Lemon Ricotta Pancakes

5 from 48 votes

Lemon Ricotta Pancakes are so soft and fluffy with a hint of lemon zest for a bright and fresh flavor. Easy to whip up and so good!

This post may contain affiliate links. Please read our disclosure policy.

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!

Syrup being poured over a stack lemon ricotta pancakes with another plate nearby. Fresh blueberries and lemon zest on top.
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

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

Ingredients for recipe: flour, sugar, baking powder, salt, milk, eggs, ricotta, and lemon.
  • 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.
  • 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

Milk, eggs, ricotta, and lemon in a bowl.
Step 1: Add the eggs, milk, ricotta, lemon juice, and zest to a bowl.
Whisking wet ingredients in a bowl.
Step 2: Whisk together until fully combined.
Dry mix added on top of wet ingredients.
Step 3: Combine the dry ingredients in a separate bowl and then add to the wet mixture.
After wet and dry ingredients are mixed together into a batter.
Step 4: Whisk the wet and dry together until just combined. A few lumps are okay!

Cook the Pancakes

4 pancakes on a griddle before flipping.
Step 5: Pour some of the batter onto the hot griddle. Cook until small bubbles start to form on the top and the edges firm up.
4 pancakes on a griddle after flipping.
Step 6: Flip the pancakes and cook until they are cooked through and golden brown on the bottom.

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.
Stack of lemon ricotta pancakes with lemon zest and fresh blueberries on top.

Frequently Asked Questions

How should I store and reheat leftover pancakes?

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.

How can I prevent the pancakes from sticking to the pan?

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.

Why are my pancakes not fluffy?

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.

The center of my pancakes is gooey, what did I do wrong?

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.

Fork pulling a bite away form a stack of lemon ricotta pancakes.

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:

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.

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are so soft and fluffy with a hint of lemon zest for a bright and fresh flavor. Easy to whip up and so good!
5 from 48 votes
Servings 6 servings
Calories 227
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!




  • 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.


Serving Size: 2 pancakes
Recipe: This recipe was adapted from Food & Wine. Instead of whipping the egg whites separately though, it was quicker to whisk the complete eggs with the wet ingredients.  Although their original method yields more fluffy pancakes if you have the time.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they’re hot and heated through, about 5-7 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.
* Please note the nutrition label does not include any toppings.


Serving: 2pancakes, Calories: 227kcal, Carbohydrates: 33g, Protein: 10g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 97mg, Sodium: 303mg, Potassium: 172mg, Fiber: 1g, Sugar: 7g, Vitamin A: 281IU, Vitamin C: 10mg, Calcium: 193mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast, Brunch
5 from 48 votes (38 ratings without comment)

Rate and comment

Recipe Rating


  1. Maria says:

    Hey there. These look awesome I’m wondering can I substitute ricotta with greek yogurt perhaps?🤔

    1. Yumna Jawad says:

      Thank you! I haven’t tried that in this recipe, but I think it could work.

  2. Lulu says:

    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!!

    1. Yumna Jawad says:

      Thank you! That’s perfect!

  3. Ammar Mohsen says:

    They turned out amazing I put a little honey and butter 🧈 it was amazing. 🥞 🍯 😋

    1. Yumna J. says:

      Thank you! Love that idea!!

See All Comments