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Lemon Ricotta Pancakes Recipe

These Lemon Ricotta Pancakes will quickly become your favorite pancake recipe! They’re soft and fluffy while being melt in your mouth tender from the Ricotta Cheese. Whip up a batch this weekend to enjoy!

Lemon Ricotta Pancakes

Why I love Ricotta Pancakes

Just think of your favorite fluffy pancakes but taken up a notch with tangy lemon and creamy ricotta cheese.

These are no ordinary pancakes, they’re like a delicious indulgent dessert for brunch or breakfast.

The ricotta cheese gives the pancakes an almost custard like interior – think of a baked or Japanese cheesecake for reference!

Also they are super easy and quick to make! No separating and whipping of egg whites or crazy different ingredients! 

 

Why Ricotta Cheese in Pancakes?

Cheese might seem odd in a pancake recipe but ricotta is one of the best additions you can make!

Think of it like cream cheese where it’s more known for it creaminess and moisture in baked goods rather than a cheesy flavor.

I promise you these won’t taste like a lasagna filling – they’ll be some of the best pancakes you’ve ever eaten! If you need convincing there are so many other delicious sweet goods that contain ricotta such as cakes and cookies. 

 

Video Tutorial

Follow the video below for how to make Lemon Ricotta Pancakes

Ricotta Pancake Variations

The ingredients for these pancakes are pretty simple. Instead of adding variations to the batter I think it works so much better to change up your toppings. A few favorites include:

  • Cream Fraiche
  • Fresh Berries
  • Lemon Curd
  • Whipped Cream
  • Strawberries and syrup

How to Make Ricotta Pancakes

Lemon Ricotta Pancake Recipe Ingredients

1 Cup / 250g Ricotta Cheese – Full fat ricotta cheese works the best for this recipe but you can use low fat if you would like. Make sure to drain it before using so there is no extra liquid added to the pancake batter. 

2 Eggs – Make sure you are using room temperature eggs for this recipe. If you keep them in the fridge just remove them about an hour before you start cooking. 

1/2 Cup / 125ml Milk – Use whole milk for best results. Milk alternatives can be substituted instead. 

Zest of 1 Lemon

1 Cup / 125g Flour – All purpose or standard flour work best for this recipe. 

1 tsp Baking Powder

3 Tablespoons / 25g Sugar – A sugar alternative can be used here. 

1/2 tsp Salt

 

How to Make Lemon Ricotta Pancakes

In a medium sized mixing bowl add the ricotta cheese. Make sure your ricotta has been drained so there is no extra liquid being added to the pancake batter.

Add in the remaining wet ingredients, the eggs, milk and lemon zest.

Give the wet ingredients a mix together with a whisk or wooden spoon until well combined.

In a smaller bowl measure out the dry ingredients, the flour, baking powder, sugar and salt.

Give the dry ingredients a quick mix together to combine.

Pour the dry ingredients into the bowl with the wet ingredients and begin to fold the pancake batter together.

Make sure not to over mix here, as soon as you stop seeing dry flour stop mixing. It’s normal to have small lumps in the batter.

Heat a medium sized frypan like a cast iron skillet over medium-low heat. Add 1/2 tsp of butter to the pan and pour in 1/3 Cup of pancake batter.

Cook the pancake for about 3-4 minutes or until the edges are starting to look cooked. Check on the pancake a few times and adjust the heat so it doesn’t burn.

Flip the pancake over and cook for a further few minutes. Repeat with the remaining batter.

Common Questions about this Lemon Ricotta Pancake Recipe

What kind of Ricotta Cheese should I use?

To get the best results I recommend using full fat ricotta cheese. It should be thick and almost solid like but if yours isn’t you can drain it using a cheese cloth.

Can you freeze these pancakes?

For most pancakes I would say no they are definitely best fresh but yes you can freeze Lemon Ricotta Pancakes. The ricotta cheese keeps these pancakes super moist and tender so they reheat super well.

Cook the pancakes as usual and place into a sealed freezer bag or container. Place into the freezer for up to 3 months. When you are ready to reheat the pancakes let them come up to room temperature. Reheat in the microwave for best results.

What can I substitute Ricotta Cheese for in this recipe?

I wouldn’t recommend substituting ricotta cheese in this recipe. If you don’t have any ricotta cheese on hand you can make my favorite fluffy pancakes or these buttermilk pancakes instead. 

 

Equipment for this Lemon Ricotta Pancake Recipe

Digital Scales – Digital scales are the easiest and most accurate way to measure ingredients. I’ve given the recipe amounts in metric and imperial so if you do want to use measuring cups instead you can. 

Mixing Bowl – This is my favorite brand of mixing bowls! The patterns are so lovely and the quality of the bowls are perfect.

Cast Iron Skillet – I recommend a cast iron skillet to cook your pancakes as it provides such an even heat but you can use a non stick frypan instead. To cook multiple pancakes at once a cast iron griddle works really well! 

Perfect Weekend Breakfast

I promise these Lemon Ricotta Pancakes will be some of the best pancakes you’ve ever eaten. Soft, thick, fluffy, tangy and sweet while also being super tender – what more could you ask for in a pancake recipe?

More Weekend Breakfast Recipes

Fluffy Pancakes

Perfect French Toast

Shakshuka

Crepes

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes Recipe

These Lemon Ricotta Pancakes will quickly become your favorite pancake recipe! They’re soft and fluffy while being melt in your mouth tender from the Ricotta Cheese. 
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Servings 8 pancakes

Ingredients
 
 

  • 1 Cup Ricotta Cheese
  • 2 Eggs
  • 1/2 Cup Milk
  • 1 Lemon Zested
  • 1 Cup Flour
  • 1 tsp Baking Powder
  • 3 Tbsp Sugar
  • 1/2 tsp Salt

Instructions
 

  • In a medium sized mixing bowl add the ricotta cheese, eggs, milk and lemon zest. Mix the ingredients together with a whisk or wooden spoon until well combined.
  • In a smaller mixing bowl add the flour, baking powder, sugar and salt. Mix together until combined.
  • Pour the dry ingredients into the bowl of the wet ingredients and fold the pancake batter together with a wooden spoon. Stop mixing as soon as there is no longer any dry flour.
  • Heat a medium sized frypan over medium-low heat and add 1/2 tsp of butter.
  • Pour 1/3 Cup of pancake batter into the frypan and cook the pancake for about 3 minutes or until the edges are starting to set. Flip and cook on the other side for a further few minutes.
  • Repeat with the remaining pancake batter.

Notes

Serve the pancakes dusted with powdered sugar and optionally some syrup

Nutrition

Serving: 2PancakesCalories: 157kcalCarbohydrates: 20gProtein: 7gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 58mgSodium: 247mgPotassium: 103mgFiber: 1gSugar: 6gVitamin A: 224IUVitamin C: 7mgCalcium: 122mgIron: 1mg
Tried this recipe?Mention @recipesbycarina or tag #recipesbycarina!
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