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Lemon Ricotta Pancakes

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These Lemon Ricotta Pancakes are a delicious and refreshing twist on a classic breakfast! They’re extra moist and fluffy thanks to the ricotta, then infused with tart lemon flavor.

Syrup dripping off of pancakes.

Easy Fluffy Ricotta Pancakes with Lemon

Pancakes are the perfect vessel for so many different flavors. And we are absolutely loving them with a lemon and ricotta twist. 

We’re not the only ones, even IHOP and First Watch make lemon ricotta pancakes. And who can blame them?

Ricotta is an Italian whey cheese that has a light and airy texture. Not only is it great in lemon ricotta pasta, but it adds moisture and body to the pancake while keeping it light and fluffy. 

The lemon elevates the flavor and takes this pancake recipe over the top. They’re melt-in-your-mouth soft, perfectly fluffy, and have deliciously crispy edges.

What Toppings Taste Best on Lemon Ricotta Pancakes?

The toppings that taste best on fluffy lemon and ricotta pancakes complement the flavor of the pancakes without overwhelming their flavor. Some of our favorite toppings are:

  • Blueberry Sauce.
  • Blueberry Syrup.
  • Traditional Maple Syrup.
  • Lemon Curd.
  • Fresh Berries.

What Type of Ricotta Do You Use for the Best Results?

For the best results, we use a ricotta with some fat. So, a low-fat or whole milk ricotta cheese works best.

You’ll want some fat in the ricotta to give the pancakes some moisture so they aren’t dry.

How Do You Make Fluffy Pancakes with Crispy Edges?

To make fluffy pancakes, make sure not to overmix the batter. Combine the ingredients just until the dry ingredients are moistened.

Overmixing promotes gluten formation and makes the pancakes dense and heavy.

For pancakes with crispy edges, swap the cooking spray for butter.

Melt a little butter in the pan or on the hot griddle then add the pancake batter. You’ll have golden brown, fluffy pancakes with crispy edges in no time!

Keeping Pancakes Warm:

If you aren’t serving these delicious pancakes as soon as they come out of the pan, you’ll want to keep them warm.

Place the cooked pancakes in a single layer on a baking sheet and keep them in a warm oven until ready to serve.

How to Make Fluffy Lemon Ricotta Pancakes

You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.

This lemon ricotta pancake recipe creates the most decadent meal in just a few minutes! It makes the perfect weekend breakfast or special occasion breakfast.

  1. In a large bowl, combine the flour, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the eggs, milk, ricotta, sugar, oil, and vanilla extract.
Flour, baking powder, baking soda, and salt in a bowl.
Eggs, milk, ricotta cheese, sugar, oil, and vanilla in a bowl.
  1. Add the wet ingredients into the dry ingredients and whisk until just combined.
  2. Pour in the fresh lemon juice and zest, whisk again, then let the batter rest for 15 minutes.
Flour mixture poured over pancake batter.
Lemon zest on top of pancake batter.
  1. Next up, combine butter and salt in a medium mixing bowl.
  2. Use a hand mixer to cream together for 30 seconds, then add in the honey and powdered sugar. Beat until combined.
Creamed butter in a bowl.
  1. Heat a large skillet or griddle over medium heat, lightly grease the cooking surface, then use a ¼-cup of batter to portion the pancakes out onto the hot surface.
  2. Cook for 2-3 minutes on each side, then serve as desired.
Pancake on a skillet.

Tips and Notes

  • Don’t overmix the batter. Overmixing will create a dense texture as opposed to the fluffy texture we’re going for. Mix only until just combined!
  • Let the batter rest. Allowing the batter to sit for a few minutes allows the baking soda and baking powder to react with the acidic ingredients to create a lighter, fluffier texture.
  • Grease the skillet. A light layer of cooking spray helps to prevent the pancakes from sticking to the pan. You can also grease with butter for a more buttery flavor and crispier edges.
  • Add mix-ins. Try adding blueberries (for blueberry pancakes), raspberries, chocolate chips, or even shredded coconut right into the batter. 


Refrigerator: Store leftover pancakes in an airtight container in the fridge for 3-4 days.

Freezer: To freeze the pancakes, wrap each one individually in plastic wrap, then store in a freezer-safe bag or container. They will keep in the freezer for up to 2 months. 

When you’re ready to serve again, thaw the pancakes overnight in the fridge before reheating.

Alternatively, place on a plate and microwave to thaw for 30-60 seconds. 

Reheating: To reheat leftover pancakes, warm in the microwave, on the stove, or in the oven until heated through.

Syrup being poured over lemon ricotta pancakes.

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Syrup being drizzled over pancakes.

Lemon Ricotta Pancakes

5 from 1 vote
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Author: Kim
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings


For the Pancakes:

  • 2 cups all-purpose flour
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 cup ricotta cheese
  • 3 tablespoons granulated sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons lemon juice, freshly squeezed (about 3 large lemons)
  • 1 tablespoon lemon zest
  • 1 cup blueberries, fresh, rinsed (for garnish)
  • powdered sugar, for garnish

For the Honey Butter

  • ½ cup unsalted butter, room temperature
  • ¼ teaspoon salt
  • 3 tablespoons honey
  • 3 tablespoons powdered sugar


  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    2 cups all-purpose flour
    1 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
  • In a separate large bowl, whisk together the eggs, milk, ricotta cheese, sugar, oil, and vanilla extract until well blended.
    2 large eggs
    1 cup milk
    1 cup ricotta cheese
    3 tablespoons granulated sugar
    1 tablespoon vegetable oil
    2 teaspoons pure vanilla extract
  • Add the wet ingredients to the dry ingredients and whisk just until combined. Pour in the lemon juice and lemon zest and whisk again. Allow the batter to rest for 15 minutes. 
    3 tablespoons lemon juice
    1 tablespoon lemon zest
  • While the batter rests, make the honey butter. Place the butter and salt in a medium mixing bowl. Using a hand mixer, cream the butter and salt together for 30 seconds. Add the honey and powdered sugar and continue to beat together for another 30 seconds. Set aside.
    ½ cup unsalted butter
    ¼ teaspoon salt
    3 tablespoons honey
    3 tablespoons powdered sugar
  • Once the pancake batter has had time to rest, heat a large skillet or griddle on medium heat. Spray the surface lightly with cooking spray to keep the pancakes from sticking. 
  • Use a ¼ cup to measure the batter and pour onto a hot skillet to make 4 ½-inch pancakes. Cook each pancake for about 2 minutes on each side. 
  • Top pancakes with a dollop of honey butter and sprinkle with powdered sugar. Add fresh blueberries for garnish.
    1 cup blueberries
    powdered sugar
  • Serve immediately. See post for storage options.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Tina Frank Photography.


Serving: 2pancakesCalories: 317kcalCarbohydrates: 32gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 91mgSodium: 403mgPotassium: 124mgFiber: 3gSugar: 8gVitamin A: 604IUVitamin C: 4mgCalcium: 162mgIron: 1mg
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