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Lemon Ricotta Pancakes Recipe

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3.9 from 61 reviews

These Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor. Made with creamy ricotta cheese and lemon zest, they deliver a tender texture and a bright, tangy taste perfect for a refreshing breakfast or brunch.

Ingredients

Dry Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 1 cup (240g) whole milk ricotta cheese
  • 3/4 cup (180ml) full-fat buttermilk
  • 2 large eggs
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter (plus more for the pan)

Instructions

  1. Mix the dry ingredients: Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt in a large mixing bowl until evenly combined.
  2. Mix the wet ingredients: In a separate bowl, whisk together the ricotta cheese, full-fat buttermilk, eggs, freshly squeezed lemon juice, finely grated lemon zest, vanilla extract, and melted butter until mostly smooth. It’s okay if there are a few small lumps of ricotta left.
  3. Combine the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the batter thick and slightly lumpy. Let the batter rest for 5 to 10 minutes to develop extra fluffiness while heating the skillet.
  4. Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter and swirl it to lightly coat the surface. Scoop about 1/4 cup of batter per pancake onto the skillet, gently spreading slightly if needed. Cook for 2 to 3 minutes until bubbles form on top and the bottoms are golden brown. Flip the pancakes and cook for another 2 to 3 minutes until cooked through and lightly golden on both sides. Adjust heat as needed to prevent burning while ensuring even cooking.
  5. Serve: Serve the pancakes warm with maple syrup, fresh berries, powdered sugar, melted butter, and extra lemon zest if desired for added aroma and flavor.

Notes

  • For extra fluffy pancakes, do not overmix the batter; keep it slightly lumpy.
  • Letting the batter rest for 5-10 minutes improves texture.
  • Use a nonstick skillet or griddle to prevent sticking and ensure even cooking.
  • Adjust skillet heat as needed to avoid burning pancakes.
  • Optional toppings include fresh berries, powdered sugar, and additional lemon zest for enhancing citrus notes.

Find it online: https://justsosavory.com/lemon-ricotta-pancakes-recipe/