This post may contain affiliate links. See my disclosure policy.
Fluffy, creamy, and laced with subtle lemon flavor, my lemon ricotta pancakes will change how you make pancakes. They’re easy and quick to make!
Love lemon-flavored treats? Try my lemon ricotta cookies, lemon coconut bars, and lemon mug cake next.
If you’re not baking with ricotta, you’re missing out. It’s my new secret weapon whenever I want to add flavor and texture to my favorite treats… especially to my lemon ricotta pancakes.
When you mix ricotta cheese and fresh lemon into pancake batter, you’re left with soft, custard-like pancakes with a subtle tanginess and a rich, refreshing flavor.
Table of Contents
Why I love this recipe
- The best flavor and texture. Ricotta is slightly sweet, savory, and tangy all in one, adding irreplaceable moisture.
- It’s as easy as any pancake recipe. There’s no need to overcomplicate it. These pancakes are low-effort–perfect for a lazy Sunday morning.
- Simple, yet sophisticated. By adding two pantry staples, we transform a humble stack of pancakes into something very special.
- Deceptively healthy. Ricotta is very high in calcium and protein while being surprisingly low in carbs.
Ingredients needed
- Self-rising flour. Self-rising flour combines all-purpose flour, baking powder, and salt. It’s my go-to in many recipes because it reduces the number of ingredients needed. Make my homemade self-rising flour and skip the expensive store-bought kind.
- Baking soda. When combined with lemon juice, you’ll notice gas bubbles form in the pancake batter, which will lead to fluffy pancakes.
- Salt. To enhance the sweetness.
- Sugar. I used cane sugar, but sweetener will also work. Avoid brown sugar as it’s overpowering.
- Ricotta cheese. Choose a good quality, whole milk ricotta cheese.
- Milk. I used whole milk for the added richness, but unsweetened almond milk also works.
- Lemon. Both fresh lemon juice and lemon zest will be used for a more vibrant lemon flavor.
- Large eggs. Eggs add structure to the pancakes and trap the air bubbles, helping them rise and fluff up.
- Butter. Melted and unsalted.
How to make lemon ricotta pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In one large mixing bowl, combine the dry ingredients. In a second large bowl, combine the wet ingredients. Fold the flour mixture into the wet mixture and whisk until you have a smooth batter.
Step 2- Cook. Spoon ¼-cup portions of pancake batter into a preheated and greased non-stick griddle. Cover the pan and let them cook until bubbles rise up. Carefully flip the pancakes and cook (with the lid on) for another minute.
Step 3- Repeat. Continue cooking the pancakes until all of the pancake batter is used. Serve warm with maple syrup, and enjoy!
Arman’s recipe tips
- Swap the lemon. As much as I love lemon in pancakes, I think orange zest would be equally as delicious!
- Drain excess water from the ricotta. Sometimes, the ricotta is quite liquidy, which can make for a thin batter.
- Add mix-ins, like fresh berries, chopped nuts, or a teaspoon of vanilla extract.
- Let the pancake batter rest. If time allows, giving the batter 5-10 minutes to rest will help more gluten develop and give the pancakes a cakey bite.
- Cover the pancakes! If you’ve never done this before, it’ll be a game-changer. Covering the pancakes traps heat, which yields far thicker, chewier pancakes.
- Store the cooked pancakes on a baking sheet in the oven on its lowest setting to keep them warm while you finish cooking the pancakes.
Storage instructions
To store: Store any leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Freeze pancakes in a freezer safe container for 3 months. Place sheets of parchment paper in between each to prevent them from sticking.
To reheat: Reheat the pancakes in the microwave for 20-30 seconds or in a non-stick skillet over medium heat until crispy and warm.
Frequently asked questions
Yes, you can make the batter up to 1 day in advance and keep it in the fridge until it’s time to cook. Place the chilled batter on the kitchen counter for 15-30 minutes before cooking so it reaches room temperature.
I tested this recipe with gluten-free self-rising flour, and while it did work, I had to add an extra 2 tablespoons of liquid to compensate. You can make homemade gluten-free self-rising flour or buy my preferred brand, Doves Farm Gluten-Free Self-Rising Flour.
More creative pancakes to try
- Chocolate chip pancakes
- Healthy blueberry pancakes
- Healthy banana pancakes
- Red velvet pancakes
- Or any of my pancake recipes
Lemon Ricotta Pancakes
Video
Ingredients
- 1 cup self rising flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup ricotta cheese
- 1 cup milk
- 1/2 small lemon juiced and rind grated
- 1 large egg
- 1 tablespoon butter melted
Instructions
- In a mixing bowl, add the flour, baking soda, salt, and sugar and mix well. In a separate bowl, whisk together the ricotta cheese, milk, lemon juice and rind, egg, and melted butter. Combine the wet and dry ingredients.
- Add oil to a non-stick pan and place it over medium heat. Once hot, scoop out 1/4 cup portions of the pancake batter and immediately cover the pan (this traps heat and yields thicker pancakes). Cook the pancakes for 2-3 minutes, or until you see bubbles form around the edges. Remove the lid and flip the pancakes and cook for a further minute.
- Repeat the process until all the batter is used up.
Notes
Nutrition
Originally published June 2023, updated and republished October 2024
This should be really fluffly. Ricotta is actually very nice ingredient.
How would you do it keto? Those pancakes Really sounds awesome!!! I follow every keto recipe of yours and everyone is fantastic!! If is from Big mans world I know is going to be good!!👍
Hi Javier! I reckon try almond flour and add more if needed to make a smooth batter.