Lemon Ricotta Pancakes are a fluffy, flavorful breakfast or brunch option with a perfect blend of creamy ricotta, zesty lemon, and a touch of sweetness. Serve them topped with melted butter and maple syrup for a delicious way to start your day! For another delicious pancake variation, be sure to check out my Strawberry Cheesecake Pancakes, too!

Stack of Lemon Ricotta Pancakes with melting butter and more pancakes in the background.
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Ingredients & Substitutions

Water: Be sure the water is cold. That will help regulate the temperature of the batter, controlling the rate of chemical reactions (it’s all about the science). It will give you the best texture and flavor of the pancakes.

Ricotta Cheese: Ricotta cheese is the magical ingredient that will elevate the lightness and fluffiness of your pancakes.

Lemon: Both the zest of a lemon and lemon juice are added to the pancake batter. It not only gives each bite of pancakes a citrusy taste, but the lemon juice also reacts with the baking soda for the rise and fluffiness of the pancakes.

Flour: I used self-rising flour in these pancakes. Self-rising flour has baking powder and salt in it, which is why those ingredients are not listed in the recipe. It also has a much lower protein level compared to all-purpose flour.

Flipping a Lemon Ricotta Pancake on a hot griddle.

Can I Make These Pancakes Without Self-Rising Flour?

It is important to use self-rising flour to make lemon ricotta pancakes. If you don’t have any on hand, it’s easy to make your own! To make self-rising flour, whisk together the following ingredients in a bowl:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt

This will make 2 cups of self-rising flour; you will only need one cup for this recipe (unless doubled).

Pouring syrup over a stack of Lemon Ricotta Pancakes on a white plate.

Can I Make Pancakes Ahead Of Time?

Yes! Making the batter in advance can save you time on busy mornings when you still want a warm and satisfying breakfast! Once you have the batter mixed, store it in an airtight container for up to 3-4 days!

Stack of Lemon Ricotta Pancakes cut into showing inside texture.

Storing & Reheating Lemon Ricotta Pancakes

Store leftover pancakes in the refrigerator, or freeze the pancakes for longer storage.

To Refrigerate: To store pancakes in the refrigerator, first, let them cool completely. Next, store them in an airtight container for up to 5 days.

To Freeze Pancakes: To freeze, let the pancakes cool completely after they have been cooked. Then, place them on a baking sheet and place them in the freezer for about 30 minutes. This will keep them from sticking together. After they are slightly frozen, put them in a labeled sealable freezer bag. Be sure to include a date; they will last up to 3 months.

To Reheat: To reheat pancakes, use a microwave, griddle, toaster, or oven.

Plate of Lemon Ricotta Pancakes on a white table from overhead.

Lemon Ricotta Pancakes

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Lemon Ricotta Pancakes are a fluffy, flavorful breakfast or brunch option with a perfect blend of creamy ricotta, zesty lemon, and a touch of sweetness. Serve them topped with melted butter and maple syrup for a delicious way to start your day!


  • 1 cup cold water
  • ½ teaspoon baking soda
  • ½ cup (123 g) ricotta cheese
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 tablespoon vegetable oil
  • 1 tablespoon granulated sugar
  • teaspoon vanilla extract
  • 1 cup (125 g) self-rising flour
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice

Optional Toppings

  • butter
  • maple syrup
  • confectioners' sugar, for dusting


  • To a large bowl, add cold water, baking soda, ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla. Whisk until smooth.
  • Add self-rising flour, melted butter, and lemon juice. Whisk until the flour is incorporated into the batter. Let the batter rest as you heat up the skillet or griddle.
  • Spray a nonstick skillet or griddle with cooking spray and heat over medium-low heat, about 300°F.
  • When hot, pour ¼ cup of batter onto the griddle (or into the skillet). Using the back of a spoon, gently spread the pancakes out to about a 4 ½-inch diameter.
  • Working in batches, being careful not to overcrowd the skillet or griddle, cook the pancakes for 2-3 minutes, or until the bubbles begin to form on top of the pancake and they are golden brown on the bottom.
  • Gently, but quickly, flip over the pancakes. Cook an additional 2-3 minutes until the other side is also golden brown.
  • Between batches, wipe the griddle or pan with a paper towel to prevent sticking.
  • Serve pancakes warm, topped with butter and maple syrup. Dust with confectioners' sugar (optional).

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This recipe is adapted from Allrecipe’s Lemon-Ricotta Pancakes.

What the Test Kitchen had to say about this recipe:


I really loved these pancakes! The combination of tangy lemon and creamy ricotta made for a delicious and unique breakfast treat.


I really loved these pancakes! The bright lemon flavor really shined through, and they were light and fluffy.


These are subtly lemon flavored with a nice texture from the ricotta cheese. I would top these with some confectioners' sugar!


The tang from the lemon is such a great addition to these fluffy pancakes!


These are so fun! I loved the lemon flavor and they were just delicious with lots of butter and a little maple syrup!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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