Lemon Ricotta Pancakes

6 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Lemon Ricotta Pancakes are the ultimate melt in your mouth tender fluffy pancakes recipe made with fresh lemon juice and creamy ricotta.

From Blueberry Pancakes to Pumpkin Pancakes, there are so many delicious easy Pancake Recipes to switch up your Breakfast routine! This decadent, lemony twist on Classic Pancakes is perfect for a fancy brunch and other special occasions.

Sabrina’s Lemon Ricotta Pancakes Recipe

My Lemon Ricotta Pancakes are a delightful and indulgent breakfast treat that are perfect for weekend mornings or special occasions. With a light, fluffy texture and a delicate lemon flavor, these pancakes are sure to become a family favorite. The ricotta cheese adds a creamy richness that makes these pancakes feel luxurious and special. Best of all, my recipe only requires a few basic ingredients, and the steps are straightforward and easy to follow.

Even though they sound super fancy, my Lemon Ricotta Pancakes recipe easy to make and most of the ingredients you probably already have on hand! The only special ingredient is ricotta cheese, but you’ll find that near the cream cheese at pretty much any store. In fact, the next time you make Lasagna, you should grab the bigger tub so you have extra cheese to make ricotta pancakes for an easy dessert or breakfast.

Lemon Ricotta Pancakes ingredients spread out in individual prep bowls


  • Ricotta: Ricotta cheese adds richness and creaminess to the pancakes while giving them a melt-in-your-mouth tender and fluffy texture. The high-fat content of whole milk ricotta cheese is important in this recipe so you don’t want to use nonfat or low-fat ricotta cheese or your pancakes could be dry.
  • Lemon: You don’t need a lot of fresh lemon zest and lemon juice to give these pancakes a deliciously bright and tangy flavor. However, if you really love lemon, feel free to add up to ¼ cup lemon juice, just adjust the flour a bit so they aren’t too thin.
  • Baking Powder: Baking powder causes the batter to expand and become airy and the lemon helps it react quickly so you get the lightest, fluffiest pancakes in no time!
  • Butter: The melted butter in the pancakes gives them just a hint of buttery flavor while helping keep the pancakes moist. The lemon glaze gets a full stick of melted butter for a rich and creamy sauce that isn’t overly sweet to go with these light pancakes.
  • Flour: All-purpose flour works great for these pancakes because it has enough gluten to give them a slightly chewy texture but won’t be too heavy. Make sure to sift the flour so it mixes easily without stirring too much.
  • Eggs and Milk: Make sure your egg and milk are room temperature before starting so they mix better and create more air for extra puffy pancakes. Use full fat dairy for the best flavor and texture.

Kitchen Tools & Equipment

Griddle: A flat top griddle is great for pancakes because it gives you a big even surface to cook a few pancakes at the same time. If you use a skillet, make sure it’s big enough that your pancakes don’t touch.

Whisk: A whisk is the best way to mix your pancake batter because it whips up lots of air which gives you fluffier pancakes. A fork doesn’t give you the same lift and it’s too easy to overmix using an electric mixer.

How to Make

Time needed: 30 minutes.

  1. Make the Batter

    Whisk the ricotta, egg, lemon zest, butter, and baking soda together in a large bowl. Add in the sugar and vanilla, stirring until combined. Sift the flour and baking powder, then stir into the ricotta mixture. Finally, whisk in the milk and lemon juice, mixing until just combined. Let rest for 10 minutes.Lemon Ricotta Pancakes preparing pancake batter collage

  2. Cook the Pancakes

    Heat your griddle to medium. Grease with melted butter. Scoop ¼ cup of batter for each pancake and pour on the griddle without touching. Cook until small bubbles appear around the edges then flip and cook another 20 seconds until golden.Lemon Ricotta Pancakes cooking on flat top griddle

  3. Make the Glaze

    While your batter is resting, prepare the lemon glaze. In a large bowl, add the powdered sugar then whisk in the melted butter and lemon juice until combined and smooth. Pour over hot pancakes and top with fresh berries.Lemon Ricotta Pancakes preparing glaze and pouring over pancake stack collage

Can pancakes be made ahead of time?

Yes you can make the dry ingredients and wet ingredients for these pancakes up to 24 hours ahead of time. Prepare the dry mixture and wet mixture in separate airtight containers then store the wet ingredients in the fridge overnight. The next morning, give the wet batter a nice whisk, then fold in the dry mixture. Let the batter sit for 10 minutes then cook on your griddle as usual.

Nutritional Facts

Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving
Calories 655 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 101mg34%
Sodium 349mg15%
Potassium 131mg4%
Carbohydrates 101g34%
Fiber 1g4%
Sugar 78g87%
Protein 7g14%
Vitamin A 835IU17%
Vitamin C 6mg7%
Calcium 216mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tips for Making Pancakes

Rest the Batter

It might seem like letting your batter rest will cause your batter to deflate but it’s actually the opposite. Resting your pancakes batter gives the baking soda time to fully activate with the lemon juice and it also lets the gluten develop. If you want perfectly tall and fluffy pancakes, let the batter rest for about 10-15 minutes before cooking them.

Keeping your Pancakes Warm

To keep your pancakes warm while you are cooking, turn your oven to 200 degrees, or the lowest setting it will go. Place each batch of pancakes on a baking tray as you cook them and loosely cover with foil, and return to the oven.

How to Store

Store: Lemon Ricotta Pancakes can be stored in an airtight container in the fridge for up to 3 days. Place parchment or wax paper between layers to keep them from sticking.

Reheat: To reheat, pancakes loosely with a damp paper towel and microwave in 20 second bursts until warmed through. You can also reheat them on the griddle or in the oven. For frozen pancakes, reheat without thawing in the oven covered with foil at 350 for 5-6 minutes or pop them in the toaster on the medium to medium high setting.

Freeze: To freeze leftovers, place the pancakes in a single layer on a baking sheet and freeze for 1-2 hours. Then, transfer the pancakes to a freezer-safe container with wax paper between layers, and store for up to 2 months. Reheat frozen pancakes as directed above.

Toppings for Lemon Ricotta Pancakes

  • Whipped Cream and Berries: Top the pancakes with a dollop of Whipped Cream and fresh berries for a classic yet decadent breakfast treat. You could also use Strawberry Topping instead of the berries for a sticky sweet fruit sauce.
  • Honey: Bring a little more natural sweetness with a drizzle of fresh local honey instead of the lemon glaze. Go for a floral honey like wildflower honey or orange blossom honey to compliment the citrusy flavor.
  • Lemon Curd: Add some freshly made or jarred Lemon Curd to add an extra sweet and tart punch of lemon flavor. Lemon curd also has a buttery richness so it tastes amazing on brunch favorites like pancakes and waffles.
  • Syrup: Good ol’ fashioned maple syrup is a great topping for these delicious Lemon Ricotta Pancakes. Or why not pick up a specialty syrup like blueberry syrup, buttermilk syrup, or cinnamon syrup if you’re serving for the holidays?

Frequent Questions

What kind of ricotta cheese should I use?

These are meant to be decadent, indulgent pancakes so you want to use full-fat ricotta cheese. Not only does the fat help the texture, it makes these pancakes super moist so if you use nonfat or low fat ricotta, you risk dry pancakes.

What do lemon ricotta pancakes taste like?

Lemon Ricotta Pancakes have a delicate and fluffy texture with a subtle tang from the lemon juice and zest. The creamy and rich flavor of the ricotta cheese adds a depth of flavor to the pancakes that complements the bright citrusy taste.

Recipe Card

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are the ultimate melt in your mouth tender fluffy pancakes recipe made with fresh lemon juice and creamy ricotta.
Yield 6 servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Lemon Ricotta Pancakes:

  • 1/2 cup whole milk ricotta cheese
  • 1 large egg
  • 1 tablespoon grated lemon zest
  • 3 tablespoons unsalted butter , melted
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup flour
  • 1 tablespoon baking powder
  • 3/4 cup whole milk
  • 1 tablespoon lemon juice

Lemon Glaze:

  • 1 pound powdered sugar , about 3 ½ cups
  • 1/2 cup unsalted butter , melted
  • 1/4 cup lemon juice


Lemon Ricotta Pancakes:

  • In a large bowl whisk together ricotta cheese, egg, lemon zest, butter and baking soda.
  • Stir in the sugar and vanilla extract.
  • Sift together the flour and baking powder.
  • Add in and whisk until just combined.
  • Add in the milk and lemon juice until just combined.
  • Let mixture sit for 10 minutes.
  • Heat a griddle on medium heat with melted butter.
  • Scoop ¼ cupfuls onto the griddle, cook until bubbles form around the edges.
  • Flip and cook for 20 seconds.
  • Serve with blueberries and lemon glaze.

Lemon Glaze:

  • Add powdered sugar to a large bowl.
  • Add in melted butter and lemon juice, whisk well to combine.
  • If any larger chunks of powdered sugar are left, microwave the glaze for 15 seconds before pouring.
  • Note: this glaze is delicious warm on pancakes or cool over cakes and breads and muffins.


Calories: 655kcal | Carbohydrates: 101g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 349mg | Potassium: 131mg | Fiber: 1g | Sugar: 78g | Vitamin A: 835IU | Vitamin C: 6mg | Calcium: 216mg | Iron: 2mg
Keyword: Lemon Ricotta Pancakes

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Mix-Ins: Quickly sprinkle mix-ins like fresh berries, chopped fruit, chocolate chips and nuts over each pancake as soon as you ladle it onto the griddle. Topping the batter individually with heavier mix-ins makes sure they don’t sink to the bottom of the batter so you get an even amount with every pancake.

Berry Sauce: Top the pancakes with a homemade raspberry or blueberry sauce made with fresh raspberries or blueberries. In a saucepan, add 2 cups fresh berries with 2 tablespoons sugar and water. Mix 1-2 tablespoons lemon juice with 1 ½ teaspoons cornstarch then stir into berry mixture. Bring everything a boil then reduce to a simmer. Stir occasionally until the sauce has thickened, then cover and remove from heat to cool while you make the pancakes.

Poppy Seeds: Make these pancakes taste like Lemon Poppy Seed Cookies by adding a tablespoon of poppy seeds to the batter. Poppy seeds are good source of healthy fat and other nutrients plus they add a delicious crunch to balance the creamy texture.

More Sweet Lemon Breakfast Recipes

Lemon Ricotta Pancakes cooked pancakes in a stack with glaze and blueberries. Recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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