Recipe

Light and Fluffy Lemon Ricotta Pancakes

Soft, airy pancakes with crisp edges, bright lemon, and a cozy ricotta center. A simple seasonal breakfast that feels like a little sunshine on a plate.

By Matt Campbell

•

4.8

A stack of light and fluffy lemon ricotta pancakes on a white plate with powdered sugar and fresh berries, lit by natural morning light

Jump to Recipe

When the season shifts and the mornings get a little brighter, I want breakfast that matches the vibe. Something light and fluffy, but still satisfying. These lemon ricotta pancakes are my answer: tender in the middle, crisp at the edges, and just tangy enough to wake up your taste buds.

They are also very forgiving. No fancy technique, no weird ingredients, no panic. You whisk, you fold, you cook. Then you do the most important step: you trust your nose, and if you want more lemon, cook a tiny test pancake and adjust from there.

Why It Works

Ricotta keeps them tender and gives that almost cheesecake-soft interior without being heavy.
Lemon zest does the real work, bringing bright flavor without making the batter too acidic.
A gentle fold keeps the pancakes airy, so you get that fluffy lift instead of dense rounds.
Moderate heat plus a little butter = golden, crisp edges and a fully cooked center.

Pairs Well With

Fresh berries or a quick berry mash
Warm maple syrup or honey
Crispy bacon or breakfast sausage
Iced coffee or a hot latte

Storage Tips

How to Store and Reheat

These pancakes keep surprisingly well, which is great because you can make a weekend batch and coast into Monday like a champion.

Refrigerator

Cool completely, then store in an airtight container with parchment between layers.
They will keep for up to 3 days.

Freezer

Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag.
They keep for up to 2 months.

Reheating

Toaster: Best for bringing back the edges. Toast on a low to medium setting.
Oven: 350°F for 6 to 10 minutes, wrapped loosely in foil if you want them extra soft.
Microwave: Works in a pinch. Cover with a damp paper towel and heat in short bursts.

Common Questions

Do I have to use ricotta?

Ricotta is the whole personality here, but you have options. Cottage cheese can work if you blend it smooth first. Greek yogurt will make a tangier, slightly denser pancake. Still tasty, just different.

Why are my pancakes not fluffy?

Usually it is one of three things: the batter got overmixed, your baking powder is old, or the pan is too hot and the outside sets before the inside can rise. Mix gently, check your leavening, and keep the heat at medium to medium-low.

Can I make the batter ahead of time?

You can mix the dry ingredients and wet ingredients separately the night before. Combine them in the morning for the fluffiest result. Fully mixed batter loses some lift as it sits.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 5 minutes before cooking so it can hydrate and thicken slightly.

What is the best pan to use?

A nonstick skillet or well-seasoned griddle makes life easiest. Cast iron also works, but keep the heat lower than you think and give it time to stabilize.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Nonstick skillet or griddle
Thin spatula for flipping
Wire rack (optional, helps prevent soggy pancakes)

I started making these on a spring weekend when I wanted something that felt like brunch but did not require a reservation, a waitlist, or pants with a button. I had ricotta left from a pasta situation and a lemon that was one day away from becoming compost. Ten minutes later, the kitchen smelled like sunshine and butter.

Now it is my go-to “we deserve something nice” breakfast. The kind you make for family, friends, or just yourself standing at the counter, flipping pancakes like it is your job and stealing the first one because quality control is important.

Light and Fluffy Lemon Ricotta Pancakes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 (about 10 to 12 pancakes)

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 large lemon, zested (about 1 tablespoon zest)
1 1/4 cups whole milk (or 2% works)
1 cup whole-milk ricotta
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (plus more for the pan)
1 tablespoon fresh lemon juice (optional, for extra brightness)
To serve: maple syrup, powdered sugar, berries, or a spoonful of jam

Optional seasonal add-ins: 1/2 cup blueberries, sliced strawberries, or a few tablespoons of poppy seeds for a bakery vibe.

Instructions

Start with the lemon sugar. In a large bowl, add the sugar and lemon zest. Rub together with your fingertips for about 10 seconds, until the sugar looks slightly damp and smells like lemon candy.
Mix the rest of the dry ingredients. Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine.
Mix the wet ingredients. In a separate bowl, whisk the milk, ricotta, eggs, vanilla, melted butter, and optional lemon juice until mostly smooth. A few small ricotta lumps are totally fine and honestly kind of nice.
Combine gently. Pour the wet mixture into the dry mixture. Fold with a spatula just until you do not see dry flour. The batter should look thick and a little lumpy. Stop early rather than late.
Preheat the pan. Heat a nonstick skillet or griddle over medium to medium-low. Add a small pat of butter and swirl to coat.
Cook. Scoop about 1/4 cup batter per pancake. Cook 2 to 3 minutes, until bubbles form on top and the edges look set. Flip and cook 1 to 2 minutes more, until golden and cooked through.
Keep warm and repeat. Transfer pancakes to a wire rack or a sheet pan in a 200°F oven while you finish the batch. Add more butter to the pan as needed.
Serve like you mean it. Top with berries and warm syrup. For a bright finish, add a tiny pinch of flaky salt right before serving. It sounds extra, but it works.

A photo of lemon ricotta pancakes cooking on a skillet with bubbles forming on the surface before flipping

Nutrition information is estimated.

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