It all started with a single bite. I was on a weekend getaway, exploring a charming little town when I walked into a café that smelled like butter and citrus. The menu had something I’d never seen before, lemon ricotta pancakes.
Curious, I ordered a plate, not expecting much. But the moment my fork sank into that soft, pillowy stack, I knew I was about to experience something special.
These weren’t just pancakes. They were impossibly fluffy, with a creamy richness from the ricotta and a burst of fresh lemon that made every bite taste like sunshine.
I knew right then, I had to recreate them at home. After a few trials, I finally nailed the perfect recipe. Now, these fluffy lemon ricotta pancakes are my go-to for slow, cozy mornings when only something truly indulgent will do.
Jump to
If you’re all about pancakes that step outside the box, then you have to check out my cottage cheese pancakes, they’re equally fluffy and delicious.
The Ingredients You’ll Need:
- Oil- For me, I love using a neutral oil because it keeps the pancakes light and fluffy without messing with the lemony flavor.
- Lemon Juice- Fresh lemon juice is a must! It adds that bright, zesty kick that really brings the pancakes to life.
- Melted Butter- I always use melted butter because it gives the pancakes a rich, comforting flavor and a crispy edge.
- All-Purpose Flour- Flour is the backbone of the batter. It gives the pancakes the perfect texture, not too heavy, not too light.
- Egg- An egg is essential, it helps bind everything together and makes the pancakes rise nice and fluffy.
- Vanilla Extract- I add vanilla for a warm, sweet note that perfectly balances the tang of the lemon and richness of the ricotta.
- Salt- A little pinch of salt is key, it brings out the flavors and keeps everything tasting balanced.
- Cold Water- Cold water is my secret to getting that lighter, fluffier batter. It keeps the pancakes airy without making them too thick.
- Baking Soda- Makes these pancakes rise! It works with the lemon juice to create that soft, airy texture.
- Baking Powder- Helps give the pancakes even more lift, making them super light and fluffy.
- Ricotta Cheese- Ricotta is my go-to for pancakes, it makes them creamy and tender with just the right amount of richness.
- Lemon Zest- Takes the flavor to the next level. It packs a punch of citrusy goodness that’s hard to beat.
- Granulated Sugar- I add sugar to give the pancakes a slight sweetness and a beautiful golden color when they cook.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How to Make Lemon Ricotta Pancakes
Here’s how I make them step by step, to make sure they turn out perfect every time.
Get the Dry Ingredients Ready
Start by whisking together your flour, baking powder, and salt in a medium-sized bowl.
Mix the Wet Ingredients
In a separate large bowl, whisk together the cold water and baking soda. This is where the magic happens! Then, add in your ricotta cheese, lemon zest, oil, sugar, egg, and vanilla extract.
Take a moment to really whisk everything together until it’s smooth, break up any lumps of ricotta, so the batter is creamy and silky. I love the way the ricotta makes it all come together, giving it that soft texture.
Incorporate the Dry Ingredients
Now, gently stir in the melted butter and lemon juice. It’s the little things, right? The butter adds that richness, and the lemon juice really enhances the flavor. S
lowly mix in the dry ingredients you set aside earlier, stirring until the flour is just incorporated. Don’t overmix; a few lumps are perfectly fine.
Let the batter rest at room temperature for about 10 minutes, it helps the pancakes become extra fluffy.
Cook the Pancakes
Once your batter is ready and rested, it’s time to cook!
Warm up a lightly oiled skillet or griddle over medium-high heat until it’s hot and ready.
I like to keep the heat steady, so the pancakes cook evenly and don’t burn.
Once your pan is hot, use a 1/4 cup measuring cup to scoop the batter and pour it onto the skillet.
Cook a few pancakes at a time, leaving enough space so they don’t touch. You’ll know it’s time to flip when you see bubbles starting to form on the surface, and the edges begin to set, usually around 2-3 minutes.
Flip them gently, and cook the other side for another 2-3 minutes, or until they’re golden brown and fully cooked through. Serve and Enjoy
Once you bake these pancakes, you’ll be hooked, so save this recipe for later!
Topping Ideas for Your Lemon Ricotta Pancakes
Let’s take those pancakes to the next level with these topping ideas!
- Fresh Fruit Compote: Warm up your favorite fruit (like blueberries or strawberries) with a bit of sugar and lemon juice to create a sweet, juicy compote that complements the pancakes perfectly.
- Coconut Whipped Cream: If you’re in the mood for a dairy-free twist, coconut whipped cream adds a light, tropical vibe that works wonders with the lemony flavor.
- Caramelized Bananas: Slice bananas and quickly sauté them with a bit of butter and brown sugar until golden and soft. The sweetness and richness are out of this world!
- Zesty Lemon Syrup: Make a quick lemon syrup by boiling lemon juice, sugar, and water, then drizzle it over your pancakes for a tangy, sweet finish.
3 Mistakes to Avoid When Making Lemon Ricotta Pancakes
Want your pancakes to turn out perfectly every time? Avoid these common mistakes, and you’ll be flipping like a pro in no time:
Overmixing the Batter
It’s tempting to really beat that batter, but trust me, overmixing leads to tough pancakes.
Mix just until the flour is incorporated. A few lumps are totally fine! It’s all about keeping them light and fluffy.
Skipping the Resting Time
I know, waiting is hard! But giving your batter 10 minutes or even 20 minutes to rest helps it thicken up and allows the baking powder and soda to do their thing. This is how you get those perfectly fluffy pancakes, so don’t skip this step.
Not Watching the Heat
If your pan is too hot, you’ll end up with pancakes that are burnt on the outside and raw on the inside. Keep your skillet on medium heat and test it by splashing a tiny bit of water on the surface, if it sizzles, you’re good to go. Don’t rush it!
How to Store Lemon Ricotta Pancakes
Looking to keep your pancakes fresh for later? Here’s the proper way to store them:
- In the fridge: Keep leftover pancakes in a sealed container for up to 3 days. Make sure they’ve cooled down before sealing to avoid condensation.
- In the Freezer: Place pancakes in a single layer on a baking sheet to freeze them individually, then transfer to a freezer bag. They’ll keep for up to 2 months. When you’re ready, just pop them in the toaster or microwave.
More breakfast Recipes I am Sure You’ll Love
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
The Best Lemon Ricotta Pancakes: Fluffy & Zesty
Ingredients
- 1 tablespoon oil any variety works
- 1 1/2 tablespoons lemon juice
- 2 tablespoons melted butter
- 1 cup + 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- ¾ cup cold water
- ½ teaspoon baking soda
- 1 1/2 teaspoons baking powder
- ½ cup ricotta cheese
- 2 tablespoons grated lemon zest
- 1 tablespoon granulated sugar
Instructions
- Start by whisking together the flour, baking powder, and salt in a medium-sized bowl, and then set it aside for later.
- In a larger bowl, whisk together the cold water and baking soda, and then add the ricotta cheese, vanilla extract, oil, lemon zest, sugar, and the egg. Take your time to whisk everything together until it's nice and smooth, make sure to break up any lumps of ricotta so the batter is creamy and silky.
- Next, stir in the melted butter and lemon juice. The butter adds richness, and the lemon juice really brightens up the flavor.
- Now, gently fold in the dry ingredients that you set aside earlier, mixing just until the flour is incorporated.
- Don’t worry about a few lumps, this is totally normal, and overmixing can make the pancakes less fluffy!
- Let the batter rest for about 10 minutes at room temperature; this is the secret to getting those extra fluffy pancakes.
- Once the batter is ready, heat a lightly greased skillet or griddle over medium-high heat. I like to keep the heat steady to make sure the pancakes cook evenly without burning.
- When your skillet is hot, use a 1/4 cup measuring cup to scoop the batter and pour it onto the skillet.
- Cook the pancakes in batches so the pan doesn’t get crowded. You’ll know it’s time to flip when you see bubbles forming on the surface and the edges looking set, usually around 2-3 minutes.
- Flip the pancakes gently and cook the other side for another 2-3 minutes, or until golden brown and fully cooked through.
- Serve warm, and enjoy the fluffiest, lemony pancakes!
Notes
- Don’t overmix the batter, it’s tempting, but a few lumps are totally okay.
- When cooking, keep an eye on the heat. Too hot and they’ll burn; too low, and they’ll take forever to cook. Maintain a steady heat for flawless pancakes every time!
