Description
Bright, pillowy Fluffy Lemon Ricotta Pancakes with creamy ricotta, fresh lemon, and vanilla. A weekend-worthy stack that’s still easy enough for a rushed weekday—stovetop simple, family friendly, and absolutely delicious.
Ingredients
All-purpose flour — 1 1/2 cups (180 g)
Baking powder — 2 teaspoons
Baking soda — 1/2 teaspoon
Fine sea salt — 1/4 teaspoon
Granulated sugar — 3 tablespoons
Lemon zest (finely grated) — 2 teaspoons (from 1–2 lemons)
Large eggs — 2
Whole-milk ricotta cheese — 1 cup (250 g)
Milk (whole or 2%) — 1 cup (240 ml)
Fresh lemon juice — 2 tablespoons
Pure vanilla extract — 1 teaspoon
Unsalted butter, melted and cooled — 2 tablespoons
Unsalted butter, for the skillet — 1 tablespoon (plus more as needed)
Fresh berries (strawberries/blueberries/raspberries) — 1 cup, for serving (optional)
Pure maple syrup — 1/2 cup, for serving (optional)
Powdered sugar — 2 tablespoons, for dusting (optional)
Instructions
1. Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, sugar, and lemon zest.
2. Mix wet ingredients: In a separate bowl, whisk eggs, ricotta, milk, lemon juice, vanilla, and melted butter until mostly smooth.
3. Combine gently: Add wet ingredients to dry. Fold with a spatula just until combined; a few small lumps are fine.
4. Rest the batter: Let the batter sit 5 minutes while you heat the skillet; it thickens slightly for extra fluff.
5. Preheat the skillet: Heat a large nonstick skillet or griddle over medium heat; brush with 1 teaspoon butter.
6. Portion: Scoop about 1/4 cup batter per pancake, leaving space for spreading.
7. Cook first side: Cook 2–3 minutes until edges look set and bubbles form on top.
8. Flip: Turn carefully and cook 1–2 minutes more until golden and cooked through.
9. Repeat: Butter the skillet as needed and cook remaining batter.
10. Serve: Stack pancakes warm with berries, a dusting of powdered sugar, and maple syrup.
Notes
Make-ahead: Cooked pancakes keep 3 days refrigerated or 2 months frozen. Reheat in a toaster or 325°F oven until hot.
Cottage cheese swap: Blend 1 cup cottage cheese until smooth to replace ricotta.
Gluten-free: Use a 1:1 gluten-free all-purpose blend (with xanthan gum).
Thinner or thicker: If too thick, whisk in 1–2 tablespoons milk. If too thin, sprinkle in 1–2 tablespoons flour.
Griddle temp guide: Aim for a gentle sizzle. If pancakes brown too fast, lower the heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes (about 4-inch each)
- Calories: 455
- Sugar: 10 g
- Sodium: 430 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 135 mg
Keywords: Fluffy Lemon Ricotta Pancakes, simple breakfast ideas, easy breakfast, simple pancake recipe, easy breakfast ideas, quick healthy breakfast, pancake recipe