Introduction

Lemon ricotta pancakes are a delightful twist on a classic breakfast favorite. These pancakes come out incredibly fluffy and tender, infused with bright citrus flavor and creamy ricotta for extra richness. They’re perfect for a special morning treat or weekend brunch.

Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe - Recipe Image

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

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. A few lumps are fine; do not overmix.
Step 4: Let the batter rest for 5-10 minutes to thicken slightly.
Step 5: Heat a lightly oiled griddle or large skillet over medium heat.
Step 6: Pour 1/4 cup of batter onto the griddle for each pancake, leaving space between each one.
Step 7: Cook for 2-3 minutes on each side, until golden brown and cooked through. Flip when bubbles start to form on the surface.
Step 8: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F while cooking the remaining batter.
Step 9: Serve immediately with your favorite toppings like fresh berries, powdered sugar, or maple syrup.

Tips & Variations

For extra lemon flavor, add a bit more lemon zest or serve with a lemon drizzle syrup.
Swap buttermilk for regular milk mixed with a teaspoon of vinegar if you don’t have buttermilk on hand.
Use whole-milk ricotta for the creamiest texture; low-fat versions can make pancakes less tender.
Do not overmix the batter to keep the pancakes fluffy and light.
Try adding a handful of blueberries or chopped nuts to the batter for extra texture and flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or oven until heated through to maintain their fluffiness. Avoid microwaving if possible, as it can make the pancakes rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make and cook the batter fresh for the fluffiest pancakes, but you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Just give it a gentle stir before cooking.

What can I use if I don’t have ricotta cheese?

You can substitute cream cheese or mascarpone for ricotta, though the texture and flavor will be slightly different. Greek yogurt is another option but may make the batter thinner.

Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe

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★★★★★

4.9 from 143 reviews

These Lemon Ricotta Pancakes are incredibly fluffy and moist, infused with the bright flavors of fresh lemon juice and zest. Perfect for a special breakfast, they combine the richness of ricotta cheese with the tang of buttermilk and lemon, making each bite tender and flavorful. Served with fresh berries, powdered sugar, maple syrup, or whipped cream, these pancakes are a delightful way to start your day.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes (serves 3–4 people) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

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

Prepare the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly combine the dry ingredients.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, ricotta cheese, lightly beaten eggs, melted unsalted butter, freshly squeezed lemon juice, and finely grated lemon zest until the ricotta is well incorporated.
Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing; some lumps are okay to keep the batter light and fluffy.
Rest the Batter: Allow the batter to rest for 5 to 10 minutes. This helps the ingredients hydrate and will improve the pancake texture.
Heat the Griddle: Heat a lightly oiled griddle or large skillet over medium heat to prepare it for cooking the pancakes.
Cook the Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake, spacing them apart. Cook for 2 to 3 minutes or until bubbles form on the surface and the edges look set, then flip carefully.
Finish Cooking: Cook the other side for an additional 2 to 3 minutes until the pancakes are golden brown and cooked through.
Keep Warm: Transfer cooked pancakes to a plate and keep them warm in a preheated oven at 200°F while you cook the remaining batter to maintain their temperature and texture.
Serve: Serve the pancakes immediately topped with your favorite fresh berries, a dusting of powdered sugar, maple syrup, or whipped cream for a delicious breakfast treat.

Notes

Do not overmix the batter; a few lumps ensure a fluffy texture.
Use whole milk ricotta for best richness and creaminess.
Adjust cooking heat as needed to avoid burning the pancakes before they cook through.
The batter resting period is important for light and tender pancakes.
Keep cooked pancakes warm in a low oven to serve them hot and fresh.
Fresh lemon juice and zest provide bright, fresh flavor; avoid using bottled lemon juice for best taste.
Optional toppings can be customized to your preference for sweetness and texture.

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