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Lemon Ricotta Pancakes

Light and airy pancakes with ricotta and fresh lemon for a sweet-tart citrus flavor. This quick breakfast recipe makes tender pancakes that can be served right away or frozen for later.

Prep: 15 min
Cook: 8 min
Total: 23 min
Yield: 4 servings
Published: October 11, 2026
Lemon Ricotta Pancakes

Tags

Breakfast sweet Vegetarian Freezer-Friendly Easy American

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Ingredients

  • ricotta cheese 1 cup
  • butter 2 tablespoons
  • egg 2 large pieces
  • milk 0.75 cups
  • lemon juice 2 tablespoons
  • wheat flour 1 cup
  • baking powder 1 tablespoon
  • salt 0.25 teaspoons
  • sugar 2 tablespoons
  • lemon zest 2 teaspoons

Tools

  • skillet
  • large bowl
  • whisk
  • spoon

Instructions

  1. Preheat the griddle or skillet over medium heat.
  2. Blend the ricotta cheese and melted butter in a large bowl. Whisk in the eggs, milk, and lemon juice. Zest the lemon before squeezing it for juice.
  3. Add the flour, baking powder, salt, and sugar, and mix just until combined.
  4. Fold in the lemon zest gently. If you have time, let the batter rest for a few minutes while the griddle finishes preheating.
  5. Drop the batter in small portions onto the hot griddle. Cook until bubbles appear on top and do not pop, then flip and cook until golden brown on the other side.

Serving suggestions

Serve immediately while warm. Top with fresh fruit such as raspberries, blackberries, or sliced strawberries, or keep warm in a low oven until ready to serve.

Storage suggestions

Cool completely, separate with wax paper, and freeze in a freezer-safe bag or container for up to 2 months. Reheat without thawing in a toaster oven, warm skillet, or microwave.

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