Fluffy Ricotta Pancakes – Yummy Toddler Food

With the most delicious fresh lemon flavor and a distinctly fluffy texture, these Ricotta Pancakes are a perfect family breakfast to share—on a holiday or any day.

I am a huge fan of yogurt pancakes, and I’ve discovered that using ricotta in the batter is another wonderful way to achieve that amazing texture. Plus, when you also add lemon, you have the perfect pancakes for spring—or any time you want something cozy and also bright and fresh.

This pancake recipe is a favorite for Easter breakfast for kids , Mother’s Day brunch ideas, or any day that the craving strikes. We love them with berries, but you can add any sides or toppings that your family enjoys most.

(If you have ricotta left after making these, try my Skillet Lasagna, Ricotta Pie, Ricotta Meatballs, and Lemon Ricotta Pasta.)

Ingredients You Need

Here’s a look at what you need to have on hand to make this Ricotta Pancake recipe so you know what to pick up at the store or gather in your kitchen.

• Whole-milk ricotta cheese: Look for ricotta cheese near the cottage cheese and sour cream at your supermarket. I prefer to use full-fat or whole-milk ricotta since the fat helps add moisture and richness.
• Milk: I use whole milk in my cooking and baking so that’s what I use here. You can also use a favorite nondairy milk if you prefer.
• Eggs: Eggs help to bind the pancake batter and create that fluffy interior. If you can’t do eggs in your family, use a store-bought egg replacer like the one from Bob’s Red Mill.
• Butter: I use unsalted butter both in the batter and to cook the pancakes.
• Lemon: Lemon zest adds amazing flavor and freshness to the finished pancakes. You can leave it out if you don’t have it though. You can add vanilla extract if you omit the lemon.
• All-purpose flour: I love these pancakes with all-purpose flour, but you can also use whole-wheat flour if you prefer. If using whole-wheat, add 2 additional tablespoons of milk to ensure the batter isn’t too thick.
• Sugar: I add a little sugar to the batter to add a hint of sweetness. You can use maple syrup or honey (for kids over 1) if you prefer.
• Baking powder: Fresh baking powder helps the pancakes rise as they cook.
• Add-ins such as blueberries, diced strawberries, diced peaches (optional)

Step-by-Step Instructions

Below is an overview of how to make this Ricotta Pancake recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Add the ricotta, milk, eggs, and butter to a medium bowl. Whisk to combine into a smooth mixture.
2. Add the dry ingredients and whisk gently to combine. Add desired add-ins if using.
3. Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
4. Spoon out a little batter per pancake. Cook until you see bubbles start to form on the surface and the edges are set. That’s how you know when it’s time to flip them. Flip and cook until lightly golden brown and set all the way through.

Favorite Pan and Griddle for Pancakes

My favorite nonstick pans for cooking in general and for pancakes are this Green Pan skillet and this Tramontina skillet. My favorite griddle for family meals is the Presto Slimline.

How to Store

Store leftover Ricotta Pancakes for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.

Best Tips for Success

• If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
• Gluten-free: Use a 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
• Look for ricotta cheese near the sour cream in your supermarket. Full-fat or whole milk ricotta cheese is best here.
• Add 1 teaspoon vanilla extract if you omit the lemon zest.
• Enhance the lemon flavor even more by adding 2 tablespoons fresh lemon juice to the batter.
• If you have extra ricotta, try my Lemon Ricotta Pasta, Spinach Pasta Sauce, Red Pepper Pasta Sauce, or my Mini Ricotta Pies.
• Serve with fresh berries as you like.
• Try my 2-ingredient Baby Pancakes and my Sweet Potato Pancakes, too.

I’d love to hear your feedback on this post, so please rate and comment below!

Get Recipe Ingredients

• Add the ricotta, milk, eggs, butter, and vanilla (if using) to a medium bowl. Whisk to combine into a smooth mixture.

• Add the flour, sugar, baking powder, salt, and the lemon zest. Whisk gently to combine.

• Add desired add-ins if using. (You can add 1 cup to the whole batch, or use a few pieces of any of them as you make each pancake. Just add the fruit to the top of the batter after you add it to the pan in Step 5.)

• Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.

• Spoon out about ¼ cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.

• Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200 degree F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
• Serve warm with maple syrup and additional fruit as desired.

• Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
• If using whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily.
• Gluten-free: Use a 1:1 style of gluten-free flour.
• Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
• Look for ricotta cheese near the sour cream in your supermarket. Full-fat or whole milk ricotta cheese is best here.

Calories: 297kcal, Carbohydrates: 30g, Protein: 12g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 435mg, Potassium: 137mg, Fiber: 1g, Sugar: 4g, Vitamin A: 524IU, Calcium: 251mg, Iron: 2mg

This post was first published March 2023.