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Fluffy Lemon Ricotta Pancakes topped with fresh lemon zest and syrup

Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are soft, fluffy, and subtly tangy, making them a perfect choice for a cozy breakfast that feels special without the fuss.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar or honey
Wet Ingredients
  • 1 cup ricotta cheese whole milk or part skim
  • 1/2 cup milk
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp butter or oil for the pan

Method
 

Preparation
  1. In a bowl, mix the dry ingredients: flour, baking powder, salt, and sugar.
  2. In another bowl, whisk together the wet ingredients: eggs, ricotta, milk, lemon zest, and lemon juice until mostly smooth.
  3. Pour the wet mixture into the dry mixture and stir gently until no large streaks of flour remain.
Cooking
  1. Heat a nonstick pan or griddle over medium to medium-low heat.
  2. Lightly butter the pan and scoop the batter onto it.
  3. Cook until bubbles form and edges look set, then flip and cook until golden brown.

Notes

For added flavor, consider adding blueberries, poppy seeds, or vanilla. Keep pancakes warm in a low oven while you cook the rest. They also freeze well for future breakfasts.