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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are delicious and lemony pancakes! Serve with whipped cream and fresh berries for the perfect breakfast.

I’m kicking off the morning with a fresh lemony recipe…nothing like a little bit of yellow sunshine to get things started off right! In case you haven’t noticed over the years, but we’re big breakfast people…we especially love pancakes.  And because we eat a lot of them on weekends, we are always looking for new recipes. So if you’re also looking for a new and delicious pancake recipe to try, these Lemon Ricotta Pancakes are it!

a stack of five lemon ricotta pancakes with raspberries on top and on the plate. the pancakes are dusted with powdered sugar

Full of lemony goodness!

We’re so used to our pancakes being simple (and delicious) little cakes that the way we add flavour to them is by adding syrup and different toppings. But not these pancakes, they have lemon juice and lemon zest in the batter making them SO fresh and flavourful…like little lemon cakes full of delicious lemon flavour.

a top down view of a stack of lemon ricotta pancakes with raspberries on top and on the plate. the pancakes are dusted with powdered sugar. beside the plate are two lemon halves, a bowl of raspberries and a glass container of syrup

Ricotta Pancakes are amazing.

If you’ve never added ricotta cheese to pancakes, you are missing out! This creamy cheese makes the most delicious pancakes…rich, soft, fluffy and creamy.

a stack of five lemon ricotta pancakes with raspberries on top and on the plate. the pancakes are dusted with powdered sugar. in the background are two lemon halves, a bowl of raspberries and a glass container of syrup

Don’t forget the toppings!

These pancakes are delicious topped with whipped cream, syrup and berries (fresh blueberries, raspberries or strawberries). For a nice decorative touch I like to sprinkle our pancakes with icing sugar (confectioner’s sugar).  You don’t have to do this, but it definitely looks pretty.

a stack of five lemon ricotta pancakes with raspberries on top and on the plate. the pancakes are drizzled with syrup and dusted with powdered sugar. in the background are two lemon halves and a bowl of raspberries
a close up of stack of five lemon ricotta pancakes with raspberries on top and on the plate. the pancakes are drizzled with syrup and dusted with powdered sugar.

Perfect for brunch!

These pancakes are perfect for weekend brunch! They’re especially lovely for special occasions and holidays.

a close up of a stack of five lemon ricotta pancakes with raspberries on top and on the plate. the pancakes are drizzled with syrup and dusted with powdered sugar.

Enjoy!

Recipe Tips:

  • This recipe can easily be doubled.
  • Lemon Flavour: Sometimes lemons are very flavourful, and sometimes they’re not. So taste test your pancake batter before you put the pancakes on the grill. If they’re not lemony enough, add more lemon zest.
  • No butter? Yes, you read that right! There is no butter or oil in this recipe. The ricotta cheese adds all the richness and moisture these pancakes need.
  • What to Serve with Lemon Ricotta Pancakes? These pancakes are delicious topped with whipped cream, syrup and fresh berries…SO gosh darn good.
  • Garnish:  Give the pancakes a little dusting of icing sugar for a pretty and sweet touch.
  • Side Dishes:  Make a Fruit Salad, and serve with bacon or sausages.
  • Leftovers:  You can freeze the leftovers.  I like to put small squares of parchment paper between the pancakes before I freeze them
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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are delicious and lemony pancakes! Serve with whipped cream and fresh berries for the perfect breakfast.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 pancakes 1x
  • Category: Pancake

Ingredients

Scale

Pancakes

  • 2 cups flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup ricotta
  • 1 1/2 cups whole milk
  • 1 1/2 tsp vanilla
  • 1/4 to 1/3 cup lemon juice (about 1 medium lemon)
  • 23 tsp of lemon zest, depending on how lemony you want them)

Toppings

  • whipped cream
  • fresh berries (raspberries or strawberries or blueberries)
  • maple syrup
  • garnish: powdered sugar

Instructions

  1. In a large bowl mix together the flour, sugar, baking soda, baking powder and salt.
  2. In a separate bowl whisk the eggs. Then add the ricotta cheese, milk and vanilla. I like to use a stand mixer to do this part.
  3. Fold the wet ingredients into the dry ingredients. Stir until just blended.
  4. Then stir in the fresh lemon juice and lemon zest.
  5. Scoop about 1/4 cup batter per pancake, onto a preheated medium heat griddle or skillet.
  6. Cook about 2-3 minutes on one side, until you see the bubbles popping, then flip.

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Have a delicious day!

Please Note: This recipe was originally published in February 2014. It has since been updated with new images and improvements to the recipe (November 2021).

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13 Comments

  1. This is a ridiculous cold right now! Brrr! Breakfast is my favourite meal of the day. I love all kinds of pancakes too because they are so easy to make. Adding lemon makes a very interesting flavour burst I never thought of before in a pancake. The lemons are fabulous in the stores right now too! Have a great day! ~Thea

  2. Oh wow, these look so yummy. We used to eat pancakes a lot on Sunday mornings, but it seems like we stick with our smoothies. Perhaps we’ll try switching it up this weekend 🙂

  3. Oh I love the idea of lemon pancakes.

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