Fluffy Lemon Ricotta Pancakes Recipe for Easy Breakfast

★★★★★

5.1 from 16 reviews

These Lemon Ricotta Pancakes are the perfect fluffy and tangy breakfast treat, combining creamy ricotta cheese with fresh lemon zest and juice for a bright flavor. Soft and tender, they’re ideal for a leisurely weekend brunch or special occasion breakfast, topped with fresh berries, powdered sugar, or maple syrup.

Author: Toney
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes (serves 3-4) 1x
Category: Breakfast
Method: Griddle/Frying Pan
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 1/4 cups buttermilk
1/2 cup ricotta cheese (whole milk, preferably)
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted, plus more for greasing the griddle
2 tablespoons lemon juice, freshly squeezed
1 tablespoon lemon zest, finely grated

Optional Toppings

Fresh berries
Powdered sugar
Maple syrup
Whipped cream

Instructions

Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest until the ricotta is fully incorporated and mixture is smooth.
Combine Ingredients: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the batter light; a few lumps are fine.
Rest the Batter: Let the batter rest for 5 to 10 minutes to activate the baking powder and baking soda for fluffier pancakes.
Heat the Griddle: Preheat a lightly oiled griddle or large non-stick skillet over medium heat until hot.
Cook Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake, leaving space between each. Cook for 2 to 3 minutes per side, flipping when bubbles form on the surface and the edges look set, until golden brown and cooked through.
Keep Warm: Transfer cooked pancakes to a baking sheet and keep warm in a preheated 200°F (93°C) oven as you finish cooking the remaining batter.
Serve: Serve the pancakes warm with your choice of fresh berries, powdered sugar, maple syrup, or whipped cream for an irresistible breakfast experience.

Notes

Do not overmix the batter; lumps in the batter help maintain fluffiness.
Use fresh lemon juice and zest for the best citrus flavor.
Ricotta cheese should be whole milk for creamier texture, but part-skim can be used if needed.
Keep cooked pancakes warm in a low oven while finishing the batch.
These pancakes freeze well; reheat gently in a toaster or oven.
For dairy-free variation, substitute buttermilk and ricotta with plant-based alternatives and adjust cooking slightly.