Lemon Ricotta Pancakes Recipe

Prep dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined. Set aside.

Combine wet ingredients

In a separate large bowl whisk the eggs until blended. Add the ricotta cheese and whisk until mostly smooth (a few small curds are fine). Whisk in the milk, melted and cooled butter, lemon zest, lemon juice, and vanilla extract until the mixture is homogenous.

Fold batter

Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix — small streaks of flour are okay. If the batter feels very thick, stir in up to 1/4 cup additional milk or buttermilk to reach a pourable but thick consistency (batter should fall slowly from a spoon).

Rest the batter

Let the batter rest 5–10 minutes at room temperature. This allows the flour to hydrate and baking powder/baking soda to begin reacting for a lighter pancake.

Heat griddle

Place a large nonstick skillet or griddle over medium heat. When hot, add the neutral oil or a little butter and swirl to coat. The surface is ready when a few drops of water sizzle and evaporate on contact.

Cook pancakes

For each pancake, spoon 1/4 cup batter onto the griddle (or use a 3–3.5 inch ring for uniform shape). Cook until small bubbles appear on the surface and the edges look set, about 2–3 minutes. Flip gently and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, adding more oil or butter between batches if necessary.

Keep warm

If making a large batch, keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

Stack pancakes (2–3 per person) on plates. Dust lightly with powdered sugar, top with fresh berries if using, and serve with maple syrup or honey. Squeeze extra lemon juice over the stack for a brighter finish if desired.

Leftovers can be cooled completely, stored in an airtight container in the refrigerator for up to 2 days, and reheated in a toaster or in a skillet over medium heat until warm.