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–+ servings

Fluffy Lemon Ricotta Pancakes

Rose
These fluffy lemon ricotta pancakes are light, tender, and bursting with fresh citrus flavor. Made with creamy ricotta, fresh lemon zest, and a hint of vanilla, they’re perfect for spring brunch or a bright weekend breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 280 kcal

Equipment

  • large mixing bowl
  • medium mixing bowl
  • whisk
  • nonstick skillet or griddle
  • spatula
  • measuring cups and spoons

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter (plus more for cooking)

Instructions
 

  • In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, lemon juice, lemon zest, vanilla extract, and melted butter until mostly smooth. Small ricotta lumps are fine.
  • In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly combine.
  • Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix. Let the batter rest for 5 minutes.
  • Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Scoop about 1/4 cup of batter per pancake. Cook for 2–3 minutes until bubbles form, flip, and cook another 2–3 minutes until golden brown and cooked through.
  • Stack the pancakes and serve warm with your favorite toppings such as fresh berries, maple syrup, powdered sugar, or whipped cream.

Notes

Do not overmix the batter to keep pancakes fluffy. Let the batter rest for 5 minutes before cooking. Use fresh lemon zest for the best flavor. Keep cooked pancakes warm in a 200°F oven while finishing the batch. Substitute a 1:1 gluten-free flour blend if needed.

Nutrition

Calories: 280kcalCarbohydrates: 32gProtein: 11gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 8gVitamin A: 420IUVitamin C: 6mgCalcium: 180mgIron: 1.5mg
Keyword citrus breakfast ideas, lemon pancakes, ricotta pancakes, spring brunch recipes
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