This is the easiest Lemon Ricotta Pancakes recipe! It is perfect for breakfast and brunch and because it only takes 20 minutes to make, it’s sure to quickly become a favorite!
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I love brunch. While we usually go out for brunch, especially on Mother’s Day, sometimes we have a late breakfast on the weekends that one could call brunch as well.
My favorite brunch recipe is Lemon Ricotta Pancakes. The first time I ever had brunch, that’s what I ordered and they were unforgettable! I just had to make my own recipe so that I could have them whenever I want.
I prefer breakfast recipes to be quick and easy. So that’s what I came up with – a simple Lemon Ricotta Pancakes recipe!
Why This Recipe Works
- This is a simple pancakes recipe that doesn’t involve too many steps, like some other ricotta pancakes recipes do.
- These pancakes are light and fluffy with a light lemon flavor.
- Perfect for breakfast, brunch, or even dinner, this recipe is great all year long!
How to Make Lemon Ricotta Pancakes
Prep!
Zest and juice the lemon. Have all of the ingredients needed out and ready to go.
Tip: use fresh lemon juice for the best results – and to be able to get that extra lemon flavor from the zest. You can zest the lemon with a microplane or use a vegetable peeler to remove the rind and mince.
Create!
Mix together the flour, baking powder, salt and sugar in a small bowl. Set aside.
Whisk the ricotta cheese, eggs, milk, lemon zest and juice together in a medium bowl. Gradually whisk in the flour mixture until well blended. Let stand for 5 minutes.
While the batter is resting, heat your griddle to 350°F and coat with butter. Add 1/4 cup batter to the griddle for each pancake and cook until bubbles appear on top. Flip and cook the other side until golden brown.
Present!
Stack them up, sprinkle on some powdered sugar and finish them off with a few berries to fancy them up if you want. Viola! Breakfast or brunch, is served!
Tips & Techniques for the Best Lemon Ricotta Pancakes
- Use fresh lemon juice for the best results – and to be able to get that extra lemon flavor from the zest.
- You can zest the lemon with a microplane or use a vegetable peeler to remove the rind and mince.
- Store extra pancakes in a stack with a piece of wax or parchment paper between each one to prevent sticking and tightly wrapped in plastic wrap or a plastic bag in the refrigerator or freezer.
FAQ’s
- How do you reheat frozen pancakes? You can reheat frozen pancakes by placing on a microwave-safe plate and cooking for 30-seconds to 1 minute or until heated through. You can also reheat them in a toaster oven or regular oven at 350°F for 6-8 minutes, or until heated through.
- What do you serve with Lemon Ricotta Pancakes? You can serve them with butter, syrup, powdered sugar and/or fresh fruits like berries and bananas.
Other Recipes to Try
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Lemon Ricotta Pancakes
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup ricotta cheese * I used whole milk
- 2 eggs
- 1 cup milk
- 1 lemon * zested and juiced
Instructions
- Combine the flour, baking powder, salt and sugar in a small bowl. Set aside.
- Whisk together the ricotta cheese, eggs, milk, lemon zest and juice in a medium bowl.
- Gradually whisk in the flour mixture until well blended. Let rest for 5 minutes.
- Heat a griddle to 350°F and coat with butter.
- Add 1/4 cup batter to the griddle for each pancake and cook until bubbles appear on top.
- Flip and cook the other side until golden brown.
- Serve with fresh fruit and powdered sugar, if desired.
Notes
Tips & Techniques for the Best Lemon Ricotta Pancakes
- Use fresh lemon juice for the best results – and to be able to get that extra lemon flavor from the zest.
- You can zest the lemon with a microplane or use a vegetable peeler to remove the rind and mince.
- Store extra pancakes in a stack with a piece of wax or parchment paper between each one to prevent sticking and tightly wrapped in plastic wrap or a plastic bag in the refrigerator or freezer.
FAQ’s
- How do you reheat frozen pancakes? You can reheat frozen pancakes by placing on a microwave-safe plate and cooking for 30-seconds to 1 minute or until heated through. You can also reheat them in a toaster oven or regular oven at 350°F for 6-8 minutes, or until heated through.
- What do you serve with Lemon Ricotta Pancakes? You can serve them with butter, syrup, powdered sugar and/or fresh fruits like berries and bananas.
Nutrition
This recipe was originally published on June 26, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in April 2019.
Jere Cassidy says
These pancakes are glorious. I love using ricotta in a baked good, or griddled like these pancakes. Love the flavors.
Natalie says
This is my new favorite pancake recipe with in addition- fresh mint. I served the pancakes with a fresh piece of mint and it tasted so good I cut up about 5 large mint leaves and added it to the remaining batter. It was perfect. Still my favorite even without the mint, but try it with fresh mint if you like mint. Thank you for such a great recipe.
Lauren Vavala says
Sounds like a delicious combination – thanks for sharing and for taking the time to rate the recipe. I really appreciate it!
– Lauren
sue | the view from great island says
I’ve always been curious to try ricotta in pancakes, these will be perfect for breakfast in bed on Mother’s Day!
Hayley D. says
Hi!! I’ve been wanting to make these along your sweet potato hash (so yum!) but have scrolled through the page twice and don’t see the actual recipe. Only the step-by-step w/ photos are showing. Am I missing something? Usually can just ‘jump to recipe’ from the button on the top of each recipe’s page. Thanks so much!!!
Lauren says
Thank you so much for letting me know. I noticed a recipe card missing from a post that hasn’t been published yet and thought I was losing my mind and completely forgot it, but it’s looking like something else is going on. I was able to add it back in and you should see it now – let me know if you have any other issues – thanks again! – Lauren
Traci says
I’ve never made lemon ricotta pancakes…and now I want to! I don’t think I’ve ever eaten them, come to think of it. How’s that possible?! Of course I just pinned these…and can’t wait to make! Thanks for the inspiration 🙂
Shanika says
Yum! These pancakes look so thick and fluffy! Just like I like my pancakes!
Jenn says
These little pancakes looks soooo fluffy! And I’m loving on those crispy edges! Gorgeous!
Kelli Kerkman says
These look beautiful! And so easy to make. Also – don’t you wish we could have brunch for every meal?
Becca @ Amuse Your Bouche says
These look so soft and fluffy! Love the sound of the lemony flavour too – will definitely make these for breakfast soon 🙂
Cathy @ Our Mini Family says
Mmmm, this looks so delicious!! Definitely saving this post to Pinterest to come back and make this for sure!
ourlittleeverything says
Thanks Cathy!
Angie says
These look AMAZING, and I can’t wait to try them!
ourlittleeverything says
Thanks Angie!
cara says
Okay these look delicious! What a great flavor combo!
ourlittleeverything says
Thanks Cara!
suzanne says
These look so light and yummy! I can’t wait to try them. YUM.
ourlittleeverything says
Hope you love them!!
Elisha says
These look so tasty! I’m going to have to give them a try this weekend. My daughter is a big fan of pancakes. My usual go to for brunch is omelets. I learned how to make them in college while working in rhe cafeteria. They were easier to make than I thought
ourlittleeverything says
I have an easy way to make omelets too! We don’t have them nearly enough!
Christine Anne says
I’m about to go on lunch and these make me want pancakes real bad haha. I’m going to have to make these for breakfast on Sunday 🙂
ourlittleeverything says
Pancakes always show up at breakfast and dinner, but never lunch….we should change that!
meghan says
I have some leftover ricotta in the fridge. I know what I am making for breakfast this weekend!
Meghan | BeyondBasicBlog.com
Cassandra says
I adore ricotta pancakes – these look delicious!
Tara says
These look super fabulous! Full of protein, but light and fluffy! Can’t wait to try them out.
Jenny says
These look absolutely amazing omg!
xoxo, Jenny
Jessica Sheppard says
Lemon Ricotta pancakes?! Oh my! They look delish, I think this is going to be one of my fave recipes!
courtney says
One of my favourite coffee shops makes Lemon Ricotta Pancakes on sundays and they are my absolute favourites!
La Belle Sirene
Crystal Marie says
These look absolutely incredible!
Chelsea Pearl says
I can’t think of a better flavor combo! These look so pillowy and scrumptious.
Krista Williams says
These look incredible! I love that the recipe is really simple, and that I have all of these ingredients in my pantry/fridge now.
Thanks for sharing love!
xo
Krista
http://www.hundredblog.com
Gwen John says
Thanks they sound–and look–divine. Pinning this for this weekend!
Nicole Parise says
These make me want pancakes so much! I love ricotta in pancakes, makes the texture perfect!
xx nicole
http://www.nicoleparise.com
Brooke Paige says
These look sooo yummy and right up my alley. I can’t have dairy though so I wonder if I could find a dairy free ricotta or sub it for something? Possibly df cream cheese? Have some in my fridge might have to pick up a lemon and try it out 😉
ruthie says
What a brilliant and yummy idea! Can’t wait to try!!
Christena Williams says
I love remixing pancakes, and I love ricotta Thanks for this new breakfast idea
Sarah Jean Althouse says
I love how there is no flour!
ourlittleeverything says
There is flour in the recipe…first ingredient 🙂
Michaela says
This looks absolutely delicious! I will have to try it 🙂 thanks for the recipe
ourlittleeverything says
Thanks so much Michaela!
candy says
Ohh lemon and ricotta made into pancakes sound light fluffy and most pancakes.