Lemon Ricotta Pancakes are a delightful mix of creamy ricotta and zesty lemon that turn your breakfast into a gourmet affair. Whenever I make these pancakes, I’m greeted with smiles from family and friends. They come together quickly and deliver a fluffy texture that’s hard to resist. Whether it’s a lazy weekend morning or a special brunch with guests, these pancakes are always a hit.

Why you’ll love this dish

There’s something magical about the combination of ricotta and lemon in pancakes that elevates this dish far beyond your standard breakfast fare. These pancakes are light, fluffy, and bursting with flavor, making them a perfect choice for any brunch. Rich in protein from the ricotta, they’re a satisfying start to the day or an impressive addition to holiday gatherings.

“These Lemon Ricotta Pancakes are a game-changer! The texture is so light and the lemon flavor is just perfect. I’ll definitely be making them again!” – A happy brunch enthusiast

The cooking process explained

Making Lemon Ricotta Pancakes is quite straightforward. You’ll start by mixing your dry ingredients in one bowl and your wet ingredients in another. The key to fluffy pancakes is to combine these two mixtures gently—no one likes a dense pancake! Once you’ve mastered this simple step, you’ll be flipping delicious pancakes in no time. Here’s what you’ll need.

What you’ll need

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons white sugar
• ½ teaspoon salt
• 1 cup milk
• ½ cup ricotta cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest
• 2 tablespoons butter
• Extra ricotta
• Lemon zest
• Powdered sugar
• Blueberries

Feel free to swap out regular milk for almond or oat milk if you prefer a dairy-free version, and you can even experiment with different cheese like cottage cheese for a unique twist.