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You are here: Home / Recipes / Breakfast / Simple Lemon Ricotta Pancakes

Simple Lemon Ricotta Pancakes

Published April 18, 2019. Last updated July 18, 2020 by Lauren Vavala

Thanks for sharing!

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!

A Stack Of Lemon Ricotta Pancakes with Raspberries on Top on a blue plate with a white background

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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!

Dry Ingredients in a Silver Bowl

Mix together the flour, baking powder, salt and sugar in a small bowl. Set aside.

Pancake Batter in a Silver Bowl

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.

Pancakes Cooking on a Griddle

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!

Overhead Of Lemon Ricotta Pancakes on a Blue Plate with Raspberries on Top

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

  • Fluffy Blueberry Pancakes
  • Pumpkin Pie Spice Pancakes
  • Peanut Butter and Chocolate Swirled Waffles

Love this Simple Lemon Ricotta Pancakes recipe? Follow us on Pinterest, Instagram, and Facebook for more!

A Stack of Lemon Ricotta Pancakes on a Blue Plate with Raspberries and Lemons in the Background
Print

Lemon Ricotta Pancakes

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!
Course Breakfast
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 380kcal
Author Lauren Harris

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 50g | Protein: 16g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 258mg | Potassium: 565mg | Fiber: 2g | Sugar: 10g | Vitamin A: 490IU | Vitamin C: 14.3mg | Calcium: 353mg | Iron: 3.2mg

This recipe was originally published on June 26, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in April 2019.

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Filed Under: Breakfast, Recipes

Comments

  1. Jere Cassidy says

    June 1, 2021 at 8:21 pm

    These pancakes are glorious. I love using ricotta in a baked good, or griddled like these pancakes. Love the flavors.

    Reply
  2. Natalie says

    July 1, 2020 at 6:02 pm

    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.

    Reply
    • Lauren Vavala says

      July 2, 2020 at 9:58 pm

      Sounds like a delicious combination – thanks for sharing and for taking the time to rate the recipe. I really appreciate it!

      – Lauren

      Reply
  3. sue | the view from great island says

    April 21, 2019 at 10:45 pm

    I’ve always been curious to try ricotta in pancakes, these will be perfect for breakfast in bed on Mother’s Day!

    Reply
  4. Hayley D. says

    March 10, 2019 at 11:46 am

    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!!!

    Reply
    • Lauren says

      March 10, 2019 at 5:02 pm

      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

      Reply
  5. Traci says

    June 26, 2018 at 10:56 am

    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 🙂

    Reply
  6. Shanika says

    June 26, 2018 at 10:42 am

    Yum! These pancakes look so thick and fluffy! Just like I like my pancakes!

    Reply
  7. Jenn says

    June 26, 2018 at 10:08 am

    These little pancakes looks soooo fluffy! And I’m loving on those crispy edges! Gorgeous!

    Reply
  8. Kelli Kerkman says

    June 26, 2018 at 10:04 am

    These look beautiful! And so easy to make. Also – don’t you wish we could have brunch for every meal?

    Reply
  9. Becca @ Amuse Your Bouche says

    June 26, 2018 at 9:47 am

    These look so soft and fluffy! Love the sound of the lemony flavour too – will definitely make these for breakfast soon 🙂

    Reply
  10. Cathy @ Our Mini Family says

    November 1, 2016 at 6:53 pm

    Mmmm, this looks so delicious!! Definitely saving this post to Pinterest to come back and make this for sure!

    Reply
    • ourlittleeverything says

      November 3, 2016 at 8:46 pm

      Thanks Cathy!

      Reply
  11. Angie says

    November 1, 2016 at 3:23 pm

    These look AMAZING, and I can’t wait to try them!

    Reply
    • ourlittleeverything says

      November 3, 2016 at 8:46 pm

      Thanks Angie!

      Reply
  12. cara says

    October 27, 2016 at 9:54 pm

    Okay these look delicious! What a great flavor combo!

    Reply
    • ourlittleeverything says

      November 3, 2016 at 8:47 pm

      Thanks Cara!

      Reply
  13. suzanne says

    October 27, 2016 at 4:49 pm

    These look so light and yummy! I can’t wait to try them. YUM.

    Reply
    • ourlittleeverything says

      November 3, 2016 at 8:47 pm

      Hope you love them!!

      Reply
  14. Elisha says

    October 27, 2016 at 3:55 pm

    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

    Reply
    • ourlittleeverything says

      November 3, 2016 at 8:47 pm

      I have an easy way to make omelets too! We don’t have them nearly enough!

      Reply
  15. Christine Anne says

    October 27, 2016 at 2:56 pm

    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 🙂

    Reply
    • ourlittleeverything says

      November 3, 2016 at 8:48 pm

      Pancakes always show up at breakfast and dinner, but never lunch….we should change that!

      Reply
  16. meghan says

    October 27, 2016 at 12:14 pm

    I have some leftover ricotta in the fridge. I know what I am making for breakfast this weekend!

    Meghan | BeyondBasicBlog.com

    Reply
  17. Cassandra says

    October 27, 2016 at 12:03 pm

    I adore ricotta pancakes – these look delicious!

    Reply
  18. Tara says

    October 27, 2016 at 11:25 am

    These look super fabulous! Full of protein, but light and fluffy! Can’t wait to try them out.

    Reply
  19. Jenny says

    October 26, 2016 at 11:38 pm

    These look absolutely amazing omg!

    xoxo, Jenny

    Reply
  20. Jessica Sheppard says

    October 26, 2016 at 11:28 pm

    Lemon Ricotta pancakes?! Oh my! They look delish, I think this is going to be one of my fave recipes!

    Reply
  21. courtney says

    October 26, 2016 at 10:50 pm

    One of my favourite coffee shops makes Lemon Ricotta Pancakes on sundays and they are my absolute favourites!

    La Belle Sirene 

    Reply
  22. Crystal Marie says

    October 26, 2016 at 7:57 pm

    These look absolutely incredible!

    Reply
  23. Chelsea Pearl says

    October 26, 2016 at 5:11 pm

    I can’t think of a better flavor combo! These look so pillowy and scrumptious.

    Reply
  24. Krista Williams says

    October 26, 2016 at 2:13 pm

    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

    Reply
  25. Gwen John says

    October 26, 2016 at 12:35 pm

    Thanks they sound–and look–divine. Pinning this for this weekend!

    Reply
  26. Nicole Parise says

    October 26, 2016 at 11:39 am

    These make me want pancakes so much! I love ricotta in pancakes, makes the texture perfect!
    xx nicole
    http://www.nicoleparise.com

    Reply
  27. Brooke Paige says

    October 26, 2016 at 11:36 am

    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 😉

    Reply
  28. ruthie says

    October 26, 2016 at 11:09 am

    What a brilliant and yummy idea! Can’t wait to try!!

    Reply
  29. Christena Williams says

    October 26, 2016 at 10:31 am

    I love remixing pancakes, and I love ricotta Thanks for this new breakfast idea

    Reply
  30. Sarah Jean Althouse says

    October 26, 2016 at 9:14 am

    I love how there is no flour!

    Reply
    • ourlittleeverything says

      October 26, 2016 at 10:05 am

      There is flour in the recipe…first ingredient 🙂

      Reply
  31. Michaela says

    October 26, 2016 at 9:01 am

    This looks absolutely delicious! I will have to try it 🙂 thanks for the recipe

    Reply
    • ourlittleeverything says

      October 26, 2016 at 10:06 am

      Thanks so much Michaela!

      Reply
  32. candy says

    October 26, 2016 at 8:31 am

    Ohh lemon and ricotta made into pancakes sound light fluffy and most pancakes.

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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