These Fluffy Lemon Ricotta Pancakes are light, airy, and bursting with fresh citrus flavor. The ricotta cheese makes them incredibly soft and creamy on the inside, while lemon zest adds a bright, tangy note that takes them to the next level. Whether I’m making breakfast for the family or hosting brunch with friends, these pancakes are always a hit.
Why You’ll Love This Recipe
I love these pancakes because they feel indulgent without being heavy. The ricotta gives them a richness, but they’re still fluffy and tender. The lemon zest cuts through the creaminess just perfectly, giving them a refreshing twist. They’re easy to whip up and feel a little more special than traditional pancakes—perfect for weekends, special occasions, or just when I want to treat myself.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs (separated)
- Whole milk
- Ricotta cheese
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Butter or oil (for cooking)
directions
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I start by whisking the flour, baking powder, baking soda, salt, and sugar in a large bowl.
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In a separate bowl, I mix the egg yolks, milk, ricotta, lemon juice, lemon zest, and vanilla until smooth.
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I pour the wet ingredients into the dry ingredients and gently stir until just combined.
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In a clean bowl, I beat the egg whites until soft peaks form, then gently fold them into the batter. This step makes the pancakes super fluffy.
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I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
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I scoop about ¼ cup of batter per pancake and cook for 2–3 minutes per side, or until golden and cooked through.
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I serve them warm with maple syrup, fresh berries, or a dusting of powdered sugar.
Servings and timing
This recipe makes about 10–12 pancakes and serves 4 people. It takes roughly 15 minutes to prepare the batter and another 15 minutes to cook all the pancakes.
Variations
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I sometimes add blueberries or raspberries directly into the batter for a fruity pop.
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A dash of almond extract can complement the lemon beautifully.
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For a gluten-free version, I use a 1:1 gluten-free flour blend.
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I’ve also used honey or agave instead of sugar for a natural sweetener option.
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If I want a richer version, I substitute part of the milk with heavy cream.
storage/reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or microwave for about 20–30 seconds. They also freeze well—just layer them with parchment paper and freeze in a zip-top bag for up to 2 months. I reheat frozen pancakes in a toaster or warm oven.
FAQs
Can I make the batter ahead of time?
I recommend mixing the wet and dry ingredients separately and combining them just before cooking to keep the pancakes light. However, I’ve made the full batter a few hours ahead and it still works fine.
Why are my pancakes not fluffy?
It’s important to gently fold in the egg whites and avoid overmixing the batter. Overmixing can deflate the airiness and make the pancakes dense.
Can I use low-fat ricotta?
Yes, I’ve used low-fat ricotta and the results are still soft and delicious, though the pancakes are slightly less rich.
What’s the best way to zest a lemon?
I use a microplane zester and gently grate only the yellow part of the lemon peel. The white pith underneath is bitter and should be avoided.
Are these pancakes sweet enough on their own?
They have a subtle sweetness, which I like, especially with syrup or fruit on top. If I want them sweeter, I increase the sugar in the batter slightly.
Conclusion
These Fluffy Lemon Ricotta Pancakes are a refreshing twist on a breakfast classic. I love how the lemon adds brightness and the ricotta makes every bite melt-in-your-mouth tender. Whether it’s a lazy Sunday or a brunch get-together, this recipe never lets me down. Top them however I like—berries, syrup, honey—it’s all delicious.
Print
Fluffy Lemon Ricotta Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 pancakes (serves 4)
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Fluffy Lemon Ricotta Pancakes are the ultimate brunch treat—light, tender, and bursting with fresh citrus flavor. Ricotta cheese adds creaminess while whipped egg whites keep them airy and soft. Bright lemon zest cuts through the richness for a refreshing twist. This easy pancake recipe is perfect for weekend breakfasts, spring brunches, or any time you’re craving something a little extra special.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs (separated)
- Whole milk
- Ricotta cheese
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Butter or oil (for cooking)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix egg yolks, milk, ricotta, lemon juice, lemon zest, and vanilla until smooth.
- Pour wet mixture into dry ingredients and gently stir until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gently fold them into the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop ¼ cup of batter per pancake and cook for 2–3 minutes per side until golden and cooked through.
- Serve warm with syrup, fresh berries, or powdered sugar.
Notes
- Add blueberries or raspberries to the batter for extra fruit flavor.
- A dash of almond extract complements the lemon beautifully.
- Use a 1:1 gluten-free flour blend for a GF version.
- Substitute sugar with honey or agave for a natural sweetener.
- For a richer batter, replace part of the milk with heavy cream.
- Pancakes freeze well; reheat in toaster or oven for best texture.
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