Easy Lemon Ricotta Pancakes – Ultra Fluffy Homemade Brunch Recipe
These lemon ricotta pancakes are light, fluffy, and bursting with fresh citrus flavor. The ricotta adds a rich, creamy texture while lemon zest brightens every bite, making them perfect for a special breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted (plus more for greasing)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Optional toppings: fresh berries, powdered sugar, maple syrup, whipped cream
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, ricotta, eggs, melted butter, lemon juice, and lemon zest.
- Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
- Let batter rest for 5–10 minutes.
- Heat a lightly greased griddle or skillet over medium heat.
- Pour 1/4 cup batter per pancake onto the griddle.
- Cook 2–3 minutes per side until golden and bubbles form.
- Flip and cook until fully set.
- Keep warm in a 200°F oven while finishing remaining batter.
- Serve immediately with toppings of choice.
Notes
- Do not overmix to keep pancakes fluffy.
- Use a properly heated griddle for even browning.
- Flip only when bubbles form and edges set.
- Keep cooked pancakes warm in the oven.
- Use fresh lemon juice and zest for best flavor.
- Adjust sweetness by changing sugar amount.
- Add vanilla extract for extra flavor depth.
- Lightly grease pan to prevent sticking.