Lemon ricotta pancakes are light and fluffy, slightly sweet, and tangy. Easy to prep, and perfect for a special brunch!
We are gearing up for another 7 flavors post (check out our last one: 7 Amazing Hummus Flavors!), and this time, it’s pancakes! And today, I’m sharing one of my favorite pancake recipes from the bunch: lemon ricotta pancakes!
These lemon ricotta pancakes are fluffy and citrussy, and are such a fun way to get a little fancy on Pancake Saturday (or whichever day is pancake day at your house!).
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We love these lemon ricotta pancakes because
- they are fluffy, slightly sweet and tangy
- you can prep them ahead and store in the fridge or freezer for an easy breakfast (just pop in the toaster!)
- you get a little extra protein from the ricotta cheese
How to make lemon ricotta pancakes
You might be wondering: ‘ricotta?’ ‘pancakes?!’. I promise you: it doesn’t taste like cheese, but simply adds a really light, fluffy texture to the pancakes…and gives them a slightly richer flavor.
It really is a simple way to jazz up your pancakes! These would be great for a special brunch!
- mix together the wet ingredients: melted coconut oil, ricotta, eggs, maple syrup, milk and vanilla extract. If you coconut oil starts to solidify, pop the bowl in the microwave and rewarm in 15 second increments.
- add in the dry ingredients: flour, baking powder, baking soda. Mix until *just* combined.
- Fold in the lemon zest.
- Cook 1/4 cup portions in a nonstick pan.
What kind of flour is used in this lemon ricotta pancakes recipe? I recommend either all purpose flour or white whole wheat flour. 100% whole wheat flour ends up dense and gummy, and almond flour did not work. I have not tried GF flour.
Can I make these lemon ricotta pancakes thinner? Yes! I make these quite thick, but you can thin out by stirring in some extra milk.
Can I make this lemon ricotta pancakes recipe ahead? Yes! We store them in meal prep containers in the fridge or freezer, then pop in the toaster when we’re ready to enjoy!
Which toppings go well on lemon ricotta pancakes? Maple syrup, powdered sugar, fresh or frozen (thawed) berries and/or fresh whipped cream.
Tips & equipment for lemon ricotta pancakes
Lemon Ricotta Pancakes
- 1/4 cup coconut oil (52 g)
- 1 cup ricotta (244 g)
- 2 eggs
- 1/4 cup maple syrup (78 g)
- 1 cup milk (dairy or almond)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (or white whole wheat; 250 g; fluffed, spooned & levelled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 lemon, zested (roughly 1 tablespoon lemon zest)
- In a large microwave safe bowl, melt the coconut oil.
- Stir in the ricotta cheese, eggs, maple syrup, milk and vanilla extract. If coconut oil starts to solidify, pop it back into the microwave and heat gently (15-20 second increments) until slightly warmed and coconut oil is melted.
- Add the flour, baking powder and baking soda. Mix until just combined. *
- Fold in the lemon zest.
- Heat a non stick pan over medium heat. Spray pan with oil or grease lightly with coconut oil or butter.
- Cook 1/4 cup portions of pancake batter, cooking for 2 minutes on the first side and 1 minute on the second side, or until lightly golden and cooked through.
- Repeat with remaining batter until all pancakes are cooked.
- Serve pancakes with maple syrup, powdered sugar, berries and/or whipping cream.
- Pancakes may be stored in a sealed container in the fridge for 4 days. Reheat in a toaster or frying pan.
- Pancakes may be frozen in a sealed container or bag in the freezer for up to 1 month. Thaw in the microwave and crisp up in a toaster or frying pan.