Lemon Ricotta Pancakes

April 20, 2018  ·  Published February 6, 2014

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These Lemon Ricotta Pancakes are some of the best pancakes you’ll ever eat! Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta and fresh lemon. They’ve got to be good right?

These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy, and you’ll love that bit of brightness and tang from the lemon. These are the perfect pancakes for spring or summer and they’re likely to become a new family favorite!

Lemon Ricotta Pancakes

Ricotta Cheese in Pancakes?

Some of you may be thinking, really, cheese in pancakes? If you are, it’s not a savory cheesy taste like you might be imagining. You don’t taste the ricotta here, it just adds so much moisture, it makes these seem like really buttery pancakes when really there’s only 1 Tbsp of butter.

It isn’t like having a lasagna filling mixed into a pancake batter. Ewwwww. Think more of on the sweets side of what ricotta can create like my:

Ricotta is one of the few cheeses that can be mixed into something that isn’t savory and it works wonders. Similar to the idea of cream cheese (but ricotta isn’t tangy and it has a thinner texture).

Lemon Ricotta Pancakes

How To Make Lemon Ricotta Pancakes

Like other pancake recipes these are so easy to whip up. The ingredients you need include staples like flour, baking soda, baking powder, salt, milk, eggs, vanilla and butter then you’ll also need a couple of lemons and some ricotta cheese (I’ve used both whole and low-fat, whole makes them a little richer but use what you’d like).

  • First preheat your electric griddle or a a non-stick skillet or griddle over a stove top work as well (they just don’t need to preheat quite as long).
  • Then in one bowl whisk together the dry ingredients and make a well (or big bowl shape) in the center using your hands.
  • In a separate bowl whisk together the milk, eggs and ricotta.
  • Then to the milk mixture pour in melted butter, lemon zest and lemon juice and whisk just to blend.
  • Immediately pour that wet mixture into the flour mixture and whisk it with a large whisk just to combined (remember lumps are good in pancake batter, it means the batter isn’t over-mixed and equals fluffier pancakes).

bowl of pancake flour mixture egg milk ricotta mixture being poured in

  • Then butter the griddle just before you are going to pour the batter on otherwise it burns (or vegetable oil works as well).
  • Pour 1/3 cup batter onto griddle at a time and leave plenty of space between them, then let the griddle work it’s magic and cook them until the bottom is golden brown.
  • Flip using a large spatula and cook opposite side until golden brown.
  • And of course, serve immediately drizzled with syrup.

pancakes being cooked on a electric griddle

Variations on These Pancakes

You can also add blueberries or raspberries to these pancakes. I like to add the berries to individual pancakes after I’ve ladled out the batter onto the griddle. This way you get the same amount in each pancake and they are evenly spaced.

You could also add in chocolate chips and swap the lemon zest for orange zest because who doesn’t love that chocolate orange combo. And while you’re at it, if going that route why not add a bit of cinnamon to give it that cannoli flair. Doesn’t that sound dreamy??

stack of lemon ricotta pancakes swirled around on a large plate garnished with lemon slices and strawberries

What Should I Serve Over These Lemon Ricotta Pancakes?

stack of lemon ricotta pancakes swirled around on a large plate garnished with lemon slices and strawberries

Best Weekend Breakfast!

These Lemon Ricotta Pancakes will quickly become the highlight to your weekend breakfast menu!

Anyone else have a Saturday or Sunday breakfast tradition every week that the whole family looks forward too? We do at my house and these are one of those recipes we’ve had again and again because everyone absolutely loves them.

They’ll get you through that hectic work week when you’ve got these to look forward to on Saturday morning!

stack of eight lemon ricotta pancakes topped with fresh blueberries and mint maple syrup poured over pancakes lemon slices added on plate for garnish

More Breakfast Recipes You Might Like

stack of eight lemon ricotta pancakes topped with fresh blueberries and mint maple syrup poured over pancakes lemon slices added on plate for garnish
4.97 from 121 votes

Lemon Ricotta Pancakes

The most moist and delicious lemony pancakes! You don't taste the ricotta it just lends richness and moisture. These have been one of my favorites for years, everyone who tries these loves them! My favorite way to serve them is with fresh strawberry or blueberry syrup (see links in notes). Yields about 13 pancakes.
Servings: 6
Prep10 minutes
Cook15 minutes
Ready in: 25 minutes

Ingredients

  • 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
  • 3 1/2 Tbsp (46g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (236ml) milk
  • 3/4 cup (180g) ricotta (low-fat or whole)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 - 2 Tbsp lemon zest (depending on how lemony you want them)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 Tbsp (14g) butter, melted

Instructions

  • Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
  • In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
  • Make a well in center of flour mixture and set aside. 
  • In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
  • Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).
  • Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). 
  • Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. 
  • Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

Notes

Strawberry Syrup Recipe HERE.
Blueberry Syrup Recipe HERE.
Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving
Calories 375 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 105mg35%
Sodium 341mg15%
Potassium 358mg10%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 11g12%
Protein 10g20%
Vitamin A 350IU7%
Vitamin C 5.9mg7%
Calcium 204mg20%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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266 Comments

  • Samantha Patel

    This recipe is PERFECT! It even works with vegan ricotta cheese for anyone who needs non-dairy. Thank you for the recipe!

  • Sarah

    I subbed the flour for Bobs Red Mill 1 to 1 gluten free baking mix. Next time I would add an additional 1/8 tsp salt to the mix. And let the batter sit for about 5 minutes before the first batch. They got fluffier as the batter sat. Overall very delicious and worked well with the gluten free flour.

  • Noura

    Made them today. They were amazing. Tasted like cake. I used only 3 tbs of sugar and 2 tbs of lemon juice and they were perfect to me. Will be making them again. Thank you for this recipe

  • Hunt

    These pancakes are delicious!! I made them for Father’s Day breakfast….while I always make our pancakes from scratch, these definitely took it up a notch!! Yum!!

  • Lexus

    Great recipe, and easy to follow. Made this for my husband and 10 month old and my 10 month old ate more than I did. We also made the blueberry syrup to go with it, easy and tasty! This will definitely be added to our recipe stash.

  • Maria V.

    Light and fluffy pancakes with the right amount of lemon flavor. While they took slightly longer to put together than a basic pancake, they are well worth it! We tried them with and without syrup and added blackberries on top. We all preferred them without syrup. A touch of whipped cream on top would be perfect.

  • A W

    I made this recipe for Mother’s Day brunch & it was a huge hit. The batter yielded about 15 pancakes. Because I was cooking for someone w/ diabetes & high cholesterol, I cut the sugar & salt in half (but truthfully, could have eliminated the sugar altogether since we used maple syrup). I also used low fat ricotta, salt-less butter, & half & half for fluffiness. They were perfect – even my daughter who is a pastry chef said they were good! Will definitely make these again.