Lemon Ricotta Pancakes

5 from 6 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: Vegetarian

Servings:

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.

Video

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