Skip to Content

Melt-In-Your-Mouth Lemon Ricotta Pancakes

36 Shares
Lemon Ricotta Pancakes are light, fluffy, creamy, and have the most delightful citrussy flavor!
Lemon Ricotta Pancakes

This recipe is a must-try for all pancake lovers. Lemon ricotta pancakes have a light, fluffy texture, and a burst of lemon flavor that is out-of-this-world delicious. Ricotta cheese makes these pancakes not only soft and pillowy, but also taste creamy, while lemon juice and zest give them a classic citrusy fresh flavor.

Melt-In-Your-Mouth Lemon Ricotta Pancakes

Ingredients for Lemon Ricotta Pancakes

To make these fluffy pancakes you need:

  • Milk
  • Baking soda
  • Egg
  • Full-fat ricotta cheese
  • Lemon zest
  • Vegetable oil
  • Sugar
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • salt
  • Butter
  • Lemon juice

How To Make Fluffy Lemon Ricotta Pancakes?

  1. In a medium-sized bowl, whisk together the milk, baking soda, ricotta cheese, egg, lemon zest, oil, sugar, and vanilla until smooth. Make sure to break up any lumps of cheese.
  2. Still using the whisk, mix in the flour, baking powder, salt, melted butter, and lemon juice just until the flour is all mixed in. Do not overmix the batter, even if you see small lumps in it. Let it rest for 15 mins.
  3. Heat a large skillet or griddle over medium-low heat. Grease the skillet using cooking spray or butter.
  4. Using a ⅓ measuring cup, drop batter into the hot skillet. When bubbles appear on the surface (2-3 minutes), flip the pancakes and cook for 2-3 minutes on the other side. Repeat with the remaining batter. Drizzle with maple syrup or honey and serve hot.

Melt-In-Your-Mouth Lemon Ricotta Pancakes

Best Tips For Making Fluffy Pancakes:

  1. Make sure you add baking soda and baking powder
  2. Check the expiration date on both baking soda and powder
  3. Let the batter rest for 10-15 minutes before cooking the pancakes
  4. Do not overmix the batter. A few lumps are ok. Mix just until the flour disappears into the batter.
Lemon Ricotta Pancakes

Melt-In-Your-Mouth Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are light, fluffy, creamy, and have the most delightful citrussy flavor!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
REST TIME: 15 minutes
Total Time: 20 minutes
Servings: 6 pancakes
Calories: 174kcal
Author: Katherine - Yummfully

Equipment

  • Medium-sized bowl
  • Whisk
  • Skillet or griddle
  • Stove

Ingredients

  • ¾ cup 2 percent milk
  • ½ tsp baking soda
  • ½ cup full-fat ricotta cheese
  • 1 large egg
  • 1 tbsp lemon zest
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • ¼ tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tbsp all-purpose flour
  • ½ tsp salt
  • 2 tbsp melted butter
  • 1 ½ tsp baking powder
  • 1 tbsp lemon juice

Instructions

  • In a medium-sized bowl, whisk together the milk, baking soda, ricotta cheese, egg, lemon zest, oil, sugar, and vanilla until smooth. Make sure to break up any lumps of cheese.
  • Still using the whisk, mix in one cup plus 2 tablespoons of flour, baking powder, salt, melted butter, and lemon juice just until the flour is all mixed in. Do not overmix the batter, even you see small lumps in it. Let it rest for 15 mins.
  • Heat a large skillet or griddle over medium-low heat. Grease the skillet using cooking spray or butter. Using a ⅓ measuring cup, drop batter into the hot skillet. When bubbles appear in the surface (2-3 minutes), flip the pancakes and cook for 2-3 minutes on the other side. Repeat with the remaining batter. Drizzle with maple syrup or honey and serve hot.

Nutrition

Calories: 174kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g

Frequently Asked Questions

What Can I Substitute Ricotta Cheese With?

You can either use Greek yogurt or cottage cheese. If using cottage cheese, make sure you break up the lumps as much as you can. Mascarpone or whipped cream chese could be used too.

How Can I Make These Pancakes Vegan?

  • Instead of using the egg, use 1 tbs of flaxseed mixed with 2.5 tbsp of water.
  • Substitute the melted butter with oil
  • Use vegan ricotta or silken tofu instead of the regular ricotta cheese
  • Use the vegan milk of your choice

Can Lemon Ricotta Pancakes Be Made Without Sugar?

Yes. You can either not add the sugar, or use a calorie-free sugar substitute like erythritol or monk fruit.

How To Store and Reheat Leftover Pancakes?

Do not store warm pancakes. Let them cool completely before storing them in an airtight container and in the fridge for up to 3 days. To reheat them, you can use the microwave, toaster oven, or in a skillet on the stovetop.

Melt-In-Your-Mouth Lemon Ricotta Pancakes

36 Shares
Recipe Rating