Fluffy Lemon Ricotta Pancakes
These Fluffy Lemon Ricotta Pancakes are light, airy, and bursting with fresh lemon flavor. Made with creamy ricotta cheese and bright lemon zest, this easy lemon ricotta pancake recipe creates ultra-soft pancakes perfect for brunch, holidays, or special weekend breakfasts.
Ingredients
- 1 cup whole milk ricotta cheese drain if watery
- 1 cup all-purpose flour
- 2 large eggs room temperature
- ¾ cup milk
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Butter or oil for cooking
- Optional Toppings:
- Maple syrup
- Fresh berries
- Powdered sugar
- Whipped cream
Instructions
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients
- In a separate bowl, whisk ricotta, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Combine
- Gradually fold wet ingredients into dry ingredients.
- Mix gently — do not overmix. A few lumps are fine.
- Let batter rest 5–10 minutes.
- Cook
- Heat a nonstick skillet over medium heat.
- Lightly grease with butter or oil.
- Scoop about ¼ cup batter per pancake.
- Cook 2–3 minutes until bubbles form on top.
- Flip and cook another 2–3 minutes until golden brown.
- Cook in batches without overcrowding.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Drain ricotta if it contains excess liquid.
- Cook over medium heat to avoid burning the outside.
- Store leftovers in the fridge up to 3 days.
- Freeze between parchment layers up to 2 months.