Fluffy Lemon Ricotta Pancakes: A Fresh and Special Breakfast

These fluffy lemon ricotta pancakes are my favorite way to start the morning when I want something light, refreshing, and indulgent at the same time. They’re soft, airy, and bursting with bright lemon flavor, balanced beautifully by the creamy richness of ricotta cheese. Every bite feels like sunshine on a plate—perfect for weekends, brunch gatherings, or simply when I want to treat myself to something special.

Why You’ll Love This Recipe

I love this recipe because it turns ordinary pancakes into something elegant and full of flavor. The ricotta makes them unbelievably tender, while the lemon juice and zest add a zippy freshness that keeps them from feeling heavy. I also love how quickly they come together—no fancy equipment, just a few bowls and a pan. They pair wonderfully with honey, fresh berries, or a dusting of powdered sugar.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all-purpose flour (120 grams)
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup ricotta cheese (180 grams)
2 large eggs, separated
1/2 cup milk (120 ml)
1/4 cup fresh lemon juice (60 ml)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Butter or oil for greasing the pan

Directions

1. I start by whisking together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
2. In another bowl, I combine the ricotta cheese, egg yolks, milk, lemon juice, lemon zest, and vanilla extract. I whisk until the mixture is smooth and creamy.
3. I pour the wet ingredients into the dry ingredients and gently mix until just combined. I avoid overmixing so the pancakes stay fluffy.
4. In a clean bowl, I beat the egg whites with a whisk or hand mixer until soft peaks form.
5. I carefully fold the egg whites into the batter in two additions, using a spatula to keep the mixture light and airy.
6. I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
7. I pour about 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes, until small bubbles form on the surface and the edges look set.
8. I flip and cook the other side for another 1–2 minutes, until golden brown and cooked through.
9. I keep the pancakes warm in a low oven while I finish cooking the rest.
10. I serve them with my favorite toppings—fresh berries, maple syrup, lemon curd, or a sprinkle of powdered sugar.

Servings and Timing

This recipe makes about 8–10 pancakes, serving 3–4 people. It takes around 10 minutes to prepare and 15 minutes to cook, so I can have them ready in about 25 minutes total.

Variations

I sometimes add a handful of blueberries to the batter for a fruity twist. When I want something extra indulgent, I serve them with whipped mascarpone or Greek yogurt. For a slightly nutty flavor, I replace part of the flour with almond flour. I’ve also made an orange version using orange zest and juice instead of lemon—it’s just as bright and delicious.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the toaster for a few minutes—they taste just as fresh. These pancakes also freeze beautifully; I separate each with parchment paper, store them in a freezer bag, and reheat them straight from frozen.

FAQs

How do I make the pancakes extra fluffy?

I make sure not to overmix the batter and gently fold in the whipped egg whites to keep it airy.

Can I use part-skim ricotta cheese?

Yes, but I prefer full-fat ricotta for the best flavor and texture.

Can I make the batter ahead of time?

I prefer to cook the pancakes fresh, but I can mix the dry and wet ingredients separately and combine them right before cooking.

What can I serve with these pancakes?

I love topping them with maple syrup, fresh berries, lemon curd, or whipped cream.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Do I need to separate the eggs?

Yes, it helps create that fluffy texture since the whipped egg whites lighten the batter.

Can I make these gluten-free?

Absolutely. I use a 1:1 gluten-free all-purpose flour blend and they turn out beautifully.

How do I know when to flip the pancakes?

I wait until small bubbles appear on top and the edges start to look dry before flipping.

Can I use cottage cheese instead of ricotta?

Yes, I blend cottage cheese until smooth before adding it to the batter.

Can I double the recipe?

Definitely—it doubles easily if I’m cooking for a crowd.

Conclusion

These fluffy lemon ricotta pancakes are one of my favorite breakfast treats. I love how the tangy lemon and creamy ricotta come together to create a light, melt-in-the-mouth texture that’s both refreshing and comforting. Whether I’m making them for a relaxed weekend brunch or a special occasion, they always bring a little sunshine to the table.

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