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. The perfect weekend breakfast!
Why I love Lemon Ricotta Pancakes
These are no ordinary pancakes, these Lemon Ricotta Pancakes are like a delicious indulgent dessert for your weekend brunch or breakfast.
Just think of your favorite fluffy pancakes you usually make but take up a notch with tangy lemon and creamy ricotta cheese to make the most delicious pancakes you’ve ever tasted!
Yes I am hyping up these pancakes but you wont understand how good they are until you’ve tried out the recipe! Also they are super easy and quick to make – no separating and whipping of egg whites or a long list of ingredients.
I promise these Lemon Ricotta Pancakes will be some of the best pancakes you’ve ever eaten. Soft, thick, fluffy, and sweet while also being melt in your moth tender – what more could you ask for?
Ricotta Cheese in Pancakes?
Cheese might seem odd in a pancake recipe but ricotta is one of the best additions you can make! The Ricotta Cheese gives these pancakes an almost custard like interior – think of a baked or Japanese cheesecake for reference.
Like cream cheese where as 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!
Lemon Ricotta Pancake Variations
The flavors for these Lemon Ricotta Pancakes are very simple but so delicious. You can add a few different variations to change up the flavour.
Blueberry Lemon Ricotta Pancakes
1/2 Cup of Blueberries can be added to the batter to make Lemon Blueberry Ricotta Pancakes. You can leave the lemon out of the pancakes but the combination of blueberry and lemon is delicious!
Chocolate Chip Ricotta Pancakes
Remove the lemon zest from the ingredients and add 1/2 Cup of chocolate chips to the batter with the dry ingredients.
Orange Ricotta Pancakes
Swap the lemon zest for orange zest to make orange ricotta pancakes. Chocolate chips can also be added here for a delicious orange chocolate chip pancakes combo.
What to serve with Lemon Ricotta Pancakes
One of my favorite ways to serve these pancakes are with a dusting of powdered sugar and a drizzle of lemon juice! Here are a few other options:
- Lemon Curd – Take the lemon flavor up a notch with a spoonful of lemon curd. This is a great recipe to use up egg yolks!
- Fresh Berries
- Whipped Cream – Here is how to make perfectly whipped cream plus how to fix over whipped cream!
Lemon Ricotta Pancakes 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.
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.
Cooking the Pancakes
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 Ricotta 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?
Equipment for this Lemon Ricotta Pancakes 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!
More Pancake Recipes
- 1 Cup / 250g Ricotta Cheese
- 2 Eggs
- 1/2 Cup / 125ml Milk
- 1 Lemon Zested
- 1 Cup / 125g Flour
- 1 tsp Baking Powder
- 3 Tbsp Sugar
- 1/2 tsp Salt
- In a medium sized mixing bowl add the ricotta cheese. Make sure the ricotta has been drained so there is no extra liquid being added to the pancake batter.
- Add the eggs, milk and lemon zest to the ricotta cheese and use a whisk to combine the ingredients together.
- In a smaller mixing bowl add the flour, baking powder, sugar and salt. Whisk together until there are no longer any lumps.
- Pour the dry ingredients into the bowl with the wet ingredients and fold the pancakes batter together with a wooden spoon or rubber spatula. Stop mixing as soon as you no longer see any dry flour, it's perfectly okay for the batter to have small lumps. This helps the pancakes from becoming dry and tough.
- Heat a medium sized frypan like a cast iron skillet or a griddle pan over medium low heat. Once the pan is hot 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 bubbles are popping in the middle of the pancake and the edges are starting to set.
- Flip the pancake and cook for a further few minutes. A tip to test the pancake is fully cooked through is to press the centre like you would a cake or cupcake. If it springs back its fully cooked and if it sinks it needs a little longer.
- Place the cooked pancake on a plate, and repeat the process of adding butter and cooking each pancake until you have used up all the batter. You should get about 8 pancakes.
- Serve the pancakes stacked up and dusted with a good amount of powdered sugar.
Full fat Ricotta Cheese is best to use in this recipe. If you do use low fat make sure to drain the ricotta really well so you don't have any extra liquid added to the pancake batter.
Use a 1/4 Cup to measure out the pancake batter to make 12 smaller pancakes.
The pancakes can be frozen in an airtight container or bag. Let them come up to room temperature before heating in a frypan with a little butter or in the microwave for 20-30 seconds.
Lemon Ricotta Pancake Variations
- 1/2 Cup Blueberries
- 1/2 Cup Chocolate Chips
- Zest of 1 Orange
Lemon Ricotta Pancake Toppings
- Fresh Berries and Whipped Cream
- Lemon Curd
- Powdered Sugar and Lemon Juice
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Nutrition Information:Yield: 8 Pancakes Serving Size: 1 Pancake
Amount Per Serving: Calories: 145Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 57mgSodium: 264mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 7g
Nutrition information is estimated and may not be 100% accurate