Fluffy Lemon Ricotta Pancakes

There’s nothing better than waking up to a stack of warm, fluffy lemon ricotta pancakes.

The light, airy texture and bright citrusy flavor make every bite feel like a little morning indulgence.

As they sizzle on the griddle, the scent of fresh lemon zest fills the kitchen—just the kind of cozy start a weekend morning deserves.

Whether you drizzle them with maple syrup, top them with fresh berries, or simply enjoy them straight from the pan, these pancakes are guaranteed to become a new breakfast favorite.

So grab a bowl, whisk up the batter, and let’s make the fluffiest pancakes you’ve ever had!

For Lemon Ricotta Pancakes

Ricotta Cheese – Adds richness and a creamy texture to the pancakes. Use whole milk ricotta for the best results.
Low-Fat Buttermilk – Helps create a light and tender pancake. Kefir is a great substitute.
Eggs – Provide structure and help make the pancakes fluffy.
Granulated Sugar – Adds just a touch of sweetness.
All-Purpose Flour – The base of the pancakes, giving them their structure.
Baking Powder – Helps the pancakes rise and become extra fluffy.
Sea Salt – Balances the sweetness and enhances flavor.
Lemon Zest – Brings in a bright, fresh citrus flavor.
Olive Oil or Coconut Oil – Used for cooking to create a golden, crispy edge.

Fluffy Lemon Ricotta Pancakes

If you love soft, pillowy pancakes with a hint of fresh lemon zest, these Lemon Ricotta Pancakes are about to become your new breakfast obsession! They’re fluffy, slightly creamy, and packed with bright citrus flavor—just like the kind you’d find at a cozy café.

Print Pin

Course: Breakfast

Cuisine: Italian

Keyword: Fluffy Lemon Ricotta Pancakes

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Notes

Ingredients

1 ¼ cups ricotta cheese (14-15 oz)
¾ cup low-fat buttermilk (or kefir)
3 large eggs
2 Tbsp granulated sugar
1 ¼ cups all-purpose flour (5 ½ oz)
1 Tbsp baking powder
¼ tsp sea salt
Zest of 1 lemon
Olive oil or coconut oil for cooking

Instructions

In a large bowl, whisk together the eggs and sugar until smooth.
Add ricotta cheese, buttermilk, and salt, whisking until well combined.
In a separate bowl, sift together the flour and baking powder. Gradually mix the dry ingredients into the ricotta mixture until just combined.
Stir in the lemon zest. For extra fluffy pancakes, let the batter rest for 10-30 minutes.
Heat a non-stick skillet or griddle over medium heat and add a little oil.
Spoon about 2 tablespoons of batter per pancake onto the pan. Cook for 2-3 minutes per side, until golden brown.
Repeat with the remaining batter, adding more oil as needed.
Serve warm with your favorite toppings—maple syrup, fresh fruit, or a dusting of powdered sugar!

Nutrition

Save

Can I make the batter ahead of time?
If you’re planning ahead, it’s best to make the batter fresh. Letting the batter sit too long can affect the fluffiness of the pancakes. But don’t worry, this recipe comes together quickly, so you can whip it up in no time when you’re ready to cook!
How do I keep my pancakes fluffy?
The secret to fluffy pancakes is not overmixing the batter. Stir until just combined—lumps are totally okay! Overmixing will make your pancakes dense instead of light and airy.
Can I use a different type of cheese?
Ricotta is key to the creamy texture and light fluffiness in these pancakes, but if you’re in a pinch, cottage cheese can work as a substitute. Just make sure to blend it well to get the smooth consistency!
What if I don’t have buttermilk?
No buttermilk? No problem! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of regular milk. Let it sit for about 5 minutes to thicken up, and you’re good to go!
How do I prevent pancakes from sticking to the pan?
Make sure your pan is preheated to medium heat before cooking, and lightly grease it with oil or butter. If the pancakes are sticking, you might need to add a bit more oil to keep them from browning too quickly.