Lemon Ricotta Pancakes

This easy Lemon Ricotta Pancakes recipe brings together fresh lemon, creamy ricotta, and everyday pantry staples to create something really special. The texture is soft and delicate, and the flavor is beautifully balanced. Serve these pancakes with maple syrup, powdered sugar, or fresh berries for a breakfast you’ll want to make again and again.

Course Breakfast

Cuisine American

Keyword lemon, pancakes, ricotta

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 103kcal

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 cups whole milk ricotta cheese
¾ cup whole milk
3 tablespoons unsalted butter melted (plus more for the griddle)
2 large eggs
2 teaspoons lemon zest + ¼ cup fresh lemon juice from about 2 lemons
1 teaspoon vanilla extract
Powdered sugar butter, and maple syrup for serving

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined.
In a separate bowl, whisk the ricotta, milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the ricotta mixture into the dry ingredients and stir gently until just incorporated. If the batter seems too thick, add a splash more milk to loosen it slightly. Let the batter rest at room temperature while you preheat your pan.
Warm a griddle or large nonstick skillet over medium-high heat. Lightly grease with melted butter. Working in batches, spoon about ¼ cup of batter per pancake onto the pan, leaving space between each. Cook for about two minutes per side or until golden brown and cooked through, adjusting the heat as necessary to avoid burning.
Serve the pancakes warm with a pat of butter, a dusting of powdered sugar, and a drizzle of pure maple syrup.

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