The Story Behind My Lemon Ricotta Pancakes with Syrup

So, let me tell you, these Lemon Ricotta Pancakes with Syrup are basically what I whip up when I want the kitchen to smell like actual sunshine (even if it’s chucking it down outside). The first time I made them—well, sort of by accident, using up leftover ricotta from lasagna night—I was honestly just hoping the kids wouldn’t revolt at the idea of "cheese" in pancakes. Turns out, they went bananas for it. Now, whenever I spot a sad, lonesome lemon in the fruit bowl and a half-tub of ricotta, I know it’s pancake o’clock. True story: I once dropped the batter bowl, ricotta splattered everywhere, and the cat actually tried to help clean up. Didn’t work, but points for effort.

Why You'll Love Making These

I make this when I want breakfast to feel a bit more special (or when I need to bribe someone to do chores). My family goes crazy for these because they're fluffy, bright, and—okay, I’ll admit—totally soak up maple syrup like little clouds. If you’ve ever found regular pancakes kind of blah, try lemon and ricotta. I used to think all pancakes tasted the same, but this recipe proved me wrong. Also, on lazy Saturdays, nothing beats the smell wafting through the house. (Well, except maybe bacon, but that’s another story.)

What You'll Need (And What I Sometimes Swap In)

1 cup ricotta cheese (sometimes I use whatever’s left in the tub, even if it’s a bit less—no drama)
1 cup all-purpose flour (my grandma swears by King Arthur, but honestly, store-brand is fine)
2 large eggs
½ cup milk (I’ve used oat milk in a pinch, worked fine)
2 tablespoon sugar (or honey; I tried brown sugar once, didn’t hate it)
1 teaspoon baking powder
¼ teaspoon salt
Zest of 1 lemon (confession: sometimes I skip zesting if I’m feeling lazy, but it’s better with)
2 tablespoon lemon juice (fresh is nice, but the bottled kind works in a pinch)
Butter or oil for the pan
Maple syrup for serving (my aunt sends me stuff form Vermont, but supermarket works too)

How I Make Lemon Ricotta Pancakes (and Sometimes Mess Up)

First, in a big bowl, mix the ricotta, eggs, milk, sugar, lemon zest, and lemon juice. I usually do this with a fork because it’s less washing up, but a whisk gets it smoother.
In another bowl, chuck in the flour, baking powder, and salt. Give it a quick stir. (Actually, sometimes I just pile it on top of the wet stuff and mix—less bowls. But it’s supposed to be two bowls.)
Gently fold the dry into the wet. Don’t overthink it—a few lumps are totally normal. (This is where I stick a finger in for a quick taste. Sue me.)
Heat a large nonstick pan or griddle over medium. Add a dab of butter or a splash of oil (whatever’s handy). Drop batter by heaping spoonfuls (I never get them the same size; no one in my house seems to care though). If you see bubbles on top and the edges look set, it’s time to flip. Usually 2-3 minutes a side, but I always check because my stove is moody.
Repeat with the rest of the batter. Stack pancakes on a plate and cover loosely with foil if you want them warm. Or just eat as you go. I’m not the pancake police.
Serve with a river of maple syrup and maybe a pat of butter if you’re feeling fancy. Occasionally, I throw on fresh berries or even a spoonful of leftover yogurt.

Little Notes from My Kitchen to Yours

Honestly, I think these taste even better the next day, straight from the fridge. Cold pancakes? Don’t knock it till you try it.
If your batter looks thicker than porridge, add a splash of milk. If it’s runny, toss in a spoonful of flour.
Once I tried to make these with orange instead of lemon—eh, not my favorite, but the kids didn’t mind.

Trying Different Spins on the Classic

Blueberry version: Toss in a handful of fresh or frozen berries before cooking. The purple streaks look wild but taste great.
Chocolate chip experiment: Did this once. The chips sank, but it was still edible. A bit weird, though. Maybe don’t.
Whole wheat flour: Yes, but you’ll need more milk. And honestly, the texture’s a bit heavier, so I don’t bother unless I’m feeling virtuous.

What If You Don't Have a Griddle?

Look, a griddle is great, but I’ve made these plenty of times in a regular old frying pan. Cast iron works too, just add a bit more oil. Actually, once I tried using a sandwich press and... let’s just say, don’t.

Storing Leftovers (If Any!)

Keep any extra pancakes in a container in the fridge. They last a day or two, though honestly, in my house it never lasts more than a day! You can freeze them too, just wrap ‘em up. Reheat in the toaster or microwave. They’re surprisingly good cold, like I mentioned.

How We Serve ‘Em Around Here

Usually, it’s a big, communal plate in the middle of the table (with sticky hands everywhere). I love mine with a lot of maple syrup and a little knob of butter—my sister adds a squeeze more lemon and some powdered sugar. Sometimes, we even do breakfast-for-dinner. Why not?

Pro Tips from My Past Goofs

I once tried to rush the mixing—don’t. If you overbeat, they’re tougher. Gentle is better, even if you’re in a hurry.
Don’t cook them on super high heat. I get impatient, but every time, the outside burns before the middle cooks. Low and slow, as they say.
If you forget the lemon zest, it’s not the end of the world. But the flavor’s brighter if you remember.

Questions I Actually Get Asked (and My Real Answers)

Can I make these with cottage cheese instead?: Technically, yes. But the texture’s lumpier. I did it once—wasn’t my proudest moment, but smothered in syrup, it worked.
Is there a gluten-free version?: Absolutely; just use your favorite GF flour. I like Bob’s Red Mill 1-to-1. Batter’s a little thicker, but still flips fine.
Do I need real maple syrup?: Nope! Use what you like. Sometimes I use honey, or even that golden syrup stuff the Brits love (here’s what I mean).
Can I double the recipe?: Oh, for sure. I’ve done it for brunch. Just need a bigger bowl (found that out the hard way) and maybe a second frying pan.
What's the best pan for these?: I like nonstick, but if you’re curious, here’s a good pan roundup. Cast iron is solid, just needs more butter.

Oh, before I forget—if you want to nerd out on pancake science (it’s a thing), Sally’s Baking Addiction has some fun deep dives. Just don’t get lost down the rabbit hole like I did!

Lemon Ricotta Pancakes with Syrup