Let’s Get Cozy Over These Lemon Ricotta Pancakes

You know, it’s funny; the first time I tried making lemon ricotta pancakes, I thought they’d turn out just like regular pancakes but with a slightly fancier name. Well… nope. After that first disastrous, slightly cheesy flop (the dog wouldn’t even eat it, bless him), I got determined. Now, these are my go-to when I want something that feels like I’ve gone for brunch, but I’m actually still in my pajamas. Oh, and whenever my cousins visit, they vanish so fast I have to hide a couple for myself—totally not sorry.

Why You’ll Love This (Honestly, It’s a Crowd-Pleaser)

I make these whenever it’s a gloomy Saturday and I need a bit of edible sunshine. My family goes a bit bonkers for the lemony zing, especially when you pile them high with berries. And—just being real here—the ricotta makes everything extra moist, so even if you leave one a bit too long on the pan (been there), it’s still pretty good. I used to get super annoyed at the lumps in the batter, but, you know what? Turns out those ricotta pockets are kind of the best part. Go figure.

What You’ll Need (Plus a Few Swaps Because… Life)

1 cup ricotta cheese (I’ve used cottage cheese in a pinch, but the pancakes come out less creamy. My grandma always made a fuss about using Galbani, but seriously, store brand is OK!)
1 cup all-purpose flour (I sometimes swap half for whole-wheat if I’m feeling virtuous. It’s good—but different.)
2 eggs, separated (Separating them is annoying, but it makes things fluffier. Just crack ’em both in if you’re not fussy.)
3/4 cup milk (or almond milk; honestly, as long as it’s not too sweet, you’re golden.)
1/4 cup sugar (Can be a bit less if you’re topping with tons of syrup.)
Zest of 1 lemon (Here’s a random aside: I tried bottled lemon juice once—not worth it. Fresh zest is the ticket.)
2 tbsp freshly squeezed lemon juice (That’s about half a lemon, more or less. Go by taste.)
1 tsp baking powder (Don’t skip this, unless you enjoy pancake frisbees…)
Pinch of salt (Just a literal pinch, unless you’re salty like me)
Butter or oil for cooking (Butter gives crispier edges, but oil is less likely to smoke up your kitchen. Ask me how I know.)

How To Make Lemon Ricotta Pancakes Without Losing Your Mind

Start with two bowls (or a big one and a cereal bowl that was clean). In one, whisk together your flour, sugar, baking powder, and salt. Easy peasy.
In the other, mix up ricotta, milk, egg yolks, lemon zest, and juice. Try not to eat the ricotta straight from the tub (guilty).
Now, this can get messy. Pour your wet mix into the dry stuff. Gently stir—lumps are fine. Actually, I think it’s better with lumps.
If you separated your eggs (bravo), beat the whites until soft peaks form. Not stiff, just a bit foamy. Fold into the main batter. If you didn’t, oh well—just move on. They’ll be a tad denser. Still good.
Heat a nonstick pan over medium (or use a griddle if you’re living that dream!). Drop a blob of butter in. Once it sizzles, ladle about a quarter cup of batter for each pancake. I never measure. You do you.
Cook until little bubbles appear and the edges look set—about 2–3 minutes. Flip! Don’t panic if the first one is ugly, it’s a rite of passage. Cook another 1–2 minutes till golden.
Slide onto a (warmed, if you’re fancy) plate and repeat. This is usually when I sneak a taste and burn my mouth a bit. Worth it.

These Honest Notes (Because Nobody Gets It Perfect)

The batter should be thick and a bit gloppy, not pourable like box mix. If it looks too runny, throw in an extra spoonful of flour (or don’t—live dangerously).
You can add a handful of blueberries to the batter, but toss them in a little flour first or they’ll all sink into a blue mess (ask me about the time my pancakes came out purple).
I sometimes skip the egg white step when I’m in a rush. Still tasty, just less fluffy. But, sometimes lazy > perfect.

If You Feel Like Experimenting…

Orange zest instead of lemon is lovely, and I’ve tried lime too—it was okay, but a bit too sharp for my taste.
Once I mixed in dark chocolate chips. Delicious, but the lemon clashes a little, so maybe go light (unless you’re a rebel—I won’t stop you).
I tried vegan ricotta once; didn’t hold together so well. Maybe there’s a trick I haven’t learned yet?

Here’s What I Use… But You Do You

A medium nonstick skillet is easiest. Or use a griddle if you’re feeding an army.
No zester? The edge of a box grater sort of works, but watch your knuckles. Or just finely chop the peel with a sharp knife (but, eh, it’s a bit of a faff).
Slotted spatula is great, but honestly, I have flipped these with a fork and a prayer before.

If You Actually Have Leftovers (Not Common Around Here)

Tuck cooled pancakes in an airtight container—they keep in the fridge, probably a day or two. In my house they’re always gone by next morning anyway. Reheat them gently in the toaster (yes, really) or microwave. We’ve even eaten them cold straight from the fridge. Not bad!

Serving, aka The Best Bit

I love them with a mega scoop of Greek yogurt, berries, a drizzle of honey, and if I’m feeling cheeky, a dusting of powdered sugar. Maple syrup is classic—obviously. At my house, somebody always insists on whipped cream and it becomes a breakfast/dessert hybrid, which honestly, I’m okay with. Try some lemon curd for extra tanginess.

Cautionary Pancake Tales (Real-Life Pro Tips)

Don’t crank up the heat to speed things along—I did once and the outsides burned while the middle stayed gooey. Low and slow wins.
If you pour all the batter at once ’cause you think you’ll save time, they will just merge into a pancake blob. Not the worst, just…odd.
Actually, I find using a paper towel to grease the pan helps avoid greasy pancakes. I used to just plop in a whole knob of butter. Ah, the lessons we learn!

FAQ (Because Apparently I Get Asked These All the Time…)

Do I really need to separate the eggs?
Honestly, if you want fluffy pancakes, yes. But if you can’t be bothered or you need to save on dishes, just chuck ‘em in. No judgement from me.

Can I freeze these?
Well, you can, but I rarely do because—see above—they never survive that long. But if you’re more restrained than I am, wrap them up tight and stack in a bag. Reheat right from frozen in the toaster; they’ll crisp up a little (which is a win in my book).

Is store-bought ricotta fine?
Totally. I mean, homemade is lovely (if you’re up for it, check out this friendly tutorial from Smitten Kitchen), but who has time on a Saturday morning?

Why are my pancakes sticking?
Try more butter, and make sure your pan’s good and hot—but not too hot. Sometimes I think my old pan has a mind of its own, so maybe give it a minute to heat up before cooking. Or just buy a new pan, ha!

Can I make these ahead?
Yeah, you can. They taste fine the next morning after a quick reheat. Actually, sometimes I think they’re better the next day, but that’s probably just me justifying my habit of midnight snacking.

If you give these pancakes a shot, let me know how it goes—or what random ingredient you tossed in! Always curious what everyone else is up to in their kitchens.

Lemon Ricotta Pancakes