Lemon Ricotta Pancakes

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10 minutes

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These lemon ricotta pancakes take ordinary pancakes to a whole new level! The sweetness of pancakes combined with the tart taste of lemons and creaminess of ricotta makes this a breakfast recipe that’s totally worth waking up for! The best part? They’re so easy to make that you can have breakfast ready in just 10 minutes.

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A stack of pancakes is being drizzled with syrup.

My girls love their pancakes and would eat them for breakfast every day if I let them! I mean, I can’t really blame them…who doesn’t love pancakes, right? Plus, it gives me a chance to make my favorite homemade blueberry syrup recipe

Of course, we branch out a lot too. My family goes nuts for my mini egg muffins with bacon (so easy!) and the cream cheese crescent rolls are always a hit too. But nothing gets my girls more excited than pancakes!

However, sometimes you just need to change it up and these lemon ricotta pancakes take things to a whole new level.

How To Make Lemon Ricotta Pancakes

Start by whisking the water and baking soda in a mixing bowl.

Mixing ingredients for lemon ricotta pancakes

Be sure to leave some lumps…you don’t want to overmix the batter.

Lemon ricotta pancake batter in a bowl

Heat a skillet over medium-high heat until a droplet of water sizzles when dropped on it. Turn the heat down slightly to medium and pour batter onto the skillet, 1/4 cup at a time (this pancake batter dispenser makes it easy)

Pancake cooking in skillet

Serve with blueberries on the side and you’ll want these lemon ricotta pancakes for breakfast every single morning!

Lemon ricotta pancakes on blue plate

You may even need to double the batch because these will disappear fast! Be sure you’ve got lots of maple syrup on hand too!

Pouring syrup on pancakes

Frequently asked questions

Should pancake batter be lumpy?

When you mix your batter, you just want to mix enough for the dry ingredients to become wet. Because of the way the gluten in the flour reacts, if you mix your pancakes too much, they can become chewy and tough. If you leave your batter a little lumpy, you’ll end up with lighter, fluffier pancakes.

What do lemon ricotta pancakes taste like?

The lemon juice and zest make these pancakes tart but still sweet. It’s a deliciously perfect combination of flavors.

What to serve with lemon ricotta pancakes?

These taste delicious just smothered in maple syrup but they also go great with berries such as blueberries, strawberries and even blackberries and raspberries. These are some of my favorite toppings:

Can you freeze pancakes?

Absolutely…I do it all the time! Weekday mornings are usually way to busy and this makes for an easy breakfast. Once your pancakes are completely cooled, overlap them slightly and place them in an airtight freezer bag. Be sure you don’t just stack them one on top of the other or it’ll be hard to just remove a few from the batch. They’ll be too stuck together.

When you’re ready to reheat them, just put them in the microwave for one minute, flip them over and microwave for another minute. If they’re still not completely heated through, at 20 seconds at a time until they’re ready to eat.

Lemon ricotta pancakes with blueberries

These pancakes aren’t just great for breakfast but make a perfect brunch recipe too. Seriously, nobody will be able to resist these awesome lemon ricotta pancakes so be sure to make plenty!

More Delicious Breakfast Recipes

Syrup being poured on pancakes
5 from 1 vote

Lemon Ricotta Pancakes

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
These lemon ricotta pancakes combine the sweetness of pancakes with the tartness of lemon and are so good, you'll want to wake up to them every morning!



  • Whisk water and baking soda together in a mixing bowl.
    ¾ cups ice cold water, ½ teaspoon baking soda
  • Next add the ricotta cheese, lemon zest, lemon juice, vegetable oil, sugar, egg, vanilla extract, butter and flour. Mix well but leave a few lumps for fluffier pancakes.
    ½ cup ricotta cheese, 1 tablespoon grated lemon zest, 2 tablespoons lemon juice, 1 tablespoon vegetable oil, 2 tablespoon granulated sugar, 1 egg, ⅛ teaspoon vanilla extract, 2 tablespoons butter, 1 cup self-rising flour
  • Grease skillet and heat to medium-high until a droplet of water sizzles when dropped on it. Reduce the heat to medium and make pancakes 1/4 cup of batter at a time.
  • When top of pancake is bubbled, flip and cook the other side.
  • Serve with plenty of maple syrup.
    Maple syrup


Serving: 1g | Calories: 103kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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