There’s something special about pancakes that feel luxurious without being complicated, and lemon ricotta pancakes deliver that experience effortlessly. Soft, cloud-like, and lightly scented with fresh lemon, these pancakes bring together the richness of ricotta and the brightness of citrus in a way that makes every bite memorable.
What I love most about this recipe is how it transforms a simple morning into something warm and comforting. The ricotta adds creaminess, the lemon adds freshness, and together they create pancakes that feel indulgent yet balanced. These are the kind of pancakes you make when you want breakfast to feel like a treat—cozy, uplifting, and beautifully textured.
Why Lemon Ricotta Pancakes Stand Out
Lemon ricotta pancakes aren’t your usual pancakes—they’re softer, lighter, and more tender. Here’s why they work so well:
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Ricotta keeps the batter moist, creamy, and fluffy.
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Lemon zest brightens the flavor without overwhelming it.
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Whipped egg whites (optional but wonderful) add airy lift.
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They stay tender even as they cool, perfect for slow brunch mornings.
Whether you’re hosting guests or making breakfast for one, these pancakes feel like a bakery-quality indulgence with simple ingredients.
Equipment
Before you begin, gather the tools that help keep the process smooth:
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Mixing bowls
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Whisk
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Spatula
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Fine grater or zester
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Measuring cups and spoons
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Nonstick skillet or griddle
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Ladle or measuring scoop
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Cooling rack (optional)
Ingredients for Lemon Ricotta Pancakes
Dry Ingredients
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1 cup all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon baking powder
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¼ teaspoon baking soda
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Pinch of salt
Wet Ingredients
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1 cup ricotta cheese (whole milk recommended)
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2 large eggs (separated, optional for extra fluffiness)
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¾ cup milk
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2 tablespoons melted butter
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1 teaspoon vanilla extract
Flavor Ingredients
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Zest of 1–2 lemons
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2 tablespoons fresh lemon juice
Optional Add-Ins
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Blueberries
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Chocolate chips
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Extra lemon zest
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Honey or maple syrup for serving
Timing and Servings
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Prep Time: 10–12 minutes
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Cook Time: 12–15 minutes
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Total Time: 22–27 minutes
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Servings: 8–10 medium pancakes
How to Make Lemon Ricotta Pancakes
Step 1. Mix the Dry Ingredients
In a large bowl, whisk together:
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Flour
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Sugar
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Baking powder
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Baking soda
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Salt
This ensures everything blends evenly and prevents clumps.
Step 2. Combine the Wet Ingredients
In another bowl, whisk:
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Ricotta
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Egg yolks
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Milk
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Melted butter
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Vanilla
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Lemon zest
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Lemon juice
The ricotta may leave small lumps—this is normal and helps create a creamy texture.
Step 3. Optional: Whip Egg Whites
For extra fluffy pancakes, whip the egg whites until soft peaks form, then fold them gently into the batter at the end.
Step 4. Bring the Batter Together
Pour the wet mixture into the dry ingredients. Stir until just combined—overmixing will make the pancakes dense. If using whipped egg whites, fold them in now.
Step 5. Cook the Pancakes
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Heat a skillet or griddle over medium-low heat.
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Lightly butter the surface.
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Scoop batter using a ladle or ¼-cup measure.
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Cook until bubbles appear on top and edges look set.
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Flip and cook another 1–2 minutes.
The pancakes should be golden on the outside and soft on the inside.
Step 6. Serve Warm
These pancakes are wonderful topped with:
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Maple syrup
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Whipped cream
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Fresh berries
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A dusting of powdered sugar
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Lemon curd for extra zing
Serving Suggestions
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Pair with fresh berries for a refreshing balance.
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Add a drizzle of blueberry syrup or berry compote for color and sweetness.
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Serve with crispy bacon or turkey sausage for contrast.
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For brunch, complement with iced coffee or citrus-infused water.
Lemon ricotta pancakes also reheat well, staying moist longer than traditional pancakes.
Helpful Tips for Perfect Pancakes
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Don’t overmix—lumpy batter is perfect for fluffy pancakes.
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Use whole-milk ricotta for the creamiest results.
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Cook low and slow to avoid burning the exterior.
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Let the batter rest for 5 minutes before cooking.
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Freeze leftovers between parchment sheets for quick breakfasts.
Nutritional Facts (Approximate per pancake)
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Calories: 110–140
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Protein: 4–6 g
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Carbohydrates: 12–16 g
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Fat: 4–6 g
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Fiber: 0.5–1 g
If you love breakfast recipes that don’t take much effort, try High Protein Greek Yogurt Bagels, Cranberry Orange Scones, or Pumpkin White Chocolate Chip Muffins.
Lemon Ricotta Pancakes
Ingredients
Equipment
Method
- In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- This ensures everything blends evenly and prevents clumps.
- In another bowl, whisk:
- Ricotta
- Egg yolks
- Milk
- Melted butter
- Vanilla
- Lemon zest
- Lemon juice
- The ricotta may leave small lumps—this is normal and helps create a creamy texture.
- For extra fluffy pancakes, whip the egg whites until soft peaks form, then fold them gently into the batter at the end.
- Pour the wet mixture into the dry ingredients. Stir until just combined—overmixing will make the pancakes dense. If using whipped egg whites, fold them in now.
- Heat a skillet or griddle over medium-low heat.
- Lightly butter the surface.
- Scoop batter using a ladle or ¼-cup measure.
- Cook until bubbles appear on top and edges look set.
- Flip and cook another 1–2 minutes.
- The pancakes should be golden on the outside and soft on the inside.
- These pancakes are wonderful topped with:
- Maple syrup
- Whipped cream
- Fresh berries
- A dusting of powdered sugar
- Lemon curd for extra zing
Conclusion
Lemon ricotta pancakes bring a touch of elegance to a classic comfort food. They’re fluffy, tender, bright, and incredibly rewarding to make. Whether you want a cozy weekend brunch or a simple breakfast that feels special, this recipe delivers warmth, freshness, and a satisfying bite every single time. With a little ricotta and lemon zest, your pancake routine might never be the same again.
Frequently Asked Questions
1. Can I use low-fat ricotta?
Yes, but whole ricotta gives richer, creamier pancakes. Low-fat works but may be slightly less tender.
2. Can I freeze these pancakes?
Absolutely. Freeze them in a single layer, then store in a bag. Reheat in a toaster or oven.
3. Can I make the batter ahead of time?
It’s best freshly mixed, but you can prepare the dry ingredients in advance. Combine wet and dry just before cooking.
4. Can I substitute lemon with another citrus?
Orange, lime, or Meyer lemon are excellent alternatives.
5. How do I prevent pancakes from being too dense?
Avoid overmixing and consider whipping the egg whites for extra lift.
6. Why are my pancakes browning too quickly?
The heat is too high. Reduce to medium-low for even cooking.