These fluffy lemon ricotta pancakes are about to be your new favorite breakfast! Ricotta cheese is the quiet star of this dish because it doesn’t taste cheesy – it just adds loads of moisture and fluff! The lemon juice and zest give these pancakes a brightness to them, and there are so many different ways to dress them – hint: lemon ricotta blueberry pancakes!
Why You’ll Love These Lemon Ricotta Pancakes
Breakfast is my favorite meal and pancakes are definitely a huge reason why. I love classic buttermilk pancakes, I love gifting pancakes, and I even developed some high protein cottage cheese pancakes! You can make so many different types of pancakes – they never get old – so today I’m sharing my light and fluffy lemon ricotta pancakes. Get ready, they’re going to steal your heart!
These pancakes are full of bright lemon flavor and a moist ricotta texture. They’re just a bit more sophisticated than your regular old pancakes which makes them perfect for serving on a special occasion.
They aren’t any harder to make than regular pancakes, you just swap a few ingredients. And don’t worry, the ricotta cheese doesn’t make them taste savory at all. Ricotta is one of the few cheeses that lends itself beautifully to sweet flavors. It adds a delicious moisture and melds beautifully with the lemon. I hope you enjoy them as much as we do!
How To Serve Ricotta Pancakes
- Serve them with a fruit jam like strawberry rhubarb sauce or cranberry pomegranate sauce.
- Fold blueberries into the batter for delicious blueberry lemon ricotta pancakes, then top them with fresh blueberries. You can also drizzle a blueberry syrup or jam on top of your lemon pancakes.
- Add a dollop of freshly whipped cream!
- Slather the stack of pancakes in lemon curd for more zesty lemon flavor.
- Go the classic route and drizzle maple syrup on top.
- Give your ricotta pancakes a light dusting of powdered sugar.
Ingredients for Lemon Poppy Ricotta Pancakes
The ingredients for these delightfully fluffy pancakes are so simple! You can omit the poppy seeds if you’d like, but I think they add an extra something special. Be sure to check out the recipe card below for specific measurements.
- All-Purpose Flour
- Poppy Seeds
- Lemon Juice and Zest
- Baking Powder
- Baking Soda
- Eggs
- Milk
- Ricotta Cheese
- Honey
- Butter
How to Make Light and Fluffy Lemon Ricotta Pancakes
Step 1: Preheat
Heat a large griddle over medium heat, or to 350 degrees F.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, poppy seeds, baking powder, and baking soda. Set this aside.
Step 3: Mix Wet Ingredients
In a medium-sized bowl, combine the eggs, milk, ricotta, lemon juice, honey, butter, and lemon zest. Pour this wet mixture into the dry ingredients and mix until they’re just combined. There will be some lumps and that’s okay!
Step 4: Cook
Pour ¼ to ⅓ cupfuls of batter onto the hot griddle and cook until the pancakes are bubbly on top. Flip and cook on the other side until both sides are golden.
Step 5: Serve
Serve immediately with your choice of toppings. Enjoy!
FAQs
The key to the perfect pancake texture is in the mixing process. Do not overmix the batter. Only mix your wet and dry ingredients together until they’re just combined, and don’t panic if there are lumps. That’s okay!
Ricotta cheese is an Italian curd cheese made from whey. It contains less salt and fat than most other cheeses which some consider “better” for you. However, I believe in balance and moderation. I don’t think anything is ever 100% good or bad for you, and the key to living a healthy life is enjoying it.
More Pancake Recipes To Try
- Pumpkin Spice Pancakes are bursting with pumpkiny fall flavor.
- Try a Blueberry Oven Pancake if you don’t want to stand at the stove flipping.
- If you want something on the savory side, try Easy Potato Scallion Pancakes.
- Gingerbread Pancakes are great for the holiday season!
- These PB&J Pancakes are a kid favorite!
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Fluffy Lemon Ricotta Pancakes
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 3/4 cup milk
- 2/3 cup ricotta cheese
- 1/4 cup lemon juice about 1 lemon
- 3 tablespoons honey
- 2 tablespoons butter melted
- 1 tablespoon lemon zest about 1 lemon
Instructions
- Heat a large griddle over medium heat or to 350 degrees F.
- In a large bowl combine the flour, poppy seeds, baking powder and baking soda. Set aside.
- In a medium bowl combine the eggs, milk, ricotta, lemon juice, honey, butter and zest. Pour into the dry ingredients and mix just until combined. There will be some lumps and that is OK.
- Pour 1/4-1/3 cupfuls of batter onto hot griddle. Cook pancakes until bubbly on top. Flip and cook on the other side until golden.
- Serve immediately.
Can these be frozen? They look delicious!
They sure can. Make sure they are completely cooled before freezing. Place a piece of parchment paper in between each pancake and place in a resealable plastic bag. Use within 2 months.
How many pancakes does this make?
It will make around 15 pancakes depending on the size of your pancakes.
thanks
These look so fluffy and packed with lemony flavor 🙂 Pinning!
Thanks for the pin!!!
Do you think you can bake this on a sheet pan?
I haven’t tested it with this recipe, but I’m sure it could. If you try it let me know how it turns out!