Lemon lovers meet the pancake recipe of your dreams! Made with ricotta cheese and kissed with lemon, these light and fluffy ricotta pancakes are a lemon lover's dream come true. Served with fresh berries or maple syrup, these Lemon Ricotta Pancakes are the ultimate, easy breakfast recipe.

Stack of fluffy lemon ricotta pancakes on plate topped with maple syrup, blueberries, and strawberries.

Pancakes come in a variety of sizes, shapes, and forms. From sheet pan pancakes that are perfect for a crowd to an eggy, crispy Dutch baby pancake to gluten-free banana oat pancakes, there is a pancake for everyone!

While I haven't met a pancake I don't like, I can say with confidence that these Lemon Ricotta Pancakes are an all-time favorite pancake recipe and if you like lemon, you will LOVE this recipe.

Reasons to Love Ricotta Pancakes

Amazing Texture. Similar to how cottage cheese adds moisture and creaminess to cheesecake pancakes, ricotta cheese gives these pancakes a melt-in-your-mouth creamy, fluffy texture.
Bright Citrus Flavor. The addition of fresh lemon zest and lemon juice gives these pancakes a light, tangy, intriguing flavor, just like you would find in Lemon Cheesecake Bars and Lemon Bread.
Worthy of a Holiday Brunch or Special Occasion. These lemon ricotta pancakes are easy to make, yet elegant enough to serve for Easter brunch, a bridal shower, or Mother's Day brunch.

Notes On Ingredients

These ricotta pancakes start out with the same ingredients as classic pancakes, with a few twists and additions to give them their lemon flavor and fluffy interior.

Ingredients for lemon ricotta pancakes labeled on counter.

Ricotta Cheese + Milk: Use whole milk and whole milk ricotta for the richest, creamiest results.
Eggs: This pancake recipe calls for separating the eggs. Whipping the egg whites creates a cloud-like fluffy texture.
Lemon: Use both the zest and juice of the lemon to give these ricotta pancakes their amazing citrus flavor.

How to Make Perfect Ricotta Pancakes

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Combine Sugar and Lemon Zest. To enhance the citrus flavor in these pancakes, I strongly recommend using your fingers to combine the lemon zest and granulated sugar. The heat from your fingers and the friction of the granulated sugar will help the essential oils from the lemon zest to be fully released, making these the best lemon ricotta pancakes ever.

Lemon zest and granulated sugar combined in large mixing bowl with fresh lemon slices off to side.

Whip the Egg Whites. To give these ricotta pancakes a cloud-like texture, whip the egg whites in a large mixing bowl until soft, stiff peaks form. Much like folding egg whites into a cheesecake keeps it light and fluffy rather than dense, the same holds when making ricotta pancakes.

Mixing bowl with egg whites after being beaten to stiff peaks.

Prepare the Pancake Batter. To prepare the ricotta pancake batter, add the remaining wet ingredients and whisk to combine. In a separate bowl whisk the flour, salt, and baking powder. Fold the wet and dry ingredients together until a thick batter forms. Gently fold in the egg whites until combined. Keep in mind that the batter will be a bit thicker than a classic pancake batter.

Wet ingredients for lemon ricotta pancakes in large mixing bowl.

Dry ingredients for ricotta pancakes sifted together in large mixing bowl.

Lemon Ricotta Pancake batter in large mixing bowl.

Cook Pancakes. Pour ⅓ cup batter into a greased skillet over medium heat and cook 3-4 minutes per side, or until bubbles form on the surface and the edges are set. Flip the pancake and cook for 2-3 minutes more. Resist the urge to push down on the pancakes as they cook, as this will destroy the air bubbles and won't give you a fluffy pancake.

Side by side photo collage of 3 lemon ricotta pancakes in frying pan before and after being flipped.

Serving Suggestions

Lemon Ricotta Pancakes can be served as you would traditional pancakes, with maple syrup. Alternatively, they are fabulous when simply dusted with powdered sugar and served with fresh berries or berry sauce, as you would serve crepes.

Stack of fluffy lemon ricotta pancakes on plate topped with a dusting of powdered sugar with lemon slices in background.

Substitutions/Recipe Modifications

Gluten-Free Option: Use your favorite 1:1 gluten-free flour blend in place of all-purpose flour.
Add Blueberries: If you would like to make Lemon Blueberry Ricotta Pancakes, add washed and dried blueberries to the pancakes after ladling the batter onto the preheated griddle.
Make Orange Ricotta Pancakes: Swap out the lemon zest and lemon juice for orange zest and orange juice.

Storage Instructions

Refrigerate: Store any leftover cooled pancakes stacked between layers of parchment paper in an airtight container in the refrigerator for up to 4 days.
Freeze: Place the cooled ricotta pancakes onto a sheet pan lined with wax or parchment paper. Place into the freezer and freeze until pancakes are frozen solid, about 30 minutes. Place the pancakes into a freezer-safe bag or container and store them in the freezer for 3 months.
Reheating Instructions: To reheat, place the pancakes on a heat-safe plate, cover them with a moist paper towel, and heat in the microwave for 45-60 seconds, or until warmed through. For frozen pancakes, reheat from frozen in 30-second intervals until warmed through.