I have always loved pancakes, but sometimes I want something a little lighter and more exciting for breakfast. That’s why I started experimenting with lemon ricotta breakfast pancakes. These pancakes bring a fresh, tangy twist to the usual stack and instantly brighten up the morning. The ricotta makes them wonderfully tender and fluffy, while the lemon zest adds a burst of citrus flavor that is both refreshing and satisfying. Whenever I make these pancakes, they never fail to impress my family and friends.
You will love this recipe because it strikes the perfect balance between lightness and richness. The ricotta cheese adds moisture without heaviness, and the lemon zest awakens your palate for a fresh start. Plus, they are incredibly easy to make, requiring just a few simple ingredients you likely already have at home.
These pancakes are also very versatile. You can enjoy them plain, with a dusting of powdered sugar, or topped with fresh berries and a drizzle of honey or maple syrup. They make a fantastic brunch centerpiece or a quick breakfast treat on busy mornings.
Best of all, this recipe is affordable. Ricotta cheese and lemons are budget-friendly ingredients, and the other staples—flour, eggs, and milk—are pantry essentials. With just a handful of items, you can whip up a delicious batch of these pancakes in no time.
Ingredients for the recipe:
-
1 cup ricotta cheese
-
1 cup all-purpose flour
-
1 tablespoon sugar
-
1 teaspoon baking powder
-
1/4 teaspoon baking soda
-
Zest of 1 lemon
-
3/4 cup milk
-
2 large eggs
-
1 teaspoon vanilla extract
-
Pinch of salt
This simple ingredient list yields pancakes that are fluffy, flavorful, and perfect for any morning occasion.
How to Prepare Lemon Ricotta Breakfast Pancakes
Making these lemon ricotta breakfast pancakes is straightforward and enjoyable. The process is simple enough for beginners yet impressive enough to satisfy more experienced bakers. Before starting, gather all your ingredients and have your cooking utensils ready to make the preparation quick and smooth.
Step-by-step instructions for preparation:
-
Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, lemon zest, and a pinch of salt. This ensures even distribution of the leavening agents and lemon flavor throughout the batter.
-
Combine the wet ingredients. In a separate bowl, beat the eggs lightly. Add the ricotta cheese, milk, and vanilla extract, then mix until smooth and creamy. The ricotta may be slightly lumpy, but that’s okay; it will add a lovely texture to the pancakes.
-
Incorporate wet into dry. Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together. Be careful not to overmix; stop when you see just a few streaks of flour remaining. This helps keep the pancakes tender and fluffy.
-
Preheat the pan. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of butter or cooking spray. A properly heated pan ensures the pancakes cook evenly and develop a golden-brown crust.
-
Cook the pancakes. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes or until golden and cooked through.
-
Serve warm. Remove the pancakes from the pan and keep them warm while you cook the remaining batter. Serve topped with fresh fruit, a dusting of powdered sugar, or a drizzle of maple syrup or honey for added sweetness.
Quick and easy: The whole process from start to finish takes less than 30 minutes. The batter comes together quickly, and cooking each pancake only takes a few minutes. This makes it perfect for busy mornings when you want a tasty breakfast without spending too much time in the kitchen.
Customizable: You can easily adapt this recipe to your taste. For example, add fresh blueberries or chopped nuts to the batter before cooking for added texture and flavor. You could also swap lemon zest for orange zest for a different citrus twist.
Popular with many people: These pancakes have become a favorite in my household and among guests. Their light, fluffy texture combined with the bright lemon flavor appeals to kids and adults alike. Whether for a weekend brunch or a weekday breakfast, they are always a hit.
Print
Lemon Ricotta Breakfast Pancakes – Easy & Impressive
These lemon ricotta breakfast pancakes offer a light and fluffy texture combined with a fresh citrus flavor. Perfect for a bright start to your day, this recipe is easy to prepare and customizable to your liking.
- Total Time: 25 minutes
- Yield: 8 1x
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Zest of 1 lemon
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, lemon zest, and salt.
- In another bowl, beat eggs, then add ricotta cheese, milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Fold gently until just combined, avoiding overmixing.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges are set.
- Flip and cook for another 2 minutes or until golden brown and cooked through.
- Serve warm with your preferred toppings.
Notes
For extra flavor, consider adding fresh blueberries or chopped nuts to the batter.
Use plant-based milk alternatives if preferred.
Keep pancakes warm in a low oven while cooking the remaining batter.
- Prep Time: 10
- Cook Time: 15
FAQs
Can I use low-fat ricotta cheese for this recipe?
Yes, low-fat ricotta works well and will still produce tender pancakes. However, full-fat ricotta provides a richer texture and flavor.
Can I make the batter ahead of time?
It’s best to cook the pancakes fresh, but you can prepare the batter a few hours ahead and keep it refrigerated. Give it a gentle stir before cooking.
What can I use instead of milk?
You can substitute any plant-based milk such as almond, oat, or soy milk. Just use the same amount as regular milk.
How do I store leftover pancakes?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster or microwave.
Can I freeze these pancakes?
Yes, allow them to cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in a toaster or oven when ready to eat.