Oh my goodness, let me tell you about lemon ricotta pancakes! They’re like a fluffy hug on a plate, bursting with that bright, zesty flavor that just screams morning sunshine. I remember the first time I made them for brunch with friends—everyone’s eyes lit up as they took their first bite! The combination of creamy ricotta and fresh lemon zest creates a texture that’s so light and airy, it’s almost like biting into a cloud. Trust me, these pancakes will not only elevate your breakfast game but also make you the star of any weekend gathering!

lemon ricotta pancakes - detail 1

Ingredients for Lemon Ricotta Pancakes

Gathering the right ingredients is key to making these fluffy delights. Here’s what you’ll need:

1 cup ricotta cheese – Make sure it’s creamy and smooth for the best texture.
1 cup all-purpose flour – This will give your pancakes that perfect fluffy base.
2 tablespoons sugar – Just enough to add a hint of sweetness without overpowering the lemon.
2 teaspoons baking powder – This will help your pancakes rise and become wonderfully airy.
1/2 teaspoon salt – A little salt enhances all the flavors beautifully.
2 large eggs – These will add richness and help bind everything together.
1 cup milk – Use whole milk for creaminess, but any type works!
1 tablespoon lemon zest – Fresh zest is the secret to that zesty kick.
2 tablespoons lemon juice – This will brighten up the flavors even more.
Butter for cooking – A little butter in the pan adds flavor and helps achieve a golden-brown finish.

How to Prepare Lemon Ricotta Pancakes

Making these lemon ricotta pancakes is a breeze! Just follow these simple steps, and you’ll have a stack of fluffy goodness in no time. Let’s get started!

Step-by-Step Instructions

In a large mixing bowl, combine 1 cup ricotta cheese, 2 large eggs, 1 cup milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Whisk everything together until it’s smooth and well blended. Trust me, it smells divine!
In another bowl, mix together 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. This is your dry mix, and it helps create that fluffy texture we love.
Now, gently fold the dry ingredients into the wet mixture. Be careful not to overmix; you want it just combined for the fluffiest pancakes!
Heat a non-stick skillet over medium heat and add a bit of butter. Once it’s melted and bubbly, you’re ready to cook.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface. Flip and cook for another 2 minutes or until golden brown.
Serve those warm pancakes right away with maple syrup, fresh fruit, or a dusting of powdered sugar. Enjoy every bite!

Why You’ll Love This Recipe

Quick preparation—ready in just 25 minutes!
Fluffy texture that melts in your mouth.
Refreshing lemon flavor that brightens your morning.
Satisfying breakfast option that keeps you full and happy.
Perfect for lazy weekends or impressing guests at brunch!

Tips for Success

Here are some of my favorite tips to ensure your lemon ricotta pancakes turn out perfectly every time! First, don’t overmix the batter; a few lumps are totally fine because they’ll make your pancakes fluffier. If you want an extra lemony kick, feel free to add a bit more lemon zest! Also, make sure your skillet is at the right temperature—medium heat is ideal so they cook evenly without burning. And don’t skimp on the butter; it adds flavor and helps achieve that perfect golden crust. Lastly, serve them immediately for the best texture—trust me, they’re best fresh off the griddle!

Nutritional Information

These lemon ricotta pancakes are not just delicious but also a satisfying choice for breakfast! Each serving, which includes two pancakes, typically contains about 250 calories, 10g of fat, 8g of protein, and 30g of carbohydrates. Keep in mind, these values are estimates and can vary based on specific ingredients used.

FAQ about Lemon Ricotta Pancakes

You might have a few questions about these delightful pancakes, so let’s dive right in!

Can I make these pancakes ahead of time? Absolutely! You can make the batter the night before and store it in the fridge. Just give it a gentle stir before cooking.

How do I store leftover pancakes? Store any leftovers in an airtight container in the fridge for up to three days. Just reheat them in a toaster or microwave when you’re ready to enjoy.

Can I freeze lemon ricotta pancakes? Yes! They freeze wonderfully. Just place a piece of parchment between each pancake and store them in a freezer bag. To reheat, pop them in the toaster or microwave straight from the freezer.

What can I add for different flavors? Get creative! You can mix in blueberries, chocolate chips, or even switch up the citrus with orange zest for a fun twist.

Storage & Reheating Instructions

If you’ve got any leftover lemon ricotta pancakes (which is rare, but hey, it happens!), store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, you can easily reheat them in a toaster for a crispy edge or pop them in the microwave for about 30 seconds to 1 minute until warmed through. If you’re feeling fancy, a quick reheat in a skillet with a little butter will bring back that delicious golden crust. Trust me, they’ll taste just as good as fresh off the griddle!

For more delicious pancake recipes, check out this griddle pancake recipe or this banana pancake recipe.

Lemon Ricotta Pancakes: 5 Fluffy Secrets to Brighten Mornings

Author: Julia marin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and fluffy lemon ricotta pancakes.

Instructions

In a bowl, mix ricotta, eggs, milk, lemon zest, and lemon juice.
In another bowl, combine flour, sugar, baking powder, and salt.
Pour dry ingredients into the wet mixture and stir until just combined.
Heat a skillet over medium heat and add butter.
Pour batter onto the skillet and cook until bubbles form, then flip and cook until golden.
Serve warm with syrup or fresh fruit.