If you’re craving something that tastes like a sunny brunch at your favorite café but is easy enough to whip up at home, Lemon Ricotta Pancakes are your answer. These soft and pillowy pancakes burst with fresh citrus flavor and irresistible creaminess, thanks to a generous scoop of ricotta cheese and bright notes from lemon zest and juice. The end result is a breakfast that feels like a little celebration, whether you’re enjoying them on a leisurely weekend or adding a touch of luxury to a weekday morning. Trust me, each bite is proof that a short ingredient list can yield unforgettable morning moments.
Ingredients You’ll Need
Every element in these Lemon Ricotta Pancakes works together like a well-rehearsed symphony. The tangy ricotta and lively lemon are the stars, while pantry staples ensure perfect structure and subtle sweetness. You’re just a handful of familiar ingredients away from pure breakfast bliss—all with a minimal shopping list.
- Ricotta Cheese: Brings luscious, creamy texture and gentle richness that makes these pancakes impossibly tender.
- All-Purpose Flour: The classic base that gives the pancakes their structure without weighing them down.
- Granulated Sugar: Adds just the right level of sweetness to balance the tangy and citrusy flavors.
- Baking Powder: Helps create that classic lift and ensures your pancakes puff up beautifully.
- Baking Soda: Pairs with the lemon juice to create an extra fluffy texture and subtle tang.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Milk: Loosens the batter for a pourable consistency, making mixing and cooking a breeze.
- Eggs (separated): Yolks add richness, while whipped whites create airy, cloudlike fluffiness.
- Vanilla Extract: Adds warmth and depth, making each bite feel comforting and special.
- Lemon Zest: Packs a punch of pure lemon flavor—don’t skip it for full citrus impact!
- Fresh Lemon Juice: Gives the pancakes a vibrant zing that perfectly offsets the creamy ricotta.
- Butter or Oil (for the pan): Ensures golden, non-stick perfection with a hint of richness.
How to Make Lemon Ricotta Pancakes
Step 1: Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step lays the foundation for the lemon ricotta pancakes, ensuring an even mix and preventing any little pockets of baking soda or salt from surprising your taste buds later.
Step 2: Stir Together the Wet Ingredients
Take a separate bowl and add in the ricotta cheese, milk, egg yolks (be sure to save the whites for later!), vanilla extract, lemon zest, and lemon juice. Stir until everything is smooth and beautifully blended, letting the lemon and vanilla scents drift through your kitchen.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the bowl of dry ingredients. Use a gentle hand to stir until just combined—over-mixing can make your pancakes tough, so stop as soon as you don’t see any large streaks of flour.
Step 4: Whip and Fold in Egg Whites
With a clean bowl and beaters, whip the egg whites until soft peaks form. This is the secret to extra-fluffy lemon ricotta pancakes. Carefully fold the airy whites into the batter, being gentle so you keep all that lovely lightness.
Step 5: Cook Your Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly brush with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the pan; the batter will be thick, but don’t spread it too much. Cook for 2–3 minutes per side, until each one is golden brown and cooked through. You’re aiming for pancakes that are crisp at the edges and gloriously soft in the middle.
How to Serve Lemon Ricotta Pancakes
Garnishes
Turn your lemon ricotta pancakes into a work of art with simple, delicious garnishes. A dusting of powdered sugar is classic, while a drizzle of maple syrup or a handful of juicy fresh berries makes them irresistible. For a decadent touch, try a cloud of whipped cream or a spoonful of berry compote. The combination of tangy, creamy, sweet, and tart will make your breakfast feel extra special.
Side Dishes
Balance the soft richness of these pancakes with savory side dishes. Crispy bacon or veggie sausage add a satisfying crunch, or go for a bowl of fresh fruit for a lighter plate. If you’re feeding a crowd, scrambled eggs and a little breakfast salad round out the meal beautifully.
Creative Ways to Present
Stack your lemon ricotta pancakes high and alternate layers with whipped cream and sliced strawberries for a celebration-worthy tower. You could also serve them mini-style as a brunch appetizer, topped with microgreens and a dollop of lemony yogurt, or make them the base for an indulgent “breakfast for dessert” with crème fraîche and lemon curd.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra lemon ricotta pancakes (lucky you!), let them cool to room temperature before storing. Place them in an airtight container or wrap tightly in foil or plastic wrap, then refrigerate for up to 3 days. They’ll stay soft and flavorful, ready for a quick breakfast upgrade.
Freezing
For longer storage, arrange cooled pancakes in layers between sheets of parchment paper inside a freezer-safe bag or container. Freeze for up to 2 months. When a craving hits, you can pop out a single pancake or the whole batch—no waste, no hassle.
Reheating
To bring stored pancakes back to their fresh-off-the-pan glory, reheat them in a toaster or toaster oven for a crisp edge, or microwave for 15-20 seconds per pancake for maximum fluffiness. They’re also delicious warmed in a skillet if you have a few extra minutes in the morning.
FAQs
Can I use low-fat or part-skim ricotta for these pancakes?
Yes, you can use low-fat or part-skim ricotta, but keep in mind that full-fat ricotta will give your lemon ricotta pancakes a creamier texture and richer taste. If you do opt for a lighter version, expect a slightly less decadent pancake, but it will still be absolutely delicious.
Why do I need to separate the eggs?
Separating and whipping the egg whites adds air to the batter, resulting in pancakes that are light, fluffy, and almost soufflé-like. It’s a small step that makes a big difference and is well worth the extra two minutes!
Can I double the recipe for a crowd?
Absolutely! Lemon ricotta pancakes are a brunch superstar when made in a big batch. Simply double all the ingredients and work in batches when cooking. Keeping finished pancakes warm in a low oven (around 200°F) helps everyone eat together.
What’s the best way to zest and juice a lemon?
For the most flavor, use a microplane or fine grater to zest only the yellow part—avoid the bitter white pith underneath. After zesting, roll the lemon on the counter before juicing to get the most out of each fruit.
Can I make the batter ahead of time?
You can mix the wet and dry ingredients ahead of time and keep them separately in the fridge overnight. When you’re ready to cook, whip and fold in the egg whites just before using for the fluffiest lemon ricotta pancakes.
Final Thoughts
There’s just something magical about getting a perfect, golden stack of lemon ricotta pancakes on your plate. I hope you dive in and enjoy making—and sharing—these tangy, creamy, and irresistibly fluffy pancakes. Go ahead, treat yourself and your loved ones to a breakfast that feels as bright as a sunny morning. You’ll be dreaming of lemony mornings all week!
Print
Lemon Ricotta Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these fluffy Lemon Ricotta Pancakes that are bursting with citrusy flavor and a rich, creamy texture from the ricotta cheese.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs (separated)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Additional:
- Butter or oil for the pan
Instructions
- In a large bowl, whisk together the dry ingredients. In another bowl, mix the ricotta, milk, egg yolks, vanilla, lemon zest, and juice.
- Combine the wet and dry mixtures until just incorporated.
- In a clean bowl, beat egg whites to soft peaks and gently fold into the batter.
- Heat a skillet, ladle batter into pancakes, and cook until golden on both sides.
- Serve warm with desired toppings.
Notes
- Be gentle when folding in egg whites for fluffier pancakes
- Pair with whipped cream or berry compote for added enjoyment
- Leftovers can be refrigerated and reheated for later
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg
