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Light, fluffy, perfectly rich and packed full of fresh lemon flavor, these Lemon Ricotta Pancakes are everything you've been dreaming of. Ready in just 20 minutes, it's the perfect breakfast treat!
I am currently having a love affair with these Lemon Ricotta Pancakes. For real. They are so moist and fluffy and lemony....it's pancake perfection over here!
Plus, they are so easy to whip together. I mean, you can have pancakes on the table in 20 minutes. Which is awesome in my book.
Because who wants to spend all morning making breakfast? Not me. There are things to do, naps to take, Netflix to watch. All the stuff that's not making breakfast.
Hence (do people still say hence???) the love affair with these super simple and delicious lemon pancakes.
You also may want to try this super amazing Goat Cheese Avocado Toast or these Orange Ricotta Pancakes for an easy but yummy breakfast treat.
Why This Recipe Works
- The ricotta cheese and egg whites in these lemon ricotta pancakes helps to keep them light and fluffy.
- We use buttermilk to keep the pancakes moist and tender, plus it adds a little tang to the pancakes.
- The batter can be made ahead of time which can make your mornings even easier.
Step By Step Instructions
1.Mix the ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl. If you want your pancakes extra lemony, add some additional lemon zest.
2. Mix in the flour, baking soda and salt, being careful not to over-mix. Pancakes will be tough and rubbery if the batter is over-mixed. So....it's OK if there are a few lumps in the batter, just don't over-mix.
3. Beat the egg whites in a separate bowl until they are frothy and no longer opaque.
4. Carefully fold the egg whites into the pancake batter. Be careful not to over-mix or your egg whites will deflate, and your pancakes will be less fluffy.
5. Heat a nonstick skillet over medium-low heat and brush with a layer of butter. Pour a portion (about ¼ to ⅛ cup depending on desired pancake size) of the pancake in the pan and cook until golden brown (1-2 minutes per side).
Pancakes should be golden brown on each side.
6. Remove the pancakes from the skillet and place on a plate in a 200 degree oven to keep warm. Repeat until all the batter is gone. Serve the pancakes with maple syrup, jelly or just plain butter.
These lemon ricotta pancakes are also amazing served with the syrup from these Candied Cherries or these Candied Lemons. The candied cherry syrup is our all time favorite for these pancakes.
You can also serve them with whipped cream and berries, salted butter, this Blueberry Jam from Vanilla and Bean, Homemade Lemon Curd, powdered sugar or honey. Or anything your heart desires.
Expert Tips:
- Add additional lemon zest if you like the pancakes to have a stronger lemon flavor.
- Substitute orange juice and peel for the lemon to make orange ricotta pancakes.
- Don't over mix the batter as your pancakes will become tough.
- Gently fold in the egg whites so they don't deflate.
- Use a non-stick skillet and make sure to add more butter periodically to prevent pancakes from sticking.
Frequently Asked Questions
- Why are my pancakes flat? If you over mixed the batter, your pancakes can become flat. There should be some lumps in the batter.
- How do you keep pancakes warm? Place them in a 200 degree oven to keep warm while you finish cooking all the pancakes.
- Why are my pancakes sticking? If you didn't use enough butter in your pan, the pancakes may stick. I highly recommend using a non-stick pan and melted butter to prevent sticking. You may need to add more butter to the pan periodically as your pancakes cook.
- Can I make pancake batter ahead of time? Yes! You can make the batter (less the egg whites) ahead of time and store covered in the fridge overnight. When you're ready to make the pancakes, whip the egg whites per the recipe instructions and fold into the batter. Follow the remaining instructions to cook the pancakes.
- Can I freeze pancakes? To freeze pancakes, place them on a baking sheet directly in the freezer until frozen about 2-3 hours. Wrap them individually in plastic wrap or waxed paper and store them in a freezer bag for up to one month. Pancakes can be reheated in the microwave for about 30 seconds (or until warmed through) or reheated in a 375 degree oven for 10-15 minutes (until warmed through).
More Pancake Recipes You Will Love
Cornmeal Pancakes
Orange Ricotta Pancakes
Blueberry Cornmeal Pancakes
Don't forget to check out ALL the Breakfast Recipes!
Create a Total Brunch Menu
- Make this Avocado Toast with goat cheese and a fried egg;
- This cheesy Sausage Quiche is a great addition to any brunch menu;
- Simple Cured Salmon is great on a bagel with cream cheese;
- Add a little sweet with these Cinnamon Swirls.
- Try this Bloody Mary recipe from Foodie Crush.
Rate this Lemon Ricotta Pancake recipe and leave a comment to let me know how it turned out!
Lemon Ricotta Pancake Recipe
Ingredients
- 1 cup flour
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ tsp. lemon zest
- ¼ cup lemon juice
- ½ cup whole milk ricotta cheese
- 2 eggs separated
- ½ tsp. pure vanilla extract
- â…” cup buttermilk
- 2 tbsp. granulated sugar
- 3-4 tbsp. butter (for greasing the skillet)
Instructions
- Mix the ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl.
- Mix in the flour, baking soda and salt, being careful not to over-mix. It's OK if there are a few lumps in the mixture.
- Meanwhile, beat the egg whites in a bowl until frothy and no longer opaque.
- Fold the egg whites into the pancake batter, being careful not to over-mix so the egg whites don't deflate.
- Heat a nonstick skillet over medium-low heat and brush it with butter.
- Pour a portion of the pancake batter (⅛ to ¼ cup, depending on size preference) in the pan and cook until golden brown (1-2 minutes per side).
- Remove and place on a plate. Place finished pancakes on a plate in a 200 degree oven to keep them warm while remaining pancakes are completed. Repeat until all batter is gone.
Expert Tips:
- Add additional lemon zest if you like the pancakes to have a stronger lemon flavor.
- Substitute orange juice and peel for the lemon to make orange ricotta pancakes.
- Don't over mix the batter as your pancakes will become tough.
- Gently fold in the egg whites so they don't deflate.
- Keep pancakes warm in a 200 degree oven while you finish cooking the remaining batter.Â
- Use a non-stick skillet and make sure to add more butter periodically to prevent pancakes from sticking.
Nutrition
April
I was dreaming about pancakes like these the other night 🙂 I love lemon flavors in mine, so this is definitely the recipe I will enjoy!
Danielle
Hope you love it April!
michelle
What a great recipe and perfect for Mother's day! This will definitely be a favorite in our house
Danielle
Thanks so much Michelle!
Natalie
These pancakes looks really REALLY delicious. I never tried pancakes with mixed in ricotta cheese. But I love the ricotta and lemon pairing. I will definitely give this recipe a try.
Danielle
Thanks Natalie! The ricotta cheese really makes them delicious and creamy, while still light.
Jo
Mouth watering pancakes. Lemon ricotta is my go to summer flavors and this pancake makes a great summer breakfast. Looks absolutely delicious!
Danielle
Thanks Jo!
sheenam | thetwincookingproject
Love lemon ricotta pancakes. This looks like a very nice easy recipe.
Danielle
Thanks!
Mahy Elamin
I love anything lemon and these pancakes look so light and fluffy thanks to the ricotta. A perfect breakfast!
Danielle
Thanks so much Mahy!
sheenam | thetwincookingproject
How good does that look.
Danielle
Thanks!
Claudia Lamascolo
These pancakes sound perfect for mothers day brunch we love lemon and these look so light and fluffy
Danielle
They'd be perfect for Mothers Day!
Demeter
I am loving this recipe! It's so light and the lemon are a perfect touch of flavor. Well done.
Danielle
Thanks Demeter!
SHANIKA
Lemon + Ricotta sounds like a delicious combo! These pancakes look so great!
Danielle
It makes them so light but rich at the same time - the ricotta is really awesome!
kim
What a great recipe! Love the flavor in these pancakes!
Danielle
Thanks Kim!
Helen of Fuss Free Flavours
These lemon and Ricotta pancakes sound utterly delicious. Such a good idea and so easy to make, an ideal breakfast for the weekend. Fresh lemon flavour is so refreshing and deliciously sharp.
Danielle
Thanks so much Helen!
kathy
So yum! you are so lucky to have all those fresh lemons.
Alyssa @ A Bite of Inspiration
Fresh lemons are the best! You're so lucky you have access to a lemon tree. Perfect for this recipe! It looks amazing! Lemon and ricotta are a classic pairing-- so delicious! Great tip about emphasizing the salted butter as a topping-- brings out the flavor more. Can't wait to make this!
Rosa
Oh yum!! I love lemony recipes and these pancakes sound fantastic!! I can’t wait to try them.
Danielle
Thanks Rosa! Hope you love them 🙂