Lemon Ricotta Pancakes are light and fluffy. They’re soft, luscious, and full of incredible flavor with fresh ricotta cheese. These delicious pancakes are such a fun twist on normal pancakes, you’ll want to keep making them again and again. Here I'm showing you how to make the best lemon ricotta pancakes so you can whip up a batch or two for a weekday or a weekend breakfast. These fluffy ricotta pancakes are also great for brunches and Holiday breakfasts. If you’re looking for more classic pancakes, try my Buttermilk Pancake recipe. Classic and divine!
Lemon Ricotta Pancakes Recipe
You don't need a special occasion to make these soft and fluffy, pillow-like, cloud-like pancakes! Fluffy Lemon Ricotta Pancakes are a great twist on a normal breakfast food. Top them with powdered sugar, whipped cream, lemon slices, and fresh fruit for a real treat that you can’t resist.
Breakfast will never be the same after you make a nice stack of these delectable pancakes with tart lemon and creamy ricotta cheese.
Ricotta Cheese in Pancakes?
It probably sounds strange to think about adding cheese to pancake batter. Just think about sweet Italian desserts that contain ricotta, such as cannoli, and then it makes sense. You won't taste the cheese, it will add moisture to the pancakes and give them a more rich and creamy texture.
What is in Lemon Ricotta Pancakes?
This pancake recipe is very similar to traditional pancakes, but with a few minor changes to make a delicious stack of pancakes!
All-Purpose Flour, Sugar, Baking, Soda, Salt, Baking Powder, Milk, Whole Milk Ricotta Cheese, Fresh Lemon Juice, Lemon Zest, Eggs + Yolks, Vanilla Extract, Lemon Extract
Favorite Toppings: Traditional Maple Syrup, Blueberry Syrup, Powdered Sugar, Lemon Slices, Lemon Curd, Blueberries or Strawberries
What do Lemon Ricotta Pancakes taste like?
Lemon Ricotta Pancakes are definitely different from regular pancakes. They have a slight tanginess. They’re sweet yet tart, with a subtle lemon flavor.
Can I Use a Pancake Mix?
Yes you can! It's a great shortcut.
• 2 cups pancake mix
• 1 cup milk
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• ½ teaspoon Lemon Extract or 1 teaspoon Lemon Zest
• 2 teaspoons Lemon Juice
Mix it all together and cook the pancakes per instructions on recipe card.
This makes about 4 servings using 1/4 cup batter per pancake. Make a double batch for more servings.
How to Make Lemon Ricotta Pancakes
• Gather all of the ingredients together.
• In a large mixing bowl add the flour, sugar, baking soda, salt and baking powder (dry ingredients).
• Whisk the dry ingredients together.
• In a separate medium bowl add the milk, ricotta cheese, lemon juice, lemon zest or lemon extract, eggs, egg yolks, and vanilla extract.
• Mix until combined.
• Add the wet ingredients to the flour mixture and whisk to combine. Don't over mix. If small lumps remain, that is fine.
• Heat an electric griddle or large nonstick skillet over medium-low heat. Once the pan is hot, spray with baking spray.
• Spoon about ½ cup of batter onto the center of the heated pan.
• Let this first side cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst.
• Flip the pancake over and let the second side cook for another 1-2 minutes until golden brown. Repeat the cooking process with the remaining batter.
• Top with your choice of syrup, whipped cream, powdered sugar, lemon slices and fresh berries.
Pro Tip: If you want your Lemon Ricotta Pancakes to have even more of a fluffy texture, take this extra step:
1- Separate all of the eggs and put the yolks in a small bowl and set aside.
2- Place all of the egg whites in a separate bowl and whip them using an electric mixer with a whisk attachment until stiff peaks form.
3- Mix the batter per instructions, using the egg yolks and not the egg whites.
4- Use a rubber spatula to gently fold the beaten egg whites into the batter.
5- Cook your pancakes. Those beaten egg whites will incorporate lots of air into the batter and fluff up your pancakes even more!
What’s the Secret to Fluffy Pancakes?
• You’ll always end up with fluffy pancakes when you use this pancake recipe.
• The easy way to make the fluffiest pancakes are the eggs. You need to separate the yolks from the egg whites and beat them. See my Pro Tip above.
Why Are My Pancakes Chewy?
When your pancakes end up chewy, it’s usually because you over mixed the batter and caused the gluten to overdevelop which makes the batter change consistency when you make the pancakes. Mix just until moistened, a few lumps in the batter is okay!
More Breakfast Recipes
Green Chile Egg Casserole
Cheesy Ham and Egg Biscuit Cups
Slow Cooker Yogurt
Cinnamon Coffee Cake
Lemon Ricotta Pancakes Tips and Variations
- Don’t over mix the batter. It’s normal for the batter to be a little lumpy.
- You can swap the milk out for a milk alternative like almond milk or coconut milk.
- Instead of lemon zest and juice, try some orange zest and juice.
- Add a handful of chocolate chips to the batter.
- Serve these pancakes with some fresh blueberries or raspberries, or even strawberries for a nice touch.
What to Serve With Lemon Ricotta Pancakes
These Lemon Pancakes are perfect for breakfast and you can serve them with any of your favorite breakfast foods. Here are some fantastic ideas of things that would go well with these ricotta pancakes:
Banana Chocolate Chip Muffins
Hash Brown Egg Casserole
Bacon Cheese Quiche
Lemon Yogurt Muffins
How to Store Lemon Ricotta Pancakes
• Lemon Ricotta Pancakes are best the same day that you make them. However, if you want to store leftovers, you can keep your pancakes in an airtight container for up to 2 days.
• I don’t recommend trying to freeze these homemade Lemon Ricotta Pancakes.
How to Reheat Lemon Ricotta Pancakes
You can reheat these pancakes in the microwave if needed, or a few minutes in an air fryer, or reheat using a frying pan.
If you’re a huge lemon fan, like me, you should try this Easy Lemon Snack Cake or a slice of my favorite Lemon Strawberry Poke Cake. And these Lemon Ricotta Pancakes will surely be a huge hit for you!
If you made these yummy Lemon Pancakes with ricotta cheese in them, please let me know. You can leave a comment with a star rating below. I'd love to know how you liked them!
Lemon Ricotta Pancakes
Equipment
- 2 Mixing Bowls
- Whisk
- Griddle or Skillet
Ingredients
Pancakes
- 3 cups All-Purpose Flour
- 5 Tablespoons Sugar
- 1 ¼ teaspoons Baking Soda
- 1 ¼ teaspoons Salt
- 1 teaspoon Baking Powder
- 2 cups Milk
- 16 oz Ricotta Cheese (2 cups)
- ⅓ cup Fresh Lemon Juice
- ½ teaspoon Lemon Extract (or 1 teaspoon Lemon Zest)
- 3 Eggs + 2 Yolks
- 1 teaspoon Vanilla
Toppings
- Powdered Sugar
- Lemon Slices
- Blueberries or Strawberries
Instructions
- In a large mixing bowl whisk together flour, sugar, baking soda, salt and baking powder.
- In a separate mixing bowl combine milk, ricotta cheese, lemon juice, lemon extract or lemon zest, eggs, and vanilla, and mix until combined.
- Add the wet ingredients to the flour mixture and whisk to combine. If lumps remain, that is fine.
- Heat a large skillet over medium-low heat. Once the pan is hot, spray with baking spray.
- Spoon about ½ cup of batter onto the center of the heated pan. Let cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst.
- Flip the pancake over and let cook for another 1-2 minutes. Repeat the cooking process with the remaining batter.
- Top with whipped cream, powdered sugar, lemon slices and fresh berries.
Notes
If you want to use a pancake mix, follow this recipe: • 2 cups pancake mix
• 1 cup milk
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• ½ teaspoon Lemon Extract or 1 teaspoon Lemon Zest
• 2 teaspoons Lemon Juice
Mix it all together and cook the pancakes per instructions on recipe card.
This makes about 4 servings using ¼ cup batter per pancake. Make a double batch for more servings. Storage
Pancakes may be stored in an airtight container or baggie in the fridge for up to 2 days.
Did you make this recipe? Let me know!