Lemon Ricotta Pancakes Recipe

These Lemon Ricotta Pancakes are always a hit! They’re so fluffy and tender, with a lovely hint of citrus in every bite.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 16

Total Time 26

Servings to 10 pancakes

Calories 209kcal

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a medium bowl whisk together the ricotta cheese, milk, lemon juice, eggs, lemon zest, and vanilla.
Pour the ricotta mixture into the flour mixture. Fold together to make a lumpy batter. Pour in the melted butter and stir until combined but still slightly lumpy.
Heat a large nonstick skillet or griddle over medium-high heat. Once hot, coat with 1 additional teaspoon of melted butter. Working in batches, add ¼ to ⅓ cup of batter for each pancake, leaving about 2 inches of space between each. (The batter will be thick, but will spread as it cooks.)
Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top. Flip over and cook for 1 to 2 more minutes or until golden brown.
Repeat with the remaining pancake batter, adjusting the heat to medium or medium low as needed. (The pancakes cook more quickly and brown more easily in subsequent batches.)

Don’t overmix the batter. Overworking the batter until it’s completely smooth will yield tough pancakes. You want the batter to be a little lumpy, as this is better for producing fluffy ricotta pancakes!
For equal-sized pancakes, use a measuring cup so you use ¼ cup or ⅓ cup of batter per pancake.
Adjust the heat between batches. You will likely need to lower the heat to medium heat or medium-low for the second batch and beyond, as they will brown more easily than the first batch.