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Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are not like other pancakes. They have a fresh lemon taste. The ricotta cheese makes them rich and soft.

Many people think ricotta is only for savory dishes. But it makes these pancakes very moist and light. The lemon adds a bright, tangy flavor. It’s perfect for warm mornings.

These pancakes can make any day special. They turn ordinary breakfasts into something fun and tasty.

Exact Ingredients (+ Possible Substitutes)

For yummy Lemon Ricotta Pancakes, you need these must-have pancake ingredients:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 2 tbsp granulated sugar
  • 3/4 cup whole milk
  • 1 cup fresh ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp lemon juice

The magic comes from lemon zest and juice, adding that special lemon taste. You can change the zest to make it just the way you like. Using fresh stuff makes your pancakes really tasty.

Ricotta cheese is key to the pancakes being creamy and rich. If you can’t get ricotta, try making your own or use full-fat Greek yogurt.

Want a gluten-free version? Just switch regular flour for a gluten-free blend. This step makes sure everyone can enjoy these delicious pancakes.

When you mix the batter, be gentle. Mix just until everything is wet. It’s okay if there are some lumps. This is the secret to making the fluffiest pancakes.


To start, heat a griddle or skillet over medium. Mix dry ingredients in one bowl and wet in another. Make a well in the dry mix.

Then, whisk milk, ricotta, eggs, and vanilla in the wet bowl. Slowly add melted butter, lemon zest, and juice. Mixing citrus in adds a special taste.

Pour the wet mix into the well of the dry. Carefully fold them together. Don’t mix too much, or the pancakes will be tough.

Butter your hot griddle lightly. Put 1/4 cup batter for each pancake on it. Cook for two minutes until bubbling.

Flip them gently and cook two minutes more until brown. This makes sure they’re nice and cooked. Add powdered sugar, maple, or berry syrup for an amazing breakfast.

Tips, Tricks & Storing

To keep Lemon Ricotta Pancakes warm, use your oven. Set it to 200°F. Put a large baking sheet inside. Place the pancakes on the sheet and cover with foil. They’ll stay warm and delicious until you’re ready to eat them.

Storage is key if you plan to enjoy pancakes another day. To do this, let the pancakes cool on a wire rack. Then, stack them with wax paper in between. Put them in a freezer-safe bag. This keeps them tasty for up to two months. They keep their fluffiness and amazing flavor this way.

To warm up your stored pancakes, it’s easy. Do it in the microwave for 20-30 seconds. Alternatively, use an oven at 350°F for 10 minutes. Either way, they’ll be as warm and fluffy as when you first made them. Perfect for any time you crave them again.

For the perfect pancakes, remember a few simple things. Mix the batter gently and don’t overmix it. This keeps the pancakes light and not heavy. Perfect for your breakfast any day. Enjoy the amazing taste and texture they bring.

jenny happy muncher
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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.