Lemon Ricotta Pancakes
Feb 28, 2026 09:37 AM
It’s official: these lemon ricotta pancakes are my favorite weekend breakfast. They’re gloriously light and fluffy, like bouncy pancake pillows, and they have a wonderful zesty flavor. Topped with blueberry compote or a drizzle of maple syrup, they’re lightly sweet, bright, and delicious. You know you’re going to have a good day when it starts with these lemon ricotta pancakes.
Ok, if you’re thinking, “Cheese? In pancakes?!” I hear you. But you don’t actually taste the ricotta here. It acts like Greek yogurt and sour cream do in many sweet recipes, making these pancakes exceptionally moist and tender.
It also makes them sound a little fancy, but they’re still super easy to make. You just need 10 ingredients and basic equipment to make this recipe. Try it for a special breakfast this weekend!
Ingredients:
- 1½ cups all-purpose flour, spooned and leveled
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup milk, plus more as needed
- ½ cup whole milk ricotta cheese
- 2 large eggs
- 3 tablespoons unsalted butter or neutral oil
- 2 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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