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Best Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes are light, tender pancakes with creamy ricotta, fresh lemon juice, and fragrant lemon zest. Their soft, almost custardy centers and golden edges make them perfect with berries, maple syrup, or powdered sugar.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole-milk ricotta cheese
  • 3/4 cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • Butter or neutral oil, for cooking
  • Fresh strawberries, blueberries, or raspberries, for serving
  • Maple syrup, for serving
  • Powdered sugar, for serving
  • Butter, for serving
  • Additional lemon zest, optional

Instructions

  1. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
  2. In a separate bowl, whisk together the ricotta, milk, eggs, melted butter, vanilla extract, lemon juice, and lemon zest. Small pieces of ricotta can remain visible.
  3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few small lumps are fine; avoid overmixing.
  4. Let the batter rest for about 5 minutes while heating the skillet or griddle.
  5. Heat a nonstick skillet or griddle over medium to medium-low heat and lightly coat with butter or neutral oil.
  6. Scoop approximately 1/4 cup batter onto the hot skillet for each pancake. Cook for 2–3 minutes, until bubbles begin to appear and the edges look set.
  7. Carefully flip each pancake and cook for another 1–2 minutes, until golden and cooked through.
  8. Transfer cooked pancakes to a plate or baking sheet. Keep them warm in a low oven while cooking the remaining batches if desired.
  9. Serve warm with fresh berries, butter, maple syrup, powdered sugar, and optional additional lemon zest.

Notes

  • Avoid overmixing the batter to keep the pancakes light and tender.
  • Whole-milk ricotta usually does not need draining unless it contains a significant amount of visible liquid.
  • Cook over moderate heat so the thick, moist centers have enough time to cook before the exteriors become too dark.
  • For Blueberry Lemon Ricotta Pancakes, scatter fresh blueberries over each pancake immediately after adding the batter to the skillet.
  • For stronger lemon flavor, increase the lemon zest rather than adding significantly more juice.
  • For Orange Ricotta Pancakes, replace the lemon zest and juice with orange zest and a small amount of orange juice.
  • Serve with lemon curd, whipped cream, berries, and toasted sliced almonds for an indulgent brunch variation.
  • Store cooked pancakes in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2 months with parchment paper between layers.
  • Reheat refrigerated or frozen pancakes in a skillet, toaster, toaster oven, low oven, or microwave until warmed through.

Nutrition

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