Fluffy Ricotta Pancakes with Zesty Lemon
These fluffy ricotta pancakes combine creamy ricotta cheese with bright lemon zest for a light, tangy breakfast treat that’s perfect for brunch or cozy mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240 g) whole milk ricotta cheese
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 2 tablespoons sugar
- 2 large eggs, room temperature
- ¾ cup (180 ml) milk
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- About 2 tablespoons unsalted butter, for cooking
- Optional: 1 tablespoon fresh lemon juice
- Optional: Powdered sugar for dusting
Instructions
- Preheat your skillet or griddle over medium-low heat for about 5 minutes until hot enough to sizzle a drop of water but not so hot that pancakes burn.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt to evenly distribute the leavening agents and sweetness.
- In a separate bowl, whisk the eggs until frothy. Add ricotta cheese, milk, vanilla extract, and lemon zest. Whisk gently until smooth but do not overmix; some lumps of ricotta are fine.
- Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula just until combined. The batter should be thick and slightly lumpy.
- Add about 1 tablespoon unsalted butter to the skillet and let it melt, swirling to coat evenly.
- Using a ¼ cup measuring cup, pour batter onto the pan. Cook for 2-3 minutes until bubbles appear on the surface and edges look set.
- Flip carefully and cook for another 2 minutes until golden brown on the other side.
- Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 90°C) while cooking the remaining batter.
- Serve immediately, optionally dusted with powdered sugar and drizzled with fresh lemon juice or maple syrup.
Notes
Do not overmix the batter to keep pancakes light and fluffy. Use room temperature eggs and milk for better texture. Keep the skillet at medium-low heat to avoid burning. Let the batter rest 5-10 minutes if possible for fluffier pancakes. Keep cooked pancakes warm in a low oven. Fresh lemon zest is key for bright flavor.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 6
- Fat: 14
- Carbohydrates: 32
- Fiber: 1
- Protein: 14
Keywords: ricotta pancakes, lemon pancakes, fluffy pancakes, breakfast recipe, brunch, easy pancakes, lemon zest, creamy pancakes