These Lemon Ricotta Pancakes are the perfect balance of light, fluffy texture and bright, citrusy flavor.
Ricotta adds natural moisture and richness without overwhelming the lemony notes, creating pancakes that are tender and indulgent.
High in protein from the ricotta and eggs, these pancakes offer sustained energy, while moderate carbohydrates make them a satisfying breakfast without excess sugar.
The fresh lemon juice and zest provide a boost of vitamin C, and using low-fat ricotta keeps saturated fat in check. Quick to prepare and easy to cook on a skillet or griddle, this recipe is perfect for everyday mornings, weekend brunches, or special occasions.
Pair with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar for a café-style experience at home.
Their versatility, simple ingredients, and wholesome nutrition make these pancakes a staple for anyone seeking a delicious, protein-rich breakfast that feels indulgent yet healthy.
Must-Have Tools for Perfect Results
Electric Griddle
Provides even heat distribution, allowing multiple pancakes to cook at once, and creates a perfectly golden crust every time.
Mixing Bowls (Large Set)
Essential for combining dry and wet ingredients separately, ensuring smooth batter without overmixing.
Whisk
Blends ricotta, eggs, and milk efficiently, incorporating air for light, fluffy pancakes and consistent texture.
Measuring Cups and Spoons
Guarantee accurate proportions of flour, sugar, milk, and lemon, crucial for achieving perfect pancake consistency.
Non-Stick Spatula
Makes flipping pancakes effortless without tearing, while helping scrape the bowl clean for minimal waste.
Fluffy Lemon Ricotta Pancakes
Equipment
- 1 Electric Griddle or Non-Stick Skillet
- 2 Large Mixing Bowls
- 1 whisk
- Measuring cups and spoons
- 1 Non-Stick Spatula
Ingredients
- 1 1/2 cups 214 g all-purpose flour
- 3 1/2 Tbsp 46 g granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup 236 ml milk
- 3/4 cup 180 g ricotta (low-fat or whole)
- 3 large eggs
- 1 tsp vanilla extract
- 1 –2 Tbsp lemon zest adjust for desired lemon flavor
- 1/4 cup 60 ml fresh lemon juice
- 1 Tbsp 14 g butter, melted
Instructions
- Preheat Griddle or Skillet: Turn on an electric griddle to moderately high heat or place a non-stick skillet over medium heat. Lightly grease with butter or non-stick spray to ensure pancakes don’t stick and achieve a golden-brown crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 3 1/2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk for 20–30 seconds to evenly distribute leavening agents and sugar.
- Prepare Wet Ingredients: In a separate large bowl, whisk together 1 cup milk, 3/4 cup ricotta, 3 large eggs, and 1 teaspoon vanilla extract until smooth and creamy, ensuring the ricotta is fully incorporated.
- Add Lemon Flavors: Stir in 1–2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 tablespoon melted butter to the wet mixture. Don’t worry if the batter curdles slightly; it will produce light, tender pancakes.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk until just combined, leaving a few small lumps for fluffiness. Avoid overmixing to prevent dense pancakes.
- Cook Pancakes: Pour about 1/3 cup batter onto the preheated griddle or skillet. Cook until bubbles form on the surface and edges begin to set, approximately 2–3 minutes. Flip carefully with a spatula and cook the opposite side for 1–2 minutes until golden brown.
- Serve and Garnish: Transfer pancakes to a plate and keep warm. Repeat with remaining batter. Serve immediately, optionally dusted with powdered sugar or drizzled with maple syrup, strawberry, or blueberry sauce for a bright, flavorful breakfast.
Notes
- Adjust Lemon Flavor: Use 1–2 tablespoons of lemon zest depending on how tangy you like your pancakes. Extra zest enhances aroma without altering texture.
- Ricotta Options: Low-fat or whole milk ricotta works. Whole ricotta gives a richer, creamier texture, while low-fat keeps calories lower.
- Avoid Overmixing: Whisk dry and wet ingredients together just until combined; small lumps are ideal for light, fluffy pancakes.
- Keep Warm: Place cooked pancakes on a plate in a low oven (200°F) while finishing the batch to serve all warm.
- Topping Ideas: Serve with maple syrup, fresh berries, powdered sugar, or homemade fruit syrups for added flavor and presentation
Chef’s Secrets For Fluffy Pancakes
The key to perfect lemon ricotta pancakes lies in gentle mixing and fresh ingredients.
Ricotta adds natural moisture and tenderness, creating a pancake that’s soft yet sturdy.
Whisking dry and wet ingredients separately ensures even distribution of leavening agents.
The batter should remain slightly lumpy; overmixing activates gluten and can make pancakes dense.
Using fresh lemon zest rather than pre-packaged zest gives vibrant, aromatic flavor.
Cooking over medium heat allows the exterior to brown while keeping the interior light and fluffy.
A touch of melted butter in the batter enhances flavor and prevents sticking.
Finally, letting cooked pancakes rest briefly keeps them warm and maintains moisture.
Serving Suggestions For Breakfast Brilliance
These pancakes shine with fresh fruit and syrups.
Try strawberry or blueberry compotes, a drizzle of maple syrup, or a dusting of powdered sugar.
Add a side of yogurt or whipped cream for richness, or sprinkle with toasted nuts for crunch.
They pair beautifully with a morning beverage like coffee, tea, or fresh orange juice.
For brunch gatherings, stack pancakes in tiers and garnish with lemon slices and mint for a visually stunning presentation.
Storage Tips To Preserve Freshness
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a toaster, microwave, or oven (350°F for 5–7 minutes) to maintain fluffiness.
For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.
Reheat directly from frozen in a toaster or skillet. Avoid covering pancakes with syrup during storage, as this can make them soggy.
Frequently Asked Questions Answered
1. Can I make these pancakes ahead?
Yes! Prepare the batter in advance and store in the refrigerator for up to 24 hours. Cook just before serving.
2. Can I substitute milk?
Any dairy or non-dairy milk works, such as almond, oat, or soy milk. Adjust thickness if needed.
3. Do I have to use ricotta?
Ricotta is recommended for moisture and richness, but Greek yogurt can be used as a substitute for similar results.
4. How do I keep pancakes fluffy?
Avoid overmixing the batter and cook over medium heat. Let the pancakes rest slightly after cooking to preserve texture.
5. Can I add other flavors?
Yes! Vanilla, almond extract, or a pinch of cinnamon can complement the lemon. Fresh berries mixed into the batter also work well.
This recipe has been adapted and simplified from the original version by cookingclassy. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
