Learn to make the best Lemon Ricotta Pancakes! You'll love their fabulous lemon flavor and melt-in-your-mouth texture. Make these olive oil pancakes for breakfast, brunch or dinner!
Say hello to the best Lemon Ricotta Pancakes of your life!
They're thick, pillowy soft and incredibly moist. The lemon flavor is ever present but not overbearing. The browned outsides, juxtaposed with the tender, melt-in-your-mouth insides, will make you swoon.
And they're just sweet enough. It's as if cake and pancakes had a love child. (Speaking of which, don't miss this collection of pancake ideas!)
And if you love lemon, (doesn't everybody?!!), be sure to check out this Lemon Lush from Scratch and this easy Pecan Lemon Pie Without Meringue.
Recipe ingredients
See the card at the end of this post for the full recipe, but here's an overview.
Ricotta: Use full-fat ricotta for the best results. The ricotta, along with baking powder, makes the pancakes fluffy.
Olive Oil: Olive oil adds moisture and enhances the cake-like texture of these pancakes. Use mild-tasting, regular olive oil instead of extra-virgin, which has a stronger flavor.
Lemon Zest: You'll need the zest from about 1 ½ lemons to get the two teaspoons needed for this recipe.
Lemon Extract: This brings the X-factor to these flapjacks! Lemon extract (affiliate link), along with the zest and salt, makes the lemon flavor pop.
I skipped the buttermilk or lemon juice found in many lemon ricotta pancake recipes, because they produce a sour taste.
How to make lemon ricotta pancakes
See the card at the end of this post for the full recipe, but here's an overview.
- Whisk the lemon zest with flour, sugar, baking powder and salt.
- Whisk the milk, olive oil, eggs and extract until combined. Then whisk in the ricotta.
- Fold the dry ingredients into the wet ingredients in a mixing bowl.
- Cook the pancakes on a greased skillet or griddle (affiliate link) for three minutes per side.
Recipe tips
- It's important to cook ricotta pancakes over medium heat, not high, because they need to cook a bit longer than regular pancakes. You don't want them to burn on the outside while the insides are still raw.
- If you want your pancakes to have even brown coloring, you can spray a folded paper towel with oil and wipe the pan or griddle with it, instead of spraying the pan directly.
How to serve them
You can enjoy these pancakes with butter and maple syrup. So good! But, if you want to experience sheer ecstasy, I urge you to top them with these Italian Strawberries with Lemon and Sugar instead.
Have mercy!!
How to store ricotta pancake batter
If you have leftover pancake batter, you can refrigerate it in a sealed container. Use it within two days.
How to store leftover pancakes
Store leftover pancakes in a zip-top plastic bag in the refrigerator for up to four days. You also could freeze them in a stack, separated by a layer of wax paper between each pancake. Use the pancakes within three months for the best quality.
How to use up extra ricotta cheese
You just need a cup of ricotta for lemon-ricotta pancakes, so you'll probably have some left over. Try stirring it into cooked pasta with sauce or enjoying it as a snack with some sweetener and cocoa added.
Of course, you could make a double batch of these pancakes and store the extras for another day!
More pancake recipes
If flapjacks are your jam, be sure to check out my other pancake recipes, starting with the best dairy-free pancakes, featuring delicious almond flavor. And, you have to try these Lemon-Blueberry Pancakes!
Wait...there's more...
And don't miss my almond milk waffles!
Enjoy!
If you try this Lemon Ricotta Pancakes recipe, please leave a comment and a rating!
Lemon Ricotta Pancakes
Video
Ingredients
- 2 teaspoons lemon zest (from about 1 ½ lemons)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk (2% or whole)
- ¼ cup olive oil (not extra virgin)
- 2 eggs
- 1 ½ teaspoons lemon extract
- 1 cup full-fat ricotta cheese
Instructions
- Rinse two lemons and pat them dry. Zest the lemons until you have 2 teaspoons of zest. Add the zest to a large mixing bowl.
- Add the flour, sugar, baking powder and salt to the bowl. Whisk the dry ingredients to combine.
- In a small bowl (or an extra-large liquid measuring cup), add the milk, olive oil, eggs and lemon extract. Whisk to combine, making sure the eggs are beaten.
- Whisk the ricotta into the liquid ingredients until combined.
- Pour the wet ingredients into the dry ingredients in your large bowl. Fold the liquid into the dry ingredients with a wooden spoon, just until the batter is combined, making sure to scrape along the bottom of the bowl to mix in the flour. The batter will be very thick.
- Heat a griddle or 10-inch skillet over medium heat. (It's important not to use higher heat, because the ricotta pancakes need to cook longer than regular pancakes, and you don't want them to burn on the outside while the insides are still raw.)
- When your pan is hot, grease it with cooking spray. (If you want your pancakes to have even brown coloring, you can spray a folded paper towel with oil and wipe the pan with it.)
- Scoop 1 ½ large spoonfuls of batter into the center of the pan. Let the pancake cook for three minutes on the first side before flipping it. (The bottom of the pancake should be golden brown before you flip it.)
- Flip the pancake and cook the second side for three minutes, or until the bottom is golden brown. Use a silicone spatula to transfer the pancake to a serving plate.
- Grease the pan again, and continue making more pancakes as needed. Serve them with butter and maple syrup or enjoy them with Italian Strawberries with Sugar and Lemon.
- Store leftover batter in a sealed container in the refrigerator for up to two days. You also can cook the extra batter to use it up and freeze the pancakes in a freezer bag.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on July 12, 2018 and updated now with additional information.)
Monique says
This looks so delicious!! I'm always down for pancakes!
Mamma C says
Thanks, Monique! These make a great weekend breakfast.
Sharon says
These are the perfect pancakes for summer! The lemon and creamy ricotta then topped with lots of syrup, delicious.
Mamma C says
Perfect for summer and all year too, Lol! Thanks, Sharon.
Jenni LeBaron says
The lemon and the ricotta both sound fantastic in these pancakes. What a decadent brunch!
Mamma C says
For sure, but it's worth it! Thanks, Jenni!
Joyce says
wow your pancakes look SUPER fluffy and soft! I love lemony cake anything! I will be asking this to be made as a treat for me for breakfast! pwahaha!
Mamma C says
Yes, you must! Thanks, Joyce!
Britt | Sweet Tea and Thyme says
These look so fluffy and delish! I've never had ricotta pancakes, but now I've got to try these!
Mamma C says
They're incredible and a real treat! I hope you try them, Britt!
Pam Greer says
Oh my gosh!! I just bought two containers of ricotta to make a pasta recipe, but I'm going to make these pancakes instead! They sound so good!
Mamma C says
I hope you love these, Pam! You'll only need a cup of ricotta, so you might still be able to make your pasta dish too. 🙂