Lemon Ricotta Pancakes Brunch

These lemon ricotta pancakes bring fluffy texture and a burst of citrus to your breakfast table. The ricotta keeps each bite moist and rich, while fresh lemon zest and juice make every forkful bright and refreshing. When I want to treat my family to something special for brunch or just surprise them on a slow morning, this is the recipe I reach for.

The first time I tried this combo was for Mother’s Day breakfast and my whole crew kept sneaking seconds when they thought no one was looking. Now these pancakes are a staple for holidays and cozy weekends alike.

Ingredients

• All purpose flour: helps build the pancake’s delicate structure try to choose unbleached for a better crumb
• Sugar: balances the tang and adds just enough sweetness opt for organic if available
• Baking powder and baking soda: work together to lift the pancakes for fluffiness check both are fresh for maximum rise
• Salt: sharpens the lemon’s brightness and helps bring out the other flavors use fine sea salt if you can
• Ricotta cheese: gives a creamy melt in your mouth texture choose whole milk ricotta for the richest result
• Buttermilk: adds another layer of tang and activates the leavening agents use real cultured buttermilk for best texture
• Eggs: bind everything and make the pancakes tender choose large eggs at room temperature for easy mixing
• Lemon zest: is essential for the aroma and zing scrub your lemon before zesting for best flavor
• Fresh lemon juice: delivers punchy citrus notes strain out seeds for a smooth batter
• Vanilla extract: rounds out the other flavors with a mellow sweetness look for pure vanilla if possible
• Butter or oil: is used in the pan for golden edges use unsalted butter for flavor or neutral oil for crispier results
• Maple syrup: adds sweet contrast to the bright lemon pick a darker grade if you want a more robust maple flavor
• Fresh lemon wedges and mint: make the plate look gorgeous and add a finishing touch use unwaxed lemons and fresh mint leaves when possible

Step-by-Step Instructions

Mix the Dry Ingredients:

In a large bowl whisk together your flour sugar baking powder baking soda and salt for about one minute until everything is evenly combined This ensures your leavening is distributed and gives an even pancake rise

Prepare the Wet Ingredients:

In a separate medium bowl blend your ricotta buttermilk eggs lemon zest lemon juice and vanilla extract Mixing these well helps the ricotta disperse so the pancakes fluff up rather than get dense

Combine Wet and Dry:

Pour the ricotta mixture into the bowl with the dry ingredients Stir gently with a spatula or wooden spoon just until you see most of the flour disappear It is best to leave some small lumps because overmixing can make pancakes tough

Heat the Skillet:

Place a nonstick skillet or griddle over medium heat Add a small piece of butter or a drizzle of oil so the pancakes do not stick and get a golden crust Let it heat for about two minutes before cooking your first pancake

Cook the Pancakes:

Use a quarter cup measure to scoop batter onto the hot skillet Space them so they do not touch Cook each pancake for about two to three minutes until you see bubbles forming on top and the edges look set Flip gently and cook one to two more minutes until golden brown

Serve and Garnish:

Pile the pancakes onto a warm plate Drizzle generously with maple syrup and top with lemon wedges and fresh mint leaves if desired Serve right away for the fluffiest texture

Save

The fresh lemon zest always puts me in a good mood when I am cooking these I remember my daughter helping zest the lemons one morning and the whole kitchen smelled like spring It made the pancakes taste even better knowing we made them together

Storage Tips

Store extra pancakes in an airtight container or zip top bag in the refrigerator for up to three days To freeze wrap individual pancakes in parchment or wax paper then keep in a freezer bag Reheat in a toaster or warm oven so they stay fluffy Do not microwave as they may lose their airy texture

Ingredient Substitutions

If you do not have buttermilk mix one tablespoon of lemon juice or white vinegar with enough milk to equal one cup Let it sit for five minutes before using For an even lighter pancake try part skim ricotta or swap in cottage cheese blended until smooth For extra flavor stir in a pinch of poppy seeds with the dry ingredients

Serving Suggestions

I love to serve these pancakes with warm berries or a spoonful of lemon curd For a more decadent brunch try a dollop of mascarpone on top and a sprinkle of powdered sugar These also work great as a dessert pancake at dinner parties with a scoop of vanilla ice cream

A Pancake with Heritage

Italian ricotta pancakes called frittelle di ricotta inspire this recipe but the tang of American buttermilk pancakes keeps it familiar Combining these two traditions gives you airy clouds with both depth and brightness My grandmother often told stories of Sunday breakfasts growing up and these pancakes remind me of those family tales and gatherings

Frequently Asked Questions About Recipes

→ How do I ensure fluffy pancakes?

For fluffy pancakes, mix the batter gently and leave some lumps. Overmixing can toughen the texture.

→ Can I substitute ricotta with another cheese?

Cottage cheese works as a substitute for ricotta, though the flavor and texture will be slightly different.

→ What’s the best way to serve them?

Serve warm with a drizzle of maple syrup, fresh lemon wedges, and a sprinkle of mint for extra brightness.

→ Can I make the batter ahead of time?

It’s best to cook the batter immediately. However, you can mix the wet and dry ingredients separately the night before.

→ Are these pancakes suitable for vegetarians?

Yes, these pancakes are vegetarian. Be sure to check individual ingredients for potential allergens.