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The Boat Shed Kitchen

Bright & Fluffy Lemon Ricotta Pancakes

These lemon ricotta pancakes are light, creamy, and bursting with fresh lemon flavor. The ricotta adds tenderness, while the lemon zest and juice bring zingy freshness. Perfect for a weekend brunch or a cozy breakfast at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated white sugar
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup ricotta cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons butter for cooking
Optional for serving:
  • Extra ricotta lemon zest, powdered sugar & blueberries

Method
 

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk milk and ricotta until smooth.
  3. Add eggs, then vanilla, lemon juice, and lemon zest.
  4. Make a well in the dry ingredients and fold in the wet mixture gently—don’t overmix.
  5. Heat a griddle over medium and coat with butter.
  6. Scoop batter (about ¼ cup per pancake) onto the griddle.
  7. See full steps with tips & photos → https://theboatshedcafe.com/bright-fluffy-lemon-ricotta-pancakes/

Notes

• Don’t skip the lemon zest—it adds amazing aroma and citrus punch.
• These pancakes are tender, so flip them carefully.
• You can keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.