I’m sharing my Lemon Ricotta Pancakes recipe made with ricotta, lemon zest, and buttermilk, and I’ve tucked in one unexpected tip for foolproof batter.

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I didn’t expect a pancake to make me so picky, but these Fluffy Lemon Ricotta Pancakes did. I fold ricotta cheese into the batter for a tender, almost pillowy crumb, and a hit of lemon zest wakes up each bite so it never feels flat.

I kept tweaking because I wanted something bright, not cloying, and this version surprised me every time I spooned it on the griddle. If you like Lemon Recipes that still feel simple, or you scroll Breakfast Brunch Recipes for ideas, give this one a try when you want breakfast that actually feels a little fancy.

Ingredients

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All purpose flour gives structure, a lot of carbs, can make pancakes chewy if overworked.
Ricotta adds creamy body and protein, lighter than cream cheese, keeps pancakes tender.
Buttermilk gives tang and acidity, reacts with baking soda, makes them fluffy.
Lemon zest and juice add bright sour notes, cuts richness and smells amazing.
Egg binds ingredients, adds protein and moisture, helps pancakes brown and rise.
Melted butter brings fat for flavor, moist texture and golden edges when cooked.
Sugar lightly sweetens, helps browning, not too much needed because ricotta adds richness.

Ingredient Quantities

1 cup all purpose flour

1 tbsp granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup ricotta cheese

1 cup buttermilk

1 large egg

1 tbsp lemon zest

1 tbsp fresh lemon juice

2 tbsp unsalted butter, melted

1 tsp vanilla extract

How to Make this

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1. In a bowl whisk together 1 cup all purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt until evenly mixed; level the flour when measuring so you dont end up with too much.

2. In a second bowl beat 1/2 cup ricotta cheese with 1 cup buttermilk, 1 large egg, 1 tbsp lemon zest, 1 tbsp fresh lemon juice, 2 tbsp melted unsalted butter and 1 tsp vanilla extract until mostly smooth; press through a fork if the ricotta is lumpy.

3. Optional hack for extra fluff: separate the egg, whisk the yolk into the wet mix as above and beat the white to soft peaks then fold the whites in at the end. You dont have to, but it makes them lighter.

4. Pour the wet mix into the dry ingredients and fold gently just until combined; stop when you still see a few small streaks or little lumps, overmixing will make them tough. If batter seems super thick add a splash more buttermilk.

5. Let the batter rest 5 to 10 minutes so the baking powder and soda wake up and the batter hydrates; this really helps make them airy.

6. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. A drop of water should dance on the surface when ready, if it sizzles aggressively turn heat down.

7. Using about 1/4 cup batter per pancake, pour onto the skillet spaced apart. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through.

8. Keep finished pancakes warm on a wire rack in a low oven (about 200 F / 95 C) while you finish the batch so they dont get soggy.

9. Serve warm with maple syrup or honey, a little extra ricotta or lemon zest on top if you like. Simple, bright and fluffy.

Equipment Needed

1. Large mixing bowl (for the dry ingredients)
2. Medium mixing bowl (for the wet ricotta mix)
3. Whisk, and a fork for pressing out ricotta lumps if needed
4. Measuring cups and spoons (1 cup, 1/4 cup and usual spoons)
5. Rubber spatula or wooden spoon for folding, scraping the bowl
6. Small hand mixer or electric whisk optional if you want extra fluffy whites, but you can whisk by hand
7. Nonstick skillet or griddle (medium heat)
8. Heatproof turner / spatula for flipping
9. Rimmed baking sheet and wire cooling rack to keep pancakes warm in a low oven (about 200 F)

FAQ

Q: Can I skip the buttermilk or use something else? A: Yes, you can. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes, then use it like buttermilk. Plain yogurt thinned with a little milk also works. The acid is important because it reacts with the baking soda to give lift.

Q: What can I use instead of ricotta? A: Try whole-milk cottage cheese blitzed briefly in a blender for a similar texture, or use thick Greek yogurt (same amount). Ricotta gives a lighter, slightly grainy crumb so texture will change a bit if you swap.

Q: My pancakes turn out dense, how do I make them fluffier? A: Don’t overmix the batter, leave small lumps. Let the batter rest 5 to 10 minutes so the flour hydrates and the leavening starts working. Cook on medium heat so they brown without burning and dont press them flat when flipping.

Q: Batter seems too thick or too thin what should I do? A: If too thick add a tablespoon of buttermilk or milk at a time until it pours slowly. If too thin add a teaspoon of flour at a time. Aim for a spoonable batter that spreads a little but holds shape.

Q: Can I make the batter or pancakes ahead and how do I store them? A: You can refrigerate batter up to 24 hours but expect slightly less rise since baking powder loses oomph. Cooked pancakes freeze great: cool, layer with parchment, freeze in a bag up to 2 months. Reheat in a toaster oven or oven at 350F for best texture.

Q: How do I get evenly golden pancakes that dont stick? A: Use a nonstick skillet or well seasoned griddle, heat to medium, and add a little butter or oil before each batch. Wait until bubbles form and edges look set before flipping, and dont overcrowd the pan.

Lemon Ricotta Pancakes – Light, Fluffy, And Zesty Recipe Substitutions and Variations

Ricotta cheese
- Cottage cheese, blended smooth, use 1:1 – a bit more tang and a little chunkier if you dont blend it.
- Full fat Greek yogurt, well drained, 1:1 – gives tang and moisture, pancakes stay nice and tender.
- Mascarpone, 1:1 – richer and creamier, results in denser, more decadent pancakes.
Buttermilk
- Milk + 1 tbsp lemon juice or white vinegar per cup, let sit 5 minutes – closest quick sub.
- Plain yogurt thinned with a little water or milk to cup consistency, use 1 cup.
- Kefir, 1:1 – same tang and acidity, flips in easily.
All purpose flour
- Whole wheat pastry flour, 1:1 – nuttier flavor and slightly denser texture.
- 1-to-1 gluten free baking mix, 1:1 – keeps texture similar, make sure mix contains xanthan gum.
- Oat flour, about 3/4 cup per 1 cup AP or blend oats to fine flour, pancakes will be heartier.
Unsalted butter (melted)
- Neutral oil (vegetable, canola), use same volume (2 tbsp) – keeps pancakes tender but less buttery flavor.
- Melted coconut oil, same amount – adds a faint coconut note and similar texture.
- Applesauce, 1:1 – for lower fat, they’ll be more cake-like and less rich.

Pro Tips

Separate the egg if you want them extra airy: whip the whites to soft peaks and gently fold them in at the end, dont overmix or youll squash all the air. Let the eggs come to room temp first, whites whip easier when they arent cold.

Measure flour carefully, spoon it into the cup and level it off dont pack it down. Even better use a kitchen scale for consistency, it really cuts down on flat or gummy pancakes.

Let the batter rest 5 to 10 minutes so the leaveners wake up and the flour hydrates, that makes a big difference. If it looks too thick after resting add just a splash more buttermilk, dont keep stirring like crazy.

Preheat your pan slowly to medium low and test with a drop of water that should dance, not sizzle wildly. Use a little butter with a bit of neutral oil or clarified butter so it browns nicely without burning, and dont press the pancakes when theyre cooking; keep finished ones on a wire rack in a low oven so they stay crisp not soggy.

Lemon Ricotta Pancakes – Light, Fluffy, And Zesty Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Lemon Ricotta Pancakes recipe made with ricotta, lemon zest, and buttermilk, and I’ve tucked in one unexpected tip for foolproof batter.

Servings

servings

Calories

184

kcal

Equipment: 1. Large mixing bowl (for the dry ingredients)
2. Medium mixing bowl (for the wet ricotta mix)
3. Whisk, and a fork for pressing out ricotta lumps if needed
4. Measuring cups and spoons (1 cup, 1/4 cup and usual spoons)
5. Rubber spatula or wooden spoon for folding, scraping the bowl
6. Small hand mixer or electric whisk optional if you want extra fluffy whites, but you can whisk by hand
7. Nonstick skillet or griddle (medium heat)
8. Heatproof turner / spatula for flipping
9. Rimmed baking sheet and wire cooling rack to keep pancakes warm in a low oven (about 200 F)

Ingredients

1 cup all purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup ricotta cheese
1 cup buttermilk
1 large egg
1 tbsp lemon zest
1 tbsp fresh lemon juice
2 tbsp unsalted butter, melted
1 tsp vanilla extract

Directions

In a bowl whisk together 1 cup all purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt until evenly mixed; level the flour when measuring so you dont end up with too much.
In a second bowl beat 1/2 cup ricotta cheese with 1 cup buttermilk, 1 large egg, 1 tbsp lemon zest, 1 tbsp fresh lemon juice, 2 tbsp melted unsalted butter and 1 tsp vanilla extract until mostly smooth; press through a fork if the ricotta is lumpy.
Optional hack for extra fluff: separate the egg, whisk the yolk into the wet mix as above and beat the white to soft peaks then fold the whites in at the end. You dont have to, but it makes them lighter.
Pour the wet mix into the dry ingredients and fold gently just until combined; stop when you still see a few small streaks or little lumps, overmixing will make them tough. If batter seems super thick add a splash more buttermilk.
Let the batter rest 5 to 10 minutes so the baking powder and soda wake up and the batter hydrates; this really helps make them airy.
Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. A drop of water should dance on the surface when ready, if it sizzles aggressively turn heat down.
Using about 1/4 cup batter per pancake, pour onto the skillet spaced apart. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through.
Keep finished pancakes warm on a wire rack in a low oven (about 200 F / 95 C) while you finish the batch so they dont get soggy.
Serve warm with maple syrup or honey, a little extra ricotta or lemon zest on top if you like. Simple, bright and fluffy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.