Tired of regular pancakes? Follow along as we show you how to make lemon pancakes that are full of zesty flavor and a texture that is irresistible!
Although fall and winter are our favorite seasons, there is a lot that we enjoy about spring. What we enjoy about it the most is the abundance of seasonal fruits like avocados, strawberries, fresh blueberries, and lemons. Nothing says spring is here like a stack of fluffy lemon ricotta pancakes in the morning.
Why you're Going to Love these Fluffy Lemon Pancakes
I added in a bit of ricotta cheese to the batter to give this lemon pancake recipe a fun-to-eat and fluffy texture. This not so basic pancake recipe is chalked full of delicious lemon flavor and is sure to be a hit with your family!
I've included a few topping ideas towards the end of this post. My family and I enjoyed our pancakes with syrup and a nice, big dollop of homemade whipped cream.
Want to Make your Own Whipped Cream Topping?
Using a handheld frother or hand mixer, mix about ¼ cup of heavy cream with 2 tablespoons of granulated sugar. Do this until you achieve your desired texture.
Looking for more fluffy pancake recipes? These pancakes were inspired by my fluffy chocolate pancakes recipe. Side note: you'll want to make those ones as well!
Below are everyday ingredients you'll want to have on hand for making this easy pancake recipe.
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Whole milk or other milk of choice
See recipe card for quantities.
How to Make Lemon Pancakes
Below are a few process shots along with instructions for crafting your own homemade pancakes.
1. In a medium bowl, whisk together all your dry ingredients (flour, baking powder, baking soda, and salt.) Set aside.
2. In a large bowl, whisk together egg, vanilla extract, fresh lemon zest, fresh lemon juice (use same lemon), milk, granulated sugar, vegetable oil, and ricotta.
3. Pour flour mixture into bowl of wet ingredients. Combine well with a spatula. This is what your lemon pancake batter should look like. Add unsalted butter and cooking oil to a large non-stick frying pan once it is warm. Use a ladle to pour pancake batter onto the hot pan.
4. Cook pancakes on medium-low heat, one at a time. Once you start to see air bubbles forming on top, that will be your cue to flip the pancake over. This will take about 2-3 minutes. After you flip it, cook for another minute. Add your favorite toppings and enjoy!
Hint: try not to overheat your pan to avoid burning your butter, giving your pancakes a burnt taste and charring them. You want them to be a nice golden brown color with crispy edges. Keep stove setting on medium-low heat.
Here are a few substitutions to keep in mind.
- Dairy free - if you prefer to keep this recipe dairy free, you can omit the ricotta. Note that the pancakes may not be as fluffy.
- Lemon - you can omit the lemon juice and zest if you prefer to keep these pancakes plain.
- Cooking spray - you can use cooking spray to coat your pan instead of butter and oil combination.
Below, are a few fun variation ideas you may consider when making this recipe:
- Lemon Blueberry Pancakes - add about a cup of blueberries to your pancake mix.
- Poppy Seeds - add a tablespoon of poppy seeds to make lemon poppy seed pancakes!
- Mini Pancakes - make mini pancakes by using a small cup to pour pancake batter onto your hot pan. This will yield multiple mini pancakes!
- Homemade whipped cream
- Maple syrup
- Lemon glaze
- Melted butter
- Lemon curd
- Condensed milk
- Cottage cheese
- Fresh fruit
- Fresh berries
- Powdered sugar
- Blueberry sauce
For the lemon lover, mastering how to make lemon pancakes is a gift worth sharing with family and friends. The next time you’re craving a bit of sunshine on a plate, consider these citrusy delights as your go-to choice to brighten up your weekend morning!
Storing leftover pancakes
Store any leftovers at room temperature for 2-3 days. Keep in an airtight container.
When cooking your pancakes, set stove setting to medium-low heat. Once pan is hot, add in a bit of butter and vegetable oil. The vegetable oil helps keep the butter from burning.
It's due to a combination of the ricotta lemon juice and leavening agents.
Yes. Freezing pancakes is a convenient way to have a quick breakfast on hand whenever you need it. Here's how to freeze leftover pancakes:
1. Cool the Pancakes: For best results, allow the cooked pancakes to cool to room temperature on a wire rack. This prevents condensation inside the storage container, which can make the pancakes soggy.
2. Layer with Parchment Paper: Place a sheet of parchment paper or wax paper between each pancake. This prevents the pancakes from sticking together once they're frozen.
3. Stack or Arrange: Stack the pancakes neatly, or if you have space, arrange them in a single layer on a baking sheet. If stacking, separate each layer with parchment paper.
4. Package for Freezing: Place the stacked or arranged pancakes in a resealable freezer bag or airtight container. Make sure to remove as much air as possible before sealing the bag or container to prevent freezer burn.
5. Label and Date: Use a permanent marker to label the bag or container with the contents and the date. This helps you keep track of how long they've been in the freezer.
6. Freeze: Place the bag or container in the freezer. Make sure it's on a flat surface so the pancakes don't get squished. Allow them to freeze completely, which usually takes a few hours to overnight. Freeze between 2-3 months.
When you're ready to enjoy your frozen pancakes, you have a few options:
-Microwave: Place a frozen pancake on a microwave-safe plate and heat it in the microwave for 20-30 seconds or until it's warmed through. Be careful not to overheat, as this can make them tough.
-Toaster or Oven: For a crispier texture, you can reheat frozen pancakes in a toaster or toaster oven. Use a low setting to avoid burning.
-Skillet: Heat a skillet over medium-low heat and add a little butter or oil. Place the frozen pancake in the skillet and cook for a few minutes on each side until it's heated through and slightly crispy.
-Oven: Preheat your oven to 350°F (175°C). Place frozen pancakes on a baking sheet and bake for about 8-10 minutes or until they're heated through.
Remember that the exact reheating time may vary depending on the thickness and size of your pancakes and the method you choose.
Looking for other recipes like this? Try these:
The Best Lemon PancakesAuthor:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- 2 tbsp granulated sugar
- 2 tablespoon vegetable oil
- 1 tsp vanilla extract
- ½ cup ricotta
- 1 cup milk can use plant-based
- 1 lemon for zest and juice
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together egg, vanilla extract, zest of 1 lemon, juice of 1 lemon (use same lemon), milk, granulated sugar, vegetable oil, and ricotta. Pour dry ingredients into bowl of wet ingredients. Combine well with a spatula.
- Place your pan's heat setting to medium-low heat. Once pan is warm, add about ½ tablespoon of butter with a bit cooking oil (do this for each pancake that you make).
- Once butter is melted and incorporated with the oil, use a ladle to pour pancake batter onto hot pan. Once you start to see air bubbles forming on top, that will be your cue to flip the pancake over. This will take about 2-3 minutes. After you flip it, cook for another minute then plate it. Add your favorite toppings and enjoy!