Easy Fluffy Lemon and Ricotta Pancakes Recipe

5 from 1 vote

Easy Fluffy Lemon and Ricotta Pancakes Recipe

These lemon ricotta pancakes are light, fluffy, and bright with fresh citrus flavor. Creamy ricotta keeps the texture tender and soft, while lemon zest adds the perfect fresh finish. They’re easy enough for everyday breakfast but special enough for weekend brunch.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: lemon and ricotta pancakes, lemon ricotta, lemon ricotta pancakes

Servings: people

Author: Anthony Rodriguez

Cost: $10

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.

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