There’s nothing quite like starting your morning with pancakes that are both tender and bursting with fresh lemon flavor.
These Ricotta Lemon Pancakes are delightfully fluffy thanks to the ricotta cheese and perfectly balanced with bright lemon zest and juice.
Whether you’re serving a weekend brunch or a special breakfast, these pancakes will surely impress.
Why You’ll Love This Recipe
Tender and airy – Ricotta cheese makes the pancakes moist and fluffy.
Fresh citrus flavor – Lemon zest and juice add a bright, refreshing twist.
Perfectly balanced sweetness – Honey adds natural sweetness without overpowering.
Simple ingredients – Made from pantry staples with a fresh touch.
Great for gatherings – Makes about 20 pancakes, ideal for sharing.
What You’ll Need (Ingredient Highlights)
All-purpose flour – The base that provides structure.
Ricotta cheese – Keeps the pancakes soft and adds richness.
Honey – A natural sweetener that pairs beautifully with lemon.
Lemon zest and juice – Deliver fresh, vibrant citrus notes.
Baking powder and baking soda – Help create that light, airy texture.
Pro Tips Before You Start
Don’t overmix the batter – A few lumps are okay for tender pancakes.
Let the batter rest – Resting allows gluten to relax for fluffier results.
Use fresh lemon zest and juice – Fresh ingredients give the best flavor.
Cook on medium heat – Avoid burning by adjusting the heat as needed.
Keep pancakes warm – Store finished pancakes in a warm oven while cooking the rest.
How to Make Ricotta Lemon Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined.
Step 2: Combine Wet Ingredients
In another bowl, whisk milk, ricotta cheese, eggs, honey, melted butter, vanilla extract, lemon zest, and lemon juice.
Step 3: Make the Batter
Add the dry ingredients into the wet ingredients and gently stir with a wooden spoon until just combined.
Avoid overmixing. Let the batter rest for 5 minutes.
Step 4: Cook the Pancakes
Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on top and edges turn golden, then flip and cook another 1-2 minutes until cooked through.
Step 5: Serve and Enjoy
Serve warm with extra butter and maple syrup for a perfect breakfast treat.
What to Serve It With
Fresh fruit like berries or sliced peaches
Maple syrup or honey drizzle
Greek yogurt or whipped cream for topping
A side of crispy bacon or sausage for savory contrast
Variations / Substitutions
Use whole wheat flour for a heartier texture
Swap honey for maple syrup in the batter
Add a teaspoon of poppy seeds for extra crunch
Use dairy-free ricotta alternative for a vegan version
Storage & Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in the toaster or oven to maintain crisp edges and fluffy texture.
Pancakes freeze well—separate with parchment paper and freeze for up to 2 months.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it overnight.
Give it a gentle stir before cooking.
What if I don’t have ricotta cheese?
You can substitute with Greek yogurt, though the texture and flavor will be slightly different.
Can I use lemon juice concentrate instead of fresh lemon?
Fresh lemon juice is best for flavor, but in a pinch, you can use bottled lemon juice.
How do I keep the pancakes fluffy?
Avoid overmixing the batter and let it rest before cooking to allow gluten to relax.
Can I make these gluten-free?
Yes, substitute the flour with a gluten-free all-purpose blend, but texture may vary.
What’s the best way to reheat leftover pancakes?
Use a toaster or oven to reheat to keep the pancakes fluffy and slightly crisp on the edges.
How thick should the batter be?
The batter will be thick and slightly lumpy—this is perfect for fluffy pancakes.
Final Thoughts
These Ricotta Lemon Pancakes combine the creamy richness of ricotta with the bright zest of lemon for a delightful breakfast that feels special yet is easy to make.
Perfect for lazy weekend mornings or impressing guests, this recipe is a fresh twist on a beloved classic.
Ricotta Lemon Pancakes
Ingredients
Method
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk milk, ricotta cheese, eggs, honey,
- Melted butter, vanilla extract, lemon zest, and lemon juice.
- Combine wet and dry ingredients, stirring gently until just mixed. Let rest 5 minutes.
- Heat skillet over medium, grease lightly. Pour ¼ cup batter per pancake.
- Cook until bubbles form and edges brown; flip and cook 1-2 minutes more.
- Serve warm with butter and maple syrup.
- See full steps with tips & photos → https://theboatshedcafe.com/ricotta-lemon-pancakes/
Notes
