Fluffy pancakes are a joy to make and eat. These lemon ricotta pancakes are made extra fluffy and soft with fresh lemon and ricotta cheese in the batter. Serve with lemon curd and berries for a beautiful spring or summer breakfast.
We love pancakes, but we are big believers in the classics. Light as air, fluffy, vanilla scented pancakes are what our weekend breakfast dreams are made of. Sometimes I try to steer the family to healthier options like whole grains and fruits in the batter but almost always, I get a request for diner style pancakes.
A pinch of fresh lemon zest adds wonders to a cake or pancake batter. You can also make fluffy lemon pancakes with a prominent lemon flavor if you are really into citrus treats.
But to make matters more interesting, I also decided to use some ricotta cheese in the batter. It helps keep the pancakes unbelievably soft and fluffy. The stack cuts like a dream and the pancakes are great on their own, but almost magical when served with a generous dollop of lemon curd.
I used store-bought lemon curd this time, but will soon be trying my hand at the real deal. When you buy lemon curd at the store, make sure to spring for a good brand. It will set you back a decent amount, but many of the generic versions are too bland or acidic for my taste.
Throw in a handful of fresh blueberries or whatever berries are in season and you have a delicious diner style breakfast! The hubs likes a plate of eggs on the side but for me, the pancakes and berries are more than enough. If you do not like lemon curd, you can simply serve these lemon and ricotta cheese pancakes with a dusting of powdered sugar and lemon wedges like they do in Europe. Or go all-American with a nice drizzle of maple syrup. Yum!
Here’s the recipe for Fluffy Lemon Ricotta Pancakes.
- All-purpose flour - 1½ cups
- Baking powder - 2 tsp
- Salt - ½ tsp
- Baking soda - ¼ tsp
- Sugar - 2 tbsp
- Lemon zest - from 1 lemon
- Ricotta cheese - 1 cup, drained
- Lemon juice - 2 tbsp
- Milk - 1 cup minus 2 tbsp
- Eggs - 2 large, separated
- Melted butter - 2 tbsp plus extra for the pan
- Vanilla extract - ½ tsp
- Lemon curd - for serving
- Fresh berries - for serving
- Lemon wedges - for serving
- In a small mixing bowl, whisk the dry ingredients together. Set aside.
- In a clean mixing bowl and with clean beaters, whip the egg whites into medium stiff peaks. Begin by whipping the eggs on low speed until frothy, then increase the speed and beat until peaks hold their shape.
- In a large mixing bowl, mix together the ricotta cheese, lemon juice, milk, egg yolks, vanilla extract and melted butter.
- Whisk in the dry ingredients until just combined. Do not over-mix.
- Gently fold in the egg whites, a little at a time, until all the whites are incorporated. Batter will be fluffy and airy.
- Heat a pancake pan or griddle over medium heat. Rub some melted butter with a folded paper towel.
- Spoon ⅓ cup worth of batter on the pan and cook till you see bubbles at the surface. Flip gently with a spatula and cook the other side. Pancakes will be golden but not too brown when done. Remove to a plate and cook all pancakes similarly.
- Serve warm pancakes with lemon curd, fresh berries and wedges of lemon. Don't forget the coffee!
Enjoy light and fluffy lemon ricotta pancakes along with a cup of coffee or orange juice for the perfect morning meal. These pancakes are the perfect Easter brunch recipe too.
Don’t forget to PIN & SAVE this recipe for later.
Do you make pancakes? Are you a traditionalist or do you like new flavors? Do give this recipe a try and let me know how you like it.
Can’t get enough of pancakes and crepes? Try these recipes form the blog.
- Upside-down pineapple pancakes
- Strawberries & cream chocolate crepes
- Lemon crepes with strawberry cream cheese filling
- Caramelized banana crepes
- Banan malpua (Indian banana crepes)
- Savory mixed lentil crepes
I love the lemon and ricotta cheese combo so much that I have incorporated them in a proper cake as well. See Lemon Ricotta Cake recipe here.
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I am sharing this over at Fiesta Friday.
I so want to try this! They look so fluffy! I love adding different flavors and textures, but my husband likes the traditional one. . But weekend he’s traveling I try new flavors. And this one it’s next. Great recipe and beautiful pictures 😊
Thank you, Liz.
Wow, these have my mouth watering! I’ve been thinking of trying ricotta pancakes for awhile now, I think you just motivated me to actually make them! Thanks for sharing at Fiesta Friday!
I hope you make them!