Light & Fluffy Lemon Ricotta Pancakes

I’m always thinking of new and creative ways to put a twist on the traditional pancake recipe. If you like lemon, these Light & Fluffy Lemon Ricotta Pancakes are a no-brainer. The crispy edges of these delicious pancakes will start you off on the right foot any day of the week.

So what do you gain by adding ricotta to your pancakes?

First and foremost, adding ricotta results in a light and fluffy pancake. They literally melt in your mouth. Ricotta also adds an extra richness that you don’t get from traditional pancakes. And although ricotta is a dense ingredient, it doesn’t weigh the pancakes down.

Lemon Ricotta Pancakes

Everyone needs a go-to pancake recipe, and this is it! The fresh lemon zest and fresh lemon juice, along with butter and sugar, make this breakfast idea as refreshing as a tall glass of lemonade on a sunny day. They are even good enough to enjoy without maple syrup! Now that’s a good pancake.

Lemon Ricotta Pancakes

Tips when making your Lemon Ricotta Pancakes:

Texture and consistency are very important in this recipe. You want the pancake batter to reach the desired consistency so the pancakes can come out light and fluffy.

Lemon Ricotta Pancakes

To achieve the best results, you’ll want to mix your wet and dry ingredients separately. This ensures you don’t overmix the pancake batter, which can lead to a tough pancake. Hence the reason you will love these. They are some of the moistest pancakes I’ve ever made.

Lemon Ricotta Pancakes

When you want a change from your traditional pancakes, give these Light & Fluffy Lemon Ricotta Pancakes a try, and you will love them. They are the perfect balance of tart and sweet.

Looking for another pancake idea? Try out my Sweet Potato Pancakes too!

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Sweet enough to eat without maple syrup.

Light & Fluffy Lemon Ricotta Pancakes

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  • Author: Eric Jones
  • Total Time: 20 minutes
  • Yield: 4 1x


Thinking of new and creative ways to put a twist on the traditional pancake recipe? If you like sweet, light, and fluffy pancakes, these Lemon Ricotta Pancakes are the perfect choice.


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tbsp lemon zest
  • 5 tbsp Sugar
  • 1/4 cup fresh lemon juice
  • 3 eggs
  • 3 tbsp butter, melted
  • 1/2 cup buttermilk
  • 1/4 cup milk
  • 3/4 cup ricotta cheese
  • 1 tbsp vanilla extract
  • olive oil or butter


  1. Mix your flour, baking powder, baking soda, salt, nutmeg, and lemon zest in a large bowl. 
  2. In a separate bowl, blend sugar, lemon juice, eggs, butter, buttermilk, milk, ricotta cheese, and vanilla extract. 
  3. Add wet ingredients to dry ingredients. Mix all ingredients until well blended. 
  4. Add olive oil or butter to a medium-heat cast iron skillet (paid link). Pour 1/4 cup of pancake batter into the skillet for each pancake. Flip when air bubbles appear. 
  5. Cook for another minute (or less) on the second side.
  6. Serve warm with powdered sugar and/or maple syrup.


  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


  • Calories: 333
  • Fat: 17.4g

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