Lemon Ricotta Pancakes

Lemon ricotta pancakes are a sweet and simple breakfast perfect for Easter, Mother's Day, or just because you have the time on Sunday morning. They cook up super tender with just enough bright lemon flavor. The ricotta adds moisture and also some bonus protein, giving these traditional pancakes a boost you're sure to love.

To ensure the fluffiest results, mix the batter until just combined (some lumps are encouraged). Although we love to serve these pancakes with maple syrup, for an extra zing, slather them with lemon curd.

Learn how to make lemon ricotta pancakes. As written, this recipe makes silver dollar-sized pancakes, but you can also dollop the batter on the pan in 1/4-cup portions for standard-sized ones.

What Does Ricotta Cheese Do for Pancakes?

Ricotta cheese is a light and tangy addition to pancakes, adding richness and a fluffy texture that takes traditional pancakes to the next level. When paired with lemon, the combination of creamy and tart adds a sophisticated touch and boost of flavor you're sure to love.

Ingredients for Lemon Ricotta Pancakes

Pantry staples combine with ricotta cheese, lemon zest, and lemon juice for these tender, fluffy pancakes. Serve with a dusting of powdered sugar, butter, and maple syrup for a sweet, decadent result. To make lemon ricotta pancakes, you'll need:

• All-purpose flour: Gives the pancakes their structure.
• Granulated sugar: Sweetens the pancakes.
• Baking powder and baking soda: Leavening agents to give the pancakes their lift.
• Kosher salt: Enhances the overall flavor.
• Whole-milk ricotta cheese: Adds richness, tanginess, and moisture to the pancakes.
• Whole milk: For a tender, fluffy texture.
• Unsalted butter: Adds richness and a buttery flavor to the pancakes.
• Large eggs: Binds the batter.
• Lemon zest and juice: Acidity and citrusy flavor to brighten the flavor of the pancakes.
• Powdered sugar: Dusted over the pancakes for a sweet finish.
• Butter and maple syrup: For topping the pancakes.

How To Make Lemon Ricotta Pancakes

Just a simple whisk of dry and wet ingredients, and you'll be ready to cook. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Combine dry ingredients: Whisk to combine dry ingredients in a large bowl.
• Step 2. Make batter: In a separate bowl, whisk to combine ricotta, milk, butter, eggs, zest, and juice. Stir into dry ingredients just until combined (but still lumpy).
• Step 3. Cook pancakes: Heat a griddle or large skillet over medium-high, and brush with melted butter. Portion on pancake batter in two-tablespoon-sized scoops, and cook until golden brown on both sides.
• Step 4. Garnish and serve: Garnish with powdered sugar, lemon zest, and wedges. Serve with butter and syrup.
  

Lemon Ricotta Pancakes Variations

To give these lemon ricotta pancakes a unique touch, consider these variation ideas:

• Fruit: Add a swirl of berry compote, fresh berries, or chopped peaches, plums, or other favorite fruits to the pancakes. You can also add shredded coconut for a sweet, tropical touch.
• Toasted nuts: Add chopped almonds, pecans, or walnuts for a nutty crunch.
• Spices: Add a hint of cinnamon, nutmeg, or cardamom for warmth and complexity.
• Lemon poppy: Add poppy seeds into the batter for a classic pairing.
• Extracts: Add a splash of vanilla or almond extract for a sweet, floral addition.
• Herbs: Add chopped thyme, mint, or basil for an herbaceous addition.

Our Tips for the Best Lemon Ricotta Pancakes

For the fluffiest, most tender lemon ricotta pancakes, keep these simple tips in mind:

• Fresh ingredients: Use fresh lemon, ricotta cheese, and eggs, for the best flavor and texture.
• Mix gently: Avoid overmixing. A few lumps can help pancakes rise to lofty heights. But overmixed pancakes may be dense and rubbery.
• Keep the heat steady: Keep the heat of the griddle steady to cook the pancakes gently and consistently.
• Use a portion scoop: For even sizing.
• Watch for bubbles: Look for bubbles in the surface of the pancakes to know when it's time to flip.
• Avoid pressing: Avoid pressing on the pancakes while cooking, which can deflate them and make them less fluffy.
• Keep warm: When making a big batch of pancakes, keep them warm in a 200°F oven while you finish cooking the rest.
  

Can I Make Lemon Ricotta Pancake Batter Ahead?

Lemon ricotta pancake batter can be prepped in advance so you're ready to cook them up at breakfast time. Whisk to combine the batter as directed (leaving a few lumps). Cover and refrigerate overnight.

When you're ready to cook, let the batter stand at room temperature for 10 to 15 minutes, and give it a gentle stir to make sure no ingredients have settled to the bottom. Cook as directed, and enjoy.

How To Store and Reheat Leftover Lemon Ricotta Pancakes

The best part of leftover pancakes? You can heat them up for a quick breakfast on the go whenever you need one.

To store the leftover pancakes, wrap or pack into an airtight container and refrigerate for up to four days. You can also freeze them by freezing until solid on a lined baking sheet, then transferring to a freezer-safe zip-top bag or airtight container for up to two months. To reheat, warm the refrigerated or frozen pancakes in a toaster oven, oven, or the toaster until heated through.

What To Serve With Lemon Ricotta Pancakes

Lemon ricotta pancakes are a light, citrusy option to serve year-round, no matter what the occasion. Pair with brunch favorites like egg casseroles, crispy bacon, breakfast potatoes, fruit salad, or other sweet dishes, like waffles, bread pudding, and more.

You can offer some variety with a mix of toppings, from skillet-fried peaches to fresh berries, vanilla bean whipped cream, lemon curd, or other favorites.

More Fluffy Pancake Recipes You'll Love

Make it an amazing weekend by whipping up a batch of these decadent pancakes:

• Old-Fashioned Pancakes
• Chocolate Chip Pancakes
• Hummingbird Pancakes
• Oatmeal Pancakes
• Bacon Pancakes
• Ricotta Pancakes with Brown Butter-Maple Syrup