Perfectly Fluffy, Lemony Pancakes
Okay, these are genuinely the best pancakes I’ve made in awhile. ♡
I’ve been tweaking and testing this recipe for the past few weeks, and this final version is exactly what I want lemon ricotta pancakes to be. They’re incredibly soft and fluffy, perfectly buttery, and the lemon flavor is just right – bright and fresh without being overpowering, with the loveliest subtle pop of lemon in every bite.
And the best part is that these lemon pancakes pair beautifully with pretty much any pancake toppings you love. Maple syrup, fresh blueberries, melted butter, powdered sugar, whipped cream would all be perfect here. They also happen to be super easy to make, which explains why we’ve already been finding excuses to whip up a batch way more often than usual around here. I have a feeling you’re going to love them!
Recipe Tips
A few simple tips will help guarantee pancakes that are perfectly fluffy, tender, and golden every time.
- Don’t overmix the batter. This is probably the most important pancake rule. Stir the batter just until the flour disappears. It should still look a little lumpy. Overmixing can make pancakes dense and chewy instead of light and fluffy.
- Let the batter rest. Even just 5 to 10 minutes makes a noticeable difference. The flour hydrates, the baking powder activates a bit, and the pancakes cook up extra tender.
- Use full-fat ricotta. I highly recommend whole milk ricotta here, which gives these pancakes the richest, creamiest texture. Low-fat ricotta works too, but they’ll be a bit less soft and flavorful.
- Butter the pan lightly between batches. A thin layer of butter helps create those beautifully golden edges without making the pancakes greasy.
- Use a cookie scoop or measuring cup. I like using a 1/4-cup scoop because it makes it easy to portion perfectly-sized pancakes.
- Keep finished pancakes warm in the oven. If you’re cooking for a crowd, place finished pancakes on a sheet pan in a 200°F oven while you finish the rest.
Variations To Try
This recipe is super easy to customize depending on the season or whatever you happen to have in the kitchen.
- Add blueberries. Fold fresh or frozen blueberries into the batter for classic lemon-blueberry pancakes.
- Swap the lemon for orange. Use fresh orange juice and zest instead for a softer citrus flavor.
- Add poppy seeds. Stir in 1 to 2 teaspoons poppy seeds for a fun lemon-poppyseed twist.
- Swap the ricotta. Use cottage cheese instead of ricotta for a slightly different texture that’s still delicious.
- Add warming spices. Mix a pinch of cinnamon or cardamom into the batter for extra warmth and depth.
- Make them gluten-free. Use your favorite 1:1 gluten-free all-purpose flour.
FAQ
Yes, these reheat beautifully. Just store them in an airtight container in the fridge for up to 3 days.
You can! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or oven.
Usually this happens from overmixing the batter or using too much flour. Make sure to spoon and level the flour instead of scooping directly from the bag.
You can, but the pancakes won’t have quite the same tangy flavor or fluffy texture. If needed, you can make a quick substitute by adding 2 teaspoons lemon juice to regular milk and letting it sit for 5 minutes.
Lemon Ricotta Pancakes
Equipment
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (240g) whole milk ricotta cheese
- 3/4 cup (180ml) full-fat buttermilk
- 2 large eggs
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for the pan)
Instructions
- Mix the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and fine sea salt in a large mixing bowl until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk together the ricotta, buttermilk, eggs, lemon juice, lemon zest, vanilla extract, and melted butter until mostly smooth. A few small lumps of ricotta are perfectly fine.
- Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, since the batter should stay thick and slightly lumpy. Let the batter rest for 5 to 10 minutes while you heat the skillet, which will help give the pancakes an extra fluffy texture.
- Cook the pancakes. Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter and swirl to lightly coat the surface. Scoop about 1/4 cup batter per pancake onto the skillet, gently spreading slightly if needed. Cook for 2 to 3 minutes, until bubbles begin to form on top and the bottoms are golden brown. Flip and cook for another 2 to 3 minutes until the pancakes are cooked through and lightly golden on both sides. Adjust the heat as needed so the pancakes cook evenly without browning too quickly.
- Serve. Serve warm with maple syrup, fresh berries, powdered sugar, melted butter, and extra lemon zest if desired.
Did you make this?Let me know how it turned out in the comments below!
Please tell me the nutrition facts for your lemon ricotta pancakes. I’m on a low sodium diet. Thank you.
HI, can I substitute the 1 1/2 cups (190g) all-purpose flour with another flour. A gluten free one. Can I use whole wheat pastry flour. What amount can I use?
Thank you for your assistance
how do you adjust this recipe for high altitude? 9000 feet.
Such a great recipe — thanks for sharing!