If you’re craving a breakfast that tastes bright, fluffy, and sunshine-soft, these Lemon Ricotta Pancakes will become your new favourite morning treat. Bursting with fresh lemon zest and made irresistibly tender with creamy ricotta, they strike the perfect balance between lightness and indulgence. Whether you’re cooking a cozy weekend brunch or looking to impress guests with minimal effort, these pancakes deliver restaurant-style results using simple pantry ingredients. One bite, and you’ll understand why they’re loved for their melt-in-your-mouth texture and refreshing citrus twist.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Amazingly Fluffy: Ricotta and buttermilk create a cloud-like texture you won’t get from regular pancakes.
- Bright, Fresh Flavour: Real lemon zest perfumes the batter, giving every bite a lively citrus aroma.
- Quick & Easy: No special equipment, no complicated techniques—just whisk, cook, and enjoy.
- Perfect for Any Occasion: Ideal for weekend brunch, Mother’s Day, birthdays, or lazy mornings.
- Consistently Delicious: A reliable recipe that produces golden, soft pancakes every single time.
Unlike many versions, this recipe uses a simple technique of infusing lemon zest directly into the sugar, intensifying the flavour without adding bitterness. It’s comforting, impressive, and guaranteed to brighten your table.
Ingredients Needed
Dry Ingredients
- ¾ cup (102 g) all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon fine salt
Flavour Base
- ¼ cup (50 g) granulated sugar
- Zest of 1 lemon (preferably unwaxed for best aroma)
- 1½ teaspoons pure vanilla extract
Wet Ingredients
- 3 large eggs (room temperature helps the batter whisk more smoothly)
- ¾ cup (170 g) whole-milk ricotta
- ¼ cup (61 g) buttermilk (whole-milk buttermilk preferred for richer texture)
- 2 tablespoons (28 g) unsalted butter, melted
For Cooking & Serving
- Softened unsalted butter for the pan and serving
- Blueberry syrup or any topping you love (optional)
How to Make Lemon Ricotta Pancakes
Step 1 – Prepare the Dry Mix
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Pre-mixing ensures even leavening, giving your pancakes an evenly fluffy rise.
Step 2 – Infuse the Sugar with Lemon
Add the granulated sugar to a large mixing bowl. Finely grate the lemon zest directly over the sugar so the natural oils fall into the bowl.
Step 3 – Rub to Release Aroma
Use your fingertips to gently rub the zest into the sugar. This step releases citrus oils and boosts flavour without needing extra lemon juice.
Step 4 – Add Vanilla & Eggs
Pour in the vanilla extract and whisk until the sugar is slightly moistened. Add the eggs and whisk vigorously until the mixture looks light and foamy.
Step 5 – Add Ricotta & Buttermilk
Whisk in the ricotta, buttermilk, and melted butter until the mixture is smooth and well combined.
Tip: Don’t overmix—some small ricotta flecks are totally fine.
Step 6 – Combine Wet & Dry Ingredients
Gently fold the dry mixture into the wet batter. Stir just until the flour disappears.
Visual cue: The batter should be thick but scoopable.
Step 7 – Heat & Cook
Warm a griddle or nonstick pan over medium-low heat and generously butter it. Scoop about ¼ cup of batter per pancake, spacing them at least 1 inch apart. Cook 2–3 minutes, or until the bottoms turn golden and small bubbles appear on the surface.
Step 8 – Flip & Finish
Flip each pancake and cook another 2 minutes, or until the second side is golden. Repeat with more butter and the remaining batter. Serve warm with extra butter and blueberry syrup—or your favourite toppings.
Serving and Storage Tips
Serving Suggestions
- Add a dollop of whipped cream and fresh berries.
- Drizzle with honey, maple syrup, or lemon curd.
- Sprinkle powdered sugar for a café-style finish.
- Pair with sausages, bacon, or fruit salad for a fuller brunch plate.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Place cooled pancakes in a single layer, freeze until solid, then store in a freezer bag for up to 2 months.
- Reheat: Warm in a toaster, air fryer, or microwave until soft and heated through.
Helpful Notes
- Don’t crank up the heat—medium-low prevents burning while allowing the centers to cook through.
- If the batter seems too thick, add a splash of extra buttermilk.
- For extra lemon flavour, add a few drops of lemon extract (but use sparingly).
- Want ultra-tall pancakes? Let the batter sit for 5 minutes before cooking.
- Avoid pressing down on the pancakes after flipping—this deflates them.
Conclusion
These Lemon Ricotta Pancakes are the perfect combination of brightness, fluffiness, and comforting homemade goodness. With simple ingredients and a few clever techniques, you can create pancakes that taste like they came from a brunch café—without any fuss. If you try this recipe, please leave a comment and a 5-star rating to let others know how it turned out. Don’t forget to share your stack on Pinterest or Facebook!
What toppings did you choose? I’d love to hear your twist in the comments below.
Frequently Asked Questions (FAQ)
Can I use cottage cheese instead of ricotta?
Yes—just blend the cottage cheese until smooth to mimic ricotta’s creamy texture.
How do I make this recipe gluten-free?
Use a good 1:1 gluten-free all-purpose flour mix. No additional changes needed.
Why are my pancakes turning too dark?
Your pan is too hot. Reduce the heat to medium-low to cook them evenly.
Can I add blueberries directly to the batter?
Absolutely! Fold fresh berries gently into the batter right before cooking.
Are these pancakes freezer-friendly?
Yes. Freeze in layers, then reheat in a toaster or oven for best texture.
How thick should the batter be?
The batter should be thick but pourable—similar to soft yogurt.
Lemon Ricotta Pancakes
Ingredients
Method
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Add the sugar to a large bowl and zest the lemon directly over it. Rub the zest into the sugar with your fingertips until fragrant.
- Whisk in the vanilla extract, then add the eggs and whisk until the mixture is light and foamy.
- Whisk in the ricotta, buttermilk, and melted butter until mostly smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Heat a buttered nonstick skillet or griddle over medium-low heat. Scoop about 1/4 cup batter per pancake and cook until bubbles form and the bottoms are golden.
- Flip and cook the second side until golden and cooked through. Serve warm with desired toppings.