Lemon Ricotta Pancakes
These lemon ricotta pancakes are a delightful Italian twist on traditional pancakes when served for breakfast or brunch! Creamy ricotta and fresh lemon gives them a light and fluffy texture while fresh lemon zest adds a refreshing citrus taste.
Other lemon recipes we love to serve for brunch include baked lemon donuts, lemon glazed blueberry baked donuts and homemade lemon loaf!
These lemon ricotta pancakes are melt-in-your-mouth tender with the best fluffy texture! While I love these fluffy lactose free pancakes and make them often, these pancakes with lemon and ricotta are light as air and have the perfect flavor.
I knew lemon and ricotta would pair well together because we love this Italian lemon ricotta cake! These pancakes are similar to that cake but for breakfast. So dreamy!
Lemon and blueberries are the perfect pair just like in my lemon cheesecake recipe and the addition of a warm blueberry sauce melts into the pancakes for the best blueberry lemon ricotta pancakes recipe!
Why You’ll Love These Fluffy Pancakes
- Perfect balance: Bright, zesty lemon and soft ricotta in pancakes elevates the breakfast experience.
- Light taste: These fluffy lemon ricotta pancakes are perfect for spring and summer with their light taste and texture. Although I have been known to serve them year round!
- Easy to make: These are homemade but not hard to make! I promise the taste is worth it for a special occasion breakfast.
- Ricotta: For these delicious pancakes, the ricotta is not cheesy but adds a fluffy and flavorful texture. The batter is thick but puffs up beautifully when it hits the hot griddle or skillet.
Recipe Ingredients
- Eggs: Large eggs act as a binder in the pancakes.
- Granulated sugar: Balances the tart lemon taste.
- Baking powder: Baking powder ensures fluffy ricotta pancakes.
- Salt: Just a pinch enhances the flavor of the ricotta pancakes.
- Ricotta: Bring your full fat ricotta to room temperature.
- Milk: I recommend whole milk or even heavy cream for the best results.
- Flour: All-purpose flour is best. Bleached or unbleached flour both work.
- Butter: Just a small amount that has been melted and cooled adds buttery flavor.
- Fresh lemon: You will need both lemon zest and fresh lemon juice to add subtle lemon flavor.
- Blueberry sauce (optional): Granulated sugar, cornstarch, cinnamon, water, lemon juice and fresh or frozen blueberries.
Lemon Ricotta Pancakes Toppings
This recipe for lemon ricotta pancakes only gets better when served with your favorite toppings!
- Blueberry sauce
- Strawberry jam
- Lemon curd
- Drizzle of maple syrup
- Whipped cream
How to Make Lemon Ricotta Pancakes
To start, in a medium to small bowl whisk together dry ingredients including the flour, baking powder and salt.
Next, in a large mixing bowl whisk the eggs and sugar. Add the ricotta then add some milk and mix just to combine.
Add the dry ingredients to the wet ingredients a little at a time and mix just to combine.
Add the melted butter and gently mix together, gently stir in the zest. If the mixture is dry add the remaining milk.
Cook the lemon ricotta pancakes in a buttered large nonstick skillet by dropping the batter onto the pan to form a pancake. Cook until the bottoms are golden brown and the tops are bubbling. Flip and cook until the other sides are golden brown.
Serve warm, with butter and blueberry sauce or toppings of choice.
Substitutions and Variations
Customize these ricotta lemon pancakes to your liking with these simple ideas!
- Chocolate chips: Traditional lemon ricotta pancakes may not include chocolate chips, but if you are a chocolate lover there is never a wrong time to include them.
- Add berries: In addition to a fruity sauce for topping, feel free to add some fresh blueberries or strawberries to the batter.
- Additional lemon zest: If you really love the tangy taste of lemon, add some additional lemon zest. I would caution against adding more lemon juice as that may upset the ratio of ingredients.
- Vanilla extract: Add a pinch of vanilla to enhance the taste in this lemon ricotta pancake recipe.
Expert Tips
- Type of ricotta and milk: I recommend using full fat ricotta and whole milk for the best ricotta lemon pancakes recipe.
- Avoid overmixing the batter: If there are a few lumps when mixing the batter that is okay! Only mix the wet and dry ingredients until just combined.
- Don’t flip until you see bubbles: Wait until the pancake batter starts to bubble in the middle then flip the pancakes. It’s approximately 2-3 minutes per side.
- How to keep lemon pancakes warm: To keep pancakes warm while you make them, preheat your oven to a very low setting and place a baking sheet inside it. Transfer cooked pancakes to the baking sheet while you continue to make the remaining batter.
- Fresh lemon zest and juice: To get the most from your lemon, zest just the yellow part of the rind stopping when you reach the pith or white part. To juice it, cut lemon in half and microwave for 30 seconds to release the juices.
Recipe FAQs
Why use ricotta cheese in pancakes?
In Italy ricotta is used in many recipes, from gnocchi to castagnole to even gelato. You can’t taste the ricotta; it adds moisture and gives these pancakes a buttery texture, even though there is less than two Tablespoons of butter. Try using it in these Italian orange ricotta cookies, ricotta cheesecake or Italian chocolate chip ricotta cake.
What else to serve with lemon ricotta pancakes?
Other than your favorite toppings, if you are hosting brunch, serve these sweet pancakes alongside some savory options like this oven baked frittata or cheesy asparagus frittata. This Italian fresh fruit salad is always a great idea along with a creamy Italian iced coffee.
What is the best way to store and reheat these pancakes?
Cool completely then place homemade pancakes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a buttered griddle or skillet.
How to freeze pancakes?
Cool your lemon and ricotta pancakes completely. Place them in a freeze safe bag using wax paper or parchment paper to prevent them from sticking together. Keep frozen for up to two months. To reheat, place frozen pancakes in the microwave and heat uncovered for 1-2 minutes until heated through. You can also place frozen pancakes in the oven covered with foil and bake at 375°F until heated through.
More Sweet Breakfast Recipes
- Traditional Italian Breakfast Cookies
- Chocolate Chip Sweet Buns
- Lemon Muffins with a Crumb Topping
- Easy Blueberry Cake
- Ricotta Castagnole
If you are a lover of pancakes then I hope you give these Lemon Ricotta Pancakes a try! Enjoy.
Lemon Ricotta Pancakes
Ingredients
- 2 large eggs (room temperature)
- 1¾ tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 7¼ tablespoons ricotta (room temperature)
- 4-5 tablespoons milk whole/heavy (divided)
- ¾ cup all purpose flour
- 1 tablespoon all purpose flour
- 2 tablespoons butter (melted and cooled a couple of minutes)
- 1 tablespoon zest
- 2 tablespoons lemon juice
BLUEBERRY SAUCE
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 pinch cinnamon
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1¼ cups blueberries (fresh or frozen unthawed)
Instructions
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl whisk the eggs and sugar to combine well, add the ricotta and mix to combine, add 4 tablespoons of milk and mix just to combine, add the dry ingredients a little at a time and mix just to combine. Add the butter and gently mix together, don't over mix, gently stir in the zest. If needed add the remaining milk.
- Cook the pancakes in a hot pan brushed butter. Drop about a ¼ cup of batter onto the pan. Repeat, spacing the batter at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat brushing with more butter and the remaining batter. Serve warm, with butter and a blueberry sauce or toppings of choice. Enjoy!
BLUEBERRY SAUCE
- In a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium/low and continue to cook stirring constantly until it thickens, 2-3 minutes. Remove from heat. Serve over the cooked pancakes.