Lemon ricotta pancakes are a bright and fluffy twist on the classic pancake breakfast. With their subtle citrus flavor, creamy texture, and light-as-air consistency, these pancakes bring a touch of elegance to your morning. Whether you’re planning a leisurely weekend brunch or a celebratory breakfast, this recipe is sure to impress.
Why You Will Love This Recipe
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Bright and Fresh Flavor The fresh lemon zest and juice give these pancakes a tangy, refreshing twist that wakes up your taste buds.
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Incredibly Fluffy Texture The ricotta cheese makes the pancakes creamy and light, almost like a soufflé.
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Perfect for Special Occasions These elegant pancakes are ideal for brunches, Mother’s Day, bridal showers, or simply treating yourself.
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Easy to Make Despite their luxurious taste and texture, lemon ricotta pancakes come together quickly with basic ingredients.
Ingredients List
For the Pancakes
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1 cup ricotta cheese (whole milk preferred)
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2 large eggs
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1 large egg white
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1 tablespoon lemon zest (from 1–2 lemons)
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¼ cup fresh lemon juice
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¾ cup milk (whole or 2%)
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 tablespoon granulated sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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Butter or oil, for cooking
Optional Toppings
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Fresh berries (blueberries, raspberries, strawberries)
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Maple syrup or honey
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Lemon curd
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Whipped cream
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Powdered sugar
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Mint leaves
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Servings: 4 (Makes 8–10 pancakes)
Step-by-Step Instructions for Lemon Ricotta Pancakes
Step 1: Prepare the Wet Ingredients
In a large bowl, combine ricotta cheese, egg yolks, lemon zest, lemon juice, milk, and vanilla extract. Whisk until smooth.
Step 2: Beat the Egg White
In a separate bowl, beat the egg white with a whisk or hand mixer until soft peaks form. This step ensures extra fluffiness.
Step 3: Combine Dry Ingredients
In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 4: Make the Batter
Gently stir the dry ingredients into the ricotta mixture until just combined. Then fold in the beaten egg white carefully to keep the batter airy.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake and cook until bubbles form, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
Step 6: Serve and Enjoy
Serve the pancakes warm with your favorite toppings.
Tips for Perfect Lemon Ricotta Pancakes
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Don’t skip beating the egg white — it’s key to achieving that pillowy texture.
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Use whole milk ricotta for the richest flavor and best consistency.
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Zest the lemon first before juicing for ease.
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Don’t overmix the batter — mix until just combined to avoid dense pancakes.
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Keep pancakes warm in a 200°F oven until ready to serve.
Choosing the Best Ricotta
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Whole Milk Ricotta: Offers the creamiest texture and richest flavor.
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Drain excess moisture: If your ricotta is watery, drain it with cheesecloth for 10–15 minutes to prevent soggy batter.
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Don’t substitute with cottage cheese — it lacks the creamy body needed for this recipe.
The Role of Lemon
Lemon is the star of this recipe, offering bright, aromatic notes that cut through the richness of the ricotta. Here’s how to make the most of it:
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Zest adds fragrance — use a microplane for the best result.
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Fresh juice is key — bottled lemon juice just won’t give the same zing.
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Balance the tang — sugar in the batter helps mellow the acidity.
Flavor Variations
Blueberry Lemon Ricotta Pancakes
Fold ½ cup of fresh or frozen blueberries into the batter before cooking.
Almond Lemon Ricotta Pancakes
Add ¼ teaspoon almond extract and top with sliced almonds and berries.
Honey Lemon Pancakes
Drizzle with honey instead of syrup and top with thin lemon slices and powdered sugar.
Gluten-Free Version
Use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
Topping Ideas
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Classic: Maple syrup and butter
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Fruity: Mixed berries and a dollop of whipped cream
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Citrus-forward: Lemon curd and powdered sugar
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Savory-sweet: Greek yogurt and a touch of honey
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Elegant: Crushed pistachios and fresh mint
What to Serve With Lemon Ricotta Pancakes
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Sides: Bacon, sausage links, scrambled eggs, or fresh fruit salad
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Drinks: Freshly brewed coffee, mimosas, or herbal tea
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Extras: Toasted sourdough, granola, or a breakfast parfait
These pancakes also pair beautifully with sparkling beverages for a brunch spread.
How to Make Ahead and Store
Can You Make the Batter Ahead?
Yes, mix the batter without the beaten egg white and refrigerate for up to 24 hours. Fold in the egg white just before cooking.
Storing Cooked Pancakes
Let pancakes cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing Instructions
Freeze between sheets of parchment paper and store in a freezer bag for up to 2 months. Reheat in a toaster or oven.
Lemon Ricotta Pancakes for Special Occasions
These pancakes are perfect for:
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Mother’s Day breakfast
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Holiday brunch spreads
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Bridal or baby showers
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Anniversary mornings at home
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Weekend breakfast indulgences
Dress them up with beautiful toppings and fresh flowers on the table.
Kid-Friendly Tips
Though lemon ricotta pancakes have a sophisticated flavor, kids love them too! Try:
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Adding mini chocolate chips for a sweet twist
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Topping with syrup and whipped cream
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Cutting into fun shapes using cookie cutters
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Serving with fruit kabobs
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor and aroma. Bottled versions often taste flat or metallic.
What can I use instead of ricotta?
You can substitute with mascarpone or Greek yogurt, but the texture and taste will differ.
Can I make these pancakes dairy-free?
Use dairy-free ricotta alternatives and plant-based milk, but results may vary in fluffiness.
Why are my pancakes not fluffy?
Overmixing or skipping the egg white step can cause dense pancakes. Also, check that your baking powder is fresh.
Are these pancakes freezer-friendly?
Yes, freeze them in layers and reheat in the toaster or oven until warm and fluffy again.
Conclusion
Lemon ricotta pancakes offer a refined take on a breakfast favorite. Their bright citrus flavor and creamy, tender texture make them a standout at any morning meal. Easy to make and endlessly versatile, they’re ideal for both casual mornings and elegant gatherings.
Whether you serve them with syrup and berries or dress them up with lemon curd and mint, lemon ricotta pancakes are sure to become a cherished recipe in your kitchen. Give them a try the next time you want something just a little more special than the usual stack.