Name: Lemon Ricotta Pancake Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup flour; 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 tsp. lemon zest; 1/4 cup lemon juice; 1/2 cup whole milk ricotta cheese; 2 eggs (separated); 1/2 tsp. pure vanilla extract; 2/3 cup buttermilk; 2 tbsp. granulated sugar; 3-4 tbsp. butter ((for greasing the skillet))

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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!

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Easy Lemon Ricotta Pancakes

Why This Recipe Works

Step By Step Instructions

Expert Tips:

Frequently Asked Questions

More Pancake Recipes You Will Love

Create a Total Brunch Menu

Lemon Ricotta Pancake Recipe

Ingredients

Instructions

Expert Tips:

Nutrition

More Breakfast Recipes

Leave a Reply Cancel reply

Why This Recipe Works

Step By Step Instructions

Expert Tips:

Frequently Asked Questions

More Pancake Recipes You Will Love

Create a Total Brunch Menu

Lemon Ricotta Pancake Recipe

Ingredients

Instructions

Expert Tips:

Nutrition

More Breakfast Recipes

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