If there’s one thing that makes weekend breakfasts feel extra special, it’s a stack of warm, golden pancakes. And these Lemon Ricotta Almond Pancakes? They’re in a league of their own! Light, fluffy, and bursting with bright citrusy goodness, they strike the perfect balance between indulgent and refreshing. The creamy ricotta keeps them moist, almond flour adds a delicate nuttiness, and that zesty lemon glaze? Absolute perfection.
Trust me, once you make these, you’ll never go back to regular pancakes!
🍋 Why You’ll Love These Lemon Ricotta Almond Pancakes
These pancakes aren’t just delicious—they’re life-changing! Here’s why:
✨ Unbelievably Fluffy: Thanks to ricotta and a perfect flour blend, these pancakes are soft yet structured.
💛 Bright and Citrusy: The lemon zest and glaze bring a fresh, zippy contrast to the rich pancakes.
🌿 Naturally Nutty: Almond flour adds a hint of sweet, nutty flavor and a light texture.
🥞 Versatile & Customizable: Want them gluten-free? Swap the all-purpose flour for more almond flour!
🍯 Perfect for Brunch: They look elegant and taste gourmet, yet they’re super easy to make.
🛒 Ingredients You’ll Need
For the Pancakes:
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1 cup ricotta cheese (full-fat for extra moisture)
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¾ cup almond flour (reduce slightly for a fluffier texture)
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¼ cup all-purpose flour (adds structure and fluffiness)
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1 tsp vanilla extract
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1 ½ tsp lemon zest (or more for extra citrus flavor)
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½ cup milk (or buttermilk for extra tenderness)
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1 tsp baking powder
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¼ tsp baking soda (for a better rise and golden edges)
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1 large egg (beaten, for added lightness)
For the Lemon Glaze:
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½ cup powdered sugar
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2 tbsp lemon juice
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1 tsp lemon zest (optional, for an extra zing)
🥄 Essential Kitchen Tools
✔️ Large mixing bowls
✔️ Whisk or hand mixer
✔️ Non-stick skillet or griddle
✔️ Spatula
✔️ Measuring cups & spoons
🍳 How to Make Lemon Ricotta Almond Pancakes
1️⃣ Make the Batter
In a large mixing bowl, whisk together the ricotta cheese, vanilla extract, lemon zest, milk, and beaten egg until smooth.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and a pinch of salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix—lumps are okay!
2️⃣ Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to set.
Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
3️⃣ Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
4️⃣ Serve & Enjoy!
Stack the pancakes high, drizzle generously with the lemon glaze, and top with fresh lemon slices or powdered sugar for that extra wow factor.
🍽️ What to Serve with Lemon Ricotta Almond Pancakes
These pancakes are delicious on their own, but here are some fun ways to make them even better:
🍓 Fresh Berries – Strawberries, blueberries, or raspberries add a juicy, tart contrast.
🍯 Drizzle of Honey or Maple Syrup – For extra sweetness.
🥄 Whipped Cream – Because why not?!
🥜 Toasted Almonds – Add a nice crunch.
🍦 A Scoop of Vanilla Ice Cream – Brunch dessert, anyone?
🔥 Pro Tips for Pancake Perfection
✅ Use full-fat ricotta for the best texture—low-fat versions can be grainy.
✅ Don’t overmix the batter! A few lumps will keep your pancakes soft and fluffy.
✅ Cook on low to medium heat to prevent burning while ensuring a thorough cook.
✅ Let the batter rest for 5-10 minutes before cooking. This helps the flours absorb moisture for better texture.
✅ Want extra fluffiness? Separate the egg, beat the whites until soft peaks form, and fold them in at the end.
🥶 Storage & Reheating
🍋 Fridge: Store leftover pancakes in an airtight container for up to 3 days.
❄️ Freezer: Freeze in a single layer, then stack with parchment paper between them for up to 2 months.
🔥 Reheat: Warm in a toaster, microwave, or low oven (300°F) until heated through.
❓ Frequently Asked Questions
Can I make these gluten-free?
Yes! Swap the all-purpose flour with more almond flour or use a gluten-free flour blend.
Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking.
What can I use instead of ricotta?
You can substitute ricotta with Greek yogurt or cottage cheese (blended for smoothness).
How do I make these dairy-free?
Use dairy-free ricotta (or coconut yogurt) and replace the milk with almond or oat milk.
🍋 Final Thoughts
These Lemon Ricotta Almond Pancakes are the perfect blend of light, fluffy, citrusy, and nutty goodness. Whether you’re making them for a lazy weekend brunch or a special breakfast treat, they’re guaranteed to impress.
So go ahead—whip up a batch, drizzle on that lemon glaze, and dig in! 🥞✨
📸 Tried this recipe? Share your photos on Pinterest or tag me on Instagram! I’d love to see your creations. 💛
🥞 More Irresistible Pancake Recipes
🍌 Fluffy Banana Oat Pancakes – Naturally sweet and hearty!
🍫 Double Chocolate Protein Pancakes – Chocolate lovers, rejoice!
🎃 Pumpkin Spice Pancakes – Cozy and perfect for fall.
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