Easy Lemon Ricotta Pancakes

There’s just something about lemon ricotta pancakes that feels like a bright little morning hug. They’re fluffy, tangy, and somehow fancy without being too complicated—like you put in just enough effort to impress yourself, but not so much that you dread making them again. The ricotta gives these pancakes this gorgeous creamy texture inside, while the lemon zest wakes everything up with that zing. If you want pancakes that don’t feel like a soggy, sad stack of carbs, this is your new go-to.

My husband became obsessed with these pretty much overnight. I swear, every weekend now he’s all, “Can we do those lemony pancakes again?” Our kids—who usually sneak off when anything green or “different” comes up—actually ask for seconds. One time, I forgot the lemon zest and honestly, it just wasn’t the same. Lesson learned fast! This recipe has slipped into our weekend groove, the kind where my coffee gets cold, and nobody minds because the pancakes are that good.

How to Make It

Alright, so you start by grabbing yourself a bowl and getting those dry ingredients in there—flour, baking powder, salt. Then, in a separate bowl, mix the ricotta, milk, eggs, vanilla, sugar, and lemon zest. Yes, the zest is the secret sauce here. Combine the wet with the dry but don’t overthink it; lumps are cool. Heat a skillet on medium, melt a little butter, then dollop the batter and cook till you see bubbles popping around the edges. Flip those babies and cook until golden brown. Total game changer if you keep the heat moderate so they cook through without burning.

✔Ingredient Notes

– Ricotta Cheese: This is the star that makes the pancakes super creamy and soft. Don’t try to replace it with something less creamy, or you’ll lose that velvety texture.
– Lemon Zest: Don’t skip this! It’s the zingy brightness that wakes up the whole recipe, like sunshine in pancake form.
– All-Purpose Flour: Keeps the structure without making things tough. I once grabbed whole wheat by mistake and the pancakes turned out a bit dense, so stick with AP for best fluff.
– Sugar: Just a touch to balance the tang. You can swap for honey or maple syrup if you want to get fancy or healthier.
– Milk: Whole or 2% works fine here, it makes the batter smooth and pourable.

✔Recipe Steps

1. Whisk together flour, baking powder, salt, and sugar in a large bowl.
2. In another bowl, beat ricotta, milk, eggs, vanilla, and lemon zest until smooth.
3. Gently fold wet ingredients into dry until just combined—expect some lumps.
4. Heat skillet over medium heat and lightly butter the surface.
5. Scoop batter onto pan (about ¼ cup each), cooking until bubbles form on top and edges look set.
6. Flip carefully, cook another 2 minutes or until golden and cooked through.

What to Serve It With

I’m telling you, these pancakes are fantastic on their own, but a drizzle of maple syrup and a handful of fresh berries (or whatever’s in the fridge) kicks things up a notch. A swipe of lemon curd or a dusting of powdered sugar also works if you want to get fancy without trying too hard. Coffee, obviously. Coffee is mandatory.

✔Tips & Mistakes

Try not to stir the batter too much once you combine wet and dry—lumps are not your enemy here. If you toss in lemon zest right before cooking, the flavor’s fresher. And use a nonstick or cast iron skillet so you don’t lose half the batter to the pan. Also, don’t crank that heat; pancakes need slow love.

✔Storage Tips

Leftovers? Wrap ‘em tight in foil or pop in an airtight container, then fridge for up to 2 days. They reheat beautifully in a toaster or microwave—though cold pancakes aren’t the worst crime ever; I’ve eaten them straight from the fridge plenty of times when the morning’s rushed.

✔Variations and Substitutions

Tried these with blueberries mixed into the batter—total win. You can swap ricotta for cottage cheese if you blend it first, but texture changes a bit. I once used yogurt instead of ricotta to save the day, but it was less creamy and a bit tangier. Maple syrup always swaps well for sugar, but use a bit less liquid elsewhere if you do. Almond milk or oat milk are fine if you’re dairy-free. Just no skipping the lemon, please.

Frequently Asked Questions

Easy Lemon Ricotta Pancakes

Fluffy pancakes made with creamy ricotta cheese and bright lemon zest for a refreshing twist on a breakfast classic.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.25 teaspoon salt
• ▢ 1 cup ricotta cheese whole milk
• ▢ 1 cup buttermilk
• ▢ 2 large eggs
• ▢ 1 tablespoon lemon zest freshly grated
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 2 tablespoons unsalted butter melted, plus extra for cooking

Instructions

Preparation Steps

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, combine ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and melted butter until smooth.
• Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
• Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
• Flip pancakes and cook until golden brown on the other side, about 1 to 2 minutes more.
• Serve warm with maple syrup or extra lemon zest if desired.

Notes

For extra fluffy pancakes, allow the batter to rest for 5 minutes before cooking.