Lemon Ricotta Pancakes

Light, fluffy, and irresistibly creamy, these Lemon Ricotta Pancakes are infused with fresh lemon zest and juice for a bright, citrusy flavor. Ricotta adds richness and tenderness, making every bite a dreamy breakfast delight.

Why You’ll Love This Recipe

• Bright and citrusy with fresh lemon flavor
• Light, fluffy texture with creamy ricotta
• Great for weekend brunches or special occasions
• Can be made ahead and reheated
• Delicious with fruit, syrup, or powdered sugar

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup ricotta cheese
• 1 cup milk
• 3 large eggs, separated
• 1/4 cup granulated sugar
• Zest from 1–2 lemons
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

directions

1. In a large bowl, whisk together flour, baking powder, salt, and nutmeg.
2. In a separate bowl, combine ricotta, milk, egg yolks, sugar, lemon zest, lemon juice, and vanilla. Whisk until smooth.
3. Add wet mixture to the dry ingredients and stir just until combined.
4. In another bowl, beat egg whites with a hand mixer until stiff peaks form.
5. Stir 1/4 of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just incorporated.
6. Heat a griddle or skillet over medium heat. Grease lightly with butter.
7. Pour about 1/3 cup of batter onto the hot surface. Cook until bubbles form on top, then flip and cook until golden and cooked through.
8. Repeat with remaining batter. Serve warm with syrup, fruit, or whipped cream.

Servings and timing

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 16 pancakes
• Calories: 428 kcal per serving

Variations

• Use orange zest and juice for a citrus variation
• Add fresh blueberries or raspberries to the batter
• Serve with lemon curd or mascarpone cheese
• Replace milk with buttermilk for added tang
• Sprinkle with poppy seeds for a lemon poppy seed twist

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, oven, or skillet over medium heat. Pancakes can also be frozen for up to 1 month—layer between parchment paper and store in a freezer-safe bag.

FAQs

Can I make the batter ahead of time?

It’s best cooked fresh, but you can refrigerate the batter for up to 12 hours. Stir gently before using.

Can I freeze Lemon Ricotta Pancakes?

Yes, freeze in a single layer, then transfer to a bag or container. Reheat directly from frozen.

What kind of ricotta should I use?

Whole milk ricotta gives the best texture and flavor. Drain excess liquid if needed.

Can I use lemon extract instead of fresh lemon?

Fresh lemon juice and zest give better flavor, but extract can be used in a pinch.

Why separate the eggs?

Separating and whipping the egg whites makes the pancakes extra fluffy.

What toppings go best with these pancakes?

Fresh berries, maple syrup, honey, lemon curd, or powdered sugar.

Are these pancakes sweet?

They have a mild sweetness; adjust sugar if desired.

Can I use a blender to mix the batter?

It’s better to mix by hand to avoid overmixing and keep the texture light.

Can I make mini pancakes?

Yes, use less batter per pancake and reduce cooking time.

How do I know when to flip the pancakes?

Flip when bubbles form and the edges look set.

Conclusion

Lemon Ricotta Pancakes are a deliciously fresh twist on a breakfast classic. Soft, airy, and infused with bright citrus, they’re the perfect way to elevate your morning routine. Enjoy them plain or piled high with your favorite toppings for a brunch-worthy treat at home.

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