Why You’ll Love Fluffy Ricotta Lemon Pancakes Recipe

I like this recipe because the ricotta makes the pancakes extra fluffy without feeling heavy. I enjoy how the lemon zest and juice brighten everything up and make the pancakes taste fresh and balanced. They come together quickly and feel special enough for weekends, yet easy enough for any morning.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup ricotta cheese
1 large egg
3/4 cup milk
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp melted butter

Directions

I start by whisking together the flour, sugar, baking powder, and salt in a mixing bowl.
In a separate bowl, I mix the ricotta cheese, egg, milk, lemon zest, lemon juice, and melted butter until smooth.
I gently combine the wet and dry ingredients, mixing just until incorporated so the batter stays light.
I heat a non-stick pan over medium heat and lightly grease it if needed.
I pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface.
I flip the pancakes and cook until the second side is golden brown.
I serve them warm with maple syrup or honey.

Servings and Timing

I usually get about 8 pancakes from this recipe. Prep time takes around 10 minutes, cook time is about 15 minutes, and the total time comes to roughly 25 minutes.

Variations

I sometimes add blueberries or raspberries to the batter for extra flavor. When I want a sweeter pancake, I add a bit more sugar. I also like topping these pancakes with powdered sugar or a dollop of whipped cream for a brunch-style treat.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat, I warm them gently in a skillet or microwave until heated through.

FAQs

Why use ricotta in pancakes?

I find ricotta makes the pancakes softer, creamier, and extra fluffy.

Can I overmix the batter?

I try not to, because overmixing can make the pancakes dense instead of light.

Can I use part-skim ricotta?

I can, but whole milk ricotta gives the best texture.

Do these pancakes taste very lemony?

I find the lemon flavor mild and refreshing, not overpowering.

Can I make the batter ahead of time?

I prefer making it fresh, but it can rest in the fridge for a short time.

What heat level works best?

I use medium heat so the pancakes cook evenly without burning.

Can I freeze these pancakes?

I freeze them in a single layer and reheat when needed.

What toppings work well?

I love maple syrup, honey, fresh berries, or lemon curd.

Can I make them dairy-free?

I haven’t tested it, but substitutes may change the texture.

How do I know when to flip them?

I wait until bubbles form on the surface and the edges look set.

Conclusion

I keep these Fluffy Ricotta Lemon Pancakes in my breakfast rotation because they’re light, comforting, and full of fresh flavor. They’re one of my favorite ways to turn a simple morning into something truly special.