Light, fluffy, and bursting with bright citrus flavor, Lemon Ricotta Pancakes are the perfect way to start a spring morning. These pancakes are incredibly soft thanks to creamy ricotta cheese, while fresh lemon zest adds a refreshing, sunny flavor.
Unlike traditional pancakes, ricotta gives them a delicate, almost custardy texture that feels a little indulgent but still light. Topped with maple syrup, powdered sugar, or fresh berries, they make a beautiful breakfast for Easter brunch, Mother’s Day, or any special weekend morning.
Once you try them, they might just become your new favorite pancake recipe.
Why You’ll Love This Recipe
🍋 Bright, fresh lemon flavor
🥞 Extra fluffy and tender pancakes
🌸 Perfect for spring brunch or Easter breakfast
⏱ Ready in about 25 minutes
🧁 Made with simple pantry ingredients
Ingredients
For the Pancakes
1 cup ricotta cheese
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk
2 large eggs
2 tablespoons melted butter
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional Toppings
- powdered sugar
- fresh berries
- maple syrup
- lemon slices
- whipped cream
- Measuring cups / spoons
- Lemon zester
- Lemon juicer / squeezer
- Large bowl
- Whisk
- Spoon
- Pancake spatula turner
- Skillet, electric skillet, or griddle
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together:
- flour
- sugar
- baking powder
- baking soda
- salt
2. Mix the Wet Ingredients
In another bowl whisk together:
- ricotta cheese
- milk
- eggs
- melted butter
- lemon juice
- lemon zest
- vanilla
3. Combine the Batter
Pour the wet ingredients into the dry ingredients.
Gently stir until just combined. Do not overmix — a few small lumps are perfectly fine.
4. Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour about ¼ cup batter per pancake onto the skillet.
Cook for 2–3 minutes until bubbles form on the surface.
Flip and cook another 2 minutes until golden brown.
5. Serve
Serve the pancakes warm with:
- maple syrup
- fresh berries
- powdered sugar
- extra lemon zest
Tips for Perfect Pancakes
Don’t Overmix
Overmixing can make pancakes dense. Stir just until the batter comes together.
Use Fresh Lemon
Fresh lemon zest and juice give the pancakes their signature bright flavor.
Cook on Medium Heat
Too high heat will brown the pancakes before they cook through.
Variations
Blueberry Lemon Ricotta Pancakes
Add ½ cup fresh blueberries to the batter.
Strawberry Lemon Pancakes
Top with fresh strawberries and whipped cream.
Honey Lemon Pancakes
Drizzle with warm honey instead of maple syrup.
What to Serve With Lemon Ricotta Pancakes
These pancakes pair beautifully with:
- fresh fruit salad
- crispy bacon
- scrambled eggs
- breakfast potatoes
- yogurt parfaits
Perfect for a beautiful spring brunch spread.
Recipe Summary
Lemon Ricotta Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Nutrition Information (Approximate Per Serving)
Calories: 320
Carbohydrates: 34g
Protein: 12g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 110mg
Sodium: 320mg
Sugar: 8g
Fiber: 1g
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