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Lemon Ricotta Pancakes are light, fluffy, and oh so sunny! Everything about these sweet and zesty pancakes simply says sunshine. They’re delightfully moist and rich from the ricotta cheese and the freshly squeezed lemon juice adds just the right amount of brightness. Serve them at any spring or summer brunch soiree!

maple syrup is being drizzled on top of a stack of pancakes.
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It’s official – spring has sprung! Even if it’s on the snowier side still where you live, you can easily brighten up your kitchen table with a tall stack of these lemon ricotta pancakes. They’re just zesty enough to make you excited for the sunny days ahead and that zest is balanced with just the right amount of sweetness. Plus, you’ll LOVE what the ricotta does to the homemade pancake batter!

Light, fluffy, and incredibly tender, these lemon ricotta pancakes will have you sinking your teeth into them and asking for more. Make them on Easter morning and you’ll have everyone hopping out of bed like a bunny.

Why You’ll Love This

  • Perfect for spring and summer. Whether it’s Easter morning or just a random weekday in June, you’ll love serving a stack of these bright pancakes to friends or family. They’re so sunny and vibrant while still checking all of the right boxes that a pancake should!
  • Homemade, but not a hassle. Yes, these pancakes are made from scratch (and I’m sure with lots of love from you)! But that’s not to say they’re a hassle. While these pancakes require a little more effort than the “just add water” stuff, it’s really very easy to make a big batch.
  • The ricotta! No, your pancakes won’t taste cheesy – I promise! With just the right amount of ricotta, your pancakes will be insanely fluffy and flavorful. It’s the best not-so-secret pancake ingredient ever.

Ingredients You’ll Need

Here’s a look at the simple ingredients you will need to make lemon ricotta pancakes. Make sure to scroll down to view the full recipe for exact measurements.

  • All-purpose flour
  • Sugar
  • Baking soda
  • Baking powder
  • Kosher salt (just a pinch)
  • Eggs
  • Milk
  • Ricotta
  • Vanilla extract
  • Lemon juice
  • Lemon zest
  • Butter (just for greasing the pan)
a batch of pancakes is presented on a white plate

How To Make Lemon Ricotta Pancakes

Here is a general overview of the steps involved to make this lemon ricotta pancake recipe. Be sure to scroll to the bottom of this post for the full recipe.

Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and sugar in a bowl.

Mix the wet ingredients. In another bowl, stir together the milk, ricotta, vanilla, lemon juice, zest, and eggs until combined.

Combine. Stir the dry ingredients into the wet ingredients until just combined. Let the batter rest for about 5 minutes.

Flip the pancakes! For me, this is always the fun part. Grease your pan/griddle with some butter. Pour in about 1/4 cup of batter. Let it cook until bubbles form on top, then flip it! Cook until golden on both sides. Repeat with the rest of the batter.

blueberries and whipped cream are placed on top of a stack of lemon ricotta pancakes.

Substitutions and Variations

Here are just a few easy ways you can customize your lemony pancakes!

  • Add more lemon flavor. Feel free to sprinkle in some extra lemon zest to really make these pancakes pop with that signature sunny flavor. You can add a little extra lemon juice as well, but be careful not to be too heavy handed – too much liquid will change the consistency of the pancakes.
  • Make them chocolatey. Sprinkle in some chocolate chips for the chocolate lover in your life. They may not be traditional in lemon ricotta pancakes, but honestly, chocolate chips always go well with pancakes of really any kind!
  • Toss in some berries. Want to add even more fresh, fruity flavor? Sprinkle in blueberries, diced strawberries, or any other berry of your choice to the pancake batter to really make them vibrant.
A large piece has been removed from a stack of pancakes.

Tips for Success

Here are just a few quick tips and tricks to help you get the very best lemon ricotta pancakes every time.

  • Don’t over-mix the batter. When combining the wet and dry ingredients, do so until they’re just combined. There may even be a few lumps – that’s okay! If you stir the batter too much, your pancakes will be flat, not fluffy.
  • Flip when you see bubbles. Don’t flip them too soon! The rule of thumb with all pancakes is to wait until the batter starts bubbling in the middle, then flip them. Flipping a pancake before the bubbles appear is a great way to make a mess!
  • Use fresh lemon juice. The lemon flavor is key here. It’s vital to only use freshly squeezed lemon juice for the best flavor – nothing artificial, from concentrate or in a bottle.

Storage and Reheating Instructions

Once your homemade pancakes have cooled to room temperature, transfer them to an airtight container or zip-lock baggie. Keep them stored in the fridge for up to 4 days. To reheat, pop them in the microwave or right back on a buttered griddle.

A serving of lemon ricotta pancakes is served with blueberry compote.

How to Serve Lemon Ricotta Pancakes

I’ve found that my favorite way to serve lemon ricotta pancakes is with some sweet blueberry compote on top. Blueberries and lemon go together SO well! A drizzle of maple syrup or a sprinkle of powdered sugar is also never a bad idea.

If you’re hosting a brunch party, you should invite me! I’m joking… mostly. Anyways, no brunch party would be complete without some savory options alongside your sweet pancakes. Some of my favorite crowd-pleasers include Cheesy Bacon Sausage Breakfast Sliders and Spinach and Artichoke Quiche. Or, serve them up with a side of Cheesy Hashbrown Casserole or Egg White Breakfast Casserole for a well-balanced meal.

4.67 from 3 votes

Lemon Ricotta Pancakes

These pancakes are delightfully moist and rich from the ricotta cheese and the freshly squeezed lemon juice adds just the right amount of brightness.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 pancakes


  • 2 cups (250 g) all-purpose flour
  • ¼ cup (50 g) sugar
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of kosher salt
  • 2 eggs, room temperature
  • 1 ½ cup (354 ⅞ ml) milk
  • 1 ¼ cup (308 g) ricotta
  • 2 teaspoons vanilla
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • Butter for greasing the pan
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  • In a large bowl, add the flour, baking powder, baking soda, salt, sugar and whisk well.
  • In another large bowl, add the milk, ricotta, vanilla, lemon juice, lemon zest, eggs and whisk until well combined.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Do not over work the batter.
  • Let the batter rest for 5 minutes.
  • Grease a hot pan/ griddle with butter and pour ¼ cup of batter.
  • Let it cook in medium heat for 2 minutes or until you see small bubbles on top.
  • Flip and cook on the other side for 1-2 minutes until golden.
  • Do the same with the rest of the batter.
  • Serve warm with blueberry compote and maple syrup.


Serving: 1pancake, Calories: 252kcal, Carbohydrates: 34g, Protein: 10g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 66mg, Sodium: 264mg, Potassium: 164mg, Fiber: 1g, Sugar: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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