Fluffy Lemon Ricotta Pancakes
These lemon ricotta pancakes are the perfect balance of fluffy texture and bright lemon flavor. An easy, healthy, and versatile recipe that’s sure to become your favorite breakfast!
Equipment
- Electric griddle or non-stick skillet
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 1/2 cups all-purpose flour (214g) scoop and level to measure
- 3 1/2 Tbsp granulated sugar (46g)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup milk (236ml)
- 3/4 cup ricotta (180g) low-fat or whole
- 3 large eggs
- 1 tsp vanilla extract
- 1-2 Tbsp lemon zest depending on how lemony you want them
- 1/4 cup fresh lemon juice (60ml)
- 1 Tbsp butter (14g) melted
Instructions
- Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).
- In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt for 20 seconds to evenly distribute the leaveners.
- In a separate large mixing bowl, combine milk, ricotta, eggs, and vanilla extract. Whisk until smooth and combined.
- Stir in melted butter, lemon zest, and lemon juice. The mixture may curdle slightly due to the lemon juice—this is normal.
- Add the wet ingredients into the dry ingredients and whisk just until combined. Be careful not to overmix; some small lumps are fine.
- Lightly grease the griddle or skillet with butter or cooking spray. Pour 1/3 cup of batter per pancake, spreading slightly if needed. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for another 1-2 minutes until golden brown.
- Repeat with remaining batter, and adjust heat as needed to prevent burning. Serve warm with powdered sugar and your favorite syrup, if desired.
Notes
For a gluten-free version, use a 1:1 gluten-free flour mix. For a dairy-free option, swap the milk and ricotta for plant-based alternatives. Batter may curdle slightly due to lemon juice—this is normal.