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Lemon Ricotta Pancakes

Light, fluffy, and bursting with fresh lemon flavor, these Lemon Ricotta Pancakes are a step above your classic pancake recipe. The ricotta adds a creamy richness, while the lemon juice and zest bring a bright, refreshing taste. Perfect for weekend brunch or any time you want a special breakfast without too much effort!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Servings 8 pancakes
Calories 250 kcal

Ingredients
  

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):

  • Maple syrup
  • Fresh berries
  • Powdered sugar
  • Whipped cream

Instructions
 

  • In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix! The batter will be thick, and a few lumps are okay.
  • Preheat a nonstick skillet or griddle over medium heat.
  • Add a little butter or oil and allow it to melt. The pan is ready when a drop of water sizzles and evaporates quickly.
  • Using a ¼ cup measuring cup, scoop the batter onto the skillet. If needed, use the back of the spoon to gently spread it into a round shape.
  • Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set.
  • Flip the pancake carefully and cook for another 1-2 minutes until golden brown and cooked through.
  • Repeat with the remaining batter, adding more butter or oil as needed.
  • Stack the pancakes on a plate and top with maple syrup, fresh berries, powdered sugar, or whipped cream as desired.
  • Serve warm and enjoy the fluffy, citrusy goodness!

Notes

Pro Tips for the Best Pancakes:

 
  • Use fresh lemon juice and zest for the best flavor—bottled juice just won’t cut it!
  • Don’t overmix the batter—a few lumps will keep the pancakes light and fluffy.
  • Keep the heat at medium—this prevents burning while ensuring the pancakes cook through.
  • Make ahead & freeze: Store cooked pancakes in an airtight container for up to 3 days in the fridge or freeze for up to a month. Reheat in a toaster or oven for quick breakfasts!