Easy Fluffy Lemon Ricotta Pancakes

These lemon ricotta pancakes are the lightest, fluffiest pancakes you will ever make. The perfect weekend breakfast served with berries and maple syrup.

Ingredients needed

This recipe uses pantry ingredients with the addition of ricotta to make them impossibly fluffy. The lemon zest is completely optional but it adds incredible flavor to the finished pancakes.

• Flour. 
• Sugar. 
• Baking powder and baking soda. 
• Salt. 
• Milk. 
• Ricotta. I used low-moisture ricotta cheese/ricotta salata. Creamed ricotta is not a good option here.
• Melted butter. 
• Vanilla extract. 
• Eggs. 
• Lemon zest. 

How to make lemon ricotta pancakes (summary)

1. Make the batter: Stir together the dry ingredients in a large bowl. In a separate bowl, whisk the milk, ricotta, melted butter, a teaspoon vanilla extract, eggs and lemon zest. Pour the wet ingredients into the bowl with the flour mixture and fold together.
2. Cook the pancakes: Brush a non-stick pan, griddle, skillet or frying pan set over medium heat with melted butter or oil. Add tablespoons of the batter to the pan and cook until bubbles start appearing on the surface of the pancakes then using a spatula, flip each pancakes over and cook for another 2-3 minutes until golden brown and cooked through. Continue until all the batter has been cooked.
3. Serve: Serve the cooked pancakes topped with maple syrup or honey and fresh blueberries and strawberries.

Can I make these ahead?

Yes, these pancakes reheat beautifully. Any leftover pancakes can be kept in an airtight container in the fridge for up to 3 days. Alternatively, freeze the pancakes for a month. Allow the pancakes to cool down then transfer to freezer bags or suitable containers. Allow to thaw in the fridge overnight before reheating on a baking sheet in a warm oven or in the toaster for a few seconds.

Pancake recipes

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2. Easy and healthy banana oat pancakes
3. Chocolate chip pancakes