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.
Table of contents
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.
Ingredients
- 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.
- 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.
- 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.
- 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.
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
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
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.
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
Ingredients
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
Instructions
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.
Nutrition
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Variations
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.
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