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Fluffy Lemon Ricotta Pancakes

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These fluffy lemon ricotta pancakes combine zesty lemon and creamy ricotta for a bright, tender breakfast treat perfect with fresh berries.

Ingredients

Scale
  • 1 cup whole-milk ricotta cheese (about 240 g)
  • 1 cup all-purpose flour (120 g), sifted (or gluten-free flour blend)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2%, or dairy-free alternative) (120 ml)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking (unsalted butter preferred)
  • 1 to 2 cups fresh berries (about 150–300 g), such as blueberries, raspberries, or strawberries for topping

Instructions

  1. Prep Ingredients (5 minutes): Zest one large lemon and squeeze out 2 tablespoons of fresh lemon juice. Set aside. Measure out ricotta, flour, sugar, baking powder, baking soda, salt, eggs, milk, and vanilla extract.
  2. Mix Dry Ingredients (2 minutes): In a large bowl, whisk together sifted flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Combine Wet Ingredients (3 minutes): In a separate medium bowl, whisk ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth. Some lumps in ricotta are fine.
  4. Fold Wet Into Dry (2 minutes): Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Heat Skillet (3 minutes): Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat. Pan is ready when a drop of water sizzles on contact.
  6. Cook Pancakes (15 minutes): Using a 1/4 cup measuring cup, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes until golden and cooked through. Adjust heat as needed.
  7. Keep Warm and Serve (5 minutes): Transfer cooked pancakes to a warm plate or oven set to low heat. Stack pancakes and top with fresh berries. Add maple syrup or powdered sugar if desired.

Notes

If batter is too thick, add a splash of milk; if too runny, add a little more flour. Do not press pancakes while cooking to keep them fluffy. Use fresh lemon zest and juice for best flavor. Keep cooked pancakes warm in a low oven (about 200°F) until serving. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute ricotta with plant-based ricotta or blended silken tofu and use plant milk.

Nutrition

Keywords: lemon ricotta pancakes, fluffy pancakes, breakfast, brunch, fresh berries, easy pancake recipe, lemon zest pancakes

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