Fluffy Lemon Ricotta Pancakes
Lemon ricotta pancakes are soft, fluffy, and bright with fresh lemon. They’re topped with sweet honey butter and fresh blueberries.
Pancakes are one of those breakfasts I never get tired of making. But these feel a little fancier than my usual buttermilk pancakes without any extra work.
The ricotta is what makes these pancakes amazing. It makes the pancakes extra tender and keeps them moist, even after they cool.
And don’t worry, they don’t taste like cheese. The ricotta just melts into the batter and you can’t even taste it. The pancakes are just a little tangy.
I use both lemon juice and lemon zest in the batter. A lot of recipes skip one or the other, and the pancakes end up with barely any lemon flavor. These actually taste like lemon.
Tips for the Best Pancakes
Don’t overmix the batter. Whisk just until the flour disappears. A few lumps are fine. Overmixing is the number one reason pancakes turn out dense and gummy instead of fluffy.
Let the batter rest. I know 15 minutes feels like forever when you’re hungry. But resting gives the flour time to absorb the liquid, and the pancakes cook up taller and fluffier. It’s also the perfect window to make the honey butter.
Keep the heat at medium. Ricotta pancakes are thicker than regular pancakes. If the pan is too hot, the outside browns before the middle cooks through.
Use whole milk ricotta if you can. It’s richer and less watery than part-skim. If your ricotta looks wet, drain off any liquid sitting on top before measuring.
How to Make Lemon Ricotta Pancakes
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set it aside.
In a separate large bowl, whisk the eggs, milk, ricotta, sugar, melted butter, and vanilla until well blended.
Add the wet ingredients to the dry ingredients, and whisk just until combined. Pour in the lemon juice and zest, and give it one more quick whisk.
Let the batter rest for 15 minutes. Don’t skip this part. It’s what gives the pancakes their height.
While the batter rests, make the honey butter. Cream the butter and salt with a hand mixer for about 30 seconds.
Add the honey and powdered sugar, and beat for another 30 seconds. Set it aside.
Heat a large skillet or griddle over medium heat, and spray it lightly with cooking spray.
Use a one-fourth cup measure to pour the batter onto the hot skillet. This keeps the pancakes even so they stack nicely.
Cook each pancake for about 2 minutes per side. Flip when the edges look set and a spatula slides under easily.
The first pancake is always a test run. Mine never looks as pretty as the rest, and it tells me if the pan needs to be hotter or cooler. Adjust and keep going.
Top the pancakes with a dollop of honey butter and a dusting of powdered sugar. Add fresh blueberries, and serve right away.
These are also delicious with a spoonful of blueberry compote or a little lemon curd if you want to amp up the lemon flavor.
How to Store Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or a low oven.
To freeze, let the pancakes cool completely. Freeze them in a single layer, then stack them with parchment paper between each one and store for up to 2 months.
The honey butter keeps in the fridge for up to 1 week. Let it soften at room temperature before serving.
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup ricotta cheese
- 3 tablespoons granulated sugar
- 1 tablespoon unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh, rinsed (for garnish)
- powdered sugar, for garnish
For the Honey Butter:
- ½ cup unsalted butter, room temperature
- ¼ teaspoon salt
- 3 tablespoons honey
- 3 tablespoons powdered sugar
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Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt
- In a separate large bowl, whisk together the eggs, milk, ricotta cheese, sugar, melted butter, and vanilla extract until well blended.2 large eggs1 cup milk1 cup ricotta cheese3 tablespoons granulated sugar1 tablespoon unsalted butter2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and whisk just until combined. Pour in the lemon juice and lemon zest and whisk again. Allow the batter to rest for 15 minutes.3 tablespoons freshly squeezed lemon juice1 tablespoon lemon zest
- While the batter rests, make the honey butter. Place the butter and salt in a medium mixing bowl. Using a hand mixer, cream the butter and salt together for 30 seconds. Add the honey and powdered sugar and continue to beat together for another 30 seconds. Set aside.½ cup unsalted butter¼ teaspoon salt3 tablespoons honey3 tablespoons powdered sugar
- Once the pancake batter has had time to rest, heat a large skillet or griddle on medium heat. Spray the surface lightly with cooking spray to keep the pancakes from sticking.
- Use a ¼ cup to measure the batter and pour onto the hot skillet to make 4 ½-inch pancakes. Cook each pancake for about 2 minutes on each side.
- Top pancakes with a dollop of honey butter and sprinkle with powdered sugar. Add fresh blueberries for garnish.1 cup blueberriespowdered sugar
- Serve immediately. See post for storage options.
Notes
- Let the melted butter cool for a minute or two before adding it. Hot butter can firm into flecks when it hits the cold milk and eggs.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes. Actual calories will vary.
Nutrition
