These lemon-ricotta pancakes are full of bright lemon flavor thanks to the addition of lemon juice and zest. You’ll love the light, fluffy texture too!
You can’t go wrong with classic ricotta pancakes for breakfast—especially when they’re these lemon-ricotta pancakes! They’re light, fluffy, and have a unique flavor that’s different from your standard pancake recipe. Although there are many recipes for lemon-ricotta pancakes floating around the internet, this one is my favorite because it starts with pancake mix!
Easy Lemon-Ricotta Pancake Mix
By using pancake mix, you don’t have to fuss with measuring flour, sugar, and baking powder, which means you’re able to get your pancakes on the table faster. It also means you don’t have to wash a second mixing bowl just for your dry ingredients!
The key to making the perfect ricotta pancake is to use the best possible ingredients. The ricotta cheese should be dry and not too watery; it’s best to use whole milk ricotta, rather than the kind with reduced fat. You’ll also need to use whole milk for the batter, not reduced-fat or skim. The fat in whole milk dairy creates pancakes with the best possible texture!
Another secret to the deliciousness of these lemon-ricotta pancakes is that the ricotta itself adds a subtle sweetness to the batter. Combined with the right toppings—think fresh fruit, homemade whipped cream, or a dollop of vanilla yogurt—ricotta pancakes can make for a truly irresistible breakfast treat!
Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Eggs – Here’s the best way to crack an egg.
- Ricotta cheese
- Lemons – You’ll need both lemon zest and lemon juice.
- Unsalted butter – Melt the butter in the microwave or on the stovetop.
- Whole milk
- Vanilla extract
- Pancake mix – Use homemade pancake mix or store-bought.
How to Make Lemon-Ricotta Pancakes
1. Start the Pancake Batter
Whisk together the egg yolks, cheese, lemon juice and zest, melted butter, milk, and vanilla in a large mixing bowl, then stir in the pancake mix.
2. Whip the Egg Whites
Use an electric mixer fitted with the whisk attachment to beat the eggs until soft peaks form. Fold the beaten egg whites into the pancake batter.
3. Cook the Pancakes
Coat a nonstick skillet or griddle with cooking spray or butter and set it over medium heat. Ladle 1/4 cup of batter onto the pan for each pancake; cook for 2 to 3 minutes, or until bubbles form and pop on the top and the bottom is golden brown. Flip and cook for another 2 minutes.
4. Serve
Serve the pancakes with maple syrup, butter, lemon curd, and all your favorite pancake toppings!
How to Store and Reheat Lemon-Ricotta Pancakes
If you have leftover lemon-ricotta pancakes, the best way to store them is in an airtight container in the refrigerator. They’ll keep for up to 5 days.
To reheat, remove the pancakes from the refrigerator and place them on a microwave-safe plate. Cover with a damp paper towel and microwave for 30-60 seconds, or until heated through. You can also reheat the pancakes in a toaster oven or conventional oven. Preheat the oven to 350ºF, then place the pancakes on a baking sheet. Bake for 5-10 minutes, or until heated through.
You can also freeze these pancakes for up to 3 months. They can be reheated from frozen, or you can thaw them in the refrigerator overnight before warming them up.
FAQ
In general, pancakes are more of a “special treat” type of breakfast than a healthy breakfast like Oatmeal Banana Breakfast Cookies or Keto Sausage & Egg Breakfast Bowls, but ricotta pancakes are higher in protein and calcium than a typical pancake recipe. So basically, if you’re going to eat pancakes for breakfast, these lemon-ricotta pancakes are one of the healthier options!
Yes, if you have leftover ricotta after making Ricotta Stuffed Shells, you can pop it in the freezer so you have it on hand for making ricotta pancakes! Ricotta freezes quite well; just let it thaw in the refrigerator before you make the recipe.
Yes, ricotta pancakes reheat well. You can warm them in the microwave, oven, or even in a skillet set over medium-low heat.
Although maple syrup is the classic topping for pancakes, these lemon-ricotta pancakes are especially delicious with whipped cream, a drizzle of honey, or canned pie topping like blueberries or strawberries. They’re also great with fresh berries! On the side, I like to serve some savory items like bacon or scrambled eggs.
More Tasty Pancake Recipes
Lemon-Ricotta Pancakes
Ingredients
- 2 large eggs separated
- ¾ cup ricotta cheese
- 3 lemons zested
- 2 tbsp lemon juice
- 2 tbsp unsalted butter melted
- 1 cup whole milk
- ½ tsp vanilla extract
- 2 cups pancake mix
Instructions
- In a large mixing bowl, add the egg yolks, cheese, lemon juice and zest, melted butter, milk, and vanilla and whisk to combine. Add pancake mix and stir until just combined.
- In an electric mixer fitted with a whisk, whip egg whites to soft peaks. Gently fold the egg whites into the pancake batter. Do not overmix.
- Coat a nonstick pan with cooking spray (or a tsp of butter) and heat over medium heat. Ladle ¼ cup of batter and cook for 2-3 minutes or until bubbles form on top and bottom is golden brown. Flip and cook for another 2 minutes. Serve with syrup and butter.
