Lemon Ricotta Pancakes Recipe

Prep dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until uniformly combined.

Combine wet ingredients

In a separate large bowl, whisk the ricotta cheese lightly to smooth it. Add the whole milk, eggs, fresh lemon zest, fresh lemon juice, vanilla extract, and melted unsalted butter. Whisk until the mixture is homogenous; a few small lumps from the ricotta are fine.

Fold dry into wet

Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold until just combined. Do not overmix; the batter should be slightly thick but pourable. If it seems too thick, stir in up to 1–2 tablespoons additional milk to reach desired consistency.

Rest batter (optional)

Let the batter rest for 5–10 minutes at room temperature to allow the baking powder to hydrate and the ricotta to relax—this gives lighter pancakes.

Heat pan or griddle

Place a nonstick skillet or griddle over medium heat and let it preheat for 3–4 minutes. Brush the surface lightly with a little unsalted butter or neutral oil.

Cook pancakes

For each pancake, spoon or ladle about 3 tablespoons of batter onto the hot pan (or adjust to make larger pancakes). Cook undisturbed until bubbles appear on the surface and the edges look set, about 2–3 minutes. Gently flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Repeat, adding more butter or oil to the pan as needed. Keep finished pancakes warm in a low oven (90–100°C / 200°F) on a baking sheet while you cook the remainder.

Stack the warm pancakes and dust with powdered sugar if desired. Serve with maple syrup and fresh berries or lemon slices. For a bright finish, you can sprinkle a little extra lemon zest over the top.