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Quick Fluffy Lemon Ricotta Pancakes

lemon ricotta pancakes - featured image

These quick and easy lemon ricotta pancakes are light, fluffy, and perfect for a weekday brunch. The ricotta adds a creamy texture while fresh lemon zest provides a bright citrus flavor.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (180g) ricotta cheese
  • 3/4 cup (180ml) milk (whole or 2%)
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • Zest of 1 medium lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate medium bowl, whisk ricotta cheese until smooth. Add milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice. Whisk gently to combine; some lumps from ricotta are fine.
  3. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Batter will be thick and slightly lumpy; avoid overmixing.
  4. Preheat a non-stick skillet or griddle over medium heat for 3 to 4 minutes. Lightly grease with butter or oil.
  5. Using a 1/4 cup measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip carefully and cook the other side until golden and cooked through, about 1-2 minutes more.
  7. Transfer cooked pancakes to a warm plate and tent with foil while finishing the rest.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk to prevent clumping. Fresh lemon zest is key for bright flavor. Heat skillet properly before cooking and flip pancakes only once when bubbles appear and edges set. Keep cooked pancakes warm in a low oven tented with foil.

Nutrition

Keywords: lemon ricotta pancakes, fluffy pancakes, quick brunch recipe, easy pancakes, lemon zest pancakes, ricotta cheese pancakes