Breakfast

Lemon Ricotta Pancakes

Byhamza December 17, 2025

This Always Feels Like a Saturday Morning to Me

When I first tried making lemon ricotta pancakes, I was, honestly, just trying to impress a few friends at a brunch gathering (and, let’s be real, show off my new spatula). The first batch came out strange-looking, but—once I piled them up with blueberries and maple syrup—my friends didn’t even notice. These pancakes remind me of the kind of lazy weekend where you get lots of sun in the kitchen and someone inevitably steals the first golden pancake (usually me, testing the “chef’s tax”). Also, don’t be surprised if you catch yourself eating them straight from the pan—I’ve done it more than once. It’s a judgement-free zone here.

Why You’ll Love This Recipe (Trust Me)

I tend to reach for this recipe when I want something special but also forgiving—like, if my brother’s coming over and I know he’ll devour half the batch in one sitting. My niece always asks for the “floofy pancakes” (she means fluffy), so there’s that. Plus, there’s something about the lemony brightness that makes everything taste like you tried harder than you actually did. Oh, and it’s a lifesaver if you’ve got leftover ricotta from making pasta or whatever—just chuck it in. (I used to be terrified of folding in egg whites but don’t worry, if they deflate a little it’s still good.)

Here’s What You Need (Plus a Few Swaps)

1 cup ricotta cheese (I’ve used supermarket own brand and the fancy stuff—can’t say I taste much difference, sorry Gran!)
2 large eggs, separated
1/2 to 2/3 cup milk (sometimes I just top up with water if I’ve run out, it’s fine)
Zest of 1 lemon, and about 2 tbsp lemon juice (once I used bottled juice—don’t come at me, it worked!)
3 tbsp sugar (brown sugar in a pinch gives it a slight caramel kick—kind of nice, actually)
3/4 cup all-purpose flour (I’ve swapped in half wholewheat when I’m feeling healthy—I regretted it only a little)
1 tsp baking powder
Pinch of salt
Butter (for greasing the pan, or oil if you prefer—but, come on, butter…)

Let’s Make Pancakes (But Don’t Stress)

Start by mixing the ricotta, egg yolks, milk, and lemon zest plus juice together in a biggish bowl. (This is where it can look a bit lumpy; don’t worry. Pancake magic will happen.)
In a separate bowl, combine flour, sugar, baking powder, and salt. Give it a quick whisk or a lazy fork stir—whatever feels right.
Now, gently fold the dry mixture into the wet stuff. Don’t overmix. I mean it: leave some streaks—it sorts itself out on the griddle.
Whip the egg whites till they hold soft peaks. (Admittedly, sometimes I can’t be bothered and just beat ’em until they’re frothy. Works okay, though a proper whisk gives more fluff.)
Fold the egg whites into the batter. About 80% gentle, 20% “I’m tired”—be as careful as you can muster.
Heat a nonstick skillet over medium-low, add a bit of butter (watch for that sizzle!), and spoon in your batter. Smaller pancakes are easier to flip, especially if you’ve got a dodgy spatula like mine.
Cook until you see bubbles on the surface, then flip. The first one almost always looks wonky—think of it as a chef’s treat. Cook the other side for another minute or two; keep them warm in a low oven if your family is slow to the table.

Notes (Learned the Hard Way)

The batter is thicker than regular pancake batter. I used to fight it—now I just scoop and plop.
If you run out of lemons halfway (it happens!), a tiny splash of cider vinegar perks it up. Not classic, just handy.
Don’t wander off or you’ll burn ’em. My record: 45 seconds before the smoke alarm chirped.

Variations That’ve Worked (and One That Didn’t)

Blueberries (straight into the batter)—a classic. They burst and go jammy.
Orange instead of lemon. Tastes like dessert, not breakfast, but I’m into it now and then.
I tried adding poppy seeds once—a bit weird texture-wise, not my favorite. But you do you.

Equipment (But Improvise If Needed)

Mixing bowls (any bowls, honestly; I’ve even used a salad bowl in a pinch)
Whisk or electric mixer for the egg whites, but a fork and a little elbow grease also works. I did that once when the mixer was MIA.
Nonstick skillet or griddle (cast iron is ideal, but use whatever you’ve got—my first go was with a battered old frying pan and it worked fine)
Spatula. Or a fish slice. Or just two big spoons. (I got desperate.)

Keeping Leftovers (Not That You’ll Have Any)

In theory, you can keep these in an airtight container in the fridge for up to two days. I pop them in the toaster to reheat. But honestly, in my house, it never lasts more than a day—someone always sneaks a midnight snack. If you must freeze, layer with parchment and freeze for up to a month. Just… they do taste a bit better fresh. Maybe it’s just me.

How We Eat Them (And You Should Too, Maybe)

I love mine with a dollop of Greek yogurt and a drizzle of maple syrup. My family go wild for fresh berries and, oddly, a dusting of icing sugar—probably just for the photo. Sometimes I add lemon curd if someone brings it (highly recommend the BBC Good Food recipe if you fancy making your own). A mate of mine dunks them in honey and peanut butter—not sure that’s legal?

Lessons From Pancake Misadventures (Pro Tips?)

Don’t rush the egg white step. I’ve skipped it out of laziness before, and, well, you can taste it—it’s just not as dreamy.
Let the pan reheat between batches, or the pancakes get weirdly greasy. Learned *that* one after a double batch.
If you get distracted (I once wandered off to check Instagram), you might burn one. Eat it anyway. I call those “toastcakes.”

Real Questions Friends Have Asked Me

Can I make these without ricotta?: Sort of; cottage cheese isn’t bad, but it’s less creamy. I’ve seen people use Greek yogurt too, in a pinch. It won’t be exactly the same, but hey, pancakes are pancakes.
How do I know when to flip?: When you see little bubbles forming and the edges start to look set. First one is always sacrificial, kind of like the burnt toast of pancakes. Practice and patience (I know, sigh).
What syrup is best?: Honestly? Maple syrup if you’ve got it. But golden syrup (the kind Lyle’s makes) is wicked good too. I won’t judge.
Can I freeze the batter?: Not really—it separates and gets odd. Better to freeze cooked pancakes, in my experience.
Any way to make these gluten free?: Yeah, use your favorite 1:1 gluten-free flour. I tried almond flour once and it was a mess; stick to the blends they sell at the shops.

If you want more pancake wisdom (or just good pancake photos), Serious Eats is where I go for deep dives. Or just, you know, wing it and see what happens. Happy pancaking!

hamza