Light, tangy, and tender, these Lemon Ricotta Breakfast Pancakes make a bright start to any morning. The ricotta keeps the cakes moist and soft, while lemon adds a fresh citrus pop. They cook up golden on the outside with a pillowy interior. Serve them with berries, syrup, or a dollop of yogurt for a breakfast that feels both simple and a little special.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (about 8 pancakes)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values rounded)
- Calories per serving: 350 kcal
- Protein: 11 g
- Carbohydrates: 43 g
- Fat: 15 g
- Fiber: 1 g
- Sugar: 17 g
- Sodium: 430 mg
Why Make This Lemon Ricotta Breakfast Pancakes
These pancakes are quick, bright, and reliably fluffy. Ricotta keeps them moist without making the batter heavy. Lemon adds a clean, zesty flavor that lifts the sweetness. They take about 25 minutes from start to plate, so they’re great for weekend breakfasts, brunch with friends, or a cozy weekday treat. The texture is soft and tender, with a light tang and a golden-brown exterior that smells faintly of butter and citrus.
How to Make Lemon Ricotta Breakfast Pancakes
This recipe is simple. Mix wet ingredients, fold in dry ingredients, and cook small rounds on a hot skillet. Use a light hand when combining ingredients to keep the batter airy. Cook over medium heat so the centers set without the outsides burning. Flip when bubbles form and the edges look set.
Ingredients:
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 lemon, zested and juiced
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
Directions:
Step 1: Preparation
Zest and juice the lemon. Measure the ricotta, milk, eggs, and sugar. Warm a skillet over medium heat so it reaches cooking temperature while you mix. Have a spatula and measuring 1/4-cup scoop ready.
Step 2: Mixing
In a mixing bowl, whisk together the ricotta, milk, eggs, lemon zest, and lemon juice until smooth. In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix — small lumps are okay.
Step 3: Cooking
Melt a bit of butter or add oil to the heated skillet. Using a 1/4-cup measure, pour batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1–2 minutes more. Cook in batches and add more butter or oil as needed.
Step 4: Finishing
Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) if making multiple batches. Serve warm with syrup, fresh fruit, a dusting of powdered sugar, or a spoonful of yogurt. Squeeze extra lemon juice or add a little lemon zest on top for extra brightness.
How to Serve Lemon Ricotta Breakfast Pancakes
Stack 2–3 pancakes and drizzle with maple syrup for a classic serving. For a fresher option, top with mixed berries, a spoonful of Greek yogurt, and a little honey. For brunch, serve with crumbled bacon or smoked salmon on the side for contrast. Garnish with extra lemon zest for a bright, fragrant finish.
How to Store Lemon Ricotta Breakfast Pancakes
- Refrigerator: Cool completely, stack with parchment between pancakes, and store in an airtight container for up to 3 days.
- Freezer: Lay pancakes flat on a baking sheet and freeze until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
- Reheating: Reheat in a warm oven (350°F / 175°C) for 8–10 minutes, or toast gently in a skillet with a bit of butter. Microwave on low power for 30–60 seconds if short on time, but the texture is best with oven or skillet reheating.
Expert Tips for Perfect Lemon Ricotta Breakfast Pancakes
- Use room-temperature eggs and milk for a smoother batter and even cooking.
- Don’t overmix the batter. Overworking flour develops gluten and makes pancakes tough. Stir until combined; a few lumps are fine.
- Cook on medium heat so the pancakes cook through without burning. Adjust the heat if they brown too fast.
- Measure batter with a 1/4-cup scoop for even-sized pancakes and consistent cook times.
- If batter seems too thick, add a tablespoon of milk at a time until it pours easily. If too thin, add a tablespoon of flour.
- For extra lift, fold egg whites whipped to soft peaks into the batter before cooking. This adds fluffiness but is optional.
- Use a nonstick skillet or a well-seasoned cast-iron pan for easy flipping and even browning.
Delicious Variations
- Blueberry Lemon Ricotta: Fold in 1/2 cup fresh or frozen blueberries to the batter.
- Lemon Poppy Seed: Add 1–2 tablespoons poppy seeds to the dry mix for a classic flavor combo.
- Honey Ricotta: Replace sugar with 3 tablespoons honey for a floral sweetness. Reduce liquid slightly.
- Glazed Lemon Ricotta: Make a quick glaze of powdered sugar and lemon juice and drizzle over warm pancakes.
- Savory Ricotta Herb Pancakes: Omit sugar and lemon juice; fold in chopped chives and black pepper, and serve with smoked salmon or a fried egg.
Frequently Asked Questions
-
How many pancakes does this recipe make?
This recipe makes about 8 pancakes when using 1/4-cup portions, which serves 3–4 people. If you make smaller pancakes, you can get more. -
Can I use low-fat ricotta or cottage cheese instead?
Yes. Low-fat ricotta works fine and makes the pancakes a bit lighter. For cottage cheese, pulse it in a blender or food processor to smooth it before adding so the texture is not curdly. -
Can I make the batter ahead of time?
You can mix the batter and refrigerate it for up to 2 hours. Baking soda will lose some lift over time, so expect slightly less rise if you wait longer. Stir gently before cooking. -
How do I prevent pancakes from being dense?
Avoid overmixing. Use medium heat and the correct batter thickness (should pour but be slightly thick). Fresh baking powder and baking soda help keep them light. -
Can I make these gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be similar, but check the blend instructions for liquid adjustments. -
Why did my pancakes brown too fast but stay raw inside?
Your pan is too hot. Lower the heat to medium or medium-low so the center cooks before the outside darkens. -
Can I add other flavorings like vanilla?
Yes. Add 1/2 teaspoon vanilla extract for a warmer flavor. Use sparingly so the lemon still shines.
Conclusion
These Lemon Ricotta Breakfast Pancakes are simple to make, tender in texture, and bright with citrus. They hold up well to tweaks and pair beautifully with fruit, syrup, or savory sides. If you’d like another tested take on lemon ricotta pancakes for inspiration, check this recipe from Lemon Ricotta Pancakes – Cooking Classy. Give this recipe a try — the soft, tangy pancakes are an easy way to make breakfast feel special.
Print
Lemon Ricotta Breakfast Pancakes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Diet: Vegetarian
Description
Light, tangy, and tender, these pancakes are a bright start to any morning, featuring moist ricotta and zesty lemon for a fresh twist.
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 lemon, zested and juiced
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- Zest and juice the lemon. Measure the ricotta, milk, eggs, and sugar. Warm a skillet over medium heat.
- In a mixing bowl, whisk together the ricotta, milk, eggs, lemon zest, and lemon juice until smooth. In another bowl, combine flour, sugar, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Melt butter or add oil to the skillet. Pour 1/4-cup portions of batter for each pancake. Cook until bubbles form, about 2–3 minutes. Flip and cook until golden brown, about 1–2 minutes more.
- Transfer cooked pancakes to a plate and keep warm. Serve warm with syrup, fruit, or yogurt; garnish with extra lemon zest if desired.
Notes
Use room-temperature ingredients for a smoother batter; don’t overmix to keep pancakes fluffy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 17g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 130mg
