Super soft and fluffy Lemon Ricotta Pancakes made from scratch! These lemon pancakes are bursting with flavor and always a hit for breakfast or brunch! Bonus: This recipe is freezer friendly.
Easy Lemon Ricotta Pancakes
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 š ā 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 youāll need all-purpose flour, granulated sugar, baking soda, baking powder, salt, fresh lemon juice and zest, eggs, ricotta cheese, milk, and vanilla extract. Youāll 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 donāt 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! Thereās the microwave method in which youāll place the frozen pancakes on a microwave-safe plate and heat them in the microwave, uncovered, for 1 to 2 minutes, or until theyāre heated through. Then thereās the conventional oven method, in which youāll 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 theyāre hot and heated through.
Can you think of a better way to wake up?! ā
More Pancake Recipes:
If you try this recipe for Lemon Ricotta Pancakes, let me know what you think! Leave a comment below, and donāt 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
Thank 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.
Hi Many! So happy these pancakes were a success for you. And thanks for letting us know how you served them – sounds so delicious!
I MAKE these all the time, but I use cottage cheese instead,and a sugar substitute. They turn out great.
Hi – can this recipe be halved? Trying to use up leftovers and I am low on eggs – was hoping to use 1 egg. Thanks!
I liberally halve and double recipes with no problem! I’d say yes.
The 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!
How many pancakes does it makes?
Ricotta 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!
I want to make these a day a head and grill the the next morning can this be done?
Thanks
Soo good. Pinned!!
These pancakes look so tasty!!
I love trying different pancake recipes! I will have to try this one soon!
These are such beautiful pancakes! Yum!
These are absolutely delicious! My new favorite pancake.
The 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.
These were really delicious! I paired them with homemade blueberry syrup and it was to die for.
Can you use coconut or almond flour in place of regular flour >
I am wondering the same thing! I am thinking almond flour would be a better bet because coconut flour is iffy sometimes
I am making it for brekky this morning and I loved the recipe! Thank you for sharing
The 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.
Lemon 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
These 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.
These pancakes are outrageously delicious! I topped them with homemade lemon curd, mixed berries, chopped pecans and maple syrup…to die for!
Mixed 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!
These 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!
I made this recipe using gluten free flours, whipped the egg whites separately and folded them in at the end. Added blueberries to some. Delicious!
These were good, such an easy recipe. thanks!
Thank you so much for this wonderfull recipe! I think iām addicted!
I made these last week for my 3 year old and heās been asking for them (and eating them without any fuss!) every day since then! Iāve served them with a variety of seasonal fruit / berries. Thank you for such a wonderful recipe! This was the first recipe I tried. Next up, weāre trying the marble loaf cake!
I made these this morning and they are soo good! My new favorite. We put blueberries in some and some without & both are delicious. Since we served them with maple syrup they were a little on the sweet side, so when I make them next I’ll probably half the sugar so that they’re not too sweet with maple syrup. But as is they’re super delicious & sweet enough to be eaten plain as a snack. Yum!
Followed the recipe exactly this morning and they were great. We served with fresh raspberries and a dusting of powder sugar.
It was just two of us for breakfast this morning, so we are freezing the rest and looking forward to enjoying them later.
Not into food blogging at all, but holly s*ht these were PHENOMENAL. So light, flavorful, and pretty. I am saving this recipe cause I want to make these for my parents. Was hesitant about not whipping the egg whites but not necessary at all in the recipe. 10/10. Made with raspberries and cant wait to try with other berries.
We enjoyed this pancake recipe very much. The ricotta was a pleasant addition, although I can’t put a finger on how much it changes the texture relative to sour cream, which is what I normally use. The lemon was a lovely, fresh addition to the recipe. I loved adding both the zest and freshly squeezed juice. We served this with raspberry jam and whipped cream.
These pancakes are amazing, she is such an amazing cook. I made this without the ricotta and it was still delicious. They are light and fluffy. I sifted all the dry ingredients. I believe the fresh lemon juice and zest makes a world of a difference. I would even double the lemon zest next time. I halved this recipe and it made 5 good sized pancakes.