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Lemon Ricotta Pancake Recipe with Homemade Ricotta

Published on March 4, 2013 Updated on November 11, 2020 by

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This zesty lemon ricotta pancake recipe is made with delicious homemade ricotta. They are light, fluffy, and perfect for breakfast! Plus the ricotta is really easy to make.

side shot of lemon ricotta pancakes
After having the incredible lemon ricotta pancakes at Plow in San Francisco, I was determined to come home and make some! The pancakes at Plow had a strong lemon taste, which I loved, so I knew I must  not be shy with the lemon juice! I think I got them pretty lemony!
 
It was Zan’s idea that I try making my own homemade ricotta because to get them tasting as good as Plow’s, it was important to use the best of the best. And let’s face it, homemade is always better.
 
Being an inexperienced cheese maker (I’ve never made cheese!) I turned to my kitchen fairy, Ina for a recipe. To my amazement, it’s actually extremely easy to make ricotta and what a huge difference from store bought and in the pancakes!
 
We had leftovers, so Zan slathered it all over a frozen pizza as well, which took it to another level. Yes, we eat frozen pizzas over here from time to time… we’re working parents! Anyway, these pancakes are so delicious and would be a great addition to a festive Easter brunch or a sweet Saturday morning breakfast.
 
top down shot of lemon ricotta pancakes

How To Make Lemon Ricotta Pancakes – Step By Step 

Combine the flour, baking powder, white sugar and salt in a bowl.

Whisk lightly a few times to mix.

In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice, and zest.

Whisk to mix.

Add in the ricotta cheese and continue to mix. It’s okay to have clumps of ricotta cheese.

Fold the dry ingredients into the wet ingredients.

Whisk lightly until combined or you see just a few traces of flour.

Do not over mix or you will get tough pancakes.

The batter will be thicker and a little clumpy from the cheese.

Over medium heat, melt some butter in a pan and let it brown just a little.

Add in 1/2 cup of the batter and let it become a nice golden brown before flipping!

Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!

top down shot of cheesecloth in a bowl, to make the ricotta
 

Ricotta Pancakes

Whoever thought of adding ricotta to pancake batter – hats of to you! It really is an inspired addition to a regular pancake recipe. The pancakes definitely don’t taste ‘cheesy’, but rather have a wonderfully milky richness and creaminess to each bite. You have to give them a go!

Easy Homemade Ricotta 

Using homemade ricotta really does make the difference, and Ina’s recipe (above) 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!

Lemon Ricotta Pancakes – Perfect For Easter Brunch

Pancakes are always popular at Easter 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.

Top Tips For Lemon Ricotta Pancakes

  • Do not over mix your ingredients or you will get tough pancakes
  • The batter will be thicker than regular pancake batter and will be clumpier with the cheese.
  • Use a cookie scoop or pancake dispenser.
  • Make sure your pancakes are nice and golden brown before flipping.

Check Out These Other Great Pancake Recipes

Carrot Cake Pancakes with Cream Cheese Frosting

Sweet Mornings & Blueberry Dutch Pancakes

Caramel Apple Skillet Baked Pancake

Fluffy Japanese Souffle Pancakes by Just One Cookbook

Banana Pancakes by Once Upon A Chef

top down shot of ricotta in a bowl
 

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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!
4.25 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Brunch recipe, easy pancake recipe, fruit pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6
Calories: 442kcal
Author: Eden

Ingredients

  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1 cup organic whole milk
  • 1 organic egg
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla bean paste, or vanilla extract
  • 1 cup homemade ricotta cheese
  • 1/3 cup + 3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest

Instructions

  • Combine the flour, baking powder, white sugar and salt in a bowl.
  • Whisk lightly a few times to mix.
  • In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice and zest.
  • Whisk to mix.
  • Add in the ricotta cheese and continue to mix. It’s okay to have clumps of ricotta cheese.
  • Fold the dry ingredients into the wet ingredients.
  • Whisk lightly until combined or you see just a few traces of flour.
  • Do not over mix or you will get tough pancakes.
  • The batter will be thicker and a little clumpy from the cheese.
  • Over medium heat, melt some butter in a pan and let it brown just a little.
  • Add in 1/2 cup of the batter and let it become a nice golden brown before flipping!
  • Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!

Nutrition

Nutrition Facts
Lemon Ricotta Pancakes with Homemade Ricotta
Amount Per Serving (0 g)
Calories 442 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 100mg33%
Sodium 753mg33%
Potassium 534mg15%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 10g11%
Protein 15g30%
Vitamin A 695IU14%
Vitamin C 9.8mg12%
Calcium 342mg34%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  3. Anonymous says

    I have heard about these pancakes being delicious.Now that I have found a trusted recipe…I will definately give them a try.

    Reply

  4. Affordable office for rent in Singapore says

    Pancake is my husband’s favorite but I haven’t tried it at home. This is quite different. Thanks for the recipe.

    Reply

  7. Pam says

    The pancakes look fantastic. The milk bottle caught my eye in 2nd grade I lived 2 blocks from the Broguiere’s Dairy in Montebello, CA I would walk down to visit the cows. They have the best chocolate milk I have ever had very creamy.

    Reply

    • Alisha Broguiere says

      Ran across this recipe on Pinterest and it caught my eye because of the Broguiere bottle, of course. Thank you for this comment, the dairy is still in Montebello! love hearing about when people went years ago, thank you for your business!

      Reply

    • TheodosIa says

      Delicious! Never buying ricotta again, and I used a champagne vinegar with citrus essence. Also I served the pancakes with marionberry preserves. YUMMY!

      Reply

  9. Lauren says

    Finally got around to making these and oh my gosh yum! Great recipe and easy to follow, however my batter was really thick and had to use a spatula to spread out the batter on the pan

    Reply

  11. molly yeh says

    wow, these look so soft and yummy and delightful. i might need to make these for dinner… it’ll be brunch o’clock somewhere in the world, right?!

    Reply

  12. Caroline says

    So nice to have found your site through foodgawker! I love ricotta pancakes and yours, with the lemon, look so perfect! I’ve got some ricotta in the fridge right now…looking forward to making these this weekend!

    Reply

  14. Emily A says

    Hi!
    I am soo excited to try this recipe! Since I was a child my mom used to make similar pancakes. Do you know if I can substitute farmers cheese for the ricotta? Thank you!

    Reply

  17. Devon says

    OMG – my office is less than 1 mile from Plow but I’ve never even heard of it! Gotta run there soon and try these pancakes – they sound heavenly!

    Reply

  18. Alicia says

    Today we made them, and they are soooooo deliciouss…..we loveeeee them, my husband is so happy with this recipe…..thanks eden

    Reply

  20. Kristine says

    I’ve been making these pancakes for about a year now and my friends and I absolutely love them! They are so fluffy and delicious I can’t go back to pancake mix ever again. I make them so often I have the recipe memorized! Thanks again for the recipe. 🙂

    Reply

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