The best Lemon Ricotta Pancakes recipe makes fluffy, light pancakes that are truly gourmet. They are here to impress with only 15 minutes of work.
Lemon Ricotta Pancakes make me feel like a brunch Queen.
I love how fancy and elevated lemon ricotta pancakes taste, but they're just as easy as to make as normal pancakes. The ricotta adds a richness, moistness and subtle sweetness (they don't tase “cheesy” at all!). I also use the same trick as with my Belgian Waffles where we whip egg whites and fold them in the batter for an added light and fluffy texture. Then add the lemon zest and these just feel perfect for Spring and Summer. I can't wait for you to try them!
If you're a pancake lover, try my other pancake recipes like Lemon Blueberry Pancakes, Cottage Cheese Pancakes, Buttermilk Pancakes, Sheet Pan Pancakes, or German Pancakes.
How to make Lemon Ricotta Pancakes:
Batter: Melt butter in microwave with milk then let cool. Combine flour, baking powder, and salt. In a separate bowl mix egg yolks, sugar, lemon zest, and vanilla. Add milk/butter mixture then mix in the dry ingredients, just until combined. Be careful not to over-mix. Gently fold in beaten egg whites.
Cook Pancakes on a hot greased griddle, flipping once when bubbles rise to the top, until golden on both sides. Serve with a dusting of powdered sugar and fresh berries, or homemade syrup.
More Breakfast favorites:
- Pan con Tomate
- Biscuits and Gravy Casserole
- Bircher Muesli
- Hashbrown Breakfast Casserole
- Quiche Lorraine
- Hawaiian French Toast Casserole
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Lemon Ricotta Pancakes
Ingredients
- 5 Tablespoons butter (71g)
- 1 cup milk (240ml)
- 1 1/2 cups all-purpose flour (187g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs , yolks and whites separated
- 2 Tablespoons granulated sugar
- zest from 1 lemon (about 1 Tablespoon)
- 1 teaspoon vanilla extract
- 3/4 cup ricotta cheese* (185g), homemade recipe in notes
- fresh berries , for serving
Instructions
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Wet ingredients: Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool. Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.5 Tablespoons butter, 1 cup milk, 3 large eggs, 2 Tablespoons granulated sugar, zest from 1 lemon, 1 teaspoon vanilla extract
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Dry ingredients: In a small bowl, sift together flour, baking powder, and salt; set aside.1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
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Egg whites: In a medium bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
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Combine: Stir the cooled milk mixture into the egg yolk mixture. Stir in ricotta. Stir in the dry ingredients just until combined.¾ cup ricotta cheese*
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Cook: Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan and spoon ¼ cup portions of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top, then flip and cook until golden and cooked through.
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Serve with freshly berries and a dusting of powdered sugar, if desired.
Video
Notes
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of kosher salt
- 2 Tablespoons fresh-squeezed lemon juice
Nutrition
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I originally shared this recipe March 2014. Updated April 2021 and June 2025.
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