Fluffy Lemon Pancakes

Name: Fluffy Lemon Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon lemon zest; 1/4 cup lemon juice; 1/2 cup whole milk ricotta cheese; 2 eggs (separated); 1/2 teaspoon pure vanilla extract; 2/3 cup buttermilk; 2 tablespoons granulated sugar; 3-4 tablespoons unsalted butter ((for greasing the skillet))

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Light, fluffy, perfectly rich and packed full of fresh lemon flavor, these lemon pancakes are everything you've been dreaming of. Ready in just 20 minutes, it's the perfect breakfast treat!

3 pancakes on a plate with powdered sugar and butter.

I am currently having a love affair with these decadent buttermilk lemon pancakes. For real. They are so moist and fluffy and with a bright lemon flavor....it's fluffy pancake perfection over here!

While the boyfriend isn't a huge fan of pancakes, I will eat them all day. In addition to these lemon ricotta pancakes, I'm a huge fan of these cornmeal blueberry pancakes and these classic johnny cakes. But if I'm honest, lemon pancakes are the best.

Plus, these light and fluffy pancakes are so easy to whip together. I mean, you can have pancakes on the table in 20 minutes. Which is awesome in my book.

Jump to:

Why this fluffy lemon pancake recipe works
Ingredients
Variations and add-ins
Step by step instructions to make this recipe
Expert tips to make lemon pancakes
Make a full brunch menu
Frequently Asked Questions
More breakfast recipes
Recipe
💬 Comments

Why this fluffy lemon pancake recipe works

The ricotta cheese and egg whites in these lemon ricotta pancakes helps to keep them light and super fluffy.
We use buttermilk to keep the pancakes moist and tender, plus it adds a little tang to the pancakes.
The batter can be made ahead of time which can make your mornings even easier.
They come together in about 20 minutes, perfect for an easy breakfast treat!
You can make the pancakes in advance and reheat them all week long!

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Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

We use ricotta cheese and egg whites in the pancake batter to help the pancakes stay light and fluffy, while also maintaining a richness. Buttermilk also helps keep them tender and adds that nice tang we love in these orange buttermilk pancakes.

Fresh squeezed lemon juice and zest is always recommended for the best results. Bottled lemon juice does not have the same bright flavor as fresh. Add additional grated lemon zest for extra lemony flavor in your pancakes.

Variations and add-ins

Stir in some blueberries, raspberries, or other berries of your choice to the batter. Lemon blueberry pancakes are amazing!!
Make this an ultra decadent treat by mixing in some dark chocolate chips or chocolate chunks.
Drizzle melted chocolate or caramel sauce over the top.
Replace the lemon zest with orange zest, lime zest or grapefruit zest for a different flavor profile. You can also use different citrus juices.

Step by step instructions to make this recipe

yellow liquid in a glass bowl. — **Step 1**: Whisk together the wet ingredients - ricotta cheese, egg yolks, sugar, lemon zest, lemon juice, buttermilk and vanilla in a large bowl - until well combined.

yellow batter in a bowl. — **Step 2**: Mix in the dry ingredients - flour, baking soda and salt - being careful not to over-mix. Pancakes will be tough and rubbery if the batter is over-mixed.

fluffy egg whites in a bowl. — **Step 3**: Beat the egg whites in a separate bowl until they are frothy and no longer opaque.

egg whites being mixed into batter. — **Step 4**: Carefully fold the egg whites into the pancake batter. Be careful not to over-mix or your egg whites will deflate, and your pancakes will be less fluffy.

raw pancake batter being cooked in a skillet. — **Step 5**: Heat a nonstick griddle or skillet over medium heat and brush with a layer of melted butter. Pour a portion (about ¼ to ⅛ cup of batter depending on desired pancake size) of the batter onto the pan and cook until the surface of the pancake is golden brown (1-2 minutes per side) on each side.

pancake browning in a skillet. — **Step 6**: Remove the pancakes from the skillet and place on a plate in a 200 degree oven to keep warm. Repeat until all the batter is gone.

Serve the pancakes with maple syrup, jelly or just plain salted butter.

You can also serve them with whipped cream and berries, sous vide lemon curd, blueberry lemon curd, powdered sugar or honey. Or anything your heart desires.

lemon pancakes with powdered sugar and butter on a white plate.

Expert tips to make lemon pancakes

Add additional lemon zest if you like the pancakes to have a stronger lemon flavor.
Substitute orange juice and peel for the lemon to make orange ricotta pancakes.
Don't over mix the batter as your pancakes will become tough. It's ok to leave a few lumps in the batter.
Gently fold in the egg whites so they don't deflate.
Use a non-stick skillet or a well seasoned cast iron skillet and make sure to add more butter periodically to prevent pancakes from sticking.
If pancakes start to brown too quickly or burn, turn the heat down to medium-low.

Make a full brunch menu

While we love having just pancakes, if you're looking to serve a full brunch spread, consider adding some of these dishes to your menu:

What's a brunch without bacon? Try this sous vide bacon for the crispest, most tender bacon ever.
If you've ever tried Starbuck's egg bites, you know they AHH-MAZING. You can recreate them by making these sous vide egg bites.
Some other sweet treats like these Cuban guava pastries, cinnamon swirls, and tangy sous vide yogurt are also favorites.
And let's not forget the famous immersion blender hollandaise sauce and goat cheese avocado toast if we want to get real decadent!

Frequently Asked Questions

What makes pancakes fluffy and rise?

Typically, baking soda or baking powder (more common) used in pancake batter is what causes them to rise. It causes carbon dioxide gas which causes bubbles in the batter - this is how they stay lighter and airier.

Why are my pancakes rubbery, not fluffy?

If you over-mix your batter, the pancakes could come out rubbery instead of light and fluffy. Pancake batter should be very lightly stirred, and some lumps in the batter will be normal.

How to make pancakes in advance.

Pancake batter can be made a day in advance and stored in the fridge until ready for use.

Pancakes can be made ahead and stored in the fridge for up to 3 days. Reheat in a skillet over medium low heat with some butter for 1-2 minutes, a 350°F oven for 2-3 minutes, or heat in a microwave until warm (about 15-20 seconds). Same instructions for leftover pancakes.

Pancakes can also be made ahead and frozen, with parchment paper between each pancake to avoid sticking. Frozen pancakes can be thawed overnight in the fridge and heated per above instructions, or can be toasted in a toaster straight from frozen for about 3-4 minutes or in a 350°F oven for 3-4 minutes.

More breakfast recipes

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