Fluffy Lemon Ricotta Pancakes

You know those pancakes that make you stop mid-bite, close your eyes, and just savor the moment?

That’s what lemon ricotta pancakes do.

They’re the perfect balance of fluffy and creamy, with a bright lemony zing that wakes up your taste buds like a morning sunrise. The ricotta keeps them soft and tender, while the lemon adds a refreshing contrast that makes them stand out from your usual stack of flapjacks.

I love these pancakes because they feel fancy but are actually super easy to whip up. They’re perfect for Sunday brunch, Mother’s Day breakfast, or anytime you want to impress someone with minimal effort (because who has time for complicated recipes before coffee?).

Whether you’re a die-hard pancake lover or just someone who wants to level up their breakfast game, these lemon ricotta pancakes will not disappoint.

Where Do Lemon Ricotta Pancakes Come From?

Pancakes have been around forever—seriously, ancient civilizations were flipping variations of these griddled treats thousands of years ago.

But lemon ricotta pancakes? They have a more recent, European-inspired twist.

Ricotta, a soft and slightly sweet Italian cheese, has been a staple in Italian cooking for centuries. It’s often used in desserts like cannoli or in savory dishes like lasagna, but somewhere along the way, a genius thought to add it to pancakes.

Lemon and ricotta are a classic Italian pairing, commonly found in pastries and cakes. Bringing them into pancakes is a natural extension of that tradition.

While lemon ricotta pancakes don’t have a single point of origin, they gained popularity in high-end brunch spots and Italian cafés before making their way to home kitchens. And honestly? Thank goodness for that, because now we all get to enjoy them.

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Ingredients You’ll Need

For the Pancakes:

• 1 cup (240g) ricotta cheese
• ¾ cup (180ml) milk
• 2 large eggs
• 3 tablespoons (45ml) fresh lemon juice (about 1 large lemon)
• 1 tablespoon lemon zest (from 1 lemon)
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Butter or oil, for cooking

For Serving (Optional but Recommended!):

• Maple syrup
• Fresh berries (blueberries, raspberries, or strawberries work great)
• Powdered sugar
• Whipped cream

Ingredient Breakdown

• Ricotta Cheese – This is the secret to incredibly tender, creamy pancakes. It adds a richness that makes them feel indulgent without being heavy.
• Milk – Thins out the batter just enough to make the pancakes fluffy but still sturdy.
• Eggs – Give the pancakes structure and help them rise.
• Lemon Juice & Zest – The star ingredients! The juice adds a tangy brightness, while the zest brings in an intense citrusy aroma.
• Vanilla Extract – Adds a subtle sweetness and depth of flavor.
• Flour – The backbone of the batter. All-purpose flour works best for a light, airy texture.
• Sugar – A little sweetness balances the tart lemon.
• Baking Powder & Baking Soda – These leavening agents work together to create pancakes that puff up beautifully.
• Salt – Just a pinch enhances all the flavors.

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How to Make Lemon Ricotta Pancakes

Step 1: Prepare the Batter

Start by whisking together the ricotta, milk, eggs, lemon juice, lemon zest, and vanilla extract in a large bowl. This helps break up the ricotta and creates a smooth, creamy mixture.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients separately ensures everything is evenly distributed (so you don’t end up with random salty or baking powder-heavy bites).

Now, gently fold the dry ingredients into the wet mixture using a spatula. Do NOT overmix! A few lumps are totally fine—overmixing leads to dense, chewy pancakes instead of light, airy ones. The batter should be thick but scoopable.

Step 2: Preheat the Pan

Heat a large nonstick skillet or griddle over medium heat. Add a little butter or oil and let it melt. The pan is ready when a drop of water sizzles and evaporates almost immediately.

Pro Tip: Keep the heat at medium! Too high, and your pancakes will burn on the outside before they cook through. Too low, and they won’t get that golden-brown perfection.

Step 3: Cook the Pancakes

Using a ¼ cup measuring cup, scoop the batter onto the pan. The batter will be thick, so use the back of the spoon to gently spread it out into a round shape.

Cook for about 2-3 minutes until you see bubbles forming on the surface and the edges look set. Flip the pancake (gently!) and cook for another 1-2 minutes on the other side until golden brown and cooked through.

Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Step 4: Serve and Enjoy

Stack up your warm pancakes and top them with a generous drizzle of maple syrup, fresh berries, and maybe a dusting of powdered sugar. Want to go all out? A dollop of whipped cream wouldn’t hurt either.

If you really want to enhance the lemony goodness, try serving them with a spoonful of lemon curd—it takes these pancakes to a whole new level.

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Tips for Pancake Perfection

✔ Use fresh lemon juice – Bottled juice lacks that bright, natural flavor. Fresh is always best!

✔ Don’t overmix the batter – A few lumps are totally fine; overmixing leads to tough pancakes.

✔ Cook low and slow – Medium heat ensures even cooking without burning the outsides.

✔ Make them ahead of time – Cooked pancakes can be stored in the fridge for up to 3 days or frozen for up to a month. Just reheat in the toaster or oven!

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Lemon Ricotta Pancakes Recipe

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