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Fluffy Lemon Ricotta Pancakes stacked high and topped with powdered sugar, ready to be enjoyed.

Perfect Lemon Ricotta Pancakes

These lemon ricotta pancakes are light, bright, and utterly irresistible. They are subtly sweet with ricotta cheese, infused with fresh lemon, and melt in your mouth with every bite. A perfect weekend breakfast obsession that's easier to make than you think!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 large egg, lightly beaten
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Butter or oil for greasing the griddle
  • Fresh berries blueberries, raspberries, strawberries
  • Powdered sugar for topping
  • Maple syrup for topping
  • Lemon curd for topping

Equipment

  • Large bowl
  • Whisk
  • Small bowl
  • Rubber spatula or wooden spoon
  • Griddle or large skillet
  • Measuring cups
  • Measuring spoons
  • Microplane zester
  • Ladle or 1/4 cup measuring cup
  • Spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the milk, egg, ricotta cheese, melted butter, lemon juice, lemon zest, and vanilla extract. Make sure everything is well combined and the ricotta is broken down slightly.
  3. Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined. Do not overmix! A few lumps in the batter are perfectly fine.
  4. Heat a lightly oiled griddle or large skillet over medium heat.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
  7. Serve immediately with your favorite toppings.

Notes

Use whole milk ricotta for the best flavor and moisture. Part-skim ricotta will work, but your pancakes might be slightly drier. Fresh lemon juice and zest are crucial for a bright, sunny flavor. Do not overmix the batter to avoid tough pancakes. Variations: Add blueberries or chocolate chips to the batter. Substitute orange zest for lemon zest. Use gluten-free flour for gluten-free pancakes. Omit the sugar and vanilla extract, and add garlic powder and herbs for savory pancakes.