Who can resist the allure of a stack of golden, fluffy pancakes on a weekend morning? The promise of crispy edges yielding to a soft, tender interior is enough to put a smile on anyone’s face. Imagine those classic flapjacks, generously loaded with vibrant fresh fruit, bathed in warm, sticky syrup, and perhaps crowned with a dollop of creamy yogurt or tangy applesauce.

Now, picture infusing that beloved classic with the bright, zesty tang of fresh lemon and the luxurious, buttery creaminess of ricotta cheese. What you get is more than just breakfast; it’s a sunshiny culinary experience designed to make your taste buds sing. These Easy Lemon Ricotta Pancakes bring a delightful Italian-inspired twist to our cherished North American staple, instantly transporting you to the sun-drenched lemon groves of the Amalfi Coast with just one heavenly bite.

Beyond their incredible flavor, these Lemon Ricotta Pancakes offer a wholesome start to your day. The ricotta cheese isn’t just for texture and taste; it also adds a substantial amount of protein, ensuring you stay satisfied and energized until lunchtime. Plus, for those with dietary considerations, they are incredibly easy to adapt into gluten-free lemon ricotta pancakes, meaning everyone can gather around the table and enjoy this fantastic treat together. These fluffy pancakes are truly a crowd-pleaser, perfect for any gathering or a simple, indulgent morning.

Key Ingredients for Unforgettable Lemon Ricotta Pancakes

Creating these outstanding lemon ricotta pancakes doesn’t require a trip to a specialty store. Aside from fresh lemons and high-quality ricotta cheese, you likely have most of the other essential ingredients already stocked in your fridge and pantry. Let’s delve into what makes these ingredients so crucial for achieving the perfect fluffy texture and vibrant flavor.

Ricotta Cheese: The Secret to Pillowy Perfection

Ricotta is the star ingredient that gives these pancakes their signature light, creamy, and pillowy texture. It’s a fresh Italian whey cheese, known for its mild, slightly sweet flavor and soft, moist consistency. Unlike other cheeses, ricotta provides moisture and richness without making the pancakes heavy or dense. It also contributes a healthy dose of protein, making these pancakes more satisfying than your average flapjack.

TIP for Ricotta: If you find yourself frequently making dishes that call for ricotta, consider purchasing it from a warehouse club like Costco. It’s often more economical to buy in larger tubs. Any unused ricotta can be easily frozen for future batches of Lemon Ricotta Pancakes. To do this, portion the ricotta into 1-cup servings in small freezer bags, squeeze out as much air as possible, seal, and flatten the bag before freezing. When you’re ready to use it, simply cut the bag away from the frozen slab of ricotta, place the frozen cheese in a large bowl, and pour the recipe’s milk over it. Let it thaw for 10 to 15 minutes, breaking it up occasionally with a fork. Once mostly thawed, add the remaining liquid ingredients and proceed with the recipe as usual. This method ensures you always have ricotta on hand for your next pancake craving!

Fresh Lemons: Zest for Flavor, Juice for Lift

The lemons are equally vital, providing that invigorating bright and tangy zip. Both the zest and the juice play distinct roles. The zest, which contains concentrated aromatic oils, infuses the pancakes with a deep, vibrant lemon flavor. The juice, on the other hand, adds tanginess and reacts with the baking powder to create a light, airy rise, contributing to the incredible fluffiness of these pancakes. Always opt for fresh lemons for the best flavor; bottled juice simply won’t compare.

ANOTHER TIP for Lemons: For an even more intense lemon flavor that truly sings, consider using the zest from two organic lemons instead of one (approximately 2 tablespoons). The extra zest will deepen the citrus notes, making these lemon ricotta pancakes an even more delightful experience. When zesting, always go for organic lemons to avoid any unwanted pesticide residues on the skin.

Flour: Your Base for Texture

Whether you choose gluten-free or regular all-purpose flour, it forms the structural backbone of your pancakes.
I have personally achieved fantastic results every time using my own gluten-free flour blend for the gluten-free version of these pancakes. They consistently turn out light, fluffy, and delicate. While I highly recommend my blend, results with other gluten-free flour blends may vary. For those not needing a gluten-free option, standard all-purpose flour works wonderfully, creating equally delicious and airy pancakes.

Other Essentials:

• Eggs: Provide structure and richness, binding the ingredients together.
• Milk: Adds moisture and helps achieve the right batter consistency.
• Honey (or Sugar): A touch of sweetness to balance the tart lemon and savory ricotta.
• Pure Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.
• Baking Powder: The primary leavening agent, working with the lemon juice to create those beautiful bubbles and lift.
• Salt: Balances flavors and brings out the best in the other ingredients.
• Ghee, Butter, or Oil for Frying: Essential for achieving a golden-brown crust and preventing sticking. Ghee offers a lovely nutty flavor and high smoke point.

Gathering these simple yet powerful ingredients is the first step towards creating a truly memorable pancake breakfast or brunch.

Serving Your Delightful Lemon Ricotta Pancakes

Once cooked, these Lemon Ricotta Pancakes are best served immediately, while their edges are still wonderfully crispy. There are countless ways to enjoy them, catering to every preference.

• Classic & Fruity: A stack of warm pancakes with a generous drizzle of pure maple syrup and a scattering of fresh berries – blueberries are particularly delightful and complement the lemon beautifully.
• Creamy & Indulgent: Add a dollop of plain or vanilla yogurt for extra creaminess, or even a spoonful of fluffy whipped cream.
• Homemade Goodness: We absolutely adore serving these pancakes with homemade blueberry applesauce. You can easily adapt my applesauce recipe by adding a couple of cups of fresh or frozen blueberries during cooking for an extra burst of fruit flavor.
• Pure Lemon Bliss: For a truly intense lemon experience, simply serve the pancakes with a squeeze of fresh lemon juice and a generous dusting of sifted icing sugar. You can also offer extra lemon wedges on the side for those who love an extra citrus kick.
• Beyond Breakfast: While perfect for breakfast or brunch, these elegant pancakes can also make a fantastic light dessert or even a sweet treat for a special afternoon.

Dig into the most fluffy, creamy, tangy, and light pancakes you’ve ever tasted. The ricotta in these Lemon Ricotta Pancakes imparts such a wonderfully buttery flavor, yet there’s no actual butter or oil incorporated into the batter itself. They are a true flavor revelation – an exquisite spring breakfast, a luxurious brunch to spoil your loved ones, or simply a treat to brighten any day.

Storage & Freezing: Enjoy Lemon Ricotta Pancakes Anytime

One of the best things about these delicious Lemon Ricotta Pancakes is that they store beautifully, allowing you to enjoy a special breakfast treat even on busy weekdays.

Refrigerating Leftover Pancakes

Yes, you absolutely can! If you have any leftover pancakes, simply cover them tightly with plastic food wrap or place them in an airtight container. They will keep well in the refrigerator for up to five days. To reheat, you can use a microwave for a quick warm-up, or gently warm them in a skillet with a tiny bit of butter over medium heat until heated through and slightly crispy again. This is a great way to enjoy a quick breakfast during the week.

Freezing Lemon Ricotta Pancakes for Later

For longer storage, freezing is an excellent option. Once your Lemon Ricotta Pancakes have cooled completely to room temperature, arrange them in layers in large freezer-safe ziptop bags. To prevent them from sticking together, place a sheet of wax paper or parchment paper between each layer of pancakes. Remove as much air as possible from the bags before sealing. Label the bags with the date, and freeze the pancakes for up to three months. This makes them a fantastic make-ahead breakfast option for busy mornings or unexpected guests.

Reheating Frozen Pancakes

When you’re ready to enjoy your frozen pancakes, you don’t even need to thaw them first! You can reheat them directly from frozen in a few ways:

• Microwave: Place a few pancakes on a microwave-safe plate and heat for 30-60 seconds, or until warm and soft.
• Toaster Oven/Skillet: For a slightly crispier result, reheat them in a toaster oven or a skillet over low heat with a touch of oil or butter. This method helps to restore some of their fresh-off-the-griddle texture.

Having a stash of these fluffy lemon ricotta pancakes in your freezer means a gourmet breakfast is always just minutes away!

Easy Lemon Ricotta Pancakes

By Margaret Bose Johnson

These easy Lemon Ricotta Pancakes are soft, fluffy, and pillowy, with a delightful creamy tanginess. One bowl, 5 minutes, but oh-so-special. What a way to start the day!

★★★★★
5 from 2 votes

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Ingredients

• 1 cup (240gm) ricotta cheese
• 3 large eggs
• 1 cup (240ml) milk
• 1 tablespoon fresh lemon zest (from 1-1½ organic lemons)
• ¼ cup (60ml) fresh lemon juice (from 1-1½ lemons)
• 2 tablespoons honey (or 3 tablespoons sugar)
• 1 teaspoon pure vanilla extract
• 1½ cups (210gms) gluten-free flour blend or regular flour for non-gluten-free
• 1 tablespoon (3 teaspoons) baking powder
• ¼ teaspoon salt
• 1-2 tablespoons ghee, or butter + oil for frying

*Note: if you want to dial up the lemon flavour even more, use the zest of 2 lemons.

Instructions

1. Whisk together the ricotta and eggs in a large bowl.
2. Add the milk, lemon zest, lemon juice, honey, and vanilla and beat well to combine.
3. Add the flour, baking powder, and salt, and stir just until everything is moistened. Small lumps are okay – do not overbeat.
4. Heat a teaspoon or two of ghee or a mixture of butter and oil in a hot skillet over medium heat.
5. Drop large spoonfuls (a scant ¼-cup/4 tablespoons) of batter into the hot skillet and spread around a bit to make about 4-inch (10cm) circles. Cook these pancakes over a little bit lower heat than you would cook regular pancakes as they can burn more easily.
6. Cook until the pancakes are browned on the bottom, then flip them and cook them on the other side until browned and cooked through – they will still be moist on the inside, but shouldn’t be gooey.
7. Makes 16 four-inch (10cm) pancakes. Best served immediately while the edges are still crispy. Serve with warm maple syrup and fresh fruit, preserves, jam, or yogurt. Add a sprinkle of icing sugar if desired, or serve the pancakes with lemon wedges and icing sugar for a full lemon experience.

Notes

When using the zest of a lemon, it’s preferable to use organic lemons, as pesticides and sprays can leave a residue on the skin of the fruit.

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