These Lemon Ricotta Pancake are light, fluffy, and full of vibrant, citrusy flavor. They’re lightly sweetened and delicious on their own, but even better with a few classic toppings. Plus, they store and freeze well. So, you can prep a big batch to quickly heat up on busy mornings!
Light and Fluffy Lemon Ricotta Pancakes
If you’ve never used ricotta in your pancakes, you’ve been seriously missing out! It makes the batter incredibly soft and tender and creates a melt-in-your-mouth texture that you just don’t get with traditional pancakes. Then, the fresh lemon juice and zests adds a pop of juicy brightness to every single bite that I know you’ll love!
These pancakes are fancy enough for a weekend or holiday brunch yet quick and easy enough for a weekday. Serve them warm with your favorite toppings for a breakfast you’ll look forward to eating!
A Quick Overview of the Ingredients
- Eggs: you’ll need two large eggs to bind the ingredients and give the pancakes structure.
- Milk: I highly recommend using whole milk for the richest taste! You could also swap the whole milk for coconut milk.
- Vanilla: infuses the batter with delicious vanilla flavor. Take it to the next level and use vanilla bean paste if you prefer.
- Ricotta: the star of the show! This makes the pancakes incredibly light and tender, almost like a crepe. Whole milk ricotta is best.
- Lemon: we’re using both lemon juice and lemon zest to infuse the pancakes with a bright, citrusy taste.
- Flour: I use all-purpose flour for the batter, but you can substitute a cup-for-cup all-purpose gluten-free flour, if needed.
- Baking Powder: this helps give the pancakes lift. Make sure it’s fresh, or they won’t rise!
- Sugar: a bit of granulated sugar adds the perfect touch of sweetness because I firmly believe that pancakes should taste good even if there’s no syrup.
- Salt: trust me, this won’t make your pancakes salty, but it does balance the flavor and enhance the rest of the ingredients.
My Top Tips & Tricks for Perfect Pancakes
- If your pancake batter is a bit thick and doesn’t spread out naturally onto your skillet or griddle, that’s ok! Just use the back of a spoon to spread the batter out a bit in the pan. This will help the pancakes not be too thick and cook more quickly.
- Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience, so don’t crank up the heat. Low and slow is the way to go!
- Keep your pancakes warm by transferring them to an oven-safe dish and storing them in the oven at 200 degrees. That way, you can cook multiple batches or feed a crowd without your pancakes getting cold!
Topping Ideas and Serving Suggestions
I always serve these topped with maple syrup, fresh berries, and lemon zest. However, they’re also delicious with powdered sugar or whipped cream. Then, for a well-rounded meal, I include a protein-rich, savory option, like one of these recipes:
- Loaded Homemade Egg Bites
- High-Protein Egg Bites
- Breakfast Casserole with Ham
- Sausage Breakfast Casserole
How to Store, Freeze, and Reheat
- Store leftover pancakes in an airtight container or sealable bag in the fridge for 1 to 2 days.
- Reheat in the microwave for 30 seconds at a time until warmed through or in the oven at 350 degrees.
- Freeze your lemon ricotta pancakes for up to 2 months. To do so, let them cool completely. Then, transfer them to a sealable bag or airtight container, and place a piece of wax or parchment paper in between each pancake. Reheat from frozen when you’re ready to eat.
Loved This Recipe? Here’s What to Make Next!
- Cottage Cheese Pancakes
- Greek Yogurt Pancakes
- Easy Oatmeal Pancakes
- Lemon Blueberry Pancakes
- Banana Oatmeal Pancakes
- Chocolate Chip Pancakes
I hope you give this recipe a try and love it! The pancakes are truly fluffy, just a little sweet, and have the best flavor! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Delicious Lemon Ricotta Pancakes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Ricotta Pancakes are light, fluffy, and full of vibrant, citrusy flavor. They’re lightly sweetened and delicious on their own, but even better with a few classic toppings. Plus, they store and freeze well. So, you can prep a big batch to quickly heat up on busy mornings!
Ingredients
- 2 large eggs
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 1 cup whole milk ricotta
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- oil, for frying
- maple syrup, for serving
- fresh berries, for serving
- lemon zest, for serving
Instructions
- Add the eggs, milk, vanilla extract, ricotta, lemon juice, and lemon zest to a large mixing bowl. Whisk together until well combined.
- Next, add the all-purpose flour, baking powder, sugar, and salt to the wet ingredients and fold until combined.
- Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
- Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
- Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Repeat the process until all of the batter has been used.
- Serve the pancakes warm with plenty of maple syrup, fresh berries, and lemon zest.
Photography: Sasha Hooper
