First of all — thank you for being here. Whether you’re hosting your first brunch or you’re the go-to weekend chef in your friend group, I’m so happy you stopped by. This isn’t just a pancake recipe — it’s a celebration in a skillet. A warm, lemony hug disguised as breakfast. And it comes together faster than you’d believe.
Today, I’m sharing one of my all-time favorite crowd-pleasers: the Rapid Lemon Ricotta Pancake Skillet. It’s fluffy, citrusy, slightly sweet, and honestly… anything but boring!!
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What Is a Pancake Skillet?
Think of it as a giant, shareable pancake — golden on the edges, tender in the middle, with just enough structure to slice into like cake. It’s baked right in the skillet, so it goes from stovetop to oven to table with almost no fuss. Plus, the ricotta makes it extra moist and fluffy. And let’s not forget that zing of lemon… chef’s kiss!
Why You’ll Love This Lemon Ricotta Skillet
- No flipping required 🙌
- Ready in under 30 minutes
- Brunch-perfect presentation
- Luscious texture from creamy ricotta
- Bright citrus flavor that screams sunshine
- Feeds a crowd with minimal effort!
What Does It Taste Like?
Light, airy, and full of personality. It’s like a cross between a soufflé and a pancake, with subtle sweetness, lemony brightness, and an almost custard-like center thanks to the ricotta. Each bite melts in your mouth — and that syrup-soaked berry topping? YES PLEASE.
Benefits of This Recipe
- Make-ahead friendly
- Great for entertaining
- Minimal cleanup
- Customizable toppings
- Impressive with very little effort
🧾 Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/4 cup sugar
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Butter or oil (for greasing skillet)
- Fresh berries + maple syrup (for serving)
🔧 Tools You’ll Need
- Large oven-safe skillet (cast iron works great)
- 2 mixing bowls
- Whisk
- Spatula
- Oven mitts
🥄 Ingredient Substitutions & Additions
- Gluten-free? Use 1:1 GF flour blend.
- No ricotta? Try cottage cheese, blended until smooth.
- Want it sweeter? Add 1–2 tbsp more sugar.
- Boost the citrus? Add orange zest for a twist.
- Feeling fancy? Top with whipped cream or lemon curd.
- Craving crunch? Sprinkle with sliced almonds before baking.
👩🍳 How to Make This Pancake Skillet
Step 1: Prep Your Skillet
Preheat oven to 350°F (175°C). Grease a large oven-safe skillet with butter or oil.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together:
- Ricotta
- Milk
- Eggs
- Sugar
- Lemon zest + juice
Whisk until smooth and creamy.
Step 3: Mix Dry Ingredients
In another bowl, stir together:
- Flour
- Baking powder
- Salt
Then gently fold the dry mixture into the wet until just combined. Don’t overmix! A few lumps are okay.
Step 4: Cook on the Stovetop
Pour the batter into your greased skillet and cook on medium heat for 5 minutes, until the edges start to set.
Step 5: Bake to Golden Perfection
Transfer the skillet to the preheated oven. Bake for 15–20 minutes, until the center is puffed and golden.
Step 6: Cool & Serve
Let it cool slightly, slice into wedges, and serve warm with fresh berries and maple syrup.
🍓 Serving Suggestions
This skillet loves:
- Fresh blueberries, raspberries, or strawberries
- A dusting of powdered sugar
- A dollop of mascarpone or whipped cream
- A drizzle of honey or lemon glaze
- Hot coffee or mimosas on the side!
💡 Tips for Success
- Use room temperature ingredients for a smoother batter
- Zest lemons before juicing (so much easier!)
- Don’t overbake — it should be golden, not dry
- Let it rest 5–10 minutes before slicing
- For easy release, use a well-seasoned cast iron or nonstick skillet
🧊 Storage Instructions
Refrigerate: Leftovers keep in an airtight container for up to 3 days
Reheat: Warm slices in the microwave or oven
Freeze: Wrap individual slices and freeze up to 2 months (great for quick weekday breakfasts!)
🤔 FAQ
Can I make this ahead of time?
Absolutely! Bake it the night before, store it in the fridge, and reheat in a low oven.
Is it supposed to rise a lot?
Yes, it puffs up like a dream, then settles a little — totally normal!
Can I double this recipe?
Sure! Just use a larger skillet or two smaller ones and adjust the baking time slightly.
Can I skip the lemon?
You can, but it’s the star! Orange or lime zest can be a great sub.
🥰 Final Thoughts
This Rapid Lemon Ricotta Pancake Skillet has become one of my favorite go-tos for brunch. It’s low effort, big flavor, and honestly… it wows every time. There’s just something special about serving a warm skillet straight from the oven that says, “I made this with love.”
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📸 Share Your Skillet!
Did you make this?
🎉 I’d love to see your brunch masterpiece!
Tag me on Pinterest or Instagram @MmmRecipesWithJoy and don’t forget to leave a review below! Your feedback helps others and makes my day!
🍽️ Nutritional Info (Per Serving – based on 6 servings)
- Calories: ~240
- Protein: 10g
- Carbs: 26g
- Fat: 11g
- Sugar: 9g
- Fiber: 1g
So next time you’ve got a crowd coming over, skip the pancake flipping and serve up this lemony skillet wonder instead. One pan, endless smiles. 💛
