Lemon Ricotta Pancakes Recipe

Introduction

Lemon ricotta pancakes are a light and fluffy breakfast treat with a delightful citrus twist. The ricotta adds creaminess, while the lemon zest brightens the flavor, making these pancakes perfect for a weekend brunch or a special morning.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups buttermilk
• 1/2 cup ricotta cheese (whole milk, preferably)
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted, plus more for greasing the griddle
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, finely grated
• Optional toppings: fresh berries, powdered sugar, maple syrup, whipped cream

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Step 2: In a separate bowl, whisk together the buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest until the ricotta is well incorporated.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are fine.
4. Step 4: Let the batter rest for 5-10 minutes to improve texture.
5. Step 5: Heat a lightly oiled griddle or large skillet over medium heat.
6. Step 6: Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them.
7. Step 7: Cook for 2-3 minutes per side or until golden brown and cooked through. Flip when bubbles form on the surface.
8. Step 8: Transfer cooked pancakes to a plate and keep warm in a 200°F preheated oven while cooking the remaining batter.
9. Step 9: Serve immediately with your favorite toppings such as fresh berries, powdered sugar, maple syrup, or whipped cream.

Tips & Variations

• Use whole milk ricotta for a richer texture, and make sure it’s well blended to avoid lumps in the batter.
• For extra lemon flavor, add a little lemon extract or more zest, but keep the balance to avoid bitterness.
• If you don’t have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
• To keep pancakes warm and fluffy, place them on a rack in the oven rather than stacking them directly on a plate.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. You can also freeze cooked pancakes by layering them between parchment paper in a freezer-safe bag for up to 1 month. Reheat from frozen using a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

You can prepare the batter a few hours ahead and keep it refrigerated, but it’s best to add the baking powder and baking soda just before cooking to maintain the pancakes’ fluffiness.

What can I use instead of ricotta cheese?

If ricotta isn’t available, you can substitute with cottage cheese blended smooth or cream cheese for a similar creamy texture, though the flavor will be slightly different.

Lemon Ricotta Pancakes Recipe

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★★★★★

4.6 from 67 reviews

Delight in these fluffy Lemon Ricotta Pancakes, bursting with fresh citrus flavor and creamy ricotta for a tender, moist texture. Perfect for a weekend brunch or a special breakfast treat, these pancakes combine tangy lemon zest and juice with a rich buttermilk batter for a light and airy bite.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 1/4 cups buttermilk
• 1/2 cup ricotta cheese (whole milk, preferably)
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted, plus more for greasing the griddle
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, finely grated

Optional Toppings

• Fresh berries
• Powdered sugar
• Maple syrup
• Whipped cream

Instructions

1. Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
2. Mix Wet Ingredients: In a separate bowl, whisk buttermilk, ricotta cheese, lightly beaten eggs, melted butter, lemon juice, and lemon zest until the ricotta is well incorporated and the mixture is smooth.
3. Combine Ingredients: Pour the wet ingredients into the dry mixture and gently fold them together just until combined. Avoid overmixing to keep the batter light; a few lumps are normal and desirable for tenderness.
4. Rest the Batter: Allow the batter to rest for 5-10 minutes. This helps hydrate the flour and activates the leavening agents, resulting in fluffier pancakes.
5. Heat the Griddle: Preheat a lightly oiled griddle or large skillet over medium heat to ensure even cooking and prevent sticking.
6. Cook the Pancakes: Pour approximately 1/4 cup batter per pancake onto the hot griddle, spacing them apart. Cook for 2-3 minutes on the first side or until bubbles form on the surface and edges set.
7. Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
8. Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F while preparing the rest of the batch.
9. Serve: Serve the pancakes immediately with optional toppings such as fresh berries, powdered sugar, maple syrup, or whipped cream for added flavor and presentation.

Notes

• Do not overmix the batter to avoid tough pancakes; some lumps are beneficial.
• Resting the batter improves texture by hydrating flour and activating leavening agents.
• Use freshly grated lemon zest and fresh lemon juice for the best bright, citrus flavor.
• If you don’t have buttermilk, you can substitute with 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
• Keep cooked pancakes warm in a low oven while finishing the batch to serve all hot.
• Use a non-stick skillet or well-seasoned griddle for best cooking results.

Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast pancakes, lemon zest, buttermilk pancakes