Okay, here we go! Let’s make some ridiculously good pancakes. This Lemon Ricotta Pancakes Recipe will change your weekend brunch game. Seriously. They’re fluffy, they’re tangy, they’re just…perfect. Even if you’re a total pancake newbie, I promise you can nail these. And trust me, you WANT to nail these.

My husband, bless his heart, is NOT a breakfast person. Until I made these. Now, every Saturday morning, he’s practically tap-dancing in the kitchen, begging for a stack. The first time I made them, I accidentally added an extra egg (because #momlife), and they turned out even BETTER. So, you know, don’t be afraid to mess up a little. These pancakes are forgiving!

Why You’ll Love This Lemon Ricotta Pancakes Recipe

They taste like sunshine and happiness. I’m not even kidding.
Ricotta makes them unbelievably fluffy. Like, cloud-level fluffy.
Lemon zest gives them a zing that’ll wake you up better than coffee (okay, maybe not better, but close!).
They’re surprisingly easy to make, even if you’re a disaster in the kitchen like me.
Leftovers (if there ARE any) are amazing cold, straight from the fridge. Don’t judge me.

How to Make It

Alright, let’s get this pancake party started! First, whisk together your dry ingredients. Don’t skip the salt – it’s important! Then, in a separate bowl, mix the ricotta, milk, eggs, lemon zest, and vanilla. Make sure the ricotta is nice and smooth; nobody wants lumpy pancakes.

Now, gently fold the wet ingredients into the dry ingredients. Don’t overmix! A few lumps are totally fine. In fact, they’re good! They mean your pancakes will be light and airy.

Heat a lightly oiled griddle or frying pan over medium heat. Drop spoonfuls of batter onto the hot surface and cook for 2-3 minutes per side, or until golden brown and cooked through. Keep an eye on them – you don’t want burnt offerings!

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Serve immediately with your favorite toppings. I’m a sucker for fresh berries and a drizzle of maple syrup, but you do you! Enjoy! And try not to eat the whole stack yourself… but no judgment if you do.

Ingredient Notes

All-Purpose Flour: This is the base, obvs. But if you’re feeling fancy, you can sub in some whole wheat flour for a nuttier flavor. I’ve done it when I’m feeling healthy-ish.
Baking Powder: This is your best friend for fluffy pancakes. Don’t skip it, or you’ll end up with sad, flat discs.
Granulated Sugar: Sweetness is key! But you can also use honey or maple syrup if you’re feeling fancy. Or if you just ran out of sugar, like I always do.
Salt: Don’t forget the salt! It brings out the flavors and keeps the pancakes from being bland. A pinch is all you need.
Ricotta Cheese: This is the secret ingredient! It makes the pancakes incredibly moist and tender. Use whole milk ricotta for the best results.
Milk: Any kind of milk will work, but I prefer whole milk for extra richness. Almond milk is fine too, if you’re dairy-free.
Eggs: Eggs bind everything together and add structure to the pancakes. Use large eggs for the best results.
Lemon Zest: This is where the magic happens! The lemon zest adds a bright, citrusy flavor that’s simply irresistible. Don’t skip it!
Vanilla Extract: A touch of vanilla adds warmth and complexity to the pancakes. Pure vanilla extract is always best.
Butter or Oil: For cooking the pancakes. Butter adds a nice flavor, but oil works just as well. I usually use whatever I have on hand.

Recipe Steps:

Whisk together flour, baking powder, sugar, and salt in a bowl.
Combine ricotta, milk, eggs, lemon zest, and vanilla in a separate bowl.
Fold wet ingredients into dry ingredients until just combined.
Heat griddle or pan over medium heat and lightly oil.
Drop spoonfuls of batter onto the hot surface.
Cook for 2-3 minutes per side, or until golden brown.
Serve immediately with desired toppings.

What to Serve It With

Okay, so these pancakes are amazing on their own, but toppings take them to the next level. I’m a big fan of fresh berries – blueberries, raspberries, strawberries – whatever’s in season. A drizzle of maple syrup is a must. But you could also try:

Lemon curd (OMG)
Whipped cream
A dusting of powdered sugar
Nutella (because why not?)
Candied lemon peel
Toasted nuts

Tips & Mistakes

Don’t overmix the batter! Seriously, I can’t stress this enough. Overmixing will develop the gluten in the flour and make your pancakes tough. A few lumps are fine.
Make sure your griddle is hot enough. If it’s not hot enough, the pancakes will spread out and won’t get that nice golden brown color. A drop of water should sizzle and dance on the surface.
Don’t flip the pancakes too early! Wait until bubbles start to form on the surface and the edges are set. Then, gently flip them with a spatula.
If your pancakes are burning, lower the heat! It’s better to cook them low and slow than to burn them to a crisp.
I once used cottage cheese instead of ricotta. It was a DISASTER. Don’t do it. Just don’t.

Storage Tips

If you have any leftover pancakes (which is unlikely, but hey, it happens), you can store them in an airtight container in the fridge for up to 3 days. They’re actually pretty good cold, straight from the fridge. Don’t judge me. You can also reheat them in the microwave, toaster, or in a pan on the stove. Just be careful not to overcook them.

You can also freeze them! Just let them cool completely, then stack them between layers of parchment paper and store them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. When you’re ready to eat them, just reheat them in the microwave or toaster.

Variations and Substitutions

Gluten-free: Use a gluten-free flour blend instead of all-purpose flour. I’ve tried a few different brands, and they all work pretty well. Just make sure the blend contains xanthan gum, which helps bind the ingredients together.
Dairy-free: Use almond milk or soy milk instead of regular milk. You can also use a dairy-free ricotta cheese substitute, but I haven’t tried that myself.
Vegan: Use a flax egg instead of regular eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes.
Different flavors: Add different extracts or spices to the batter. Almond extract, orange zest, cinnamon, nutmeg – the possibilities are endless!
If you don’t have lemon, you can use lime zest instead. It’ll still be delicious!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally! Use a 1:1 gluten-free flour blend. I’ve even used almond flour in a pinch (they’re a bit denser but still yum). Just don’t expect the exact same fluffiness, okay?

Do I *have* to use ricotta? It’s kinda expensive.

Okay, real talk. The ricotta is what makes these AMAZING. But… if you’re broke (I get it!), you can try using cottage cheese that’s been blended REALLY smooth. But don’t blame me if it’s not the same!

Can I use bottled lemon juice instead of fresh zest?

Ugh, I guess. But fresh zest is SO much better! It’s got all those yummy oils that give it that bright lemon flavor. Bottled juice is kinda flat. If you HAVE to, add a little more than you think you need.

How sweet are these? I don’t want them too sugary.

They’re not overly sweet, promise! But if you’re watching your sugar, you can definitely cut back on the sugar in the batter. Or use a sugar substitute. I’ve used stevia before and it worked fine.

What if I burn the first batch? I always do!

Girl, same! It happens. Lower the heat a little, and don’t walk away from the stove! Trust me, I’ve learned the hard way. And remember, the first pancake is always the cook’s tax.

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Lemon Ricotta Pancakes Recipe