Lemon Ricotta Pancakes

These lemon ricotta pancakes are soft, fluffy, and will melt in your mouth. They’re bursting with the bright flavor of fresh lemon juice and zest, which makes them the perfect pancakes to make during the spring and summer months.

The ricotta cheese gives these pancakes a rich and smooth consistency, with a slightly sweet flavor.

Not to sound too dramatic, but the moment I discovered lemon ricotta pancakes, I never wanted to make regular pancakes again.

My husband isn’t a big fan of the thick buttermilk-style pancakes. He’s always preferred French crepes, which are a thin and delicate pancake.

But once he tried these lemon ricotta pancakes, he was absolutely HOOKED. You could say it was love at first bite. We make these decadent pancakes every Sunday morning for breakfast.

If you’re looking for a pancake recipe to impress your friends and family, THIS is it! They have an elevated taste that you would expect to find at a fancy brunch restaurant, but they’re easy enough to whip up on a lazy weekend morning.

They will also make your home smell amazing from the fragrant lemon zest and the sweet, buttery smell as they’re cooking on the griddle. It evokes that classic breakfast aroma that’ll whet your appetite.

What do lemon ricotta pancakes taste like?

Lemon ricotta pancakes have a soft, fluffy texture that taste slightly sweet from the smooth ricotta cheese and slightly tart from the fresh lemon juice and zest.

Ricotta has a slightly sweet and mild taste, so there’s no strong or weird cheese flavor. Instead, ricotta is a good source of protein, so these pancakes will keep you full without feeling heavy. It makes these pancakes taste rich and creamy.

Lemon ricotta pancake ingredients

Here’s everything you’ll need to make these tasty lemon ricotta pancakes.

Ricotta cheese: I use full-fat ricotta for this recipe because it gives these pancakes the best flavor and creamy texture.

I buy my ricotta cheese in the gourmet cheese section of my local grocery store. It’s usually sold near where you’ll find the feta or fresh mozzarella cheese.

Lemon: I use freshly squeezed lemon juice and zest in this recipe to add a bold lemon flavor.

Don’t substitute with bottled lemon juice, otherwise it will give these pancakes a werid artifical taste. Fresh is always best.

All-purpose flour: I haven’t tested any other flours in this recipe, but I always use all-purpose flour to make these pancakes.

Granulated sugar: I use just two tablespoons of white sugar in this recipe because you don’t want the pancakes too sweet.

The sugar helps to make the pancakes soft and gives you those beautiful golden and crispy edges when cooking.

Milk: I use whole milk in this recipe because that’s what I usually have in my fridge. I’ve also made these pancakes using non-dairy milk with good results.

Baking powder: Baking powder is an essential ingredient when making pancakes because it makes them light and fluffy.

Baking soda: Regular pancakes don’t typically include baking soda. But I add a little baking soda in this recipe because it reacts with the acid in lemon juice to make these pancakes extra light.

I’ve also tested this recipe without baking soda. They still taste light and fluffy by just using baking powder, but I prefer the texture when using both baking powder AND baking soda.

Eggs: You just need 2 eggs for this recipe. They help to bind all the ingredients together.

I have not tested this recipe without eggs or using an egg substitute.

Vanilla extract: This adds a nice flavor to the pancakes. You can leave it out if you prefer.

Sometimes I use ¼ teaspoon vanilla extract and ¼ teaspoon almond extract. Both taste amazing in this recipe.

Salt: Just a little salt helps to enhance the overall flavor of these pancakes. It’s a typical ingredient in baking and won’t make these pancakes taste salty.

How to make lemon ricotta pancakes

Whisk the wet ingredient together: In a large bowl, whisk the ricotta cheese and eggs together until well combined. Then add the milk, lemon juice, lemon zest, and vanilla extract. Whisk again until everything is fully combined.

Whisk the dry ingredients together: In a medium bowl, add the flour, baking powder, baking soda, sugar, and salt. Whisk until everything is well combined.

Combine the wet and dry ingredients: Gently add the dry ingredients to the wet ingredients and whisk them together until they’re just combined. It’s okay if there are a few lumps. Avoid overmixing the pancake batter.

TIP: I like to add the dry ingredients on top of the wet ingredients because it’s easier to mix everything together.

Adding the wet ingredients on top of the dry ingredients can lead to clumps of dry ingredients floating in the batter.

Cook the pancakes: Heat a large skillet or griddle over medium-low heat. Add a little butter, ghee, or cooking oil to the pan.

Once the skillet is hot, pour about 2 tablespoons of the batter into the skillet to make a pancake.  Make 2 or 3 more pancakes. Give each pancake enough space to cook without overlapping.

When you see bubbles form and start popping on the surface of the pancake and the edges start to look set, that’s when it’s time to flip the pancakes. About 1.5 to 3 minutes per side.

Repeat with the remaining batter and add more cooking oil as needed. If you’re using butter to cook, use a paper towel to carefully wipe out the skillet clean between batches to avoid the burnt taste of butter.

Serve and enjoy: Serve these lemon ricotta pancakes warm with butter and pure maple syrup, or your choice of toppings.

Macerated berries, warm berry compote, fresh berries, whipped cream, a sprinkle of powdered sugar (confectioners sugar), or lemon curd taste great with these pancakes too.

How to store and reheat lemon ricotta pancakes

To store: When the pancakes have cooled, store them without any toppings in an airtight container in the fridge for up to 3 days.

To freeze: Store the cooled pancakes in a freezer-safe container or bag with parchment paper between each pancake to prevent sticking.

To reheat: You can reheat leftover pancakes in the microwave, oven, or toaster.

To reheat the pancakes in the microwave, place pancakes on a microwave-safe plate in a single layer. Reheat for 20-30 seconds or until warmed through.

To reheat the pancakes in the oven, preheat the oven to 350F. Place the frozen pancakes on a baking sheet in a single layer.

Cover them loosely with aluminum foil to prevent them from drying out and bake for 8 to 10 minutes. The works well for a large number of pancakes.

To reheat the pancakes in the toaster, put a pancake in each slot and toast on a light setting for 2 to 3 minutes.

Please let me know how you like these lemon ricotta pancakes in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these ricotta pancakes as much as I do.

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