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Lemon Ricotta Pancakes (Fluffy, Creamy & Better Than Brunch)

Okay bestie. Let’s talk pancakes. Not the flat, dry, “why did I even bother” kind. I’m talking about fluffy, creamy, sunshine-on-a-plate Lemon Ricotta Pancakes that taste like you woke up in a cute little café and somehow became the main character. These are soft. They’re light. They’ve got that bright lemony pop that makes you feel like you have your life together — even if you’re still in pajamas at 11:47 a.m. (no judgment, I’m right there with you). And the ricotta? That’s the secret. It makes them ridiculously tender and slightly creamy inside. Like… if a pancake and cheesecake had a very wholesome brunch baby. We’re not making basic pancakes today. We’re leveling up. And don’t worry — I’ve got you every step of the way.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American, Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk ricotta cheese
  • ¾ cup milk
  • 2 large eggs
  • 1 tablespoon lemon zest please use fresh, I’m begging
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter plus more for the pan
Optional but iconic:
  • Powdered sugar
  • Fresh berries
  • Maple syrup

Method
 

Mix the Dry Ingredients
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Mix the Wet Ingredients
  1. In another bowl, whisk together the ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter until mostly smooth. A few small ricotta lumps are fine. We’re not aiming for perfection — we’re aiming for delicious.
Combine (Gently!)
  1. Pour the wet ingredients into the dry. Stir until just combined.
Heat the Pan
  1. Heat a nonstick skillet or griddle over medium heat. Add a little butter and let it melt.
Cook the Pancakes
  1. Scoop about ¼ cup of batter per pancake onto the pan.
  2. Cook for 2–3 minutes, until bubbles form and the edges look set. Flip gently and cook another 2–3 minutes until golden.
Repeat with remaining batter.

    Notes

    Don’t overmix. Lumpy batter = fluffy pancakes. Smooth batter = regret.
    Use fresh lemon zest. Bottled lemon juice is fine for the liquid, but zest is where the magic lives.
    Cook on medium, not high. If they brown too fast, your inside will still be raw. We want golden and cooked through.
    Let the batter sit 5 minutes. This helps the flour hydrate and makes them even softer.
    If they’re too thick: Add a splash of milk.
    If they spread too much: Add a tablespoon of flour.