Lemon Ricotta Pancakes
I love a recipe that feels special enough for a celebration but is simple enough for a slow weekend morning. These Lemon Ricotta Pancakes are exactly that. The ricotta makes them incredibly moist and tender, while the fresh lemon zest and juice cut through the richness with a bright, sunny flavor. It’s a combination that instantly elevates breakfast into a memorable brunch.
What makes this recipe so reliable is the balance of ingredients. The full-fat ricotta provides structure and a subtle creaminess without weighing the pancakes down. Combined with a gentle hand when mixing, you get a batter that cooks up beautifully light and fluffy every single time. They are a welcome sight on any breakfast table, especially as we head into spring.
Mastering Fluffy Pancakes
The key to exceptionally fluffy pancakes is how you handle the batter. Once you combine the wet and dry ingredients, use a spatula to gently fold them together until they are just incorporated. A few small lumps are not only okay—they’re a good sign. Over-mixing develops gluten in the flour, which leads to tough, rubbery pancakes. For an extra boost of lift, let the finished batter rest on the counter for about 10 minutes before cooking. This gives the baking powder time to fully activate, creating more air bubbles and an even lighter texture.
Choosing the Right Ricotta
For this recipe, the type of ricotta you use makes a noticeable difference. I always recommend using a high-quality, full-fat ricotta cheese. Its higher fat content provides a richness and creamy texture that integrates seamlessly into the batter, creating a more tender and flavorful pancake. Lower-fat or skim-milk versions contain more water, which can make the batter thin and the final texture less satisfying. Look for a brand with a thick, smooth consistency for the best results; it’s the foundation of this recipe’s wonderful texture.
Experiment with Flavors
While the lemon is the star here, this recipe is a great base for other flavors. A half-teaspoon of vanilla extract can add a lovely warmth that complements the citrus. For a spicier note, especially in the colder months, a pinch of cinnamon or nutmeg in the dry ingredients works beautifully. You could also swap the lemon for orange or even lime zest for a different kind of bright, citrusy flavor. These small adjustments are an easy way to make the recipe your own without changing the core technique.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
Pancake Batter
- 120g (1 cup) all-purpose flour
- 5g (1 teaspoon) baking powder
- 25g (2 tablespoons) sugar
- 1g (1/4 teaspoon) salt
- 250g (1 cup) full-fat ricotta cheese
- 180g (3/4 cup) milk
- 100g (2 large) eggs
- 6g (1 tablespoon) lemon zest
- 30g (2 tablespoons) fresh lemon juice
For Serving
- Honey, for drizzling
- Fresh mint leaves, for garnish
- Powdered sugar, for dusting (optional)
Step-By-Step Instructions
- Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Whisking helps distribute the leavening evenly and breaks up any lumps, which is key for a smooth, uniform batter.
- Mix Wet Ingredients
In a separate medium bowl, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice. Whisk until the mixture is smooth and well incorporated. Ensure the ricotta is broken down to avoid large chunks in the finished pancakes.
- Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and will result in a more tender pancake.
- Preheat the Frying Pan
Heat a large non-stick frying pan or griddle over medium heat. Add a small amount of butter or a light coating of cooking spray. The pan is ready when a drop of water sizzles and evaporates quickly. Proper heat prevents the pancakes from sticking and ensures even browning.
- Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. Gently flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
- Serve with Garnish
Transfer the cooked pancakes to a plate. Serve immediately while they are warm and at their fluffiest. Drizzle with honey, garnish with a few fresh mint leaves, and add a light dusting of powdered sugar if you like.
If you enjoy this dish, try our Leftover Vegetable Frittata for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Citrus Swap: Replace the lemon zest and juice with an equal amount of orange zest and juice for a sweeter, warmer citrus flavor.
- Add Berries: Gently fold a handful of fresh blueberries or raspberries into the batter just before cooking for bursts of fruity flavor.
- Syrup Choice: If you don’t have honey, pure maple syrup is a classic and delicious alternative for drizzling over the top.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend for a gluten-free version.
Make-Ahead, Storage & Reheat
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. To reheat, place them in a toaster or a 350°F / 175°C oven for a few minutes until warm and the edges are slightly crisp.
Nutrition
- Serving Size: 2 pancakes
- Per Serving: 280 calories, 8g protein, 12g fat, 34g carbohydrates
- Per 100g: 180 calories, 5g protein, 7g fat, 22g carbohydrates
Estimates only.
FAQ
How can I make my lemon ricotta pancakes even fluffier and lighter?
For the fluffiest result, let the batter rest for 15-20 minutes after mixing. This allows the flour to hydrate and the gluten to relax, which results in a more tender, airy pancake.
Why are my pancakes sticking to the pan, and what's the best heat?
Sticking usually means the heat is too high, causing the exterior to burn before the inside sets. Use a steady medium-low heat and wait for the pan to preheat fully before adding butter.
Can I substitute cottage cheese or Greek yogurt for the ricotta?
You can, but the texture will change. Cottage cheese should be drained or blended first. Greek yogurt will make them tangier and a bit denser because it has less fat than ricotta.
What causes the batter to curdle, and is there a way to prevent it?
Curdling happens when cold ingredients like milk or eggs hit the lemon juice. To prevent this, let your dairy and eggs sit at room temperature for about 30 minutes before you mix them.
Is it possible to make the pancake batter ahead of time for breakfast?
It’s best not to. The leavening agents activate once wet, so the batter will deflate overnight. Instead, pre-mix your dry and wet ingredients in separate covered bowls in the fridge.
Will using low-fat ricotta work, or does it ruin the texture?
You can use it, but full-fat ricotta is what gives these pancakes their signature creamy, rich texture. Low-fat versions have more water, which can make the final result a bit rubbery.
What are the visual cues that tell me it’s the right time to flip?
Look for bubbles to form across the surface, especially near the center. The edges should also look dry and set, not wet. This usually takes two to three minutes on medium-low heat.
What are some good topping ideas besides fruit and standard syrup?
For something special, try a spoonful of lemon curd to amplify the citrus flavor. A dollop of crème fraîche or a sprinkle of toasted pistachios also adds a nice textural contrast.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Large non-stick frying pan or griddle
- Measuring cups and spoons
- Plate
Ingredients
- 120 g (1 cup) All-purpose flour
- 5 g (1 teaspoon) Baking powder
- 25 g (2 tablespoons) Sugar
- 1 g (1/4 teaspoon) Salt
- 250 g (1 cup) Full-fat ricotta cheese
- 180 g (3/4 cup) Milk
- 100 g (2 large) Eggs
- 6 g (1 tablespoon) Lemon zest
- 30 g (2 tablespoons) Fresh lemon juice
- For Serving
- Honey for drizzling
- Fresh mint leaves for garnish
- Powdered sugar for dusting (optional)
Instructions
- Whisk together flour, baking powder, sugar, and salt in a large mixing bowl to evenly distribute the leavening and break up lumps.
- In a medium bowl, whisk ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth and well incorporated, breaking down any ricotta chunks.
- Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined; a few small lumps are normal and desirable.
- Heat a large non-stick frying pan or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter per pancake onto the hot pan; cook 2-3 minutes until bubbles form on the surface and edges look set.
- Flip pancakes and cook 1-2 minutes more until golden brown and cooked through.
- Serve immediately while warm; drizzle with honey, garnish with fresh mint leaves, and dust with powdered sugar if desired.
