Get ready to transform your breakfast routine forever. This lemon ricotta pancake recipe creates the most luxuriously fluffy, incredibly moist, and wonderfully bright pancakes you’ve ever tasted. The combination of creamy whole milk ricotta and zesty fresh lemon results in a stack of pancakes that are light as air with a rich, tender crumb. This is the only recipe you’ll ever need for a truly unforgettable brunch.
Forget dense, chewy pancakes. The secret to this recipe’s cloud-like texture is twofold: creamy ricotta cheese adds unparalleled moisture and richness, while whipped egg whites folded into the batter create an unbelievably airy lift. The result is a pancake that’s elegant, satisfying, and surprisingly simple to make from scratch.
Why This is the Best Lemon Ricotta Pancake Recipe
There are many recipes out there, but this one stands out for a few key reasons. It has been tested and perfected to guarantee success every single time.
Unbelievably Fluffy Texture: We use a special technique of separating the eggs and whipping the whites to create a light, soufflé-like pancake that melts in your mouth.
Rich & Creamy Crumb: Whole milk ricotta is the star, providing incredible moisture and a subtle, creamy flavor that perfectly complements the lemon.
Bright Citrus Flavor: Using both fresh lemon zest and juice ensures a vibrant, authentic citrus taste that isn’t artificial or overpowering.
Foolproof Method: The step-by-step instructions are clear and easy to follow, making this gourmet breakfast accessible even for beginner cooks.
Key Ingredients for Success
The quality of your ingredients directly impacts the final result. For these pancakes, a few key players do all the heavy lifting.
Quality ingredients are the key to the best lemon ricotta pancakes.
Whole Milk Ricotta Cheese
This is non-negotiable for the best texture. Whole milk ricotta provides the fat content needed for a moist, tender, and creamy pancake. Low-fat or skim versions contain more water and will result in a denser, less flavorful pancake.
Fresh Lemons
You’ll need both the zest and the juice. The zest, which contains the lemon’s essential oils, provides the most potent, bright lemon aroma and flavor. The juice adds a subtle tang that balances the richness of the ricotta.
Buttermilk
The acidity in buttermilk tenderizes the gluten in the flour and reacts with the baking soda to create extra lift. This contributes to that signature soft, fluffy texture. If you don’t have any, see the notes in the recipe card for an easy substitute.
Separated Eggs
This is the secret to an ethereal, airy texture. The yolks add richness to the batter, while the whites are whipped to stiff peaks and gently folded in at the end. This process incorporates air, essentially creating a soufflé-like batter that cooks into the lightest pancakes imaginable.
How to Make Lemon Ricotta Pancakes (Step-by-Step)
Making these pancakes is a simple process. First, you’ll combine your dry ingredients. Second, you’ll mix the wet ingredients. Then, you’ll combine them, fold in the egg whites, and cook! It’s that easy.
The most important step is gently folding in the whipped egg whites. Use a spatula to cut down through the middle of the batter, scrape along the bottom, and bring the batter up and over the top. Rotate the bowl and repeat until just combined. Be careful not to deflate all the air you just whipped in!
The perfect brunch plate: fluffy, bright, and delicious.
This lemon ricotta pancake recipe yields incredibly light, fluffy, and moist pancakes bursting with bright citrus flavor. The perfect elegant breakfast or brunch made from scratch.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk together the ricotta cheese, buttermilk, egg yolks, lemon zest, lemon juice, and vanilla extract until smooth. Whisk in the 2 tablespoons of melted butter.
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 10-15 minutes.
While the batter rests, place the egg whites in a clean, dry medium bowl. Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form (when you lift the beaters, the peak holds its shape).
Gently fold about one-third of the whipped egg whites into the pancake batter to lighten it. Then, add the remaining egg whites and fold gently until just incorporated. Be careful not to deflate the batter.
Heat a large non-stick skillet or griddle over medium-low heat. Lightly butter the surface. Using a 1/4-cup measure, scoop the batter onto the griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface, and the edges will look set before flipping.
Serve the pancakes immediately with your favorite toppings, such as maple syrup, fresh berries, or a dusting of powdered sugar.
Nutrition
Calories: 315kcalProtein: 11gFat: 14gFiber: 1g
Notes
Buttermilk Substitute: If you don't have buttermilk, you can make your own. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using. Heat Management: Keep your skillet on medium-low. These pancakes are delicate, and high heat will burn the outside before the center is cooked. Full-Fat Ricotta is Key: For the creamiest, most moist texture, do not substitute low-fat or fat-free ricotta cheese.
Follow these simple tips to ensure your pancakes come out perfectly every single time.
Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until they are just moistened. A few lumps are perfectly fine and are the key to a tender pancake. Overmixing develops gluten and leads to tough, rubbery pancakes.
Let the Batter Rest: Allowing the batter to rest for 10-15 minutes after mixing lets the flour hydrate fully and gives the gluten a chance to relax. This results in a more tender crumb.
Gently Fold the Egg Whites: As mentioned, be gentle! The goal is to keep as much air in the batter as possible. Streaks of egg white are okay; it’s better to be slightly undermixed than to deflate the batter.
Use Medium-Low Heat: Cooking these pancakes slowly on medium-low heat is crucial. Because the batter is thick and airy, high heat will burn the outside before the inside is fully cooked. Patience is key for a golden-brown exterior and a perfectly cooked, fluffy interior.
Serving Suggestions & Toppings
These lemon ricotta pancakes are a stunning centerpiece for any breakfast or brunch. While they are delicious with a simple pat of butter and a drizzle of maple syrup, you can elevate them even further with these toppings:
Blueberry Sauce: A warm, homemade blueberry compote is the classic and perfect pairing for the bright lemon flavor. Consider trying our simple blueberry sauce recipe.
Fresh Berries: A handful of fresh blueberries, raspberries, or sliced strawberries adds freshness and color.
Lemon Curd: For the ultimate lemon lover, a dollop of tangy lemon curd is pure heaven.
Powdered Sugar: A simple dusting of powdered sugar makes for a beautiful presentation.
Whipped Cream: A spoonful of lightly sweetened whipped cream or even a dollop of extra ricotta cheese adds a final touch of creaminess.
Make-Ahead and Storage Instructions
Have leftovers? No problem! These pancakes store and reheat beautifully.
To Store: Let the pancakes cool completely, then store them in an airtight container or zip-top bag in the refrigerator for up to 3 days.
To Freeze: Place cooled pancakes on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Transfer the frozen pancakes to a freezer-safe bag, separating layers with parchment paper to prevent sticking. They will keep for up to 2 months.
To Reheat: For best results, reheat pancakes in a toaster or toaster oven until warmed through and slightly crisp. You can also microwave them for about 30-60 seconds, but they will be softer.
It is highly recommended to use whole milk ricotta cheese for this recipe. The fat content is crucial for providing the moisture and richness that gives these pancakes their signature creamy, tender texture. Low-fat versions will result in denser, less flavorful pancakes.
The most common reasons for flat pancakes are overmixing the batter, which develops gluten, or deflating the egg whites when folding them in. Mix the wet and dry ingredients only until just combined (lumps are good!), and use a gentle folding motion to incorporate the whipped egg whites to keep the batter light and airy.
Yes, for the absolute best results! Separating the eggs and whipping the whites to stiff peaks is the secret to the incredibly light, fluffy, and almost soufflé-like texture of these pancakes. It incorporates a significant amount of air that you can’t achieve otherwise.
Unfortunately, this batter is not ideal for making ahead. The whipped egg whites will deflate over time, and the leavening agents (baking powder and soda) will lose their power. For the fluffiest results, it’s best to cook the batter right after it’s mixed.
Store cooled pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. The best way to reheat them is in a toaster or toaster oven, which helps them crisp up slightly on the outside while staying soft inside.
More Pancake Recipes You’ll Love
If you loved this recipe, you’re sure to enjoy some of our other pancake creations. For a classic weekend staple, don’t miss our go-to classic buttermilk pancakes. Or, for another take on an incredibly light texture, try this guide to the fluffiest pancakes ever.
We hope you love this lemon ricotta pancake recipe as much as we do! If you try it, please leave a comment below and let us know what you think. And don’t forget to save it to your favorite breakfast board on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
