Dessert

Lemon Ricotta Pancakes: The Ultimate Fluffy Breakfast Recipe

ByJack Voss February 13, 2026February 13, 2026

Introduction

These lemon ricotta pancakes are the perfect way to brighten your breakfast with a fluffy, tender texture and a fresh citrus zing. Rich ricotta cheese and vibrant lemon zest combine to create a pancake that’s light yet satisfying. They’re easy to make and ideal for a special weekend brunch or a delightful morning treat.

A stack of three golden brown pancakes sits on a white plate, each pancake thick and fluffy with a slightly crispy edge. Between the pancakes are layers of soft, white cottage cheese that peek out from the sides. The top pancake is dusted with powdered sugar and topped with a dollop of cottage cheese, a bright yellow lemon slice, and a small sprig of fresh green mint. Golden syrup pools around the base of the stack, with tiny mint leaves scattered on the white marbled surface beneath the plate. Two whole yellow lemons are softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/2 cup ricotta cheese (whole milk, preferably)
2 large eggs, lightly beaten
1/4 cup unsalted butter, melted, plus more for greasing the griddle
2 tablespoons lemon juice, freshly squeezed
1 tablespoon lemon zest, finely grated
Optional toppings: fresh berries, powdered sugar, maple syrup, whipped cream

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2: In a separate bowl, whisk the buttermilk, ricotta cheese, eggs, melted butter, lemon juice, and lemon zest until the ricotta is well incorporated.
Step 3: Pour the wet ingredients into the dry ingredients and gently fold just until combined. Avoid overmixing; some lumps are okay.
Step 4: Let the batter rest for 5 to 10 minutes to allow it to thicken slightly.
Step 5: Heat a lightly greased griddle or large skillet over medium heat.
Step 6: Pour about 1/4 cup of batter for each pancake onto the hot griddle, leaving space between them.
Step 7: Cook for 2 to 3 minutes per side, flipping when bubbles begin to form on the surface and the edges look set. Cook until golden brown and cooked through.
Step 8: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F while cooking the remaining batter.
Step 9: Serve immediately with your choice of fresh berries, powdered sugar, maple syrup, or whipped cream.

Tips & Variations

For extra zest, add a teaspoon of finely grated lemon zest to the batter.
Use whole milk ricotta for the creamiest texture, but part-skim ricotta works well too.
Substitute buttermilk with a mixture of milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Try folding in fresh blueberries or chopped strawberries right before cooking for a fruity twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a toaster or warm them gently in a skillet over low heat until heated through. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 1 month. Reheat from frozen in a toaster or oven.

How to Serve

A stack of three thick golden brown pancakes is on a white plate. Between each pancake, there is a smooth white creamy layer, and on top, a dollop of white cream with a lemon wedge and green mint leaves. The pancakes look fluffy with a slightly crispy edge, sprinkled with powdered sugar and small bits of mint. Around the base of the stack, syrup pools lightly on the white marbled surface beneath the plate. A lemon wedge sits at the plate’s edge, while two whole lemons are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this batter ahead of time?

It’s best to prepare and cook the batter fresh for fluffiest pancakes. However, you can make the batter and refrigerate it for up to 2 hours before cooking. Give it a gentle stir before cooking, as it may thicken upon resting.

What if I don’t have ricotta cheese?

You can substitute ricotta with an equal amount of cream cheese softened to room temperature, or use cottage cheese blended until smooth. The texture may be slightly different but still delicious.