Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¾ cup (102 g) all-purpose flour; 1 ½ teaspoons baking powder; ¾ teaspoon salt; ¼ cup (60 g) whole milk; 2 teaspoons fresh lemon juice; ¼ cup (50 g) granulated sugar; 1 Tablespoon lemon zest; 1½ teaspoons pure vanilla extract; 3 large eggs; ¾ cup (170 g) whole milk ricotta; 2 Tablespoons (28 g) melted unsalted butter (plus room-temperature butter for cooking)

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by Haley // March 25, 2025

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Bright, fluffy and bursting with fresh citrus flavor, these lemon ricotta pancakes are a breakfast dream! The ricotta makes them incredibly soft and tender, while the lemon adds a refreshing zing. Top with maple syrup and blueberries for the perfect way to celebrate spring!

Lemon Ricotta Pancakes topped with blueberries stacked on a white plate.

These lemon ricotta pancakes are the perfect balance of tart, tangy and sweet with a velvety texture you’ll love! Ricotta might seem like an unusual addition to pancakes, but just like in my lemon ricotta cake, it works magic! It makes pancakes extra moist, incredibly fluffy and perfectly tender. The result is a rich, melt-in-your-mouth brunch treat that’s anything but ordinary! Plus, the ricotta adds a boost of protein!

Table of Contents

Why You’ll Love This Recipe

Perfect balance of flavors. The bright, zesty lemon pairs deliciously with the creamy, mild ricotta for a pancake that tastes both refreshing and indulgent.
Fluffy & moist. Ricotta gives pancakes the absolute BEST texture! It’s a creamy tenderness that’s out of this world!
Easy to make. No complicated steps—just mix, cook, and enjoy! Breakfast is served in less than 30 minutes!
Perfect for springtime. Whether it’s a cozy weekend breakfast or a special brunch, like for Easter or Mother’s Day, these lemon ricotta pancakes always impress.

Ingredient Notes

Small bowls with the ingredients for lemon ricotta pancakes.

All-purpose flour: The base of the pancakes, giving them structure while keeping them light and fluffy.
Baking powder: Helps the pancakes rise and creates a soft, airy texture.
Salt: Enhances the flavors and balances the sweetness.
Whole milk: Adds richness and moisture.
Fresh lemon juice: Gives a bright, tangy flavor that pairs beautifully with the ricotta.
Granulated sugar: Just the right amount of sweetness to complement the lemon.
Lemon zest: Adds a concentrated citrusy punch for extra lemon flavor.
Pure vanilla extract: Rounds out the flavors with a warm, sweet aroma.
Eggs: For structure and a light, fluffy texture.
Whole milk ricotta: The secret to extra moist, tender and slightly creamy pancakes.
Melted unsalted butter: Adds richness and flavor.

Refer to the recipe card for the ingredient measurements and details.

Recipe Variations

Add berries. Fold in fresh blueberries, raspberries or chopped strawberries for a fruity twist.

Lemon poppy seed pancakes. Add a tablespoon of poppy seeds to the dry ingredients and then continue with the recipe as written for a texture and flavor reminiscent of lemon poppy seed muffins.

For almond flavor. Replace vanilla extract with almond extract for a nutty, aromatic flavor.

Glazed pancakes. Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for an extra touch of sweetness.

Get creative with your toppings! While maple syrup is always a classic choice, you can also try adding a dollop of whipped cream, a spoonful of yogurt, or a light dusting of powdered sugar. For an extra burst of flavor, consider topping with blueberry compote or tangy lemon curd.

How to Make Lemon Ricotta Pancakes

Stirring together ingredients and cooking pancakes on a griddle.

Combine milk and lemon juice. Whisk and set aside to rest for 5 to 10 minutes.
Whisk the flour, baking powder and salt in a small bowl. Set aside.
In a large bowl, add the sugar and lemon zest. Rub the mixture between your fingers to release the oils. Add vanilla, eggs, ricotta, lemon-milk mixture and melted butter. Stir until combined. Finally, stir in the flour mixture. Mix just until combined (avoid over-mixing).
Let the batter rest for a few minutes while the griddle preheats. Bring to a medium heat, then add a tablespoon of butter to grease.
Drop ¼ cup of batter on the griddle. Cook until the edges are seat and tiny bubbles form in the center, about 2 to 3 minutes. Flip and until the other side is golden brown, about 2 minutes. Repeat with remaining batter. Serve warm with your favorite toppings.

Expert Tips

Drain the ricotta. Ricotta cheese contains a lot of moisture, which can make your pancakes too wet or dense. To avoid this, drain excess liquid by placing the ricotta in a fine-mesh strainer or patting it gently with a paper towel before using it in the batter.

Rub the lemon into the sugar. Before mixing the sugar into the batter, use your fingers to rub the lemon zest into the sugar. This step releases the natural oils in the zest, enhancing the bright citrus flavor throughout the pancakes and giving them a more intense lemon taste.

Don’t overmix the batter. Mix until just combined to keep the pancakes light and fluffy. Overmixing develops the gluten in the flour, leading to dense and tough pancakes. A few small lumps in the batter is perfectly fine!

Let the batter rest. Letting the batter sit for about 5–10 minutes before cooking allows the ingredients to fully hydrate and results in fluffier pancakes. This rest time also helps the baking powder activate for a better rise.

Drizzling blueberry syrup over a stack of pancakes.

Storage Tips

Store pancakes in an airtight container in the refrigerator for up to 5 days. Let them cool completely before storing to prevent condensation and sogginess.

For longer storage, freeze them for up to 2 months. Once cooled, arrange the pancakes in a single layer on a plate or sheet pan and flash freeze for an hour to prevent sticking. Then, transfer them to an airtight container or freezer bag and freeze.

To reheat, warm them in the oven or toaster oven at 325°F for about 5 minutes. If frozen, increase the time to 10 minutes or until heated through. You can also use the microwave, but keep in mind that it may make them softer and slightly soggy.

Recipe FAQ

Can I use a different type of cheese instead of ricotta?

While ricotta adds moisture and fluffiness, you can substitute with cottage cheese or even Greek yogurt, but the texture may differ slightly. Ricotta is ideal for this recipe!

How do I know when to flip pancakes?

Wait until you see bubbles forming on the surface and the edges start to look set before flipping. If you flip too early, they may fall apart, but waiting too long can overcook them. Try to flip the pancakes only once to prevent them from deflating.

How to keep pancakes warm?

If making a big batch, keep cooked pancakes warm by placing them on a baking sheet in a 200°F oven. This prevents them from getting cold while you finish cooking the rest.