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I made my first batch of Lemon Ricotta Pancakes with a half-empty tub of ricotta that was nearing its peak that I wasn’t sure what to do with. And now… I buy ricotta on purpose just to make these lemon riccota pancakes. They’re as simple as regular pancakes but feel a bit more special, and the texture is really great!
Table of Contents
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian
Key Flavor: Slightly sweet lemon
Skill Level: Easy
- Unbelievably fluffy: I honestly don’t know how to even really describe the texture of these pancakes. The ricotta adds creaminess and fluffiness, and you’ll just have to try them to experience it.
- No weird cheese flavor: Don’t worry about the pancakes tasting cheesy. Ricotta is really mild and just adds a touch of sweetness that works really well with the zesty lemon.
- Secretly nutritious: Here’s a secret… adding ricotta is a great way to sneak in some extra protein and calcium into your breakfast.
Ingredients to Make Lemon Ricotta Pancakes
- Ricotta Cheese: I like to use whole milk ricotta cheese. It makes the pancakes extra creamy without making them heavy.
- Lemon: I zest and juice the lemon to bring a pop of lemon that’s easy to taste.
- Eggs: Hold the pancakes together and puff them up while cooking.
- All-Purpose Flour: Forms the base of our pancake batter.
- Granulated Sugar: A sprinkle of sugarl, just enough to notice but not so much that it steals the spotlight from the lemon and ricotta.
- Baking Powder: This is our little lift-off agent, giving the pancakes their rise so each one is pleasantly fluffy.
- Salt: Just a pinch pulls all the flavors together.
- Whole Milk: It smooths out the batter.
Popular Substitutions & Additions
- Gluten-Free Flour: I’ve found that swapping in a good gluten-free flour blend doesn’t compromise the fluffiness of these pancakes.
- Almond Milk: I sometimes use almond milk instead of whole milk. You can also use coconut or cashew milk if you prefer.
- Honey or Agave: Ditching granulated sugar? You can sweeten the batter with a bit of honey or agave instead.
- Vanilla Extract: A dash of vanilla extract can add to the flavor.
- Berry Mix-In: Throwing in some blueberries or raspberries directly into the batter is my favorite twist.
- Orange Zest: Sometimes I swap out the lemon zest for orange zest. It gives the pancakes a slightly sweeter, more mellow citrus kick that’s really refreshing.
- What kind of ricotta should you use? You can use whole or low-fat ricotta. I prefer to use whole fat ricotta because it gives them a creamy richness and it’s more flavorful. But low fat works just as well. Same goes for the milk. You can use what you like. Whisk everything together until well blended.
How to Make Lemon Ricotta Pancakes
Really, there is barely any difference between making these pancakes versus a traditional pancake. Just a few more ingredients, that’s it!
Make the Pancake Batter
Cook the Pancakes
Tips for Making the Best Lemon Ricotta Pancakes
- Beat the egg whites separately. For extra light and fluffy pancakes, you can beat the egg whites separately and then fold them into the wet batter.
- Don’t overmix the batter. Lumps are good in pancake batter. To avoid overmixing, mix the wet ingredients separately from the dry ingredients and then combine everything together. If you overmix the batter, you basically overwork the gluten, which creates more tough and dense pancakes.
- Use a measuring cup for evenly round pancakes. This helps to make sure the pancakes are all even so they stack nicely and evenly. It also helps you control the pouring situation for the pancakes.
- Be patient when cooking the pancakes. I recommend keeping the pan temperature at low to medium-low heat. Watch for the edges to start to brown lightly, and then you can flip the pancakes. Another test is to see if you can easily slide a spatula under the pancakes; they’re ready for flipping.
Frequently Asked Questions
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or on a skillet over medium heat for a few minutes until they’re warm and slightly crispy on the edges. For freezing, place a sheet of parchment paper between each pancake and stack them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat frozen pancakes in a toaster or oven at 350°F until they are hot and regain their texture.
To prevent sticking, make sure your pan or griddle is properly heated before you add the batter. A well-seasoned cast iron or nonstick skillet is ideal. You can lightly brush the surface with butter or oil, but be careful not to overdo it, as too much fat can cause uneven cooking.
If your pancakes are turning out flat, it might be because you overmixed the batter, which can deflate the air bubbles that make pancakes fluffy. Mix just until the ingredients are combined—some small lumps are perfectly fine. Also, ensure your baking powder is fresh, as it loses effectiveness over time.
A gooey center usually means the pancakes weren’t cooked long enough. Cooking on too high heat can cause the outsides to brown too fast while leaving the middle undercooked. Try lowering your heat a bit and allowing the pancakes to cook slowly for a more even doneness.
These lemon ricotta pancakes are a fun change from everyday pancakes. The ricotta cheese adds a rich texture, and the lemon juice and lemon zest add a bright, fresh flavor. They have a great balance of tartness and sweetness from the lemon juice and the sugar. They are such a great breakfast or brunch idea and some of the best pancakes you may try! I love how rich, fluffy and flavorful they are!
More Pancake Recipes:
- Healthy Pumpkin Pancakes
- Strawberry Pancakes
- Sweet Potato Pancakes
- Pink Pancakes (made with beets)
- Banana Pancake Dippers
- Oat Flour Pancakes
- Chocolate Protein Pancakes
- Blueberry Pancakes
If you try this feel good Lemon Ricotta Pancake recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This lemon ricotta pancake recipe was originally published on May 11, 2019. It has recently been updated with new photography and step-by-step images to better help make the recipe.
Lemon Ricotta Pancakes
Video
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 3 eggs
- ½ cup ricotta cheese
- 1 large lemon zest and juice
- Maple syrup for serving
- Blueberries for serving
Instructions
- In a large bowl, whisk the flour, sugar, baking powder and salt together.
- In another medium bowl, whisk the milk, eggs, ricotta, lemon juice and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
- Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
- Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom. Makes 11-12 pancakes.
- Serve immediately with maple syrup.
Notes
- Instead of regular milk, you can use any plant-based milk.
- I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- You can replace granulated sugar with other types of sweeteners of choice.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
These are OUTSTANDING!! So, so good! I was short on whole milk (had only 1/3 cup), so I subbed in Whole Fat Plain Yogurt. Worked great. I did also do the extra step of beating the egg whites. Love the fluffiness that provides. Had frozen blueberries on hand, and I just sprinkled them on top once I put the batter in the pan. Excellent explanation and tips!
Aww, so glad you liked it and found it easy to make! Thanks, Coleen!!
These are the best pancakes I’ve ever had!!! Sooooo goooood!!!
Yay! Thanks, Lauri!!
These were delicious!!
– I used 2 eggs + 1 banana
– Subbed plain whole milk yogurt for ricotta
– cooked blueberries into the pancakes on the griddle (they make this syrupy deliciousness that won’t disappoint!)
– added some white chocolate chips too, YUM!
Syrupy blueberries and white chocolate chips sounds like delicious combo! Thanks, Moriah!!
Hey there. These look awesome I’m wondering can I substitute ricotta with greek yogurt perhaps?🤔
Thank you! I haven’t tried that in this recipe, but I think it could work.
These were so delicious! I used oat flour that I milled from steel cut oats, & studded the pancakes w/blueberries. They didn’t even need syrup!!
Thank you! That’s perfect!
They turned out amazing I put a little honey and butter 🧈 it was amazing. 🥞 🍯 😋
Thank you! Love that idea!!