Fluffy Lemon Ricotta Pancakes
As someone who makes pancakes nearly every weekend, these lemon ricotta pancakes are an all-time favorite. The combination of fresh lemon and creamy ricotta creates an incredibly light, fluffy texture with a bright, citrusy flavor making these absolutely delicious.
Making pancakes on a weekend is our family’s tradition. I rotate through different options like my classic buttermilk pancakes and pumpkin pancakes so we never get bored. However, these lemon ricotta pancakes are one version my entire family requests again and again.
Of course, I’m happy to oblige! Naturally sweetened, they never get old. Plus, they’re easy to make, and they turn out pillowy soft, and fluffy every single time.
With a five-star rating, they’re a reader favorite, too! Try them out for yourself, and you’ll never need another pancake recipe again.
What Are Ricotta Lemon 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.
Lemon Ricotta Pancake Ingredients
I recommend whole milk ricotta for the best results.
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Milk
- Ricotta cheese
- Eggs
- Honey
- Butter
- Vanilla extract
- Lemon zest and juice
Lemon Ricotta Pancakes Recipe Tips
When it comes to making really good pancakes, there are a 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.
How to Make Fluffy Lemon Ricotta Pancakes
- 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 start to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. Continue with the remaining batter.
Serving Fluffy Lemon Ricotta Pancakes
Personally, I think these pancakes are plenty flavorful all on their own. However, you can never go wrong with toppings like butter, warm maple syrup, or strawberry blueberry jam.
Enjoy them on their own, or pair them with savory options like ham and egg muffin cups, breakfast casserole with bacon, or an asparagus frittata for a filling, family-friendly breakfast spread.
How to Store Lemon and Ricotta 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.
Reheating Leftover Pancakes
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.
More Pancake Recipes
If you try our lemon pancakes, please leave a star rating and a comment letting us know how you liked the recipe.
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Fluffy Lemon Pancakes
- Prep Time: 15 min
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Breakfast
- Method: Pan fry
- Cuisine: American
Description
Pillowy soft and so fluffy! These naturally sweetened lemon ricotta pancakes are made with ricotta cheese and plenty of fresh lemon flavor.
Ingredients
- 2 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup milk
- 1 cup ricotta cheese, preferably whole milk
- 2 large eggs
- 1/2 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
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, ricotta cheese, eggs, honey, butter, vanilla, lemon zest, and juice.
- 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.
- 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.
Nutrition
- Serving Size: 3 pancakes
- Calories: 439
- Sugar: 25.9 g
- Sodium: 282.7 mg
- Fat: 17 g
- Carbohydrates: 60 g
- Protein: 12.6 g
- Cholesterol: 109.3 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
I made these this morning and they were absolutely DELICIOUS, I had plenty leftover to freeze to have again. I did however make 1 small substitution, I replaced the honey with sugar because I didn’t have any honey in my pantry but they still turned out wonderfully. Thank you for posting this recipe for everyone to try.
Thank you Tammy! I’m so glad you enjoyed these pancakes.
i had another recipe for lemon ricitta pancakes from an Italian ladies website. it called for rubbing the lemon zest with sugar(one bowl),separating eggs, and beating the whites in another bowl(3bowls by now), Dry ingredients in another bowl, bowl #4.
Besides egg beaters on the mixer and another bowl for lemon juice it would use 7 bowls to make her version. I was trying to imagine why I dreaded making them so much so now when I come across your version I am so pleased that they turn out every bit as good and only a couple of bowls used .
So you can imagine how happy I am and which recipe I will be using.
I’m so glad to hear that Carol! Thank you for the feedback.
These were wonderful! I used King Arthur Flour’s Measure for Measure gluten free flour since I have Celiac Disease. They were so light and fluffy!
Thanks so great! Thank you for sharing that.
Can I substitute almond milk for the milk?
Hi Susan: I think you should be okay with using almond milk.
Looks amazing, yum yum! 🙂 Can I ask where you got the little scoop/ladle from that last photo (where you’re pouring pancakes into the skillet)? It looks really handy for these types of dishes!
It’s a measuring spoon by OXO
The best pancakes ever! Lemon and ricotta cheese make them taste like heaven! Thank you Little broken for one more idea for breakfast!
Thank you!
Sound delicious! Can’t wait to try. Thanks for posting!
Thanks Nancy!