Lemon Ricotta Pancakes Recipe (Fluffy & Delish!)

These Lemon Ricotta Pancakes are fluffy, flavorful and absolute lemon perfection.  Ricotta pancakes provide the perfect texture and bite, and the citrus takes them over the top!  If you love other amazing pancake recipes, check out my Johnny Cakes,  Classic Pancakes, Brown Sugar Pancakes, and Pineapple Upside Down Pancakes or Apple Pancakes or put them on a giant Breakfast Board!

Perfect Lemon Ricotta Pancakes Recipe

I’m officially on maternity leave as much as a workaholic can possibly be.  I’ve decided that my maternity leave won’t be exactly the same especially since I’m in the mood to just get things done right now.  Baby’s room is finished.  Car seats are installed.  Hospital bag is somewhat packed.  I’m calm, cool and collected so writing and chatting with you makes me feel a bit better.

HOW TO MAKE LEMON RICOTTA PANCAKES

I wanted to share this Lemon Ricotta Pancakes recipe with you from a cookbook I have been meaning to share from for at least a year now.  It is from A Cozy Coloring Book by my girl Adrianna Adarme of the lovely blog A Cozy Kitchen.  

Pancake batter is incredibly easy to throw together.  You always need a dry base and a wet base.

The dry base for these pancakes is:

• Flour
• Sugar
• Baking Powder
• Salt

This is pretty standard for most pancake recipes.  Some things will change for instance, flour may change to a gluten free or nut based flour if you have any sensitivities.

Also sugar being added sweetens the batter slightly.  Salt is the balancer of this sugar making this batter well rounded.  Finally the baking powder gives these pancakes their perfect lift and fluffy texture which makes them irresistible.

Wet Ingredients: Why Make Ricotta Pancakes?

For the wet ingredients, ricotta is the key ingredient of course.  Some consider the flavor profile similar to cottage cheese but I don’t really think they are that similar.

The tang of the ricotta and thick texture is what makes these pancakes so unique and different in the best way possible.  Most usually get that flavor and tang from buttermilk but the ricotta in these ricotta pancakes helps these stand out.

Because ricotta cheese is somewhat thick, we thin the batter with milk.  Milk is also rich, especially if you use whole milk, and it helps to balance the flavor so the ricotta doesn’t overwhelm the ingredients.

Getting Great Lemon Flavor in Lemon Pancakes Recipe

These aren’t just any Ricotta Pancakes, these are Lemon Ricotta Pancakes.  That means the lemon flavor is just as essential to the pancakes as the ricotta is.

This recipe requires a full zested lemon!!!  YES!  The zest of a full lemon is thrown into the batter.  It is sensational.  The lemon is not drowned out at all, and it is a major player in this recipe.

As the days wind down to me meeting my Baby Cakes, I’ve started to soak up the final pieces of old Jocelyn before the full transition into “mommy” happens.  Old Jocelyn loved whipping up pancakes and living in the moment.  Old Jocelyn reveled in quiet mornings filled with pancakes and retrospection.  I know those quiet mornings are coming to an end but I can’t help but feel excited about how different things will be soon.  I’m just beyond grateful for it all.

WHAT TO SERVE WITH LEMON RICOTTA PANCAKES

Now these pancakes have the most incredible flavor.  Lemon and ricotta are made for each other.  And fluffy is the perfect adjective to describe them.  Just like regular pancakes, they are pretty simple to make.

The only real difference is adding the ricotta cheese and lemon zest! They are now what I crave during my winter mornings.  Here’s to fluffy lemon ricotta pancakes and calm mornings before life changes occur.

For more incredible breakfast ideas, check out these posts:

Lemon Ricotta Pancakes Recipe

These Lemon Ricotta Pancakes are fluffy, flavorful and absolute lemon perfection. Ricotta pancakes provide the perfect texture and bite, and the citrus takes them over the top!

4.80 from 10 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 278kcal

Author: Jocelyn Delk Adams

Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 3 tablespoons sugar
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ¾ cup milk
• ▢ ½ cup ricotta cheese
• ▢ 1 large egg
• ▢ Zest from 1 lemon
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon unsalted butter melted and cooled

US Customary - Metric

Instructions

• In a large bowl, mix together the flour, sugar, baking powder and salt.
• In a large measuring cup, whisk together the milk, ricotta cheese, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir until just combined.
• Grease a large skillet and heat over medium-low heat. For each pancake, pour ¼ cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.

Notes

You can scale back some of the lemon zest if you don't want it too overwhelming.  Add maybe half or even 3/4s of the lemon zest the first time you try the recipe if you think it might be too much.

Never mix the pancake batter until completely smooth.  Lumps are totally fine and encouraged to make amazing pancakes.

Nutrition

Calories: 278kcal | Carbohydrates: 37g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 212mg | Potassium: 446mg | Sugar: 11g | Vitamin A: 365IU | Calcium: 257mg | Iron: 2mg

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