Lemon Ricotta Pancakes Recipe
These Lemon Ricotta Pancakes are light, fluffy, and delicately zesty—perfect for a fresh, spring-inspired Easter brunch. The ricotta adds richness while lemon brings brightness, making them a cozy yet refreshing dish to share.
Ingredients
For the pancakes
- 1 Cup Ricotta cheese
- 2 Large eggs
- ¾ Cup Milk Whole or 2%
- Zest of 1 lemon
- 3 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- 1 Cup All-purpose flour
- 1 tbsp Baking powder
- ¼ tsp Salt
- 2 tbsp Sugar Optional
- Butter or oil for greasing the pan
Optional toppings
- Fresh berries (blueberries, raspberries, or sliced strawberries)
- Berry compote (recipe inside)
- Powdered sugar
- Maple syrup or a drizzle of honey
Instructions
Combine wet ingredients
- In a large mixing bowl, whisk together the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla. It might look a bit textured because of the ricotta, but that’s exactly how it should be.
Add dry ingredients
- Add in the flour, baking powder, salt, and sugar. Stir just until combined—don’t overmix. The batter will be thick and creamy.
Let it rest
- Let the batter sit for about 5–10 minutes while you preheat your pan. This gives the flour time to hydrate and helps the pancakes become extra fluffy.
Cook your pancakes
- Heat a nonstick pan or griddle over medium-low. Lightly grease with butter or oil. Scoop the batter in ¼ cup portions. Cook 2–3 minutes on one side until bubbles form and the edges are set, then flip and cook for another 1–2 minutes until golden.
Keep warm while finishing
- Place cooked pancakes on a baking sheet in a warm (200°F) oven while you finish the rest.
Notes
- Don’t skip the lemon zest – it adds so much natural citrus aroma.
- Use whole milk ricotta for the creamiest result.
- Make it ahead: You can mix the dry and wet ingredients separately the night before and combine them in the morning for quick prep.
- Want a twist? Add a few poppy seeds for a lemon-poppy version!