Ingredients

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup ricotta cheese

3/4 cup milk

2 large eggs

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons melted butter (plus more for cooking)

Optional Toppings

Maple syrup

Fresh berries (strawberries, blueberries, raspberries)

Powdered sugar

Lemon curd

Whipped cream

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Instructions

Mix the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine the wet ingredients
In another bowl, whisk the ricotta, milk, eggs, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
Make the batter
Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix—the batter should be slightly lumpy.
Heat the pan
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Cook the pancakes
Pour about ¼ cup batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden.
Serve
Stack pancakes and serve warm with maple syrup, powdered sugar, fresh berries, or lemon curd.

Notes

Cooking Tips

1. Don’t overmix the batter
Overmixing can make pancakes dense. Mix until just combined for the fluffiest texture.

2. Use whole-milk ricotta
It creates a richer flavor and softer pancake texture.

3. Control the heat
Medium heat works best. Too hot and the outside burns before the inside cooks.

4. Rest the batter
Let the batter sit for 5 minutes before cooking to help the pancakes rise better.

5. Add extra lemon flavor
A little extra lemon zest in the batter or sprinkled on top enhances the citrus flavor.

Variations

Blueberry Lemon Ricotta Pancakes
Fold ½ cup fresh or frozen blueberries into the batter.

Lemon Poppy Seed Pancakes
Add 1 tablespoon poppy seeds for a bakery-style twist.

Gluten-Free Version
Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Protein Boost Pancakes
Add 1–2 tablespoons vanilla protein powder and slightly increase the milk.

Dessert-Style Pancakes
Top with lemon curd, mascarpone, and powdered sugar for a brunch dessert.

Author: Emma
Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 7g
Sodium: 340mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 35g
Fiber: 1g
Protein: 12g