Brighten your mornings with these Lemon Ricotta Pancakes! Infused with zesty lemon and creamy ricotta cheese, these pancakes are irresistibly fluffy and bursting with flavor. Perfect for a special breakfast or weekend brunch.

Why You’ll Love This Recipe

Bright and Refreshing: Lemon zest and juice give a fresh, citrusy flavor.
Creamy Texture: Ricotta cheese adds richness and makes the pancakes tender and moist.

Easy to Make: Simple ingredients and quick preparation make these a hassle-free breakfast treat.
Versatile: Pair with maple syrup, honey, or fresh fruit for endless variations.
Impressive Presentation: A touch of powdered sugar and garnishes make these pancakes perfect for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup all-purpose flour
1 tablespoon sugar

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup ricotta cheese
1 cup buttermilk (or regular milk)
2 large eggs

1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract

Butter or oil, for cooking
Maple syrup or honey, for serving
Fresh lemon wedges and mint leaves, for garnish

Directions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Combine the Wet Ingredients

In a separate bowl, mix the ricotta cheese, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well blended.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing—the batter should be slightly lumpy for fluffy pancakes.

Step 4: Cook the Pancakes

Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
Scoop about 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

Step 5: Serve

Stack the pancakes on a plate and drizzle with maple syrup or honey. Garnish with fresh lemon wedges, mint leaves, and a dusting of powdered sugar for a beautiful finish.

Servings and Timing

Servings: 4-6 pancakes
Prep Time: 10 minutes

Cook Time: 10-12 minutes
Total Time: 20-22 minutes

Variations

Berry Boost: Add fresh blueberries, raspberries, or sliced strawberries to the batter for a fruity twist.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Extra Zest: For a stronger lemon flavor, increase the amount of lemon zest to 2 tablespoons.
Savory Style: Skip the sugar and serve with a dollop of herbed ricotta or a drizzle of olive oil.

Vegan Substitute: Use a vegan ricotta alternative and replace the eggs with flaxseed eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a toaster, skillet, or microwave until warmed through.

Freezing: Freeze cooked pancakes in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen in the toaster or oven.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, but for the best flavor, add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for 5 minutes to mimic buttermilk.

2. Can I use low-fat ricotta cheese?

Yes, low-fat ricotta works well, though full-fat ricotta will yield a creamier texture.

3. How do I prevent pancakes from sticking to the pan?

Ensure the skillet is properly greased with butter or oil and preheated before adding the batter.

4. Can I double the recipe?

Absolutely! Simply double the ingredients, and cook in batches as needed.

5. Why are my pancakes dense?

Overmixing the batter can cause dense pancakes. Mix just until combined, leaving some lumps in the batter.

6. Can I make the batter ahead of time?

It’s best to cook the batter immediately. If needed, refrigerate for up to 1 hour and give it a gentle stir before cooking.

7. Can I make mini pancakes?

Yes! Use about 1 tablespoon of batter for each pancake and reduce the cooking time slightly.

8. What other toppings go well with these pancakes?

Try whipped cream, yogurt, fresh fruit, or a drizzle of lemon glaze.

9. How do I zest a lemon?

Use a fine grater or microplane to scrape off the bright yellow skin, avoiding the white pith underneath.

10. Can I serve these for dessert?

Absolutely! Top with a dollop of whipped cream, a sprinkle of powdered sugar, and fresh berries for a dessert-worthy presentation.

Conclusion

Lemon Ricotta Pancakes are a delightful twist on the classic breakfast favorite. Their fluffy texture, zesty flavor, and creamy ricotta make them a standout dish for any occasion. Serve them with your favorite toppings and enjoy the sunshine in every bite!