Fluffy Ricotta Pancakes

With the most delicious fresh lemon flavor and a distinctly fluffy texture, these Ricotta Pancakes are a perfect family breakfast to share—on a holiday or any day.

Ricotta Pancakes

I am a huge fan of fluffy pancakes and using ricotta in the batter is such a wonderful way to achieve that amazing texture. Plus, when you also add lemon, you have a the perfect pancakes for spring—or any day where you want cozy and also bright and fresh.

This pancake recipe is a favorite for Easter breakfast, Mother’s Day, or any day that the craving strikes. We love them with berries, but you can add any sides or toppings that your family enjoys most.

Ingredients You Need

Here’s a look at what you need to have on hand to make this breakfast recipe.

• Whole-milk ricotta cheese: Look for ricotta cheese near the cottage cheese and sour cream at your supermarket. I prefer to use full-fat or whole-milk ricotta since the fat helps add moisture and richness.
• Milk: I use whole milk in my cooking and baking so that’s what I use here. You can also use a favorite nondairy milk if you prefer.
• Eggs: Eggs help to bind the pancake batter and create that fluffy interior. If you can’t do eggs in your family, use a store-bought egg replacer like the one from Bob’s Red Mill.
• Butter: I use unsalted butter both in the batter and to cook the pancakes.
• Lemon: Lemon zest adds amazing flavor and freshness to the finished pancakes. You can leave it out if you don’t have it though. You can add vanilla extract if you omit the lemon.
• All-purpose flour: I love these pancakes with all-purpose flour, but you can also use whole-wheat flour if you prefer. If using whole-wheat, add 2 tbsp more milk to ensure the batter isn’t too thick.
• Sugar: I add a little sugar to the batter to add a hint of sweetness. You can use maple syrup or honey if you prefer.
• Baking powder: Fresh baking powder helps the pancakes rise as they cook.
• Add-ins such as blueberries, diced strawberries, diced peaches (optional)

Step-by-Step Instructions

Below is an overview of how to make this breakfast recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Add the ricotta, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
2. Add the dry ingredients and whisk gently to combine. Add desired add-ins if using.
3. Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
4. Spoon out a little batter per pancake. Cook until you see bubbles start to form on the surface and the edges are set. That’s how you know when it’s time to flip them. Flip and cook until lightly golden brown and set all the way through.

Favorite Pan and Griddle for Pancakes

My favorite nonstick pan for cooking in general and for pancakes is this Green Pan skillet or this Tramontina skillet. My favorite griddle for family meals is the Presto Slimline.

How to Store

Store leftover pancakes for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

• If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
• Gluten-free: Use a 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
• Look for ricotta cheese near the sour cream in your supermarket. Full-fat or whole milk ricotta cheese is best here.
• Add 1 teaspoon vanilla extract if desired.
• Enhance the lemon flavor even more by adding 2 tablespoons fresh lemon juice to the batter.
• Serve with fresh berries as you like.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the ricotta, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.

• Add the flour, sugar, baking powder, and salt. Whisk gently to combine.

• Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit or chocolate chips to the top of the batter after you add it to the pan in Step 5.)

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.

• Serve warm with maple syrup and additional fruit as desired.

• Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
• Gluten-free: Use a 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
• Look for ricotta cheese near the sour cream in your supermarket. Full-fat or whole milk ricotta cheese is best here.

Calories: 297kcal, Carbohydrates: 30g, Protein: 12g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 435mg, Potassium: 137mg, Fiber: 1g, Sugar: 4g, Vitamin A: 524IU, Calcium: 251mg, Iron: 2mg