Make this lemon ricotta pancakes recipe and your family will be requesting them every weekend. Light and fluffy, with a creamy middle, these pancakes are irresistible and easy to make. Make ahead with our berry sauce that beautifully balances the richness of the pancakes.

Ricotta is the key ingredient that gives the pancakes their sponge-like texture. If you love ricotta in your desserts, you have to try our recipe for ricotta donut holes.

Stacked pancakes topped with berry syrup on a plate.

Lemon Ricotta Pancakes with (Berry Sauce)

These pancakes are perfect for when you want something a little fancier than the traditional pancake. These are not overly sweet, with a light lemon flavor and a cheesecake-like center. An incredibly easy way to level up your Saturday brunch. You can also add blueberries to the batter to turn this into lemon blueberry ricotta pancakes.

What are Ricotta Pancakes? Ricotta is an Italian cheese made from whey. When milk is heated, it separates into two parts, curds and whey. The milk curds are used to make a variety of cheeses, and when the whey is reheated, it is turned into ricotta. The ricotta cheese is what gives these pancakes the remarkable texture, and slight tang, and so much moisture compared to classic pancakes.

Why You’ll Love This Recipe

  • Easy to make. These pancakes are very beginner-friendly. They come together fast with minimal ingredients, just like our blueberry pancakes.
  • Make ahead. Make a large batch and freeze for an easy breakfast later in the week.
  • Customizable. Add fresh or frozen berries or chocolate for a spin on the classic flavor.
Ricotta pancakes cut into with berry syrup and fresh berries.

Ingredients for Lemon Ricotta Pancakes

To make these lemon ricotta pancakes, you’re going to need the following:

  • All-purpose flour- the base of the batter.
  • Baking powder- the key ingredient to making your pancakes fluffy and rise for that perfect texture.
  • Eggs- allow for the ingredients to become a homogeneous consistency.
  • Ricotta cheese- adds so much moisture to the pancakes.
  • Granulated sugar- our sweetening agent.
  • Fresh lemon juice- gives these pancakes a refreshing zest. You can also add a pinch of lemon zest for a stronger lemon flavor.
  • Oil and milk- thins out the batter and helps keep it moist.
  • Berry sauce- For the berry sauce, we used mixed berries with sugar, lemon juice, water, and cornstarch as a thickening agent.

For a complete list of ingredients and quantities, see the recipe card below.

Step by step pictures of how to make ricotta pancake recipe.

Instructions on How to Make Lemon Ricotta Pancakes-

  • Make berry sauce: In a saucepan over medium heat, combine lemon juice, berries, sugar, water, cornstarch, and bring to a boil. Continue cooking until sauce thickens, then set aside.
  • Dry ingredients: In a medium-sized mixing bowl, combine flour and baking powder.
  • Wet ingredients: In a large bowl, whip the eggs until foamy. Then add ricotta, sugar, lemon juice, oil, milk and mix.
  • Combine: Add the flour and baking powder to the large bowl of liquids. Whisk until the batter is well incorporated.
  • Cook pancakes: Heat butter and oil in a large skillet or griddle. Using a ¼ measuring cup, pour pancake batter into the skillet, making sure not to overcrowd the pan. Flip the pancakes when bubbles start forming. Once fully cooked, set aside and keep warm until the remainder of your batter is cooked.
  • Serve, and enjoy friends.

Tips for the BEST Pancakes!

  • Heat pan: Make sure that your butter and oil are heated before adding batter to your skillet.
  • Uniform sizes: Using the same size measuring cup to pour your pancake batter into the skillet will help you create pancakes that are uniform in size. We suggest using a ¼ measuring cup. You can use the back of it to smooth out the batter once in the skillet to create the perfect circle.
  • Cook in batches. Don’t overcrowd the pan! Make pancakes in several batches to ensure that they don’t touch and that the heat is evenly distributed.
  • Keep together. Only flip the pancakes when bubbles start to form on top or they will fall apart. When flipping the pancakes, slide your spatula underneath and flip in one quick motion. This works perfectly every time.
Four Ricotta Pancakes on a plate with berry syrup, fresh berries, and powdered sugar sprinkled on top.

Substitutions and Variations

  • Add blueberries: You can add blueberries to the pancake batter for a blueberry lemon ricotta pancake. The flavors complement each other very well.
  • Make it gluten-free: You can substitute the flour for oat flour to make the pancakes gluten-free. You can also use almond flour with the bonus of some extra protein! The texture will vary.
  • Butter: Our recipe asks you to cook the pancakes in a mix of butter and oil. The butter adds some great flavor, but you can skip it if you would like. Just use a bit more oil.
  • Toppings: Finish off your lemon ricotta pancakes by dressing them in some maple syrup or honey for extra sweetness.
  • Berries: For the berry sauce, you can use whatever berries you have on hand. This could be raspberries, blueberries, or a blend of both. Use either fresh berries or frozen.

Serving Suggestions

Though the pancakes may be enjoyed as a meal, they’d make a sweet addition to your breakfast or brunch! Serve with other classic breakfast dishes:

Recipe FAQs

Can I use farmers chees instead of ricotta?

You can substitute farmers’ cheese for ricotta and still achieve a delicious result. The texture will be slightly different due to the different consistencies of the two cheeses.

Can I use alternative milk?

Yes, you can replace the milk. Substitute in almond, oat, or coconut milk. Different options may slightly change the flavor or the texture of the pancakes.

Why do my pancakes come out rubbery and dry?

Dry pancakes are a result of overmixing your better. If you want fluffy, moist pancakes, mix your batter just until it is combined.

Store & Reheat

On the off chance that you will have leftovers, you may want to store your ricotta pancakes for later.

  • Fridge: If you would like to refrigerate your leftovers, just seal cooled pancakes in an airtight container. You may store them for up to four days.
  • Freeze: These pancakes are perfect to make in a large batch to freeze for a quick breakfast. Lay cooled pancakes in a freezer-safe bag or airtight container. Separate them with wax paper or parchment paper so they don’t stick. Store for up to 3 months. Allow pancakes to thaw before reheating.
  • Reheat: To prevent burning, add pancakes to a warm skillet over low-medium heat. Or you can place them in the oven at 325°F and cook until reheated.

More Delicious Breakfast Recipes

If you enjoyed this pancake recipe, be sure to try our other popular breakfast recipes:

Lemon Ricotta Pancakes (with Berry Sauce)

Author: Valentina
5 from 2 votes
Light and fluffy lemon ricotta pancakes, with a creamy center, these pancakes are unforgettable. Serve them with our berry sauce for a perfectly balanced breakfast.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings


mixed berry sauce –

  • 1 tsp fresh lemon juice
  • 1 cup any mixed berries
  • 1 ½ Tbsp granulated sugar
  • 1 tsp cornstarch
  • ¼ cup water

pancakes –

  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 2 large eggs
  • ¾ cup ricotta cheese
  • 3 Tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 tsp extra light olive oil
  • 1 Tbsp whole milk
  • 2 Tbsp unsalted butter divided (to cook pancakes)
  • 2 tsp extra light olive or canola oil divided (to cook pancakes)


prepare syrup –

  • In a saucepan, combine lemon juice, mixed berries, sugar, cornstarch, and water.
  • Cook over medium heat until the sauce begins to thicken. If you don’t want chunks of berries, you can break them up here by bursting them with your cooking spoon.
  • Once the sauce has thickened, turn your heat off and set the sauce aside.

prepare pancakes –

  • In a medium-sized mixing bowl, combine flour and baking powder until there are no clumps.
  • In a separate mixing bowl, whip your eggs until they are slightly foamy. Then add the ricotta, sugar, lemon juice, oil, and milk; mix just until combined.
  • Add the flour mixture into the bowl of ingredients and stir until well incorporated but do not over-mix!
  • In a large skillet, heat 1 tsp oil, and 1 Tbsp butter.
  • Using a ¼ measuring cup, scoop pancake batter into skillet. Use the back of the spoon to spread the pancake batter out, creating the perfect circle. Be sure to not overcrowd the pan. (I cook pancakes in two batches in a large skillet. Make sure to add oil and butter between batches as needed.)
  • Once pancakes begin to bubble on top, flip them in one quick motion. Once slightly browned on the bottom, remove the pancakes from the pan and keep warm until the remainder of the pancakes are done.
  • Dust with powdered sugar and top with whipped cream, or sour cream.
  • Serve and enjoy, friends!


Keep skillet clean: Wipe down the skillet after each batch of pancake. Butter tends to burn quickly.
Store: Keep leftover pancakes in the fridge up for 4 days.
Servings: This recipe makes 8 pancakes.


150kcal Calories21g Carbs5g Protein4g Fat2g Saturated Fat52mg Cholesterol37mg Sodium124mg Potassium10g Sugar170IU Vitamin A1.1mg Vitamin C86mg Calcium0.9mg Iron
Nutrition Facts
Lemon Ricotta Pancakes (with Berry Sauce)
Amount Per Serving
Calories 150 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 52mg17%
Sodium 37mg2%
Potassium 124mg4%
Carbohydrates 21g7%
Sugar 10g11%
Protein 5g10%
Vitamin A 170IU3%
Vitamin C 1.1mg1%
Calcium 86mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)