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Lemon Ricotta Pancakes

Fluffy, citrus‑infused pancakes that combine the tang of lemon with the creaminess of ricotta for a light, airy brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Brunch
Calories: 270
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all‑purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup ricotta cheese
  • 2 large egg
  • 1/4 cup milk
  • 1 tbsp granulated sugar
  • 1 tbsp lemon zest from 1 lemon
  • 1 tbsp lemon juice from 1 lemon
Other
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup optional, for topping

Method
 

Steps
  1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  2. In another bowl, combine ricotta, eggs, milk, sugar, lemon zest, and lemon juice; whisk until smooth.
  3. Pour the wet mixture into the dry mixture; fold gently until just combined, being careful not to overmix.
  4. Let the batter rest for 10 minutes to allow the leavening agents to activate.
  5. Heat a non‑stick skillet over medium heat and lightly oil the surface with olive oil.
  6. Pour 1/4 cup of batter per pancake; cook until bubbles form on the surface, then flip and cook until golden brown.
  7. Repeat with the remaining batter, keeping finished pancakes warm in a low oven if desired.

Notes

Keep pancakes warm in a low oven (200°F) or serve immediately. Store in an airtight container in the fridge for up to 2 days; reheat in a skillet or microwave. Serve with honey, fresh berries, powdered sugar, or a lemon drizzle.