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Fluffy Lemon Ricotta Pancakes Recipe Easy Homemade with Fresh Berries

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These fluffy lemon ricotta pancakes are tender, light, and bursting with fresh berries, perfect for a quick and delightful brunch or dessert.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk
  • 1 cup (125g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 2 teaspoons lemon zest (from about 1 large lemon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 cup mixed fresh berries (blueberries, raspberries, strawberries)
  • Maple syrup or honey, for drizzling
  • Powdered sugar, for dusting (optional)

Instructions

  1. Gather all ingredients and bring eggs and ricotta to room temperature (about 15 minutes). Zest and juice the lemon, and set your berries aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate large bowl, beat the eggs lightly. Add the ricotta, milk, lemon zest, lemon juice, vanilla extract, and melted butter. Stir until smooth but don’t overmix—some small lumps are okay.
  4. Gradually add the dry mixture into the wet mixture, folding gently with a spatula. Add a splash more milk if batter is too thick; it should be slightly thick and creamy.
  5. Place your skillet or griddle over medium heat and brush lightly with butter. Wait until it’s hot but not smoking (test with a drop of water—it should sizzle gently).
  6. Pour about 1/4 cup (60ml) of batter per pancake onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a plate and cover loosely with foil. Keep warm in a low oven (around 200°F / 90°C) if making a large batch.
  8. Stack pancakes, top generously with fresh berries, drizzle with maple syrup or honey, and optionally dust with powdered sugar. Serve immediately.

Notes

Bring eggs and ricotta to room temperature for smooth batter. Do not overmix the batter; keep it lumpy for fluffiness. Adjust heat to avoid burning. For extra fluff, fold in whipped egg whites. Use fresh berries in summer or thaw frozen berries before serving. For gluten-free, substitute flour with a gluten-free blend and adjust milk as needed.

Nutrition

Keywords: lemon ricotta pancakes, fluffy pancakes, homemade pancakes, fresh berries, brunch recipe, easy pancakes, lemon zest pancakes

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