Lemon Ricotta Pancakes are soft, fluffy, and made from scratch. Lemon juice and lemon zest in the pancake batter ensure these pancakes are bursting with flavor. Always a hit for breakfast or brunch, especially when topped with melted butter, maple syrup, whipped cream, or lemon curd.

Lemon Ricotta Pancakes Recipe

In our house, we celebrate pretty much every special occasion with pancakes! Mother’s day? My husband makes buttermilk pancakes. Father’s day? I make blueberry pancakes! And on birthday’s we splurge with chocolate chip pancakes!

But on the weekends, we make lemon ricotta pancakes! They’re a family favorite and we all count down the week days until it’s time to make them again. They’re super fluffy, loaded with lemon flavor, and taste like heaven topped with whipped cream and fresh blueberries.

Of course, maple syrup and melted butter are always a good idea. Hot coffee, too!

Ingredients for Lemon Ricotta Pancakes

So let’s get down to business. To make these Lemon Ricotta Pancakes you’ll need:

• All-Purpose Flour: The most important of the dry ingredients. I don’t suggest subbing any other variety of flour. But some readers have reported a 1 for 1 gluten free flour works!
• Granulated Sugar: A small amount helps balance the flavors and adds sweetness to the pancake batter. Sub brown sugar if needed.
• Baking Soda: Helps the pancake batter spread on the hot griddle. Make sure it’s fresh!
• Baking Powder: Helps the pancake batter puff up on the hot griddle. Make sure your baking soda, baking powder, and salt are all fresh.
• Salt: A small amount helps balance sweetness and enhances the flavors in the lemon ricotta pancake batter.
• Lemon: Fresh lemon juice and zest give these lemon ricotta pancakes plenty of lemon flavor. Don’t use bottled lemon juice.
• Eggs: Use large eggs that you bring to room temperature. No need to separate the egg whites from the egg yolks.
• Ricotta Cheese: Adds a tangy flavor and creates ultra thick and fluffy pancakes.
• Milk: Helps thin the pancake batter so it spreads enough on the skillet or hot griddle.
• Vanilla Extract: As always, use pure vanilla extract and avoid artificial vanilla extracts.

How to Make Lemon Ricotta Pancakes: Pancake Batter and Cooking

• Pancake Batter: Combine the dry ingredients. In a separate bowl whisk the eggs, then add the milk, ricotta, and vanilla. Combine wet and dry ingredients. Fold in the lemon juice and zest.
• Cook Pancakes: Warm a large skillet or hot griddle over medium-high heat. Pour 1/3 cupful of pancake batter onto the buttered hot pan and cook until bubbles form on the surface, about 3 minutes. Flip and cook another 1 to 2 minutes. Repeat with all pancake batter.
• Serve Pancakes: These are best served warm, with melted butter, maple syrup, or whipped cream.

Maple Syrup vs Whipped Cream

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.

Homemade Ricotta Cheese

If you cannot find ricotta cheese where you live, try making your own with my homemade ricotta cheese recipe! Surprisingly simple and sooooo delicious. And if you have any leftover, you can always use it to make a lasagna or ricotta cheesecake.

Keep Lemon Ricotta Pancakes Warm

To keep pancakes warm while I cook, I preheat the oven to the lowest setting. Then, I place a large baking sheet inside.

As I cook the pancakes, I transfer them onto the baking sheet. Be sure to use a potholder when removing the pan as it will be extremely hot!

Freezing Lemon Ricotta Cheese Pancakes

Let the pancakes cool completely. Then, put them between layers of waxed paper.

Next, place them in a freezer-safe plastic bag. Finally, put the bag in the freezer and store for a rainy day. They will keep in the freezer for 2 months!

How to Reheat Lemon Ricotta 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?! ↓