If your dream brunch involves a stack of golden, fluffy pancakes positively bursting with fresh citrus flavor, you’re about to fall in love. This Lemon Ricotta Pancakes Recipe for Brunch Bliss delivers cloud-like cakes laced with lemon zest and creamy ricotta cheese—each bite is an instant mood-booster! Whether you’re planning a slow Sunday with friends or craving breakfast for dinner, this recipe transforms ordinary mornings into something truly special.

Lemon Ricotta Pancakes Recipe for Brunch Bliss Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of kitchen staples to make these pancakes, and each one plays a starring role. From sunny lemons to luscious ricotta, every ingredient brings something unique—flavor, tenderness, or that irresistible aroma that fills your kitchen.

Ricotta Cheese: Adds unbeatable creaminess and gives the pancakes their signature soft, rich texture.
All-Purpose Flour: The backbone of the batter for structure and fluffiness.
Baking Powder: Ensures a satisfying rise, making every pancake tender and light.
Baking Soda: Works with the acidity from the lemons to boost fluffiness even more.
Salt: Just a pinch sharpens and balances all the other flavors.
Granulated Sugar: Provides a hint of sweetness without overpowering the lemons or ricotta.
Zest of 2 Lemons: The ingredient that defines this dish—super fragrant and zesty, it wakes up your taste buds.
Large Eggs, Separated: Yolks enrich the batter, and whipped whites make the pancakes delicate and airy.
Milk: Loosens the batter to the perfect pourable consistency for even cooking.
Vanilla Extract: Adds warmth and depth to complement the citrus notes.
Unsalted Butter, Melted: Brings in rich flavor and a perfectly moist crumb.
Butter or Oil for Cooking: For golden, crisp edges every time you flip a pancake.
Fresh Berries and Maple Syrup: Bright, jewel-like berries and sweet syrup make every bite sing!

How to Make Lemon Ricotta Pancakes Recipe for Brunch Bliss

Step 1: Mix the Dry Ingredients

Begin by grabbing a medium bowl and whisking together the flour, baking powder, baking soda, salt, sugar, and all that fragrant lemon zest. Combining these ensures the leaveners and zest are evenly distributed, so every bite of your Lemon Ricotta Pancakes Recipe for Brunch Bliss will have that springy, citrusy sparkle.

Step 2: Create the Wet Mixture

In a separate large bowl, whisk together the ricotta cheese, egg yolks (set aside the whites for later), milk, vanilla, and melted butter. Aim for a smooth, creamy mixture—this is where the pancakes get their decadently rich flavor and tender crumb.

Step 3: Combine Wet and Dry Ingredients

Add the dry ingredients into your wet mixture and stir until just combined. Don’t overmix—some small lumps are perfectly okay. Overmixing can make pancakes tough, and we’re after utter fluffiness!

Step 4: Whip the Egg Whites

In a third clean bowl, beat the egg whites until soft peaks form. This extra step is the secret weapon for impossibly light pancakes. You’ll know you’re there when the whites gently hold their shape on the whisk.

Step 5: Fold the Whites into the Batter

Gently fold the whipped egg whites into your batter in thirds, trying not to deflate them. This folding is what gives the Lemon Ricotta Pancakes Recipe for Brunch Bliss their signature soufflé-like texture that melts in your mouth.

Step 6: Cook Your Pancakes

Heat a nonstick skillet or griddle over medium heat and brush it with a bit of butter or oil. Scoop about ¼ cup of batter per pancake onto the skillet. Let each one cook for 2–3 minutes per side, flipping when bubbles form—your kitchen will smell amazing as they turn golden and fluffy.

Step 7: Serve and Savor

Slide your gorgeous pancakes onto a warm plate, stack them high, and top them off with juicy fresh berries and a generous pour of maple syrup. Every bite is a celebration!

How to Serve Lemon Ricotta Pancakes Recipe for Brunch Bliss

Garnishes

Top your pancakes with a snowfall of powdered sugar, juicy fresh berries, or even a dollop of whipped cream for decadence. A touch of lemon curd amplifies the citrus, while toasted nuts provide crunch—this is your brunch canvas, so get creative!

Side Dishes

These pancakes shine alongside crispy bacon, sausage, or a simple fruit salad. A hot pot of coffee or a glass of sparkling mimosa pairs perfectly with the bright, sunshiney flavors in the Lemon Ricotta Pancakes Recipe for Brunch Bliss.

Creative Ways to Present

Stack your pancakes tall and tuck in lemon slices and mint sprigs for a restaurant-worthy look. Serve bite-sized “mini stacks” with cocktail picks for a playful brunch appetizer or lay the pancakes out board-style with spreads and fruit so guests can build their own brunch bites.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pancakes, stack them between sheets of parchment paper and store in an airtight container in the refrigerator. They’ll stay fresh and fluffy for up to three days and are ideal for quick weekday breakfasts.

Freezing

Let the pancakes cool completely, then flash-freeze them in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or airtight container. Your Lemon Ricotta Pancakes Recipe for Brunch Bliss will keep beautifully in the freezer for up to two months—simply take out what you need and reheat on busy mornings.

Reheating

For best results, reheat pancakes in a toaster oven or on a griddle until warmed through. You can also microwave them in short bursts, covered with a damp paper towel to retain their moisture, bringing them right back to their freshly-made texture.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Absolutely! Part-skim ricotta works just fine and still gives you a wonderfully moist pancake, though the texture will be slightly less rich than when you use whole milk ricotta.

What if I don’t have fresh lemons?

You can substitute bottled lemon juice and a bit of dried zest, but the flavor won’t be quite as vibrant or aromatic as fresh zest and juice. I highly recommend tracking down fresh lemons for this Lemon Ricotta Pancakes Recipe for Brunch Bliss if you can.

Can I make the batter ahead of time?

It’s best to mix and cook the pancakes right before serving, since the whipped egg whites deflate over time. However, you can prep the dry and wet ingredients separately the night before and combine them along with the whipped whites just before cooking for speedy morning pancakes.

How do I know when to flip the pancakes?

Watch for bubbles forming on the top and edges that start to look set—then slide your spatula underneath and flip gently. Each side should be golden brown and the center cooked through for optimal pancake bliss.

Can I make these gluten-free?

Yes! Simply substitute your favorite gluten-free all-purpose flour blend in place of regular flour. The rest of the Lemon Ricotta Pancakes Recipe for Brunch Bliss instructions remain the same, for a gluten-free treat everyone will enjoy.

Final Thoughts

When you’re ready to truly indulge in brunch, there’s nothing quite like starting the day with this Lemon Ricotta Pancakes Recipe for Brunch Bliss. Bursting with zesty citrus and dreamy ricotta, these pancakes are as fun to make as they are to eat. Treat yourself and your loved ones—you deserve it!

Lemon Ricotta Pancakes Recipe for Brunch Bliss Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 pancakes (about 4 servings) 1x
Diet: Vegetarian

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Description

Elevate your brunch experience with these delightful Lemon Ricotta Pancakes. Light, fluffy, and bursting with citrus flavor, they are sure to become a favorite morning treat.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons granulated sugar
zest of 2 lemons

Wet Ingredients:

1 cup ricotta cheese
2 large eggs, separated
¾ cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

Additional:

additional butter or oil for cooking
fresh berries and maple syrup for serving

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Instructions

Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.

Wet Ingredients: In a separate large bowl, whisk ricotta, egg yolks, milk, vanilla, and melted butter until smooth. Add dry ingredients to wet ingredients and stir until just combined.

Egg Whites: In another bowl, beat egg whites until soft peaks form, then gently fold them into the batter to keep it light and fluffy.

Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup batter for each pancake and cook 2–3 minutes per side, until golden and cooked through.
Serving: Serve warm with fresh berries and maple syrup.

Notes

For an extra lemony kick, add 1–2 tablespoons fresh lemon juice to the wet ingredients.
These pancakes pair beautifully with a dollop of whipped cream or a drizzle of lemon curd.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American