Lemon Ricotta Pancakes are soft, fluffy, and full of bright citrus flavor — a step up from your everyday flapjacks! The ricotta gives them a creamy, tender texture, while the lemon zest and juice add a fresh zing. Here’s how to make them from scratch:
🍋 Lemon Ricotta Pancakes
📝 Ingredients (Makes ~10 pancakes):
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup (120g) |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Granulated sugar | 2 tbsp |
| Whole milk ricotta | ¾ cup (180g) |
| Milk | ½ cup (120ml) |
| Eggs | 2 large (separated) |
| Lemon zest | 1 tbsp (from ~1 large lemon) |
| Lemon juice | 2 tbsp |
| Vanilla extract | 1 tsp |
| Butter or oil (for cooking) | as needed |
👩🍳 Instructions:
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Prep the Batter Base
In a large bowl, whisk together:-
Flour, baking powder, baking soda, salt, and sugar.
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Mix Wet Ingredients
In a second bowl, combine:-
Ricotta, milk, egg yolks (set whites aside), lemon zest, lemon juice, and vanilla.
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Stir until smooth.
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Combine Wet + Dry
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Add the ricotta mixture to the dry ingredients.
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Stir gently until just combined (don’t overmix — lumps are okay!).
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Whip Egg Whites
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In a clean bowl, beat the egg whites to soft peaks using a hand mixer or whisk.
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Gently fold the egg whites into the batter. This makes the pancakes extra light and fluffy.
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Cook the Pancakes
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Heat a nonstick skillet or griddle over medium heat. Add a bit of butter or oil.
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Scoop ~¼ cup of batter per pancake. Cook 2–3 minutes per side until golden and cooked through.
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Serve Warm
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Stack ’em up and serve with fresh berries, a dusting of powdered sugar, maple syrup, or even a dollop of lemon curd or whipped cream.
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💡 Tips:
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Too thick? Add a splash of milk to loosen the batter.
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Make ahead: Batter can rest (covered in the fridge) for 30 minutes. Cooked pancakes can be frozen and reheated.
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Flavor boost: Add a touch of almond extract or swap lemon zest for orange for a twist.
