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Light & fluffy Ricotta Pancakes with hints of lemon and a fantastic texture to soak up a little syrup. Serve with your favorite fresh fruit for a delightful and delicious way to start the day!
If you’re a pancake loving family, I hope you’ll give these amazing pancakes a try! There’s something about ricotta cheese that turns these pancakes into light and fluffy, deliciously rich, tiny cakes that don’t crumble or fall apart when drizzled with syrup. Personally, I’m all about thick pancakes so we cook these low and slow to ensure they’re done all the way through. It’s practically torture waiting until they’re done!
These pancakes freeze beautifully and re-warm in the microwave for an instant delicious breakfast on the go. If you like light, fluffy, thick and delicious pancakes, you will be so happy with this recipe!
Our light and fluffy Ricotta Pancakes are pretty great with just a drizzle of maple syrup or honey.
I love the bright, tart bite from the addition of fresh lemon juice and a little bit of sugar in the batter gives them just enough sweetness. These pancakes are an absolute winner and perfect for an easy Mother’s Day treat or weekend brunch. Enjoy!
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Light & Fluffy Ricotta Pancakes
Ingredients
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- ¾ cup ricotta cheese
- ⅓ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Optional toppings:
- sliced almonds
- fresh blueberries, strawberries, raspberries or blackberries
- honey
- maple syrup
- butter
Instructions
- In a small mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a medium mixing bowl combine the ricotta cheese, milk, egg, vanilla and lemon juice. Whisk until smooth. Add the flour mixture to the ricotta mixture and blend well with a rubber spatula.
- Preheat a large non-stick skillet over medium heat. Lightly grease the pan with vegetable oil using a paper towel to remove the excess. Lower the heat to medium-low and add ¼ cup of batter for each pancake. You can easily cook three at a time in a large skillet. Gently spread the batter to a 3 ½-inch round pancake using the back of a spoon. Cook until the bottom is golden brown and the edges are drying. Gently turn and continue cooking until browned and cooked through. Transfer to a baking sheet in a single layer. To keep warm, put the pan in a warm oven until serving. Continue cooking until all the batter is gone. Serve and enjoy!
Recipe Notes
Nutrition
Here are a few of our favorite kitchen tools used when making these luscious pancakes – click on the photos for more information:
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If you’re looking for a few more pancake recipes – check out our Best Pumpkin Pancakes and these wonderful Blueberry Greek Yogurt Pancakes too.
Here are a few more pancake recipes from some terrific bloggers:
I love these Lemon Poppy Seed Pancakes from The View from Great Island – they look sooooo good! I really want to try these Whole Wheat Pancakes that are freezer friendly and healthy too from A Mindful Mom. You’ll want to check out these creative and amazing Sheet Pan Pancakes from Belly Full. You can serve 6 people at once with that recipe! And finally, you’re going to love this recipe for The Best Fluffy Buttermilk Pancakes from Mom on Timeout. Yum, yum and yum!
Thanks so much for stopping by!
Tricia
Carol
These were absolutely glorious! So light and airy with the perfect amount of sweetness. Without a doubt, these are the best pancakes we have ever had! Tricia, I heeded your suggestion and tried these this morning after having such wonderful success with both your Raspberry and Lemon Ricotta Cakes! Thank you again!!
Tricia Buice
Yeah! I’m thrilled you tried this recipe for pancakes Carol. Thank you so much. Your comments help all our readers and are greatly appreciated. Enjoy!
Jenn
I just made these this morning, instead of my usual muffins I bake once a week so I have breakfast for the week at work. I didn’t have Lemons so I added a little cinnamon and a little cardamom they are amazing and so very filling because of the ricotta. This will be in my favorites in my notes on my phone and made regularly. Thank you!
P.S. I never leave comments, so to me this means something!
Tricia Buice
Thanks Jenn! I love the addition of cinnamon and cardamom. Those warm spices would be lovely this time of year. Thanks for commenting and for trying our recipe.
Margaret
Anytime I want ricotta pancakes, this is where I come to! They do get fluffy, but they still have that wonderful custardy texture that I’m craving. I make at least a double recipe every time–this one is a keeper for sure!!
Tricia Buice
Thank you Margaret! We truly appreciate the feedback. I could eat a big stack right now 🙂
Jamie
I make these pancakes on a regular basis! They’re so darn good. I add lemon zest and serve them with blueberry sauce and they are always devoured lightning fast! These pancakes are so light, fluffy, and soft and I am so appreciative for this wonderful recipe 🙂
Tricia Buice
Thank you Jamie! I’m thrilled you’re loving these pancakes and we appreciate you!