If there’s one breakfast that feels like a little luxury without extra effort, it’s my lemon ricotta pancakes. I first started making them years ago on slow Sunday mornings in my tiny San Francisco apartment, usually after a long night waiting tables, treating myself to something bright and comforting was the only treat I could afford. Now they’re part of our weekend rhythm at the cabin. There’s something about flipping pancakes while the redwoods hum outside, the lemon zest filling the kitchen, and the ricotta keeping everything cloud-soft that makes this breakfast feel magical and momentous, rather than rushed and ordinary.
These are the pancakes I turn to when we want something special but still simple, fluffy, and just bright enough to feel fresh without being overly sweet. Think brunch energy, but with everyday effort. If you love the citrus-forward flavors you’ve seen in my Lemon Curd Cake, Lemon Poppy Seed Cake, or Lemongrass Cookie Bars on 136home, this is one more recipe you’ll want in your regular rotation.
Table of Contents
- Why You’ll Love These Lemon and Ricotta Pancakes
- Real Life Notes to Keep In Mind
- Lemon and Ricotta Pancakes Key Ingredients
- Recipe Variations and Modifications
- Pro Tips for the Best Texture
- How to Make Lemon and Ricotta Pancakes Like a Pro
- Tips for the Perfect Lemon Ricotta Pancake
- How to Store for Later Use
- Recipe FAQs
- Final Thoughts
- Delicious Lemon Infused Recipes
- Easy Fluffy Lemon and Ricotta Pancakes Recipe
Why You’ll Love These Lemon and Ricotta Pancakes
- Ultra-fluffy texture from whole-milk ricotta
- Fresh lemon flavor without being overly tart
- Simple pantry ingredients
- No mixer required — just bowls and a whisk
- Crispy golden edges with pillowy centers
- Make-ahead and freezer-friendly
Real Life Notes to Keep In Mind
This is one of my favorite make-ahead cabin breakfasts. I often mix the batter the night before, then cook pancakes in the morning while the coffee is brewing. It just means I can get to my DIYs or garden work even faster. Any extras get frozen and reheated in the toaster oven – perfect for even quicker weekday breakfasts back in the city.
At the cabin, we’ll top them with berries from the farmers’ market or whatever citrus is in season. In San Francisco, it’s usually maple syrup and a dusting of powdered sugar. Either way, they never last long
Lemon and Ricotta Pancakes Key Ingredients
- Whole-milk ricotta – This is what gives the pancakes their signature cloud-like texture. If it looks watery, drain it for a few minutes first.
- Zest directly into the bowl – The oils release immediately and boost the lemon flavor.
- Butter + a little oil = perfect browning. The butter adds flavor, and the oil prevents burning.
A full list of ingredients with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Blueberry Lemon Ricotta Pancakes: Fold ¾–1 cup fresh or frozen blueberries into the batter just before cooking. If using frozen, don’t thaw to prevent streaking.
- Lemon Poppy Seed: Stir in 1 tablespoon poppy seeds for a bakery-style lemon poppy seed version.
- Citrus Twist: Swap the lemon zest for Meyer lemon for a softer citrus flavor, or use orange zest for a warmer, sweeter note.
- Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest for 5–10 minutes so the flour can hydrate for the best texture.
Pro Tips for the Best Texture
- Let the batter rest 5 minutes for extra lift
- Cook over medium heat – too hot will burn the outside
- Don’t press the pancakes after flipping
- Wipe the skillet between batches for clean browning
- Add blueberries after the batter hits the pan to prevent bleeding
How to Make Lemon and Ricotta Pancakes Like a Pro
Step 1: Mix the dry ingredients – Whisk flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine – Gently fold dry into wet. Don’t overmix. A few lumps keep the pancakes tender.
Step 2: Mix wet ingredients – In another bowl, whisk ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter.
Step 4: Heat the pan -Warm a nonstick or cast-iron skillet over medium. Add butter (or butter + oil).
Step 5: Cook– Scoop about ⅓ cup of batter per pancake. Cook until bubbles form and edges set, then flip and cook another 1–2 minutes.
Step 6: Serve warm -Stack high and top with maple syrup, berries, or powdered sugar.
Tip
For the fluffiest texture, keep the batter slightly lumpy and don’t overmix those small pockets of ricotta melt as the pancakes cook, creating a light, tender, almost custardy center.
Tips for the Perfect Lemon Ricotta Pancake
- Don’t Overmix the Batter – Gently fold the ingredients just until combined. Overmixing develops the gluten, making your pancakes dense rather than light and tender.
- Let the Batter Rest – Give the batter 5-10 minutes before cooking. This allows the flour to hydrate and helps the pancakes cook up softer and fluffier.
- Cook Low and Slow – Use medium-low heat so the pancakes cook through without burning the outside. Ricotta makes the batter rich and moist, so patience gives you that perfectly tender center.
- Use Whole-Milk Ricotta for Best Texture – Full-fat ricotta creates the creamiest batter and gives these pancakes their signature soft, almost custardy interior.
- Zest Before You Juice – Always zest your lemon first. It’s easier, and the fresh zest is what gives these pancakes their bright, fragrant citrus flavor.
- Know When to Flip – Flip when bubbles form on the surface and the edges look set. One flip is all you need for golden, fluffy pancakes every time.
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How to Store for Later Use
- Refrigerator – Store cooked pancakes for 3-4 days.
- Freezer – Freeze in a single layer, then transfer to a bag. Keeps up to 2 months.
- Reheat – Toaster oven or microwave until warm. They reheat beautifully.
- Batter – Can be made up to 24 hours ahead. Stir gently before cooking.
Recipe FAQs
Flat pancakes usually come from overmixing the batter or using baking powder that’s no longer fresh. Mix just until combined, and make sure your baking powder is active for the best lift.
Yes, but the texture will be. You can, but whole-milk ricotta gives the creamiest texture and the most tender pancakes. Low-fat versions will work, but the results may be slightly drier and less rich.
creamy.
Yes! For the best results, scoop the batter onto the pan first, then sprinkle fruit like blueberries on top. This keeps the pancakes evenly shaped and prevents excess moisture from weighing them down.
Final Thoughts
There’s something about these lemon ricotta pancakes that feels very 136home to me—simple ingredients, thoughtful technique, and a result that makes everyday moments feel a little more special. It’s the kind of recipe I come back to again and again, whether we’re easing into a slow San Francisco morning or making breakfast at the cabin with the drill bit and garden shears in tow.
If you’re building a weekend ritual (or just want to bring a little brunch energy to a regular day), this is one to keep in your rotation. And if you’re in the mood for something savory, try my cheesy scones, Bisquick breakfast casserole. Both go amazingly with pancakes for a weekend brunch!
Looking to round out the cozy-home vibes? Pair your pancake morning with a great coffee using my Perfect Flat White Coffee Recipe. Until next time, Design boldly and eat beautifully. xoxo. Ant.
Delicious Lemon Infused Recipes
Have you tried this recipe yet? If so, let me know in the comments how it turned out. I would love to hear about your experience and any variations you have tried. Check out other easy recipes on my blog for more delicious inspiration.
Easy Fluffy Lemon and Ricotta Pancakes Recipe
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Wet Ingredients
- 1 cup whole-milk ricotta
- 3/4 cup milk, whole
- 2 count large eggs
- 1 zest lemon zest
- 2 tbsp lemon juice, fresh
- 1 tap vanilla
- 2 tbsp melted butter
Optional
- Blueberries
- Poppy seeds
- Fresh berries for serving
Instructions
- Mix the dry ingredients. Whisk flour, sugar, baking powder, baking soda, and salt
- Mix the wet ingredients. In another bowl, whisk ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter.
- Combine. Gently fold dry into wet. Don’t overmix – a few lumps keep the pancakes tender
- Heat the pan. Warm a nonstick or cast-iron skillet over medium. Add butter (or butter + oil).
- Cook Scoop about ⅓ cup of batter per pancake. Cook until bubbles form and edges set, then flip and cook another 1–2 minutes.
- Serve warm. Stack high and top with maple syrup, berries, or powdered sugar.
Notes
- Use whole-milk ricotta for the creamiest texture and the softest pancakes.
- Don’t overmix the batter; gentle folding keeps the pancakes light and tender.
- If the batter feels too thick, add 1–2 tablespoons of milk to loosen it slightly
- Cook on medium-low heat so the centers cook through without over-browning.
- Leftovers keep well in the fridge for up to 2 days and reheat beautifully in a skillet or toaster.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These lemon ricotta pancakes are one of my favorite ways to slow down a morning. Light, fluffy, and just bright enough to feel special. If you try them, let me know – are you team classic, blueberry, or lemon poppy seed?