This Fluffy Lemon Ricotta Pancakes are soft, gently tangy, and not too sweet. The ricotta keeps them tender, the lemon brightens things up, and the texture sits somewhere between classic pancakes and a light soufflé. If you’re after an easy weekend stack that still feels a little special, this recipe gets you there without fuss.

Ingredients for this Fluffy Lemon Ricotta Pancakes

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 tablespoons sugar
1 to 2 teaspoons finely grated lemon zest (from 1 lemon)
3/4 cup whole-milk ricotta, well stirred
3/4 cup milk (dairy or unsweetened almond)
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and slightly cooled
Butter or neutral oil for the pan
Optional for serving: maple syrup, extra lemon zest, berries, a dollop of yogurt

Instructions

Whisk the dry stuff. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest. The zest rubs into the sugar as you mix, which helps release the lemon oils. Little thing, big flavor.
Mix the wet ingredients. In another bowl, whisk ricotta, milk, eggs, lemon juice, vanilla, and melted butter until mostly smooth. Tiny ricotta flecks are fine, no stress.
Combine, gently. Pour the wet mixture into the dry. Stir with a spatula just until you don’t see dry flour. If the batter looks a touch lumpy, that’s perfect. Overmixing makes tough pancakes.
Let it rest 5 minutes. This quick pause gives the flour time to hydrate and the batter to thicken up a bit. You can heat the pan while you wait.
Heat the pan. Set a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. You want a soft sizzle when batter hits the surface, not a loud crackle.
Cook the pancakes. Scoop 1/4 cup batter per pancake. Cook 2 to 3 minutes until the edges look set and you see small bubbles. Flip and cook 1 to 2 minutes more, until golden and springy in the center.
Serve warm. Stack them up and add whatever you like on top. Maple syrup and a swipe of lemon zest is a great combo. A few berries make it feel café-level without trying too hard.

Extra-fluffy option: Separate the eggs. Whisk the yolks into the wet ingredients. Beat the whites to soft peaks, then gently fold them into the batter at the end. Adds a little lift, like pancake clouds.

Cook and Prep Times

Prep time: 10 minutes
Rest time: 5 minutes
Cook time: 12 to 15 minutes for the whole batch
Total time: about 30 minutes
Yield: 10 to 12 small pancakes, serves 3 to 4

Nutritional information

Approximate per serving (2 to 3 pancakes, without toppings):

Calories: ~320
Protein: ~12 g
Carbohydrates: ~36 g
Total fat: ~14 g
Saturated fat: ~7 g
Fiber: ~1 g
Sugar: ~9 g
Sodium: ~420 mg

These are estimates and will vary with your ingredients and portion sizes.

Frequently asked questions

Can I make these ahead or freeze them?

Let the pancakes cool, then layer them with parchment and store in an airtight container. They’ll keep 3 days in the fridge or up to 2 months in the freezer. Reheat in a toaster or warm skillet so the edges crisp back up a bit. Microwave in a pinch, but the texture is better on a dry pan.

What can I use instead of ricotta?

Cottage cheese works. Choose a small curd and blend it briefly if you prefer a smoother batter. For dairy-free, try a thick dairy-free ricotta or a plain, thick plant yogurt. You may need an extra tablespoon of milk if the batter feels too stiff.

Why aren’t my pancakes fluffy?

A few likely culprits: the batter was overmixed, your baking powder is old, or the pan was too hot so the centers didn’t have time to rise. Let the batter rest, use fresh leaveners, and keep the heat at a steady medium. If you want extra lift, whip the egg whites and fold them in gently.