Name: Fluffy Ricotta Pancakes with Lemon Zest
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 1 cup all-purpose flour; 2 large eggs; 2 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup milk; 1 tbsp lemon zest; 1 tsp vanilla extract; Butter or oil for cooking (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Ricotta pancakes are known for their rich, tender texture, and when you add lemon zest to the mix, it brings a fresh, citrusy flavor that perfectly complements the creaminess of the ricotta. These pancakes are incredibly soft and fluffy, making them a comforting breakfast or brunch option. They’re also easy to make, with simple ingredients you likely already have in your kitchen. Whether you’re making them for a special occasion or just want to treat yourself on a weekend morning, these pancakes are sure to brighten up your day!

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
2 large eggs
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1 tbsp lemon zest
1 tsp vanilla extract
Butter or oil for cooking (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and vanilla extract until smooth.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter to keep the pancakes light and fluffy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Remove from the skillet and serve immediately with your favorite toppings.

Servings and timing

This recipe yields about 8 pancakes, which should serve 2 to 3 people, depending on portion size. The total time to make these pancakes is approximately 15-20 minutes.

Variations

Berry Ricotta Pancakes: Add fresh berries (such as blueberries or strawberries) to the batter for a fruity twist.
Chocolate Chip Ricotta Pancakes: Stir in some mini chocolate chips for an indulgent treat.
Whole Wheat Ricotta Pancakes: Swap the all-purpose flour for whole wheat flour for a heartier version.
Orange Zest Pancakes: Instead of lemon zest, try using orange zest for a different citrus flavor.

Storage/reheating

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place the pancakes in a toaster or on a skillet over medium heat for about 1-2 minutes on each side, or until warmed through. You can also freeze the pancakes for up to 2 months. To reheat frozen pancakes, place them in the toaster or oven until heated.

FAQs

1. Can I use a different type of cheese instead of ricotta?

Yes, you can use mascarpone or cottage cheese as alternatives to ricotta, but the texture and flavor may vary slightly.

2. How can I make these pancakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these pancakes.

3. Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.

4. Can I use non-dairy milk?

Yes, you can use almond milk, oat milk, or any other non-dairy milk as a substitute for regular milk.

5. What toppings go well with ricotta pancakes?

Fresh fruit, maple syrup, whipped cream, or a dusting of powdered sugar all make great toppings for ricotta pancakes.

6. How do I know when the pancakes are done cooking?

Pancakes are done when both sides are golden brown, and they spring back slightly when pressed. You can also check the middle with a toothpick—if it comes out clean, the pancakes are ready.

7. Can I make these pancakes in a large batch?

Yes, you can easily double or triple the recipe to make a larger batch. Just be sure to cook the pancakes in batches so they cook evenly.

8. Can I use fresh lemon juice instead of lemon zest?

Lemon juice will add a bit of flavor, but the zest is what gives the pancakes a more intense lemon aroma and flavor. We recommend using zest for the best result.

9. Can I freeze these pancakes?

Yes, these pancakes freeze well. Just place a piece of parchment paper between each pancake and store them in a freezer-safe bag for up to 2 months.

10. How do I prevent my pancakes from being too dense?

To keep the pancakes light and fluffy, avoid overmixing the batter. A few lumps are fine—just mix until combined.

Conclusion

Fluffy ricotta pancakes with lemon zest are a simple yet indulgent breakfast that’s sure to become a staple in your morning routine. With their light, airy texture and refreshing citrus flavor, they make for the perfect way to start your day. Easy to customize with various toppings or variations, these pancakes are versatile, quick to prepare, and sure to please everyone at the table. Enjoy them fresh off the griddle or store them for a quick breakfast later in the week—either way, they’re a guaranteed hit!

Fluffy Ricotta Pancakes with Lemon Zest

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These fluffy ricotta pancakes with lemon zest are a delightful breakfast treat that combines creamy ricotta cheese and a burst of citrus flavor. With their airy texture and refreshing taste, these pancakes are perfect for any morning or brunch occasion. Serve with fresh fruit, maple syrup, or powdered sugar for an extra touch of sweetness.

Author: Laura
Prep Time: 5min
Cook Time: 15min
Total Time: 20min
Yield: 8 pancakes (serves 2-3 people)
Category: Breakfast, Brunch
Method: Skillet-cooked
Cuisine: American
Diet: Vegetarian

Instructions

In a medium bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and vanilla extract until smooth.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
Remove from the skillet and serve immediately with your favorite toppings.

Notes

For added flavor, try substituting lemon zest with orange zest.
To make these pancakes gluten-free, use a gluten-free flour blend.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months