Lemon Ricotta Pancakes

Pillowy soft and so fluffy!  These naturally sweetened lemon ricotta pancakes are made with ricotta cheese and plenty of fresh lemon flavor. 

Love all things lemon? Try our incredibly moist Lemon Poppy Seed Cake. It’s a real treat!

Lemon Ricotta Pancakes

Just in time for the weekend! Nothing beats a good pancake recipe. And these lemon ricotta pancakes are just that.

We love our Buttermilk Pancakes but these ricotta cheese lemon pancakes just might be our new favorite. They’re made with creamy ricotta cheese, fresh lemon zest and juice, and sweetened with honey. Each bite is soft, so fluffy, and perfectly sweetened. 

Serve them drizzled with plenty of warm maple syrup, butter, and a dab of Strawberry-Blueberry Honey Jam with Chia Seeds. Yum!

What are Ricotta Pancakes?

Simply pancakes made with ricotta cheese. Ricotta cheese adds the perfect touch of creaminess to the pancakes and keeps the finished pancakes really moist.

Also, ricotta isn’t something you necessarily taste but rather, the ricotta adds richness and creaminess to each bite. 

I recommend whole milk ricotta for the best results. The rest of the ingredients are very simple. You will need the following ingredients to make these pancakes:

• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Milk
• Ricotta cheese
• Eggs
• Honey
• Butter
• Vanilla extract
• Lemon zest and juice

Tips for Best Ricotta Pancakes

When it comes to making really good pancakes, there are few tips that guarantee a fluffy pancake every single time:

• Do not overmix – First and most important tip is not to overmix the batter. Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared but leaving the lumps. 
• Let the batter rest – Letting the batter rest gives the time for the gluten to rest and settle down. Resulting in a batter that is airy and fluffy. All you need is about 5 minutes. While you wait, take the time to clean up and get your non-stick skillet or griddle ready.
• Cook on medium heat – You want to cook the pancakes over medium to medium-low heat. Start with medium heat and if the pancakes brown too quickly, reduce the heat slightly. 

Lemon Ricotta Pancakes Recipe

• Step 1: Whisk dry ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

• Step 2: Whisk wet ingredients – In a separate bowl, whisk together the milk, ricotta, eggs, honey, butter, vanilla extract, lemon zest, and juice. 

• Step 3: Combine together – Add the dry ingredients to the wet and using a wooden spoon stir until just combined. Do not overmix. Some lumps are okay. Let the batter rest for about 5 minutes.

• Step 4: Cook the pancakes – Heat a large non-stick skillet over medium. Melt butter in the pan or add oil, and when hot pour 1/4 cup pancake batter into the pan. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. Continue with the remaining batter. 

Reheating Leftover Pancakes

Leftover pancakes can be stored in an airtight container for up to 2 days. To reheat the pancakes, preheat the oven to 350 F.

Place the pancakes in a single layer on a non-stick baking sheet. Cover the baking sheet tightly with a piece of foil and place it in the oven. Heat for 5 minutes. Uncover the baking sheet and continue to heat for an additional 2-3 minutes.

Got leftover ricotta cheese? Try these savory recipes with ricotta cheese.

• Baked Spaghetti Squash with Garlic Cheese
• Cauliflower Mash with Ricotta
• Turkey Lasagna
• Balsamic Zucchini and Corn Flatbread

If you try Lemon Ricotta Pancakes, don’t forget to leave feedback and a rating.

Lemon Ricotta Pancakes

★★★★★ 5 from 1 reviews

• Author: Katya
• Prep Time: 15 min
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 6 1x
• Category: Breakfast
• Method: Pan fry
• Cuisine: American

Print

Pin

---

Description

Pillowy soft and so fluffy!  These naturally sweetened lemon ricotta pancakes are made with ricotta cheese and plenty of fresh lemon flavor. 

---

Scale 1x2x3x

Ingredients

• 2 cups all-purpose flour
• 1 ¼ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. kosher salt
• 1 cup milk
• 1 cup ricotta cheese, preferably whole milk
• 2 large eggs
• ½ cup honey
• 4 Tbsp. unsalted butter, melted and slightly cooled
• 2 tsp. vanilla extract
• 1 Tbsp. lemon zest
• 1 Tbsp. lemon juice
• Butter or oil for the pan

---

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, ricotta cheese, eggs, honey, butter, vanilla, lemon zest, and juice.
3. Add the dry ingredients to the wet and stir with a wooden spoon just until combined. Do not overmix. Some lumps are okay. Let the batter rest for about 5 minutes. This step is super important. Resting the batter lets the gluten rest and settle down resulting in airy batter.
4. Heat a nonstick skillet over medium heat. Melt butter in the pan or add oil and swirl to coat. Pour 1/4 cup of pancake batter into the skillet. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. If the pancakes brown too quickly, reduce heat. Makes 20 pancakes. Serve with butter and maple syrup.

---

Notes

• Leftovers: Leftover pancakes can be stored in an airtight container for up to 2 days. Reheat the pancakes in the oven. See the recipe post for the details.

Keywords: weekend brunch, ricotta pancakes, fluffy pancakes