Fluffy Ricotta Pancakes with Lemon Zest – Easy Homemade Breakfast Recipe

Prep Time 15 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 160  C
Servings: 4
Best Season: All Seasons
Description

These Fluffy Ricotta Pancakes with Lemon Zest are light, soft, and delicately creamy, with a fresh citrus aroma that instantly elevates your breakfast or brunch. Made with ricotta cheese for extra moisture and tenderness, these pancakes cook up golden on the outside while staying pillowy inside—perfect for a cozy morning or a special weekend treat.

Ingredients
    For the Pancake Batter
  • 1 cup all-purpose flour (sifted)
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup ricotta cheese (full-fat recommended for fluffiness)
  • 2 large eggs (room temperature)
  • ¾ cup milk
  • 1 tbsp lemon zest (freshly grated)
  • 1 tbsp lemon juice (fresh)
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter (melted and slightly cooled)
    • For Cooking
  • 1–2 tbsp butter or neutral oil (for greasing the pan)
    • Optional Toppings
  • Fresh berries
  • Honey or maple syrup
  • Powdered sugar
  • Greek yogurt
  • Extra lemon zest
Instructions
    Prepare the Dry Ingredients
  1. 1
    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures even distribution of the leavening agents, which is key to achieving fluffy pancakes.
    2. Mix the Wet Ingredients
  2. 2
    In a separate bowl, whisk the ricotta cheese until smooth. Add the eggs one at a time, mixing well after each addition. Pour in the milk, melted butter, lemon zest, lemon juice, and vanilla extract. Whisk gently until everything is combined into a creamy mixture.
    3. Combine Batter Gently
  3. 3
    Gradually add the dry ingredients to the wet mixture. Use a spatula to fold the batter gently until just combined. Avoid overmixing—small lumps are perfectly fine and help keep the pancakes light and tender.
    4. Rest the Batter
  4. 4
    Let the batter rest for about 5 minutes. This allows the flour to hydrate fully and helps the pancakes rise better during cooking.
    5. Heat the Pan
  5. 5
    Heat a non-stick pan or griddle over medium heat (around 160–170°C). Lightly grease with butter or oil. The pan should be hot enough that a drop of batter sizzles gently but does not burn.
    6. Cook the Pancakes
  6. 6
    Scoop about ¼ cup of batter for each pancake onto the pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
    7. Serve Warm
  7. 7
    Transfer the pancakes to a plate and serve immediately with your favorite toppings. For best texture, enjoy them fresh and warm.
Note

For extra fluffy pancakes, use full-fat ricotta and avoid overmixing the batter.

If the batter feels too thick, add 1–2 tablespoons of milk to adjust consistency.

These pancakes can be stored in the refrigerator for up to 2 days and reheated gently on a pan.

You can freeze cooked pancakes for up to 1 month; reheat directly from frozen on low heat.

Keywords: fluffy pancakes, ricotta pancakes, lemon breakfast, homemade pancakes
Read it online: https://petitepanini.com/recipe/fluffy-ricotta-pancakes-with-lemon-zest-easy-homemade-breakfast-recipe/