Bright & Fluffy Lemon Ricotta Pancakes (Easy & Delicious!)

There’s something magical about slow weekend mornings and a stack of warm pancakes kissed with lemon zest.

The first time I made these lemon ricotta pancakes, I wasn’t expecting much—but they completely wowed me.

Light, fluffy, tangy, and just the right touch of sweet.

They’ve since become my go-to for breakfast or brunch that feels a little special without being fussy.

Why You’ll Love This Recipe

Light and fluffy with a creamy texture from ricotta

Just the right brightness from fresh lemon juice and zest

No special tools needed—just two bowls and a whisk

Easy to customize with toppings or mix-ins

Always a hit at brunch parties or cozy breakfasts

What You’ll Need (Ingredient Highlights)

All-purpose flour – Forms the structure for perfect fluffy pancakes

Baking powder – Adds the rise and airiness we all love

Granulated sugar – Just a touch for balanced sweetness

Milk & ricotta cheese – The creamy duo that keeps these tender

Eggs – Add richness and help bind everything together

Vanilla extract – Adds warmth and depth to the lemon

Fresh lemon juice & zest – The star flavor! Bright, tangy, and fresh

Butter – For cooking to golden perfection

Optional toppings – More ricotta, powdered sugar, lemon zest, or berries

Pro Tips Before You Start

Don’t overmix the batter—just fold until it barely comes together

Use fresh lemon juice and zest for maximum brightness

Let the batter rest for a few minutes before cooking—it helps fluff them up

Wipe and re-butter the griddle between batches to prevent sticking

Want mini pancakes? Use a smaller scoop and reduce cook time

How to Make Lemon Ricotta Pancakes

Step 1: Mix Your Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until everything is evenly combined.

This forms the dry base of the pancake batter.

Step 2: Blend the Wet Ingredients

In a separate medium bowl, whisk the milk and ricotta cheese until smooth.

Then add in the eggs, one at a time, whisking well between each.

Stir in the vanilla extract, lemon juice, and lemon zest.

The batter will smell incredible already!

Step 3: Combine Wet and Dry

Make a small well in the center of the dry ingredients, and pour in the wet mixture.

Using a rubber spatula or wooden spoon, gently fold until just combined.

A few lumps are totally fine. Overmixing will lead to dense pancakes.

Step 4: Heat the Griddle

Place a griddle or large skillet over medium heat.

Melt a little butter and brush it across the surface to coat evenly.

Step 5: Cook the Pancakes

Scoop the batter onto the griddle, using about ¼ cup per pancake.

Let them cook until small bubbles form on the surface and the edges start to look set.

Flip gently and cook the other side until golden brown—about 1–2 minutes per side.

Step 6: Serve Warm

Transfer the pancakes to a plate and keep warm under a clean towel while you cook the rest.

Top with a dollop of extra ricotta, fresh blueberries, lemon zest, and a dusting of powdered sugar if you like.

What to Serve It With

These pancakes are amazing on their own, but I love pairing them with:

Warm maple syrup or honey

Whipped cream and fresh berries

Crispy bacon or breakfast sausage

A cup of coffee or lemony herbal tea

Variations / Substitutions

Gluten-free version – Swap flour with a 1:1 gluten-free baking mix

Add berries – Fold fresh blueberries or raspberries into the batter

Cottage cheese – Can replace ricotta in a pinch (blend first for smoothness)

Orange twist – Use orange zest and juice instead of lemon

Dairy-free – Try plant-based milk and vegan ricotta alternatives

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a toaster, oven, or microwave until warmed through

Pancakes can also be frozen—place parchment between each and store in a zip-top bag

To reheat from frozen, toast or microwave straight from the freezer

FAQs

Can I make the batter ahead of time?
Yes! Mix the batter and refrigerate it for up to 12 hours. Stir gently before using.

What kind of ricotta should I use?
Whole milk ricotta gives the best texture, but part-skim works too.

Why are my pancakes not fluffy?
Make sure your baking powder is fresh and avoid overmixing the batter.

Can I make these in a waffle maker?
This batter is too soft for waffles—it’s best for pancakes only.

How do I make them sweeter?
Add an extra tablespoon of sugar or drizzle honey/syrup on top.

Can I skip the lemon?
You can, but the lemon is what makes these pancakes special. Try orange if needed.

What toppings work best?
Fresh berries, lemon zest, extra ricotta, powdered sugar, or even a fruit compote.

Final Thoughts

These lemon ricotta pancakes feel like a little luxury on your plate.

They’re tender, bright, and comforting all at once.

Whether you’re treating yourself or making brunch for loved ones, this recipe brings a whole lot of joy for such a simple dish.

Once you try them, you’ll want to make them again and again—trust me.