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Fluffy lemon ricotta pancakes stacked high, dusted with powdered sugar, drizzled with syrup, and garnished with a fresh lemon.
Layla

Lemon Ricotta Pancakes

These light, airy lemon ricotta pancakes are bursting with bright citrus flavor and a tender, melt-in-your-mouth texture, perfect for a special breakfast or brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 2 large eggs room temperature
  • 0.75 cup whole milk room temperature
  • 1 cup full-fat ricotta cheese
  • 1 tbsp lemon zest from 1-2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted, plus more for griddle

Equipment

  • Large mixing bowls
  • Whisk
  • Griddle or large frying pan
  • Zester

Method
 

Prepare the Dry Ingredients
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set aside.
Prepare the Wet Ingredients
  1. In a separate medium bowl, whisk the eggs until lightly beaten. Add the milk, ricotta cheese, lemon zest, fresh lemon juice, and vanilla extract. Whisk gently until just combined. The mixture will be slightly lumpy from the ricotta; that's perfectly fine!
  2. Pour the wet ingredients into the dry ingredients. Add the 2 tablespoons of melted butter. Using a whisk or spatula, mix until just combined. It's okay if there are still a few lumps; overmixing will lead to tough pancakes.
Cook the Pancakes
  1. Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease with butter. You want the griddle hot enough that a drop of water sizzles, but not so hot that it burns the butter instantly.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll see small bubbles forming on the surface and the edges will look set when it's time to flip. Repeat with the remaining batter, greasing the griddle as needed.
  3. Serve the lemon ricotta pancakes immediately, stacked high, with your favorite toppings.

Notes

For the fluffiest pancakes, make sure your eggs and milk are at room temperature before mixing. This helps them combine better and creates a smoother batter.
Don't overmix the batter! A few lumps are good; overmixing develops the gluten in the flour, making pancakes tough instead of tender and airy.
Serve these beauties with a dusting of powdered sugar, fresh berries (blueberries or raspberries are wonderful), and a drizzle of maple syrup for a truly decadent breakfast.