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Lemon Ricotta Pancakes

Okay, imagine bright morning sunlight streaming through your kitchen window and the fresh zing of lemon filling the air—that’s exactly what these lemon ricotta pancakes bring to your breakfast table. I can’t wait to share this recipe because these pancakes feel like a little celebration in every bite! They’re light, fluffy, and so tender thanks to the ricotta, with just the right hint of lemon to wake up your taste buds. Plus, they’re surprisingly simple to whip up, making your weekend mornings a joyful feast rather than a chore. Trust me, once you try these, you’ll never go back to ordinary pancakes again!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 cup ricotta cheese
1 cup all-purpose flour
1 tbsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
3/4 cup milk (whole or 2%)
3 large eggs
Zest of 1 lemon (about 1 tbsp)
2 tbsp fresh lemon juice
1 tsp vanilla extract
Butter or oil, for cooking

For the Garnish (optional):

Maple syrup or honey
Fresh berries
Powdered sugar
Extra lemon zest

How I Make It

Step 1:

In a large bowl, whisk together the ricotta cheese, milk, eggs, lemon juice, lemon zest, and vanilla extract until smooth and well combined. The ricotta gives the batter a beautifully creamy texture right from the start!

Step 2:

In a separate bowl, sift together the flour, baking powder, sugar, and salt. This helps ensure your pancakes stay fluffy and evenly risen.

Step 3:

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay—overworking the batter can make pancakes tough.

Step 4:

Heat a non-stick skillet or griddle over medium heat and add a small knob of butter or a light coating of oil. When it’s hot (a drop of water should sizzle), scoop about 1/4 cup of batter onto the pan for each pancake.

Step 5:

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip gently with a spatula, cooking another 2 minutes until golden brown and cooked through.

Step 6:

Serve your lemon ricotta pancakes warm with a drizzle of maple syrup, fresh berries, and an extra sprinkle of powdered sugar or lemon zest if you like that bright pop.

Variations & Tips

For extra fluffiness, separate the eggs and beat the whites to soft peaks before folding them into the batter.
Swap out some or all of the all-purpose flour for whole wheat for a nuttier flavor and fiber boost.
Add a teaspoon of poppy seeds in the batter for a classic lemon poppy seed combo.
If your batter is too thick, thin it with a splash more milk until it’s easy to pour but not runny.
Use fresh ricotta for the best creamy texture, but you can substitute with cottage cheese blended smooth if needed.

How I Like to Serve It

I often serve these pancakes as a weekend treat with a side of crispy bacon and a tall glass of fresh-squeezed orange juice. On a lazy holiday morning, they’re perfect topped with a dollop of mascarpone and a spoonful of lemon curd. And honestly, they make a stunning brunch centerpiece when paired with fresh fruit and a pot of good coffee.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or skillet to keep them fluffy.
You can freeze cooked pancakes; place parchment paper between layers, then thaw and warm before serving.

Closing: These lemon ricotta pancakes are a guaranteed crowd-pleaser, delivering that perfect balance of zesty brightness and rich creaminess every single time.

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