Lemon Ricotta Pancakes Recipe

Prepare dry ingredients

Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt in a large mixing bowl until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the ricotta cheese until slightly smooth. Add the eggs and whisk until homogenous. Stir in the milk, lemon zest, lemon juice, vanilla extract, and melted butter until incorporated. A few small ricotta curds are fine.

Make batter

Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined. Do not overmix; small lumps are okay. Let the batter rest for 5 minutes to hydrate the flour and relax the gluten, producing tender pancakes. If batter appears very thick, stir in up to 1–2 tablespoons additional milk to reach a thick but pourable consistency.

Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). Brush a small amount of the butter or oil across the cooking surface.

For each pancake, pour about 1/4 cup of batter onto the skillet, leaving space between cakes. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

Carefully flip each pancake and cook the second side until golden and the pancake is cooked through, about 1.5–2 minutes more. Adjust heat as needed to prevent burning; lower to medium-low if browning too quickly.

Transfer finished pancakes to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you cook remaining batter. Lightly re-grease skillet between batches as needed.

Stack pancakes on plates. Dust with confectioners' sugar and top with fresh berries and lemon slices if using.

Serve with maple syrup or honey on the side, or drizzle over the pancakes. Enjoy immediately while warm.