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Moist and fluffy, ricotta pancakes set the standard for what a pancake should be! Lightly flavored with lemon, they’re delicious served with fresh berries or compote.

A plate of golden pancakes is in the foreground, with syrup in a bottle and a jar of strawberry jam in the background. Another plate of pancakes with jam is also visible.

I love to start the day with a stack of warm pancakes, no matter what day of the week it is. Of course, during the week that generally isn’t possible, so when I have time I go all in and make some extra-special ricotta pancakes.

No, you can’t taste the cheese in these pancakes! Just like in mascarpone pancakes, the ricotta makes them rich and tender, with no “cheesy” aftertaste.

This recipe is a great way to use up leftover ricotta from making stuffed shells or lasagna. Pair it with strawberry compote for an incredible breakfast!

Ingredients for ricotta pancakes

Full list of ingredients including quantities is located in the recipe card.

Various baking ingredients are arranged on a white surface, each labeled: buttermilk, sugar, lemon, baking powder, vanilla, flour, baking soda, salt, eggs, and ricotta.

You’ll need:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Lemon zest – Use fresh zest from a lemon, not the jarred zest/lemon peel. The flavor won’t the the same!
Eggs
Buttermilk – Regular milk will also work.
Ricotta cheese – Whole-milk ricotta will have the best flavor, but part skim will also be fine in this recipe.
Vanilla extract

Two plates of pancakes on a wooden table; one plate has plain pancakes, the other has pancakes topped with strawberry sauce. Syrup and a jar of strawberry sauce are nearby.

How to make this recipe

Grab a large mixing bowl and whisk together the flour, baking powder, baking soda, and salt.

Pour the sugar into another mixing bowl. Zest the lemon and mix it into the sugar. You can use your fingers to rub them together, or just use a whisk. This helps ensure the lemon flavor disperses well in the batter.

A white mixing bowl containing a mound of flour sits on a light-colored tiled surface next to a folded kitchen towel.

A white mixing bowl with a small amount of a yellow and white granular mixture inside, placed on a light countertop near a striped kitchen towel.

Add the eggs and whisk with the sugar, then whisk in the buttermilk, ricotta cheese, and vanilla. You want to mix until smooth. It’s ok if there are a few tiny lumps from the ricotta, though!

Pour the wet ingredients into the dry and whisk until thoroughly combined and no dry bits remain.

A white mixing bowl with pale yellow batter sits on a light-colored, herringbone-patterned countertop next to a striped kitchen towel.

A metal whisk rests in a white mixing bowl filled with smooth, light yellow batter on a light-colored countertop.

Let the batter rest for 30 minutes. This will help the flour soak up the moisture and develop the gluten so you get tender pancakes.

When you’re ready to cook, heat a griddle pan or skillet over medium (about 350°F). The pan is hot enough when water flicked on top sizzles.

Pour batter onto the griddle using a measuring cup or scoop. I use a 1/3 cup to get pancakes that are about 6 inches.

You want the pancakes to cook all the way in the middle, so if the outside is browning too quickly, reduce the heat as needed, and be patient!

Let the pancakes cook until bubbles form on top and the sides look dry, then flip and cook on the other side until golden brown.

Repeat with remaining batter and serve with your favorite toppings!

A stack of pancakes sits on a plate with a bottle of syrup in the background on a wooden table.

Serving suggestions

I like to match my pancake toppings to the seasons, so for spring that means strawberry coulis, and in fall I reach for spiced apple compote.

You can also use any jam as a pancake topping. Just warm it a bit in the microwave or on the stove so it’s pourable. Or just go for classic maple syrup and butter!

Ricotta pancakes are excellent alongside million dollar bacon, or you could even use the pancakes to make your own copycat griddle sandwich.

Leftover pancakes can be stored in an airtight container in the fridge for 3-5 days. You can also freeze pancakes in a single layer, then transfer to a freezer bag and freeze for up to 3 months.

A stack of pancakes topped with strawberry compote, with a fork holding a sliced portion on a ceramic plate.

You’ll love these incredible tender ricotta pancakes for your next breakfast!

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