Lemon Ricotta Pancakes

Amethyst · January 25, 2026, 4:08pm

Lemon Ricotta Pancakes

Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Servings: 8 pancakes

Ingredients:

2 large eggs (room temperature)
1¾ tablespoons granulated sugar
1 teaspoon baking powder
1 pinch salt
7¼ tablespoons ricotta (room temperature)
4-5 tablespoons milk, whole/heavy (divided)
¾ cup + 1 tablespoon all-purpose flour (101 grams total, if you double the recipe, then double this amount)
2 tablespoons butter (melted and cooled for a couple of minutes)
1 tablespoon zest
2 tablespoons lemon juice

Blueberry Sauce:

3 tablespoons granulated sugar
2 teaspoons cornstarch
1 pinch cinnamon
2 tablespoons water
1 teaspoon lemon juice
1¼ cups blueberries (fresh or frozen, unthawed)

Directions:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, whisk the eggs and sugar to combine well. Add the ricotta and mix to combine, add 4 tablespoons of milk and mix just to combine, add the dry ingredients a little at a time and mix just to combine.

Add the butter and gently mix together, don’t over mix, gently stir in the zest and lemon juice. If needed, add the remaining milk.

Cook the pancakes in a hot pan with butter. Drop about a ¼ cup of batter onto the pan. Repeat, spacing the batter at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes.

Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat brushing with more butter and the remaining batter. Serve warm, with butter and a blueberry sauce or toppings of choice. Enjoy!

Blueberry Sauce Directions:

In a medium pot, whisk together the sugar, starch, and cinnamon. Stir in the water and mix together, then add the lemon juice and blueberries. Bring to a boil over medium heat, lower the heat to medium/low, and continue to cook, stirring constantly until it thickens, 2-3 minutes. Remove from heat. Serve over the cooked pancakes.

Notes:

The consistency of ricotta can vary; if the batter is too thick, then add a bit of milk; if too thin, then a bit more flour.

To store the pancakes, cool completely, then place the homemade pancakes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a buttered griddle or skillet.

Cool your lemon and ricotta pancakes completely. Place them in a freezer-safe bag using wax paper or parchment paper to prevent them from sticking together.

Keep frozen for up to two months. To reheat, place frozen pancakes in the microwave and heat uncovered for 1-2 minutes until heated through.

You can also place frozen pancakes in the oven, covered with foil, and bake at 375°F until heated through.

Substitutions and Variations:

Customize these ricotta lemon pancakes to your liking with these simple ideas!

Chocolate chips: Traditional lemon ricotta pancakes may not include chocolate chips, but if you are a chocolate lover, there is never a wrong time to include them.

Add berries: In addition to a fruity sauce for topping, feel free to add some fresh blueberries or strawberries to the batter.

Additional lemon zest: If you really love the tangy taste of lemon, add some additional lemon zest. I would caution against adding more lemon juice, as that may upset the ratio of ingredients.

Vanilla extract: Add a pinch of vanilla to enhance the taste in this lemon ricotta pancake recipe.

Expert Tips:

Type of ricotta and milk: I recommend using full-fat ricotta and whole milk for the best ricotta lemon pancakes recipe.

Avoid overmixing the batter: If there are a few lumps when mixing the batter, that is okay! Only mix the wet and dry ingredients until just combined.

Don’t flip until you see bubbles: Wait until the pancake batter starts to bubble in the middle, then flip the pancakes. It’s approximately 2-3 minutes per side.

How to keep lemon pancakes warm: To keep pancakes warm while you make them, preheat your oven to a very low setting and place a baking sheet inside it. Transfer cooked pancakes to the baking sheet while you continue to make the remaining batter.

Fresh lemon zest and juice: To get the most from your lemon, zest just the yellow part of the rind, stopping when you reach the pith or white part. To juice it, cut the lemon in half and microwave for 30 seconds to release the juices.

Recipe FAQs:

Why use ricotta cheese in pancakes?

In Italy, ricotta is used in many recipes, from gnocchi to castagnole to even gelato. You can’t taste the ricotta; it adds moisture and gives these pancakes a buttery texture, even though there is less than two Tablespoons of butter. Try using it in these Italian orange ricotta cookies, ricotta cheesecake, or Italian chocolate chip ricotta cake.

What else to serve with lemon ricotta pancakes?

Other than your favorite toppings, if you are hosting brunch, serve these sweet pancakes alongside some savory options like this oven-baked frittata or cheesy asparagus frittata. This Italian fresh fruit salad is always a great idea, along with a creamy Italian iced coffee.

What is the best way to store and reheat these pancakes?

Cool completely, then place homemade pancakes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a buttered griddle or skillet.

How to freeze pancakes?

Cool your lemon and ricotta pancakes completely. Place them in a freezer-safe bag using wax paper or parchment paper to prevent them from sticking together. Keep frozen for up to two months. To reheat, place frozen pancakes in the microwave and heat uncovered for 1-2 minutes until heated through. You can also place frozen pancakes in the oven covered with foil, and bake at 375°F until heated through.

Nutritonal Facts:

Recipe courtesy of An Italian In My Kitchen

BryWisteria · February 13, 2026, 12:35pm

A post was merged into an existing topic: Recipe Collections: Vegetarian Meals