Lemon Ricotta Pancake Recipe

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These zesty lemon ricotta pancakes are absolutely divine! They are so flavorful, buttery, and moist with the perfect lemon flavor. Truly one of the best pancake recipes ever and one of our favorite lemon recipes too!

Check out our perfect pancakes recipe and pumpkin pancakes too!  

Pouring syrup over lemon ricotta pancakes.

After having the lemon ricotta pancakes at Plow in San Fransisco, I knew I needed to come up with my own recipe. They had a strong lemon flavor, so I knew I couldn’t be shy with the lemons. Whoever thought of adding ricotta to pancake batter – hats off to you! It really is an inspired addition to a regular pancake recipe.

The pancakes definitely don’t taste ‘cheesy’ but have a wonderfully milky richness and creaminess to each bite. You have to give them a go, they are my favorite pancakes!

How to Make Fluffy Lemon Ricotta Pancakes

We’ll cover everything you need to make the best pancakes answer frequently asked questions and share our expert tips.

If you prefer to jump to the recipe, scroll to the bottom of the post where you’ll find the recipe card, measurements, and directions.


Here are a few supplies you’ll need to make this recipe:

  • Medium and Large Bowl
  • Griddle or Nonstick Skillet
  • Spatula
  • Measuring Cups
Ricotta, lemon juice, butter, flour, egg in small bowls.

Ingredient Notes

All-purpose Flour – Add structure to the pancakes. The gluten in the all-purpose flour helps bind the other ingredients in the batter together and gives structure to the pancakes as they cook. Make sure to measure the flour properly too!

Baking Powder – This acts as a leavening agent for the pancakes and helps them rise.

Granulated Sugar – White sugar adds sweetness to the pancakes.

Egg – Use organic eggs when possible. They add structure, texture, and richness to the batter. Eggs help bind the other ingredients together and give pancakes a light, fluffy texture.

Unsalted Butter – This butter is melted and added to the wet ingredients. It adds flavor and richness to pancakes while providing a good moisture balance.

Vanilla Extract – Use pure vanilla extract when baking. The vanilla adds flavor and also enhances the flavors in the recipe.

Creamy Ricotta Cheese – Adds a creamy flavor and tender texture to pancakes. You can use store-bought ricotta cheese or make your own homemade cheese! Making homemade ricotta takes more time, but the flavor really is so delicious!

Fresh Lemon Juice – This is another key ingredient in these pancakes. Use freshly squeezed lemon juice for the best flavor.

Lemon Zest – Adds a bright, citrusy flavor to a lemon ricotta pancake recipe. It can be used to top the pancakes just before serving or added to the batter while mixing.

Pouring pancake batter over a griddle.


Combine the dry ingredients in a large mixing bowl.

Combine the wet ingredients in a liquid measuring cup or medium bowl, including the cheese.

Fold the dry ingredients into the wet ingredients. Mix just until combined, leave lumps, and don’t over-mix.

Preheat the griddle over medium-high heat. If using an electric griddle set the temperature to 375°F.

Add a good amount of butter to the griddle and push it around where the pancake batter will be. Scoop 1/3 cup of batter onto the griddle. Add what you can, giving the batter space to spread and cook.

Cook for 2 to 3 minutes on one side until bubbles form. Then flip and cook for another 2-3 minutes until golden brown. Do not flip the pancakes again.

Pancake cooking over a hot griddle.

Tips For Fluffy Ricotta Pancakes

  • Do not over-mix your ingredients or you will get tough pancakes.
  • The batter will be thicker than the regular pancake batter and will be clumpier with the cheese.
  • Use a measuring cup to pour the pancake batter onto the griddle to ensure even pancakes.
  • Make sure your pancakes are nice and golden brown before flipping.
  • Always use a large nonstick skillet or griddle when making pancakes.
  • Use good quality ingredients.

Homemade Ricotta Cheese

Using homemade ricotta really does make the difference. If you want to make your own, Ina’s recipe is so simple, you’ll be amazed! 

Essentially, heat and stir your ingredients, let stand for a moment and then drain through cheesecloth. Super simple and so delicious!

However, if you want to save time (and dishes) you can use store-bought ricotta. Get a good, organic brand if you can. 

Ricotta pancakes with butter and topped with blueberries.

How to Keep Pancakes Warm

Preheat your oven to around 200 °F (95 °C) to keep the pancakes warm. Place your pancakes on a baking sheet lined with parchment paper or aluminum foil and place them in the oven while you cook up batches of pancakes. This will prevent them from getting soggy or cold while you prepare the rest of the pancakes.

How to Freeze Pancakes

To freeze pancakes let the cooked pancakes cool completely and lay them out in a single layer on a sheet pan. Place the sheet pan in the freezer until the pancakes are frozen solid. Then, place them in an airtight container and store them in the freezer for up to 3 months. You can also individually wrap each pancake with plastic wrap before freezing.

How to Reheat Lemon Ricotta Pancakes

You can reheat pancakes in the microwave, in the oven, or on the stovetop.


Put each pancake on a plate and cover them with a damp paper towel. Microwave for 30-45 seconds until heated through.


Preheat your oven to 350°F. Line a baking sheet with parchment paper or aluminum foil, cover the pancakes with foil and arrange them on it. Bake for 5-7 minutes until heated through.


Heat a skillet over medium-high heat and melt butter or oil to coat the bottom of the pan. Place one pancake in the pan and cook for 1-2 minutes per side, until heated through and golden brown on both sides. Repeat with remaining pancakes.

Fluffy lemon ricotta pancakes with blueberries.

When to Serve Lemon Pancakes

Pancakes are always popular at brunch, and these lemon ricotta pancakes just bring them to the next level, with their rich flavor and fluffy texture. 

Not only do they taste extra special but they really are easy to whip up! Perfect for brunch gatherings. They’re also great for a special occasion breakfast, like Easter brunch too.

10 Pancake Topping Ideas

Add some festive toppings to your delicious lemon pancakes! We love adding blueberries to the top of make lemon blueberry ricotta pancakes! Here are some more ideas to get you started:

  1. Chocolate chips
  2. Fresh berries
  3. Whipped cream
  4. Caramel sauce
  5. Chia Seeds
  6. Fresh Blueberries
  7. Powdered sugar
  8. Lemon curd
  9. Jam or jelly
  10. Coconut flakes
Lemon pancakes with butter and syrup.

Frequently Asked Questions

What is the secret to perfect pancakes?

The secret to perfect pancakes lies in the balance of moisture and texture, mixing and the pan used to cook them in. The ideal pancake should be light and fluffy on the inside while still having a crisp golden-brown outside, here are 3 tips to get that texture:
Use good quality ingredients and make sure they’re fresh.
Don’t over-mix the pancake batter, it should have lumps.
Cook them over a nonstick griddle for the best results.

Is it better to cook pancakes with butter or oil?

It really depends on your preference and desired result. Generally speaking, the butter will impart a richer flavor to the pancakes, while oil is a more neutral-tasting option. Both will provide a crispy golden-brown exterior. However, it’s best to use butter if you’re looking for maximum fluffiness.

More Great Brunch Recipes

Here are more of our favorite recipes to serve for brunch:

The Best Banana Bread Recipe Ever

Coconut Loaf Cake

Our Favorite Blueberry Muffins

The Best Chorizo Quiche Recipe

Monkey Bread 

Monkey Bread Muffins 

More Lemon Recipes

If you have leftover lemons, here are a few of our favorite lemon recipes:

Real Lemon Pie Recipe

The Best Lemon Bars

Rosemary Lemon Loaf

Lemon Shortbread Cookies

Let us know if you make this lemon ricotta pancakes recipe by leaving a comment and review below! We’d love to know your thoughts! 

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lemon ricotta pancakes.

Lemon Ricotta Pancakes with Homemade Ricotta

Maybe the most delicious pancakes you’ll ever try, these Lemon Ricotta pancakes are made with easy-to-make homemade ricotta and have the perfect lemony taste in each fluffy bite!
4.50 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 10 pancakes
Calories: 177kcal
Author: Eden


  • 1 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tbsp white sugar
  • 1 cup whole milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup ricotta cheese
  • 1/3 cup lemon juice
  • 1 tbsp lemon zest


  • Combine the flour, baking powder, sugar, and salt in a bowl. Whisk lightly a few times to mix.
    dry ingredients to make pancakes.
  • In a large bowl, combine the milk, ricotta cheese, egg, melted butter, vanilla, lemon juice and zest.
    wet ingredients and dry ingredients in bowls.
  • Fold the dry ingredients into the wet ingredients. Do not over mix or you will get tough pancakes. The batter will be thicker and a little clumpy from the cheese.
    Folding lemon pancake mix together.
  • Over medium heat, melt butter on a griddle or nonstick pan.
    Pouring pancake batter over a griddle.
  • Pour 1/3 cup of the batter and let it become a nice golden brown before flipping!
    Pancake cooking over a hot griddle.
  • Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!
    Pouring syrup over lemon ricotta pancakes.


  • Do not over-mix your ingredients or you will get tough pancakes.
  • The batter will be thicker than the regular pancake batter and will be clumpier with the cheese.
  • Use a measuring cup to pour the pancake batter onto the griddle to ensure even pancakes.
  • Make sure your pancakes are nice and golden brown before flipping.
  • Always use a large nonstick skillet or griddle when making pancakes.
  • Use good quality ingredients.


Serving: 0g | Calories: 177kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 272mg | Potassium: 222mg | Fiber: 1g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 1mg
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Lemon ricotta pancakes.

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38 thoughts on “Lemon Ricotta Pancake Recipe”

  1. The printable recipe does not mention eggs in the ingredient list and the directions don’t specify how many. Assuming one since it’s “egg”, but think that might be helpful to be added.

  2. 5 stars
    Very good recipe- I was a tbsp short on lemon but they were still very lemony. Someone had asked if you can use vanilla extract incited of paste. Yes you can.

  3. I made these pancakes and they were a hit with my husband. I was wondering if I could store the rest of the batter some how, we had a lot left over.


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