I am a huge fan of yogurt pancakes and I’ve discovered that using ricotta in the batter is another wonderful way to achieve that amazing texture. Plus, when you also add lemon, you have a the perfect pancakes for spring—or any day where you want cozy and also bright and fresh. This pancake recipe is a favorite for Easter breakfast, Mother’s Day, or any day that the craving strikes. We love them with berries, but you can add any sides or toppings that your family enjoys most. (If you have ricotta left after making these, try my Ricotta Pie, Ricotta Meatballs, and lemony Ricotta Pasta.)
Ingredients You Need
Here’s a look at what you need to have on hand to make this breakfast recipe so you know what to pick up at the store or gather in your kitchen. Sign up for our email updates to get tips and ideas sent to your inbox.
Whole-milk ricotta cheese: Look for ricotta cheese near the cottage cheese and sour cream at your supermarket. I prefer to use full-fat or whole-milk ricotta since the fat helps add moisture and richness. Milk: I use whole milk in my cooking and baking so that’s what I use here. You can also use a favorite nondairy milk if you prefer. Eggs: Eggs help to bind the pancake batter and create that fluffy interior. If you can’t do eggs in your family, use a store-bought egg replacer like the one from Bob’s Red Mill. Butter: I use unsalted butter both in the batter and to cook the pancakes. Lemon: Lemon zest adds amazing flavor and freshness to the finished pancakes. You can leave it out if you don’t have it though. You can add vanilla extract if you omit the lemon. All-purpose flour: I love these pancakes with all-purpose flour, but you can also use whole-wheat flour if you prefer. If using whole-wheat, add 2 tbsp more milk to ensure the batter isn’t too thick. Sugar: I add a little sugar to the batter to add a hint of sweetness. You can use maple syrup or honey if you prefer. Baking powder: Fresh baking powder helps the pancakes rise as they cook. Add-ins such as blueberries, diced strawberries, diced peaches (optional)
Step-by-Step Instructions
Below is an overview of how to make this ricotta pancake recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.
Favorite Pan and Griddle for Pancakes
My favorite nonstick pan for cooking in general and for pancakes is this Green Pan skillet or this Tramontina skillet. My favorite griddle for family meals is the Presto Slimline.
How to Store
Store leftover ricotta pancakes for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
Best Tips for Success
If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily. Gluten-free: Use a 1:1 style of gluten-free flour. Dairy-free: Use nondairy Greek-style yogurt and nondairy milk. Look for ricotta cheese near the sour cream in your supermarket. Full-fat or whole milk ricotta cheese is best here. Add 1 teaspoon vanilla extract if desired. Enhance the lemon flavor even more by adding 2 tablespoons fresh lemon juice to the batter. If you have extra ricotta, try my Lemon Ricotta Pasta, Spinach Pasta Sauce, Red Pepper Pasta Sauce, or my Mini Ricotta Pies. Serve with fresh berries as you like. Try my 2-ingredient Baby Pancakes and my Sweet Potato Pancakes, too.
I’d love to hear your feedback on this post, so please rate and comment below!
Quick Cottage Cheese Pancakes
How to Freeze Pancakes
Fluffy Pancake Muffins
Fluffy Carrot Pancakes (with Yogurt!)
This post was first published March 2023.
