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Stack of golden lemon ricotta pancakes topped with lemon zest and creamy ricotta

Lemon Ricotta Pancakes with Fresh Lemon Zest

Tender skillet pancakes made with whole-milk ricotta, fresh lemon zest, and a touch of lemon juice.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 1 tbsp granulated sugar
  • 1 cup whole-milk ricotta
  • 3/4 cup milk
  • 2 large eggs
  • 2 tsp finely grated lemon zest about one lemon
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter melted and cooled
  • 1/2 tsp vanilla extract
  • 1 tbsp neutral oil or butter for the skillet, as needed

Equipment

  • Two mixing bowls
  • Whisk
  • Nonstick skillet or griddle
  • Wide spatula

Method
 

  1. Whisk flour, baking powder, baking soda, salt, and sugar in a medium bowl.
  2. In a second bowl, whisk ricotta, milk, eggs, lemon zest, lemon juice, melted butter, and vanilla until mostly smooth.
  3. Add the wet mixture to the flour mixture. Stir just enough to combine; ricotta lumps are fine. Rest the batter 5 minutes.
  4. Heat a nonstick skillet over medium-low to medium heat and coat lightly with oil or butter.
  5. Scoop approximately 1/4 cup batter per pancake. Gently spread to an even circle; cook about 2–3 minutes until edges set and the bottom is golden.
  6. Flip once and cook 1–2 minutes more, until the center is fully set. Adjust heat between batches to prevent browning before cooking through.
  7. Serve warm with berries, a spoon of yogurt, or a little maple syrup.

Notes

Makes about 10–12 medium pancakes, roughly four servings. Ricotta varies in moisture; add milk by the tablespoon only if batter is too thick to spread. Cook on moderate heat so the center sets.