🍋 Lemon Ricotta Pancakes

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Light, Fluffy & Brunch-Perfect

These lemon ricotta pancakes are soft, airy, and bursting with fresh citrus flavor—perfect for slow weekend mornings or an elevated weekday breakfast. The ricotta adds incredible moisture and a delicate creaminess, while fresh lemon zest brings a bright, refreshing lift that feels bakery-worthy but is surprisingly easy to make. Ready in under 30 minutes, this recipe is ideal for busy mornings when you still want something special. Serve them stacked high with berries, honey, or maple syrup for a cozy brunch-at-home moment that feels indulgent yet effortless.

⏱️ Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4 (about 10–12 pancakes)

đź“ť Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ÂĽ tsp salt
  • Âľ cup ricotta cheese (whole milk preferred)
  • Âľ cup milk
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp melted butter (plus more for cooking)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Medium mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Zester or fine grater
  • Non-stick skillet or griddle
  • Spatula

🥞 Step-by-Step Instructions

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter until smooth.
  3. Gently fold wet ingredients into dry ingredients just until combined. Batter should be thick but scoopable. 🥣
  4. Heat a skillet over medium heat and lightly butter it.
  5. Scoop ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set.
  6. Flip and cook another 2 minutes until golden and fluffy. ✨
  7. Repeat with remaining batter.

đź’ˇ Pro Tips

  • Don’t overmix: A few lumps are okay—overmixing makes pancakes dense.
  • Make ahead: Store cooked pancakes in the fridge up to 3 days or freeze for 1 month.
  • Extra lemony: Add an extra ½ tsp lemon zest for bolder citrus flavor.
  • Serving idea: Top with fresh berries, powdered sugar, or warm honey 🍯.

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