Here’s a fresh, fluffy, and flavorful recipe for Lemon Ricotta Pancakes — light in texture with a bright citrusy zing. Perfect for a weekend brunch or anytime you want pancakes that feel just a little fancy!
🍋🥞 Lemon Ricotta Pancakes
✅ Ingredients (Makes ~10 pancakes)
- 1 cup ricotta cheese (whole milk recommended)
- 2 large eggs
- 1 egg white
- ¾ cup milk (or buttermilk for extra tang)
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp lemon juice (fresh)
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Butter or oil for cooking
🥣 Instructions
- In a large bowl, whisk together the ricotta, eggs, egg white, milk, vanilla, lemon zest, and lemon juice until smooth.
- In another bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. The batter will be a bit thick and lumpy — don’t overmix.
- Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil.
- Scoop about ¼ cup of batter per pancake onto the pan. Spread gently into a round shape.
- Cook for 2–3 minutes per side, or until golden and cooked through. Flip when bubbles form and edges are slightly set.
🍯 Serving Suggestions
- Top with fresh berries or blueberry compote
- Drizzle with maple syrup, honey, or lemon glaze
- Dust with powdered sugar for a pretty finish
- Add a dollop of whipped cream or Greek yogurt
🔁 Variations
- Add poppy seeds to make lemon poppy seed ricotta pancakes
- Use almond extract instead of vanilla for a nutty twist
- Make it gluten-free with 1:1 GF flour