Lemon Ricotta Pancakes

If I’m making pancakes for brunch or a holiday breakfast, there’s a good chance I’m making these Lemon Vanilla Ricotta Pancakes.

These have become my go-to pancakes over the years. I’ve made them for breakfast on Halloween, Christmas Eve, Easter, and plenty of mornings when I’ve had family or friends staying over or coming by for breakfast.

They’re made with whole milk ricotta, vanilla paste, and the zest of an entire lemon. The ricotta gives the pancakes a tender texture, while the lemon zest and vanilla bring plenty of flavor without overpowering each other.

I like cooking them in a carbon steel or cast iron skillet with clarified butter until the edges are golden and the centers are cooked through.

And when it comes to serving them, you really can’t go wrong. Warm maple syrup is always a favorite, but a homemade blueberry compote is another great option.

You can even take this exact same batter, pour it into a waffle maker, and make waffles instead.

Whether I’m making breakfast for the family or putting together a bigger brunch, this is one of those recipes I know I can keep coming back to.

Why You’ll Love These Lemon Ricotta Pancakes

There are plenty of pancake recipes out there, but these are the ones I always come back to when I’m making breakfast for family or friends.

I’ve made them for just about every occasion, from Halloween morning and Christmas Eve to Easter brunch and weekends when we’ve had guests staying over.

What I like most is the combination of ricotta, lemon zest, and vanilla. The whole milk ricotta gives the pancakes a tender texture, while the lemon zest adds a fresh citrus flavor that works really well with the vanilla.

They’re also easy to make. Everything comes together in one mixing bowl, and you don’t need any special equipment beyond a skillet or griddle.

I prefer using clarified butter when cooking them because it helps develop those golden edges without burning as quickly as regular butter.

And there’s plenty of flexibility when it comes to serving. Some mornings, all I want is a stack of pancakes with warm maple syrup. Other times, I’ll make a blueberry compote to spoon over the top.

You can even use the same batter to make waffles, which is another reason I like having this recipe on hand.

It’s a reliable breakfast recipe that works just as well for an ordinary weekend as it does for a holiday morning.

Ingredients You’ll Need

These pancakes use familiar ingredients, with whole milk ricotta, lemon zest, and vanilla paste bringing the flavor.

All-Purpose Flour: The base of the pancake batter. I use 1½ cups, adding a little more only if the finished batter feels too loose.

Sugar: Three tablespoons add a little sweetness without making the pancakes overly sweet, especially since you’ll likely serve them with syrup or fruit.

Baking Powder: Helps the pancakes rise as they cook.

Baking Soda: Works alongside the baking powder to give the pancakes lift and encourage browning.

Salt: Balances the sweetness and brings out the other flavors.

Whole Milk: Adds moisture and helps bring the batter together. I add it in two stages with the flour.

Whole Milk Ricotta: One of the key ingredients in this recipe. The ricotta adds richness and gives the pancakes their tender texture.

Eggs: I use two large eggs, whisked with the sugar and dry leavening ingredients before adding the ricotta.

Vanilla Paste: Adds a warm vanilla flavor that pairs well with the lemon zest. You can use almond extract instead if you want a different flavor, but I recommend starting with a smaller amount because it’s stronger.

Lemon Zest: I use the zest of one whole lemon. It adds citrus flavor without introducing additional liquid into the batter.

Melted Butter: Two tablespoons go directly into the batter for flavor and richness.

Clarified Butter: My preferred choice for cooking the pancakes. It helps them develop a golden exterior and has a higher smoke point than regular butter.

Maple Syrup or Blueberry Compote: Both are great serving options. I like warm maple syrup for a classic stack, but blueberry compote works especially well with the lemon and vanilla.

How to Make Lemon Ricotta Pancakes

These pancakes are easy to make, but there are two things I pay attention to: not overmixing the batter and controlling the heat while cooking.

Step 1: Whisk the Eggs and Dry Ingredients

Start by cracking two large eggs into a medium mixing bowl.

Whisk the eggs, then add the sugar, baking powder, baking soda, and salt.

Continue whisking until the mixture becomes light and airy.

Step 2: Add the Ricotta and Lemon Zest

Add the whole milk ricotta and zest of one whole lemon.

Whisk until everything is just combined.

You want the ricotta incorporated into the egg mixture, but there’s no need to keep whisking once it comes together.

Step 3: Finish the Pancake Batter

Using a wooden spoon, add half of the flour and half of the milk.

Gently mix until just combined.

Then add the remaining flour, remaining milk, melted butter, and vanilla paste.

Continue mixing just until the ingredients come together.

Don’t worry if the batter looks a little lumpy. That’s exactly what you want. Overmixing can make the pancakes tougher.

If the batter feels too loose, sprinkle in a little additional flour and gently fold it in.

Step 4: Cook the Pancakes

Heat a carbon steel skillet, cast iron skillet, or griddle over medium heat.

Add clarified or melted butter to the cooking surface. When using a skillet, I like having approximately ⅛ inch of butter.

Using a ⅓-cup measuring cup, pour portions of batter onto the skillet.

Adjust the heat between low and medium-low as needed.

Cook until bubbles begin forming on the surface and the bottoms are golden brown.

Flip the pancakes and continue cooking for another few minutes, until the second side is golden and the centers are cooked through.

Step 5: Keep Warm and Serve

As each pancake finishes cooking, transfer it to a rimmed baking sheet, preferably fitted with a wire rack.

Place the baking sheet in an oven set to the warm setting while you finish cooking the remaining batter.

Once they’re all ready, stack the pancakes and serve with warm maple syrup or blueberry compote.

And if you’re in the mood for waffles instead, you can use the same batter in your waffle maker.