Name: Lemon Ricotta Pancakes for a Fluffy Sunshine Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup all-purpose flour (Can substitute with gluten-free flour); 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk (Can substitute with regular milk mixed with 1 tablespoon of vinegar); 2 large eggs (Use flax eggs for a vegan version); 2 tablespoons unsalted butter (Melted and cooled, plus additional for greasing); 1 cup whole milk ricotta cheese (Can substitute with cottage cheese); 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; as desired powdered sugar (Optional for dusting); as desired fresh berries (Optional topping); as desired maple syrup (Traditional pancake topping)

“Before brunch, how about a little culinary adventure?” This thought crossed my mind as I prepared to whip up a batch of Lemon Ricotta Pancakes, a delightful fusion of flavors and textures that never fails to impress. With their fluffy, cloud-like quality and luscious ricotta cheese, these pancakes are a game-changer for anyone tired of the same old breakfast routine. Whether you’re savoring a quiet morning or hosting a special gathering, this quick and elegant recipe brings the warmth of homemade goodness and a zesty brightness to your plate. Plus, they’re versatile enough for any topping—think fresh berries or a drizzle of maple syrup. Are you ready to elevate your breakfast game?

Why are Lemon Ricotta Pancakes a must-try?

Fluffy Texture: The ricotta cheese gives these pancakes an incredibly light and airy feel, making each bite a delightful experience.

Zesty Flavor: Fresh lemon juice and zest brighten up the pancakes, ensuring they burst with refreshing citrus notes, perfect for mornings.

Quick Preparation: Don’t worry about lengthy cooking times; this recipe comes together in no time, allowing you to enjoy a gourmet breakfast without the fuss.

Versatile Base: Enjoy them as-is or customize with beloved toppings. From berries to a sprinkle of powdered sugar, the options are endless! If you’re interested in more ideas, check out our topping suggestions.

Crowd-Pleasing: Whether for brunch with friends or a cozy breakfast for two, these pancakes are sure to impress and satisfy appetites of all ages!

You won’t just love making them—you’ll love eating them too!

Lemon Ricotta Pancakes Ingredients

For the Pancake Batter

All-Purpose Flour – Provides structure and body for the pancakes; substitute with gluten-free flour for a gluten-free version.
Granulated Sugar – Adds sweetness to balance the tanginess of lemon.
Baking Powder – Acts as a leavening agent to create fluffiness.
Baking Soda – Enhances the pancake’s rise when combined with acidic ingredients.
Salt – Balances flavors and enhances sweetness.
Buttermilk – Incorporates moisture and a slightly tangy flavor; can be replaced with regular milk mixed with 1 tablespoon of vinegar.
Eggs – Bind ingredients and add richness; use flax eggs for a vegan version.
Unsalted Butter – Adds richness and moisture; additional butter is used for greasing the griddle.
Whole Milk Ricotta Cheese – Contributes creaminess and moisture for tender pancakes; substitute with cottage cheese if needed.
Lemon Juice – Provides acidity and enhances flavor; helps balance sweetness in the Lemon Ricotta Pancakes.
Lemon Zest – Infuses a fragrant citrus flavor, brightening the overall taste.
Vanilla Extract – Adds depth and warmth to the flavor profile.

For Serving

Powdered Sugar – Optional for dusting, adds decorative sweetness to your stack.
Fresh Berries – Optional topping for freshness and a splash of color; choose your favorites!
Maple Syrup – Traditional pancake topping that enhances the sweetness and makes them irresistible.

Step‑by‑Step Instructions for Lemon Ricotta Pancakes

Step 1: Whisk Dry Ingredients
In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until evenly blended. Look for a uniform mixture without clumps, as this will set the foundation for your fluffy Lemon Ricotta Pancakes.

Step 2: Mix Wet Ingredients
In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 2 tablespoons of melted unsalted butter until well combined. Make sure the butter has cooled slightly before adding to avoid cooking the eggs. The mixture should be smooth and creamy, creating a lovely base that compliments the ricotta in the pancakes.

Step 3: Combine Batter
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; the batter should be slightly lumpy. Avoid overmixing, as this will keep your Lemon Ricotta Pancakes light and airy. Your batter will come together in mere moments; stop as soon as no flour streaks remain.

Step 4: Fold in Ricotta and Flavor
Carefully fold in 1 cup of whole milk ricotta cheese, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract into the batter until incorporated. Be gentle to maintain the creamy texture of the ricotta, which gives the pancakes their rich flavor. You’ll notice the batter turning lush and fragrant.

Step 5: Let the Batter Rest
Allow the pancake batter to rest for 5 to 10 minutes. This step helps to develop the gluten and results in lighter, fluffier pancakes. You’ll want the batter to slightly thicken, creating an even more delightful texture for your Lemon Ricotta Pancakes when cooked.

Step 6: Heat the Griddle
While the batter rests, heat a lightly greased griddle or non-stick skillet over medium heat. Be sure it reaches a temperature of about 350°F (175°C). You can test the heat by flicking a few drops of water onto the surface; if they sizzle and dance, you’re ready to pour the batter!

Step 7: Cook Pancakes
Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. You’ll want a golden-brown color to achieve that signature fluffy texture of the Lemon Ricotta Pancakes. Carefully flip and cook for another 2-3 minutes until the other side is equally golden.

Step 8: Keep Warm
If desired, keep the cooked pancakes warm in a preheated oven set to 200°F (95°C) while you cook the remaining batter. This gentle warmth helps maintain their fluffiness and moisture, ensuring that every pancake from your batch is perfectly ready to serve.

Step 9: Serve and Enjoy
Stack the warm Lemon Ricotta Pancakes on your favorite serving plate. Dust with optional powdered sugar and top with fresh berries for a burst of color and flavor. Drizzle with maple syrup for a sweet finishing touch, transforming your breakfast into a delightful treat everyone will adore!

Expert Tips for Lemon Ricotta Pancakes

• Avoid Overmixing: This is key to achieving fluffy Lemon Ricotta Pancakes; gently stir until just combined to keep air in the batter.

• Temperature Check: Make sure your griddle is hot enough before pouring batter; a well-heated surface prevents soggy pancakes.

• Rest the Batter: Letting your batter sit for 5-10 minutes helps create a light texture. It also ensures even cooking once on the griddle.

• Optimal Flipping: Wait for bubbles to form on the surface before flipping; this indicates the pancake is ready to turn without breaking apart.

• Topping Variations: Get creative with toppings! Try whipped cream, fruit compote, or a sprinkle of nuts to elevate your Lemon Ricotta Pancakes experience.

What to Serve With Lemon Ricotta Pancakes

Embrace the joy of a delightful breakfast experience by complementing your pancakes with a variety of textures and flavors.

Crispy Bacon: The salty crunch of crispy bacon adds a savory element that beautifully contrasts the sweet and fluffy pancakes.
Fresh Fruit Salad: A medley of seasonal fruits brightens up your plate, infusing fresh flavors alongside the rich lemon notes.
Greek Yogurt Parfait: Layered with honey and granola, a yogurt parfait provides a creamy, nutritious contrast that balances the pancakes’ sweetness.
Whipped Cream: Fluffy whipped cream brings a delightful indulgence, enhancing the overall texture and sweetness of your dish.
Maple Syrup Drizzle: The classic topping elevates every bite, harmonizing the flavors and adding a rich, sweet finish that complements the pancakes.
Herbal Tea: A refreshing cup of herbal tea pairs wonderfully, cleansing the palate while enhancing the delightful lemony essence of the pancakes.
Coffee or Espresso: Start your day right with a warm cup of coffee or espresso to heighten your breakfast experience, balancing the lemon’s brightness.
Chocolate Hazelnut Spread: For a decadent twist, spread a layer of chocolate hazelnut spread on your pancakes for a rich, creamy addition that’s simply irresistible.
Nutty Granola: A sprinkle of nutty granola adds a satisfying crunch, providing a contrasting texture that elevates your pancake feast.

How to Store and Freeze Lemon Ricotta Pancakes

Room Temperature: If you plan to eat the pancakes within a few hours, keep them covered at room temperature to maintain their fluffiness.

Fridge: Store leftover Lemon Ricotta Pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a toaster oven for a quick breakfast.

Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 2 months.

Reheating: To reheat frozen pancakes, pop them directly into the microwave for a minute or so, or warm them in a toaster oven until heated through. Enjoy!

Make Ahead Options

These Lemon Ricotta Pancakes are a fantastic choice for meal prep, making busy mornings a breeze! You can prepare the pancake batter up to 24 hours in advance by mixing the dry ingredients and wet ingredients separately, then combining them just before cooking. Store the batter in an airtight container in the refrigerator to maintain its freshness. Additionally, if you have leftover pancakes, you can refrigerate them for up to 3 days or freeze for up to 2 months. To enjoy, simply reheat in a microwave or toaster oven. No matter when you serve them, these pancakes will remain just as delicious and fluffy, ensuring you have a delightful breakfast ready to go!

Lemon Ricotta Pancakes: Customization Ideas

Feel free to personalize these pancakes to fit your cravings and dietary needs—there’s no wrong way to enjoy them!

Blueberry Boost: Toss in fresh blueberries for a burst of sweetness and flavor that pairs beautifully with lemon.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious pancake that everyone can enjoy.
Vegan Option: Replace eggs with flax eggs and buttermilk with almond milk mixed with vinegar. You’ll still get that fluffy texture!
Savory Twist: Add crumbled feta cheese or a pinch of herbs, like thyme, for an intriguing savory contrast. Pair with a side of avocado for a fantastic meal.
Citrus Variations: Experiment with different citrus juices and zests, such as orange or lime, to create a unique twist on the classic recipe.
Nutty Crunch: Mix in chopped nuts like pecans or walnuts for added texture and a comforting nutty flavor; try toasting them for extra aroma.
Decadent Toppings: Don’t hold back on toppings—whipped cream, a drizzle of honey, or even a fruit compote can take your pancakes to the next level.
Warm Spices: Sprinkle in cinnamon or nutmeg to warm up the flavor profile, bringing a cozy touch that contrasts with the zesty lemon perfectly.

Get creative and enjoy mixing flavors to find your perfect morning delight! For more topping inspirations, check out our other topping suggestions.

Lemon Ricotta Pancakes Recipe FAQs

What type of ricotta cheese should I use for the pancakes?
Absolutely use whole milk ricotta cheese to achieve that creamy texture and moisture that makes these Lemon Ricotta Pancakes so delightful. If you can’t find ricotta, cottage cheese can be a suitable substitute; just blend it a bit to achieve a smoother consistency.

How should I store leftover Lemon Ricotta Pancakes?
You can store leftover pancakes in an airtight container in the fridge for up to 3 days. Just ensure they’re completely cooled before storing to prevent condensation. To reheat, pop them in the microwave or toaster oven for a quick breakfast.

Can I freeze Lemon Ricotta Pancakes and how do I do it?
Absolutely! To freeze, place the pancakes in a single layer on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container, and they’ll keep for up to 2 months. When you’re ready to enjoy, simply reheat in the microwave or toaster oven directly from the freezer for about a minute.

What should I do if my pancake batter is too thick?
If your batter seems too thick, don’t panic! Simply add a small amount of buttermilk or regular milk (1 tablespoon at a time) to loosen it up, ensuring it maintains a pourable consistency. This adjustment helps create those fluffy Lemon Ricotta Pancakes we all love!

Can I use gluten-free flour for this recipe?
Very! You can substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version of these pancakes. Just make sure it’s a blend that includes xanthan gum for best results in texture.

Are these pancakes suitable for a vegan diet?
While this recipe is not inherently vegan, you can make it vegan-friendly by using flax eggs instead of regular eggs, and substituting buttermilk with plant-based milk mixed with a tablespoon of vinegar. Enjoy your plant-based Lemon Ricotta Pancakes!