine on a plate—light, fluffy, and just the right amount of tangy-sweet. I love whipping them up for slow weekend mornings or when I want to impress overnight guests without spending hours in the kitchen. Trust me, they taste like something from a fancy brunch spot, but they’re simple enough for a Tuesday morning treat.
Why You’ll Love This Recipe
These pancakes became a regular in our kitchen after I tried them while traveling through Italy—and yes, they really do melt in your mouth like a dream. The ricotta makes them super pillowy, and the lemon zest? Game-changer.
- Delightfully light and fluffy thanks to ricotta
- Bright lemon flavor that feels fresh and fancy
- Perfect for brunch or a fun twist on weekday breakfast
- Kid-approved and guest-worthy
- Zero complicated steps—just straightforward pancake joy!
Ingredients Breakdown
Essentials
- 1 cup ricotta cheese (whole milk is best)
- 2 large eggs
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for greasing the pan
- Fresh berries (blueberries, raspberries, strawberries) for serving
- Maple syrup or powdered sugar for garnish
Pro Tips
- Use fresh lemon zest (not the bottled kind!) for the brightest flavor.
- If your ricotta is very wet, give it a quick strain using cheesecloth or a fine mesh sieve.
- Try whole-milk ricotta—it gives a creamy richness.
- Add a splash of almond extract for a subtle, nutty undertone.
Step-by-Step Instructions
- In a large mixing bowl, whisk together the ricotta, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Don’t overmix—it’s okay if it’s a little lumpy.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until small bubbles form on the surface and the edges look set.
- Carefully flip and cook for another 2 minutes, or until golden and cooked through.
- Serve warm with fresh berries and a drizzle of maple syrup or dusting of powdered sugar.
Chef’s Tips and Tricks
- Let the batter rest for 5–10 minutes before cooking—it helps everything relax and fluff up.
- Wipe and re-grease the pan as needed between batches to keep pancakes from sticking.
- Don’t press down on the pancakes while cooking—let them rise naturally for that airy texture.
- Warm your maple syrup before pouring it on. It makes everything feel extra cozy.
Recipe Variations and Serving Suggestions
- Swap lemon for orange zest and juice for a new citrus twist.
- Fold in mini chocolate chips for a kid-friendly version.
- Serve with a dollop of whipped mascarpone for an indulgent brunch treat.
- Add a touch of cinnamon and nutmeg for cozy holiday vibes.
- Top with sautéed apples or pears for a seasonal spin.
FAQs
Can I make these ahead of time?
Yes! You can make the batter a few hours in advance—just store it in the fridge and give it a gentle stir before cooking.
Can I freeze the pancakes?
Absolutely. Let them cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in the toaster or oven at 350°F until warm.
Can I substitute cottage cheese for ricotta?
You can, but the texture will be a bit different. Blend cottage cheese until smooth before using for a more consistent texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup ricotta cheese
- 2 large eggs
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Butter or oil for cooking
- Fresh berries & maple syrup, to serve
Instructions:
- In a large bowl, whisk together ricotta, eggs, milk, vanilla, lemon zest, and lemon juice.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet until just combined.
- Heat a skillet over medium and grease lightly. Spoon 1/4 cup batter per pancake and cook 2–3 minutes per side.
- Serve warm with berries and syrup or powdered sugar.
Nutrition: 210 calories per serving
Did you try these Lemon Ricotta Pancakes? I’d love to hear how they turned out! Leave a comment below or tag @thekitchensaid on Instagram so I can cheer you on. Let’s keep the brunch magic going!
