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Stack of fluffy Lemon Ricotta Pancakes topped with fresh berries and a drizzle of syrup

Lemon Ricotta Pancakes

Fluffy, citrusy pancakes with creamy ricotta cheese that melt in your mouth. Perfect for a special weekend breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp granulated sugar
  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted

Method
 

  1. Whisk together flour, baking powder, baking soda, salt and sugar in large bowl.
  2. In separate bowl, mix ricotta, eggs, milk, lemon zest, lemon juice and vanilla until smooth.
  3. Gently fold wet ingredients into dry ingredients until just combined (small lumps are okay).
  4. Heat griddle or skillet over medium heat and brush with melted butter.
  5. Pour 1/4 cup batter per pancake onto griddle.
  6. Cook until bubbles form on surface and edges look set (about 3 minutes).
  7. Flip carefully and cook other side until golden brown (about 2 minutes).
  8. Serve warm with maple syrup and extra lemon zest for garnish.

Notes

For extra fluffy pancakes, don't overmix the batter. Leftovers can be refrigerated for 2 days and reheated in toaster.