This recipe for Fresh Lemon Ricotta Pancakes is inspired by Wildflower Bread Company in Arizona. Light and fluffy ricotta pancakes with fresh lemon flavor are perfect for breakfast and anytime you want a taste of spring! 

Why use ricotta in pancakes?

Ricotta is a soft, white cheese that gives these pancakes a tender, creamy texture. The ricotta adds a light texture and moistness that reminds us of a custard-like filling.

Combined with lemon and topped with fresh fruit, this pancake is like no other pancake you’ve ever eaten! Lemon juice adds just the right amount of tart to the batter.

We love our recipe for Wildflower Bread Lemon Ricotta Pancakes dusted with powdered sugar and topped with fresh fruit and whipped cream!

ingredients for Lemon Ricotta Pancakes

Are lemon ricotta pancakes easy to make?

If you can whisk and fold ingredients, you’ve got this! In less than 10 minutes, this pancake is ready to cook on a heated griddle. First, whisk together wet ingredients, then fold in the dry ingredients. Folding helps the batter stay as tender and light as possible. Try using either a silicone spatula or a Danish dough whisk for the folding step.

Syrup on Ricotta Pancakes

How to make the best lemon ricotta pancakes

These pancakes can be made with ingredients straight from the fridge, but here’s a simple trick: use room temperature eggs and ricotta cheese. Room temperature ingredients improve the recipe in three ways:

  • The ingredients blend together more easily
  • The texture of the pancake is smoother
  • The batter rises more, creating a fluffier pancake

One way to bring ingredients to room temperature is by placing them on the counter; but if time is a factor, simply place whole eggs and the tub of ricotta in a shallow pan of warm water.

Wildflower Bread Lemon Ricotta Pancakes

What you need to make Lemon Ricotta Pancakes:

  • Eggs
  • Ricotta cheese
  • Sugar
  • Lemon juice and zest
  • Water
  • Flour 
  • Baking soda, baking powder, and salt 
  • Toppings: powdered sugar, whipped cream, and berries
Brunch lemon pancakes

Nothing tastes better than warm homemade pancakes. We hope you love this recipe for our homemade lemon ricotta pancakes <3

Other favorite ABK pancake recipes: Southern Buttermilk Pancakes, Strawberry Pancakes with Strawberry Syrup, and our Easy German Apple Pancake.

This recipe originally posted in 2015, updated with new content and photos April, 2025.

Wildflower Bread Fresh Lemon Ricotta Pancakes

Print Pin
Lemon Ricotta Pancakes on white plate with syrup, whipped cream and berries.
Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

  • 2 eggs
  • 1 cup ricotta cheese (about 200 grams)
  • 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup water (additional may be needed to thin batter)
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Toppings

  • Fresh whipped cream, fresh berries, powdered sugar

Instructions

  • In a large bowl, whisk the eggs. Add ricotta, sugar, lemon juice and lemon zest. Whisk together.
  • Add the water and whisk again.
  • Add the flour, baking soda, baking powder, and salt to the bowl all at once.
  • Using a spatula, fold together just until the wet and dry ingredients are incorporated. Do not overmix.
  • Let the batter sit for a couple of minutes.
  • Heat griddle to medium high heat or 350 degrees while pancake batter is resting.
  • Grease hot griddle with butter.
  • Using a 1/4 cup measure, scoop the pancake batter onto the griddle. Cook until the edges of the pancakes bubble and the bubbles pop. Flip the pancakes. Do not pat down. Do not flip more than once.
  • The pancake is done when the pancake springs back in the middle when lightly touched. If the batter is too thick, thin with a little water or milk.
  • Serve immediately, sprinkled with powdered sugar, fresh whipped cream, and berries.

Notes

  • It’s best to use room temperature eggs and ricotta. One way to bring ingredients to room temperature is by placing them on the counter; but if time is a factor, simply place whole eggs and the tub of ricotta in a shallow pan of warm water.
  • Bottled lemon juice may be substituted, but fresh is best.
  • The batter should be similar to the consistency of a cake batter that can barely be poured.
  • This recipe is easily doubled. If doubling, use 3 eggs instead of 4.
 

Did you make this recipe?

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