Lemon Ricotta Pancakes

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Lemon Ricotta Pancakes, whisk ricotta, buttermilk, eggs, and lemon into the dry ingredients until just combined, then cook on a buttered griddle until golden on both sides.

Jump to Recipe

Lemon ricotta pancakes are not regular pancakes with a dairy product wandering through them. Ricotta changes the center completely. The batter stays thick, the pancakes rise with baking powder and baking soda, and the cooked interior lands somewhere between fluffy and custardy, with little pockets of ricotta still visible if you have resisted the urge to stir the batter into submission.

Whisk the flour, sugar, leaveners, and salt in one bowl; ricotta, buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla in another. When the two meet, stir only until the dry flour disappears. Lumps are not a defect here. Overmixing is how you turn a tender breakfast into a stack of citrus-flavored coasters.

Scoop roughly quarter-cup portions onto a lightly buttered griddle over medium heat. Wait until bubbles appear and the edges look set before flipping, then give the second side another minute or two. The lemon keeps the rich ricotta and butter from feeling heavy, while buttermilk adds another layer of tang. Maple syrup works, powdered sugar works, and both together suggest you have decided breakfast is no place for restraint.

Prep10 minutes

Cook15 minutes

Total25 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk ricotta cheese
1 cup buttermilk
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions

1Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2In a separate bowl, whisk together ricotta, buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla until mostly smooth -- a few small ricotta lumps are fine.
3Pour the wet ingredients into the dry ingredients and stir just until combined -- the batter will be thick with visible ricotta curds; do not overmix.
4Heat a griddle or large nonstick skillet over medium heat and lightly butter the surface.
5Scoop about 1/4 cup of batter per pancake onto the griddle. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for another 1 to 2 minutes, until golden on both sides.
6Repeat with the remaining batter, buttering the griddle between batches. Serve warm with maple syrup or a dusting of powdered sugar.

Nutrition Information

Estimated per serving: 1 of 4 servings.

380Calories

13 gProtein

48 gCarbohydrates

15 gTotal Fat

8 gSaturated Fat

1 gFiber

13 gTotal Sugars

640 mgSodium

145 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Don't overmix once the wet and dry ingredients meet -- the ricotta curds and a slightly lumpy batter are what make these pancakes tender instead of tough.
Keep the heat at medium, not high; these pancakes are thicker than average and need time to cook through without burning the outside.
Wait for bubbles to form and the edges to look set before flipping -- flipping too early tears the pancake and makes a mess.

Substitutions

whole milk ricotta → cottage cheese, blended smooth A slightly tangier stand-in with a similar protein boost.

buttermilk → 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes Mimics buttermilk's tang and helps activate the leaveners.

lemon → orange zest and juice A different but equally bright citrus swap.

Storage Instructions

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet to bring back some crispness at the edges.

Make Ahead

Mix the dry ingredients up to 2 days ahead and store at room temperature; whisk the wet ingredients fresh and combine right before cooking.

Freezing

Yes. Freeze cooled pancakes in a single layer, then transfer to a bag, for up to 2 months. Reheat in a toaster straight from frozen.

Frequently Asked Questions

Can I make this ahead of time?

Mix the dry ingredients up to 2 days ahead and store at room temperature. Whisk the wet ingredients fresh and combine right before cooking for the best rise.