Lemon Ricotta Pancake Recipe

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!

Shopping List and 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.

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. 

How to Store and Reheat

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 Reheat

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

Microwave

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

Oven

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.

Stovetop

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.

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