Super light and fluffy Ricotta Pancakes with lemon are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful flavor with the zest of an entire lemon.
This post may contain affiliate links. Read my disclosure policy.
Why We Love these Lemon Ricotta Pancakes:
These breakfast pancakes are satisfying and keep you full because they are high in protein – there’s a surprising amount of ricotta cheese in this recipe and you get to use the entire 15 oz container without wondering what to do with the rest of it.
Most ricotta pancakes that I’ve come across have about half the amount of ricotta which is basically a pancake with a little ricotta mixed in, but not these! Just like our Cottage Cheese Pancakes, the main ingredient here is Ricotta which keeps them super light and they go down easy in a melt-in-your-mouth kind of way.
Watch Ricotta Cheese Pancakes Video:
Watch how to make these EASY Ricotta Pancakes. The pancake batter is quick and easy to make and comes together in one bowl. All you need is a bowl and a whisk. You’ll feel so good about what’s in this recipe.
When to Flip Ricotta Cheese Pancakes:
Pancakes are ready to flip when you see bubbles pop and remain open on the surface. This is true for these Ricotta Pancakes and ALL pancakes.
Keep pancakes over medium heat so they don’t brown too quickly before they have a chance to cook through. We set to medium heat on the skillet or 325˚F on the griddle.
The Best Oil for Cooking Pancakes:
- Coconut Oil – We love coconut oil because it’s slightly healthier fat and if using unrefined coconut oil it is good for high heat cooking and adds a pleasant coconut sweetness.
- Cooking Oils – A flavorless high heat cooking oil like light olive oil or canola oil will work.
- Butter – If using butter that isn’t clarified, wipe the pan clean between every 2 batches to get rid of any browned butter. You can also do a combination of butter and oil which will increase your smoke point so the butter doesn’t burn as quickly.
Our Favorite Toppings for Ricotta Pancakes:
My personal go-to toppings for pancakes are sour cream, honey, and fresh berries. I find the combination of sweet and tangy irresistible. For company and special mornings, we love to elevate pancakes with these toppings:
- Raspberry Maple Syrup – a blended combination of real maple syrup with raspberries for the ultimate breakfast syrup
- Strawberry Sauce – our homemade topping is quick and easy to whip up and can’t be beaten.
- Cherry Sauce – filled with juicy plump cherries; this tastes like cherry pie filling.
- Fresh Fruit – we love a variety of berries and stone fruit depending on what is in season.
- Real Maple Syrup (from Vermont) – REAL maple syrup makes all the difference.
- Jams and Jellies – our homemade plum jam is a must-try – no pectin needed!
- Fruit Preserves – we love homemade peach preserves where you can see the texture of the fruit
Brilliant Ways to Reheat Pancakes:
If you’re lucky enough to have leftovers of these pancakes, you can cover and refrigerate them for up to 3 days then reheat when you’re ready for pancakes again.
- Toaster – put pancakes individually into the slots of a toaster and toast as you would a slice of bread until they are heated through.
- Air Fryer – put cold pancakes into the air fryer basket and air fry at 350˚F for about 3 minutes or just until heated through.
- Frying Pan – set the burner to medium heat. Brush skillet with a little butter if desired and flip pancakes until warm.
More Pancake Recipes You’ll Make Over and Over:
These Ricotta Pancakes will make a breakfast person out of you! Below are our top-rated pancake recipes (all tested and approved by our family). You can explore all of our breakfast recipes here.
- Sour Cream Pancakes – with blueberries in the batter
- Buttermilk Pancakes – a quick and easy recipe with pantry staples
- Greek Yogurt Pancakes – super fluffy with more protein than traditional pancakes
- Pumpkin Pancakes – for pumpkin lovers! We always keep pumpkin puree in the pantry for these.
Here’s my sweet girl making these ricotta pancakes. This is one of those easy recipes the whole family can help with.
Fluffy Lemon Ricotta Pancakes (VIDEO)
Ingredients
- 1 1/4 cup ricotta cheese, (14-15 oz will work)
- 3/4 cup low fat buttermilk, (or kefir)
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour, (5 1/2 oz)
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
Instructions
- In a large mixing bowl, whisk together eggs and sugar until well blended.
- Mix in ricotta cheese, buttermilk and salt and whisk until blended.
- In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
- Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
- Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
These have become our weekend breakfast must have!! So delicious and yet another fantastic recipe. Thank you for sharing!
Great to hear that, Stacy! I hope you’ll love all the recipes that you will try from us.
Hello, I tried to make them and it was a success, but I got a mixture, doesn’t it lose ownership or quality if I keep it in the refrigerator?
Hi Diana, I do not refrigerate the batter. Left over pancakes refrigerate well and reheat well.
Loved the lemon zest in these fluffy pancakes. Great way to use left-over ricotta!
So glad you enjoyed them, Jill! 🙂
Hi Natasha.
These look delicious. I was wondering how you freeze your pancakes and waffles? Never done it before my kids love pancakes and waffles so they are gone very fast.
Hi Olga, we haven’t tried freezing but that should work fine to freeze the cooked pancakes, I’m not sure how it would work if you freeze the uncooked ones.
Try freezing them in a single layer on a baking sheet (with parchment paper to keep from freezing to the sheet). Once frozen, stack them together and store in a freezer ziplock bag.
No pics cause they were gone so fast! They were delicious although I might add a little more lemon zest next time – we love lemon. Thanks for sharing a great recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Gayle!
Should the batter rest at room temperature or in the refrigerator?
Hi Faith! The batter is best used right away.
Hi Natasha! My family loves these pancakes! The last few times I’ve made them, they have been fluffy but the batter remains a bit too moist in the middle. My griddle is always on 325-350 degrees. I check for all signs of doneness before I take them out of the pan. What else could I be doing wrong?
Hi Christine! I’m happy you enjoy this recipe. Sorry that they are moist in the middle. Are you making any substitutions or missing any steps? I have not had this experience but when I do, it almost always has to do with the temperature. We have ours set on medium at 325. I would make sure you are measuring liquids and dry ingredients correctly. Also, be sure to not overmix your batter, and don’t forget to let them rest for 10-30 minutes, this really helps! I hope this helps. https://natashaskitchen.com/how-to-measure-ingredients-video/
I am actually making them right now and come out SO GOOD!!! My kids and hubby asking for more of these ricotta pancakes! Thank you for such a fantastic recipe. I believe we have a new addiction here:)
That is the best when kids love what we moms make. That’s so great, Natalia!
Can you tell me how transform regular milk into that 3/4 cup of buttermilk? Thank you
Hi Michelle, you can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
My family loves, loves, these pancakes. I’m a super star every time I make them. 😘
That’s just awesome! Thank you for sharing your excellent review, Kathleen!
Forgot to give a rating with my last comment… definitely 5 stars! They were delicious!
Awesome, thank you for the perfect rating!
Loved them! Perfect for Sunday mornings… this will be my new pancake batter recipe from now on! ❤️😋❤️
I’m glad to hear that, Theresa. Thanks a lot for sharing your experience with this recipe.
These are going to be dinner tonight. My family likes breakfast for dinner, I don’t, but I can tell I am going to like these! Thank you Natasha! You never disappoint! Love to all the crew at Natasha’s Kitchen dot Coooooommmmm!
haha! I totally sang that out reading your message!! Thanks for stopping by Steven!
These pancakes are outstanding! I can’t even imagine having regular pancakes. I cooked them with canola and butter in my nonstick fry pan. Love your recipes Natasha!
Sounds perfect! I’m happy that you’re enjoying my recipes, Cathy.
Made these for breakfast this morning and I have to say they were delish!! Love the protein bonus from the ricotta. Flavor was spot on. Can’t wait to try them
with some berry toppings/sauce
So glad you loved then, Ranee! Thank you for the feedback.
Hi Natasha, these pancakes are delicious. I have a question plz, can I freeze the remaining uncooked ones and if yes for how long?
Hi Rania, we haven’t tried freezing but that should work fine to freeze the cooked pancakes, I’m not sure how it would work if you freeze the uncooked ones.
Wife approved 🙂
Combination of Zesty lemon & ricotta texture make these pancakes a couple steps above others. 2 thumbs up.
Perfect! Thanks for the review, glad that you both loved this recipe.
I am going to make them tonight. I didn’t see the link to the strainer.
I hope you love these pancakes, Marilyn! you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Oh my these are so good! Made exactly as recipe was written. The lemon flavor is just right and the blueberries pull that subtle lemon flavor through. Used coconut oil for cooking. Loved these and will make again!
I’m so happy to hear that! Thank you for sharing your great review, Kelley!
Can this batter be used for waffles? I’ve made these pancakes and they were fantastic!
Hi Susan, I haven’t tried this as waffles, but it’s actually on my list. If you experiment making ricotta waffles, please let me know how it goes.
Made them for the first time this morning and it was a hit with my family. My kids, wife and myself all rate it 10 out 10. The only thing this recipe needs is doubling it. Thank you Natasha and a camera man (Vadim) for making me a better cook.
You are so welcome! Glad the recipe was a hit. Thanks for sharing that with us.
Thank you Natasha. I made them this morning for the first time and my kids, wife and myself loved them. Lemon zest was a perfect touch. I will be doubling the recipe next time–it’s only thing that this recipe needs it. 10 out of 10
Wow, thanks for your perfect rating! I’m happy to know that you loved it!