Lemon Ricotta Pancakes

Why You’ll Love This Recipe

You’ll love this recipe because it delivers everything you want in a pancake: airy texture, rich flavor, and a hint of tang from lemon and ricotta. The ricotta keeps the pancakes moist and tender, while the lemon zest adds brightness. They cook up beautifully golden and pair perfectly with fresh berries, honey, or maple syrup. These pancakes feel special yet come together easily, making them a wonderful treat for any morning.

Ingredients

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

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Lemon zest
• Eggs, separated
• Ricotta cheese
• Milk
• Fresh lemon juice
• Unsalted butter, melted
• Vanilla extract
• Optional toppings: maple syrup, powdered sugar, fresh berries

Directions

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
2. In a separate bowl, whisk together ricotta, egg yolks, milk, lemon juice, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
4. In another bowl, beat the egg whites with a hand mixer until soft peaks form. Gently fold the egg whites into the batter to keep it light and airy.
5. Heat a nonstick skillet or griddle over medium heat and lightly butter it. Pour about ¼ cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
7. Serve warm with maple syrup, powdered sugar, or fresh berries.

Servings and timing

This recipe makes about 10–12 pancakes (serves 4 people).
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

• Blueberry Lemon Ricotta Pancakes: Fold fresh or frozen blueberries into the batter for a burst of fruit flavor.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Herbal Twist: Add a teaspoon of finely chopped fresh basil or thyme for a gourmet touch.
• Citrus Medley: Replace half the lemon juice with orange or lime juice for a complex citrus flavor.
• Sweet Ricotta Topping: Blend ricotta with a drizzle of honey and lemon zest for a creamy topping.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the toaster until warmed through. For longer storage, freeze the pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a toaster or oven at 350°F (175°C) for 10 minutes.

FAQs

Why use ricotta in pancakes?

Ricotta adds moisture, richness, and a creamy texture that makes the pancakes extra fluffy and soft.

Can I use part-skim ricotta?

Yes, part-skim ricotta works fine, but whole-milk ricotta will give a richer texture and flavor.

Do I need to beat the egg whites separately?

Yes, this step helps create a lighter batter and fluffier pancakes.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing, but you can prepare the dry and wet ingredients separately and combine them just before cooking.

What can I substitute for ricotta?

You can use cottage cheese, mascarpone, or Greek yogurt for a similar texture.

How do I keep the pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Are these pancakes freezer-friendly?

Yes, they freeze very well. Reheat them straight from frozen in a toaster or oven.

Can I make them dairy-free?

Use dairy-free ricotta and plant-based milk for a dairy-free version.

What toppings go best with Lemon Ricotta Pancakes?

They pair beautifully with maple syrup, lemon curd, whipped cream, or a berry compote.

Can I make mini versions for brunch platters?

Absolutely! Just use a tablespoon of batter for each mini pancake and adjust the cooking time slightly.

Conclusion

Lemon Ricotta Pancakes are the perfect blend of light, fluffy, and flavorful. With the tang of fresh lemon and the creaminess of ricotta, they offer a refreshing twist on a breakfast classic. Whether you’re cooking for a weekend brunch or a cozy morning treat, these pancakes are sure to bring brightness and comfort to your table.

Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes are light, fluffy, and infused with bright citrus flavor. The ricotta adds creamy richness, while lemon zest and juice bring a refreshing tang. Perfect for breakfast, brunch, or dessert, these pancakes are a deliciously elegant twist on a classic morning favorite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10–12 pancakes (serves 4)
• Category: Breakfast, Brunch
• Method: Stovetop, Griddle
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 1 tbsp lemon zest (about 1 lemon)
• 2 large eggs, separated
• 3/4 cup ricotta cheese
• 1/2 cup milk
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter, melted (plus more for cooking)
• 1/2 tsp vanilla extract
• Optional toppings: maple syrup, powdered sugar, fresh berries

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Instructions

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
2. In another bowl, combine ricotta, egg yolks, milk, lemon juice, melted butter, and vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
4. In a separate clean bowl, beat the egg whites until soft peaks form. Gently fold them into the batter to keep it airy.
5. Heat a nonstick skillet or griddle over medium heat and lightly butter it. Pour about 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
7. Serve warm with maple syrup, powdered sugar, or fresh berries.

Notes

• Beating and folding in the egg whites is key to extra-fluffy pancakes.
• Do not overmix the batter—small lumps are fine.
• Whole-milk ricotta gives the best texture and richness.
• Keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.
• Top with lemon curd or whipped cream for a dessert-style version.

Nutrition

• Serving Size: 3 pancakes
• Calories: 280
• Sugar: 9g
• Sodium: 250mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 125mg