Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!
Lemon Ricotta pancakes may seem like a fancy recipe, but they are super simple to make. Ricotta adds a light and fluffy texture to the pancakes. The lemon juice and lemon zest give a lovely, but subtle lemon flavor. We recommend serving these with either traditional maple syrup, buttermilk syrup, or blueberry syrup.
Can I add blueberries to lemon ricotta pancakes?
Yes, you can easily add blueberries to this recipe! Fresh blueberries can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. You can also use frozen blueberries, but be sure to defrost them completely and remove any excess moisture. Use up to 1 cup of either fresh or frozen blueberries in this recipe.
How do I know when to flip my pancakes?
Lemon ricotta pancakes should be cooked on a flat surface over medium high heat. To decide when to flip, look for bubbles in the batter. The edges will start lose their shine and then you’ll know it is time to flip. Your pancake should be golden brown on each side.
If you like this recipe, you may also be interested in these other delicious pancake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Easy Lemon Ricotta Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 3/4 cup ricotta cheese
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt.
- Whisk in milk, ricotta, eggs, lemon zest, and lemon juice.
- Preheat a flat griddle over medium-high heat.
- Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
- Cook other side until golden brown. Serve hot with syrup.