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Lemon Ricotta Pancakes

Lemon ricotta pancake stack topped with butter and fresh blueberries
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Light, fluffy, and tender pancakes infused with fresh lemon zest and creamy ricotta. These lemon ricotta pancakes bring a bright twist to your breakfast or brunch, offering a perfect balance of zesty and rich flavors in every bite.

Ingredients

Scale
  • 1½ cups all-purpose flour
  • 1 tbsp baking powder
  • 3 tbsp granulated sugar
  • ½ tsp salt
  • 1 cup milk (whole or plant-based)
  • ½ cup fresh ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp butter (for cooking)

Instructions

  1. Mix dry: In a large bowl, whisk flour, baking powder, sugar, and salt until combined.
  2. Mix wet: In a medium bowl, blend milk and ricotta until smooth. Beat in eggs one at a time. Add vanilla, lemon juice, and zest.
  3. Combine: Pour wet ingredients into dry. Fold gently until mostly mixed — some lumps are fine.
  4. Heat pan: Melt butter in a skillet over medium heat. The pan is ready when water droplets sizzle and evaporate quickly.
  5. Cook pancakes: Scoop ⅓ cup batter on pan. Cook 2-3 minutes until bubbles form and edges set, then flip. Cook 1-2 minutes until golden and cooked through.
  6. Serve: Stack warm pancakes; top with extra ricotta, lemon zest, berries, and maple syrup if desired.

Notes

Serving Suggestions:
Serve with fresh berries, a sprinkle of powdered sugar, or a drizzle of honey or maple syrup. Crispy bacon or sausage pairs well to balance the citrusy flavor.

Tips & Tricks:

  • Avoid overmixing — lumps keep pancakes tender.
  • Use fresh lemon juice and zest for the best brightness.
  • Maintain medium heat to avoid burning or undercooking.
  • Let the batter rest 5-10 minutes for better texture (optional).

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat in a toaster or oven at 350°F (175°C) for 5-7 minutes to restore crispness.
  • Freeze cooled pancakes in a single layer, then transfer to a bag. Freeze up to 1 month. Reheat from frozen.

Find it online: https://cakeshungry.com/lemon-ricotta-pancakes/