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a stack of lemon ricotta pancakes with a wedge cut out

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Best Lemon Ricotta Pancakes Recipe (Light & Fluffy)

Recipe by Rose Atwater

These Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor, thanks to creamy ricotta and bright lemon zest. Their melt-in-your-mouth texture pairs perfectly with warm maple syrup or fresh berries. Serve them for brunch, breakfast or even dinner!

  • Total Time30 minutes
  • Yield10 1x

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup whole milk ricotta cheese
  • 3/4 cup buttermilk
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)

Toppings

Instructions

  1. In a small bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, whisk eggs, ricotta, buttermilk, lemon juice, vanilla, and lemon zest until smooth. Gradually add the dry ingredients, stirring gently with a spatula until just combined (the batter will be thick).
  3. Let the batter rest for 10 minutes.
  4. Heat a large skillet over medium-low heat and melt a small amount of butter.
  5. Scoop ⅓ cups of batter into the pan, spacing each portion about an inch apart. Use the back of a spoon to gently spread into a 4-inch circle. Cook until edges look set and dry, and air bubbles form on the surface.
  6. Flip and cook until golden brown. Repeat with remaining batter.

Equipment

Notes

STORAGE/SHELF LIFE

Stack cooled pancakes with parchment paper in between to prevent sticking and store in covered container in the fridge for 3-4 days. Reheat in the microwave or toaster oven. To freeze, place cooled pancakes in a single layer on a baking sheet lined with parchment paper and flash freeze until solid. Then, place them in a freezer-safe bag with parchment paper between layers.

TIPS

Cook the pancakes low and slow so the middle has time to fully cook without burning the outside.

If you prefer a more even browning, cook on a griddle without butter.

Keep the pancakes warmed in a 200-degree oven while the rest of the pancakes cook.

VARIATIONS

The buttermilk can be swapped out for whole milk.

For a stronger lemon flavor, add more lemon zest.

Top with your favorite fruit such as blueberries, strawberries, or bananas.

Drizzle on lemon curd or a simple sugar glaze for extra sweetness.

Honey butter is a great addition to these pancakes. 

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Amerian

Find it online: https://rosebakes.com/best-lemon-ricotta-pancakes-recipe-light-fluffy/

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