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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

These lemon ricotta pancakes are soft, airy, and full of vibrant citrus flavor. A comforting, bakery-style pancake recipe that transforms any breakfast into something special.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 10 people
Course: Breakfast
Cuisine: American, italian inspired
Calories: 110
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
Wet Ingredients
  • 1 cup ricotta cheese whole milk recommended
  • 2 large eggs separated, optional for extra fluffiness
  • ¾ cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Flavor Ingredients
  • Zest of 1–2 lemons
  • 2 tablespoons fresh lemon juice
Optional Add-Ins
  • Blueberries
  • Chocolate chips
  • Extra lemon zest
  • Honey or maple syrup for serving

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Fine grater or zester
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Ladle or measuring scoop
  • Cooling rack (optional)

Method
 

Mix the Dry Ingredients
  1. In a large bowl, whisk together:
  2. Flour
  3. Sugar
  4. Baking powder
  5. Baking soda
  6. Salt
  7. This ensures everything blends evenly and prevents clumps.
Combine the Wet Ingredients
  1. In another bowl, whisk:
  2. Ricotta
  3. Egg yolks
  4. Milk
  5. Melted butter
  6. Vanilla
  7. Lemon zest
  8. Lemon juice
  9. The ricotta may leave small lumps—this is normal and helps create a creamy texture.
Optional: Whip Egg Whites
  1. For extra fluffy pancakes, whip the egg whites until soft peaks form, then fold them gently into the batter at the end.
Bring the Batter Together
  1. 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.
Cook the Pancakes
  1. Heat a skillet or griddle over medium-low heat.
  2. Lightly butter the surface.
  3. Scoop batter using a ladle or ¼-cup measure.
  4. Cook until bubbles appear on top and edges look set.
  5. Flip and cook another 1–2 minutes.
  6. The pancakes should be golden on the outside and soft on the inside.
Serve Warm
  1. These pancakes are wonderful topped with:
  2. Maple syrup
  3. Whipped cream
  4. Fresh berries
  5. A dusting of powdered sugar
  6. Lemon curd for extra zing