Lemon Ricotta Pancakes Extra Fluffy

Love lemon-flavored treats? Try my lemon ricotta cookies, lemon coconut bars, and lemon mug cake next. If you’re not baking with ricotta, you’re missing out. It’s my new secret weapon whenever I want to add flavor and texture to my favorite treats… especially to my lemon ricotta pancakes. When you mix ricotta cheese and fresh lemon into pancake batter, you’re left with soft, custard-like pancakes with a subtle tanginess and a rich, refreshing flavor.

Why I love this recipe

The best flavor and texture. Ricotta is slightly sweet, savory, and tangy all in one, adding irreplaceable moisture. It’s as easy as any pancake recipe. There’s no need to overcomplicate it. These pancakes are low-effort–perfect for a lazy Sunday morning. Simple, yet sophisticated. By adding two pantry staples, we transform a humble stack of pancakes into something very special. Deceptively healthy. Ricotta is very high in calcium and protein while being surprisingly low in carbs.

Ingredients needed

Self-rising flour. Self-rising flour combines all-purpose flour, baking powder, and salt. It’s my go-to in many recipes because it reduces the number of ingredients needed. Make my homemade self-rising flour and skip the expensive store-bought kind. Baking soda. When combined with lemon juice, you’ll notice gas bubbles form in the pancake batter, which will lead to fluffy pancakes. Salt. To enhance the sweetness. Sugar. I used cane sugar, but sweetener will also work. Avoid brown sugar as it’s overpowering. Ricotta cheese. Choose a good quality, whole milk ricotta cheese. Milk. I used whole milk for the added richness, but unsweetened almond milk also works. Lemon. Both fresh lemon juice and lemon zest will be used for a more vibrant lemon flavor. Large eggs. Eggs add structure to the pancakes and trap the air bubbles, helping them rise and fluff up. Butter. Melted and unsalted.

How to make lemon ricotta pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Repeat. Continue cooking the pancakes until all of the pancake batter is used. Serve warm with maple syrup, and enjoy!

Arman’s recipe tips

Swap the lemon. As much as I love lemon in pancakes, I think orange zest would be equally as delicious! Drain excess water from the ricotta. Sometimes, the ricotta is quite liquidy, which can make for a thin batter. Add mix-ins, like fresh berries, chopped nuts, or a teaspoon of vanilla extract. Let the pancake batter rest. If time allows, giving the batter 5-10 minutes to rest will help more gluten develop and give the pancakes a cakey bite. Cover the pancakes! If you’ve never done this before, it’ll be a game-changer. Covering the pancakes traps heat, which yields far thicker, chewier pancakes. Store the cooked pancakes on a baking sheet in the oven on its lowest setting to keep them warm while you finish cooking the pancakes.

Storage instructions

To store: Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze: Freeze pancakes in a freezer safe container for 3 months. Place sheets of parchment paper in between each to prevent them from sticking. To reheat: Reheat the pancakes in the microwave for 20-30 seconds or in a non-stick skillet over medium heat until crispy and warm.