Super soft and fluffy Lemon Ricotta Pancakes made from scratch! Bonus: This recipe is freezer friendly.
Lemon Ricotta Pancakes Recipe
Good morning and happy Sunday! If you’ve been reading my blog for a while now, you probably already know my feelings for pancakes is no fleeting love affair. Over the past 5 years (where does the time go?!) I’ve shared classic recipes like the blueberry pancakes of your dreams and my favorite buttermilk pancakes, as well as crazier combinations like malted chocolate chip banana pancakes and HEALTHY Greek yogurt zucchini pancakes. So many of you have made these pancakes and sing their praises, letting me know I’m not alone in this pancake addiction 😉 ← Thank you for that!
And today, we get a new pancake recipe for the breakfast archive: Lemon Ricotta Pancakes! Each bite is light as air and perfectly flavored with fresh lemon and just a hint of vanilla.
Basically, they’re the breakfast of your dreams ♥♥♥
So let’s get down to business. To make these Lemon Ricotta Pancakes you’ll need all-purpose flour, granulated sugar, baking soda, baking powder, salt, fresh lemon juice and zest, eggs, ricotta cheese, milk, and vanilla extract. You’ll also need fresh whipped cream and/or maple syrup for serving. As you can see from my photos, I went the whipped cream route. I also served the pancakes with fresh blueberries for a pop of color, but any berry would be delicious paired with these pancakes.
The batter comes together in just minutes. Due to the nature of ricotta cheese, it will be quite thick, but don’t fret over this. Because once the batter hits the hot griddle, it will puff up and morph into fat, fluffy lemon ricotta pancakes. YUM.
TIP: If you cannot find ricotta cheese where you live, try making your own with my homemade ricotta cheese recipe! It’s surprisingly simple and sooooo delicious. And if you have any leftover, you can always use it to make a blueberry ricotta crumb cake. #winning
How to Keep Lemon Pancakes Warm
My secret for keeping pancakes warm while I cook them all is to preheat the oven to lowest setting and place a large baking sheet inside. As the pancakes are cooked, I transfer them onto the baking sheet. Be sure to use a potholder when removing the pan as it will be very hot!
Freezing Pancakes
Completely cool the pancakes, then place them between layers of waxed paper, then place them in a freezer-safe plastic bag, and pop them in the freezer! They will keep in the freezer for 2 months!
How to Reheat Pancakes
There are two ways you can do this! There’s the microwave method in which you’ll place the frozen pancakes on a microwave-safe plate and heat them in the microwave, uncovered, for 1 to 2 minutes, or until they’re heated through. Then there’s the conventional oven method, in which you’ll arrange the frozen pancakes in a single layer on a cookie sheet, cover with foil, and bake at 375 degrees (F) for 5 to 6 minutes, or until they’re hot and heated through.
Can you think of a better way to wake up?! ↓
More Pancake Recipes:
If you try this recipe for Lemon Ricotta Pancakes, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram!
Lemon Ricotta Pancakes
Prep
Cook
Total
Yield 10 large pancakes
Soft and fluffy Lemon Ricotta Pancakes made from scratch!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 and 1/2 cups whole milk
- 1 cup full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup fresh lemon juice
- 2 teaspoon lemon zest
- Maple syrup or fresh whipped cream, for serving
Instructions
- In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup or whipped cream. See notes for freezing options.
Notes
To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.
Courses Breakfast
Cuisine American
Many says
March 15, 2016 at 7:10 amThank you for all your helpful tips! I made these this morning with great results. So fluffy and light as air. I served with rasberries and whipped cream.
bakerbynature says
March 16, 2016 at 10:29 amHi Many! So happy these pancakes were a success for you. And thanks for letting us know how you served them – sounds so delicious!
Jen M says
June 13, 2016 at 3:41 pmHi – can this recipe be halved? Trying to use up leftovers and I am low on eggs – was hoping to use 1 egg. Thanks!
Debra says
December 25, 2017 at 2:15 amI liberally halve and double recipes with no problem! I’d say yes.
Michelle Etienne says
September 17, 2016 at 9:08 pmThe best pancake recipe ever! We serve these with fresh blueberry compote. My middle daughter refuses to eat anything else. And my picky 1 year old loves them just as much as she loves the blueberry compote. They freeze really well, so I don’t have any problem making multiple batches. Thanks for such an awesome recipe!
Juliana says
November 18, 2016 at 3:59 pmHow many pancakes does it makes?
Lita Watson says
June 14, 2017 at 1:26 amRicotta cheese in this dish taste out of the world, Ashley! I think that the way we freeze this pancakes is very good to preserve the ricotta cheese ingredient in that dish!
Paulette Gleason says
June 26, 2017 at 10:45 pmI want to make these a day a head and grill the the next morning can this be done?
Thanks
Valentina @ Valentina's Corner says
October 2, 2017 at 3:17 pmSoo good. Pinned!!
Jocelyn (Grandbaby Cakes) says
October 3, 2017 at 8:04 pmThese pancakes look so tasty!!
Carolyn Ingram says
October 6, 2017 at 2:47 amI love trying different pancake recipes! I will have to try this one soon!
yum says
October 7, 2017 at 3:05 pmThese are such beautiful pancakes! Yum!
Cheryl says
January 21, 2018 at 7:32 pmThese are absolutely delicious! My new favorite pancake.
Luisa says
April 22, 2018 at 1:28 pmThe pancakes looked so good, I want to try them.
I doni only have cottage cheese right now , can I use this instead of ricotta cheese? Thanks.
Belinda says
April 22, 2018 at 4:48 pmThese were really delicious! I paired them with homemade blueberry syrup and it was to die for.
Mona says
May 29, 2018 at 5:23 pmCan you use coconut or almond flour in place of regular flour >
Ashley Boitson says
May 7, 2019 at 12:57 amI am wondering the same thing! I am thinking almond flour would be a better bet because coconut flour is iffy sometimes
Laufa oakley says
June 30, 2018 at 10:02 pmI am making it for brekky this morning and I loved the recipe! Thank you for sharing
Kay says
January 6, 2019 at 1:20 amThe texture of these pancakes is the so good. We used the zest of a 2 complete lemons rather than 2 teaspoons! I can’t imagine you would taste the lemon with maple syrup otherwise. Looked for this recipe because we had them at a restaurant where they were served with fresh sliced strawberries – what a treat!
We made a lot more than 10 pancakes, making them about 5-6″ diameter, I think 12-16.
I made these at 7000′ with half the baking powder, 1/4 cup of extra flour, and extra milk until it “looked” right.
Nancy H says
March 2, 2019 at 6:35 pmLemon ricotta pancakes – love them! got to use the last of my week’s fresh from the farm ricotta. a keeper/go to recipe now for sure. Thanks Ashley
Emily says
March 23, 2019 at 4:26 pmThese are delicious! I didn’t have lemons to use the zest but with only lemon juice they were the perfect amount of lemony. Toddler and adult approved! Thanks for the recipe.
Metamorphosis Lisa says
May 9, 2019 at 3:03 pmThese pancakes are outrageously delicious! I topped them with homemade lemon curd, mixed berries, chopped pecans and maple syrup…to die for!
Sally says
May 12, 2019 at 6:41 pmMixed these up last night for my “boys” to fix for us all this Mother’s Day morning. They were absolutely delish!! Love the wonderful lemony flavor! We ate them with maple syrup and strawberries. Will definitely be keeping it handy for future pancake mornings!
Brie says
May 18, 2019 at 2:57 amThese are my favorite pancakes! I make them whenever we have lemons on hand and I have been known to go out and buy Ricotta just to have an excuse to make these. I love them with berries and a drizzle of syrup. Such a fantastic brunch recipe!
Katherine Visser says
May 26, 2019 at 5:23 pmI made this recipe using gluten free flours, whipped the egg whites separately and folded them in at the end. Added blueberries to some. Delicious!