Lemon Ricotta Pancakes are light, fluffy, and packed with fresh citrus flavor!
Creamy ricotta and bright lemon come together for the perfect pancake. They are soft, tender, and delicious. This easy recipe will show you how to make them from scratch with just simple ingredients.
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I’m on a ricotta kick, I love it (see whipped ricotta, yum!) and I can’t get enough of these pancakes. Not only are they so flavorful, they have the best texture. They are soft and fluffy. And bonus, they are packed with protein with 4g per pancake.
Ingredients
- Lemon
- Sugar
- Flour: This recipe has only been tested with all-purpose flour. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Baking Powder: Make sure it’s fresh for the best results.
- Salt
- Milk: Any type of milk (dairy or non-dairy) can be used.
- Ricotta: Use whole-milk ricotta cheese for best results.
- Eggs
- Vanilla
Top with your favorite pancake toppings from maple syrup to blueberries or a light sprinkle of powdered sugar.
You will also need mixing bowls and a griddle.
How to Make Lemon Ricotta Pancakes
- Whisk together dry ingredients.
- In a large bowl, mix together wet ingredients. Add into dry ingredients and stir until just combined. (Do NOT overmix!!).
- Cook ¼ cup pancake batter until golden brown on both sides.
Ayla’s Recipe Tip: Rubbing the lemon zest in the sugar helps extract the essential oils and adds a wonderful layer of flavor.
Tips for the Best Pancakes
- Use fresh lemon juice and zest for the best flavor.
- Do not overmix the batter. A few lumps are fine and help keep the pancakes soft.
- Adjust thickness by adding more milk if the batter is too thick.
More Pancake Recipes
Lemon Ricotta Pancakes
Equipment
- griddle
Ingredients
- 1 lemon juiced and zested
- 3 tablespoons sugar
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¾ cup ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, add lemon zest and sugar. Gently rub the zest into the sugar.
- In a medium bowl, whisk together milk, ricotta, eggs, 3 tablespoons lemon juice, and vanilla extract until smooth.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined.
- Heat a nonstick skillet or griddle over medium heat and grease with butter. Pour about ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, until golden brown.
Nutrition
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