A delightful twist to a delicious breakfast, these Eggless Lemon Ricotta Pancakes are perfect for any morning when you want something different, flavorful, easy to make, and yummy. The recipe includes step-by-step photos and lots of tips.
Eggless Lemon Ricotta Pancakes Recipe Highlights
Pancakes are always a hit around here. No one needs anything fancy; just those sweet cakes and some syrup really start a morning outright.
So I wanted to take eggless pancakes to the next level, because why not? We love lemon, so I made it the main flavor. It adds a tanginess that just can’t be beaten.
The result is my Eggless Lemon Ricotta Pancakes that are fluffy, moist, and melt in your mouth. The lemon adds a perfect refreshing flavor that you are going to love, and adding ricotta into the pancakes creates a combination that is hard to beat! Plus, they are super easy to make with simple ingredients.
Eggless Lemon Ricotta Pancakes are delicious with basic butter, syrup, and some fresh berries but add a little whipped cream and a sprinkle of powdered sugar, and you have some fancy pancakes on your hands. For another twist, try them with a homemade strawberry or blueberry sauce. You really can’t go wrong!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Sugar: Regular white granulated sugar o caster sugar.
- Milk: For cooking/baking, I like to use whole milk. However, you can use any milk you have handy.
- Ricotta Cheese: I like to use full-fat ricotta. However, low fat will work too, but I’ve found the fat-free just doesn’t taste good.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Oil: Vegetable or canola oil – Or any light-tasting/neutral oil of your preference.
- Lemons: You will need the juice and zest in this recipe.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Plus, butter, maple syrup, fresh berries, and/or fresh whipped cream for serving (optional).
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix Dry Ingredients
Measure out your flour, baking powder, baking soda, salt, and sugar into a medium bowl and whisk them together.
2 – Mix Wet Ingredients
Grab another bowl and whisk together the milk and ricotta. Then toss in the rest of the ingredients.
3 – Combine Dry And Wet
Whisk the wet and dry ingredients together, just until combined, then let the batter rest for 5 minutes.
4 – Cook the Pancakes
Heat a frying pan or electric griddle and grease it with a light layer of butter (you don’t want your pancakes to stick!)
Pour a ¼ cup of the batter onto the heated frying pan. Flip your pancakes when the bubbles rise to the top and the bottom is golden brown.
Recipe Variations
Add berries: I like to add the berries to individual pancakes after I’ve ladled out the batter onto the griddle. Strawberry or blueberries are a great addition.
Cinnamon: Add 1/4 teaspoon of ground cinnamon for cannoli flair.
Chocolate Chips: For my chocolate lovers!!
Orange: swap the lemons for oranges.
Serving Ideas
These egg-free ricotta pancakes are so delicious that they barely need any topping. However, these are our favorite ways to serve them:
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- With butter and maple syrup.
- Chopped fresh berries.
- Whipped Cream and toasted nuts on top.
- Homemade Strawberry Sauce.
- Cream Cheese Frosting
- Eggless Lemon Curd
Recipe Tips
Don’t over-mix batter – use separate bowls for wet and dry ingredients and then mix them together until just combined.
I like to use full-fat ricotta. However, low fat will work too, but I’ve found the fat-free just doesn’t taste good.
You can store pancakes on a baking sheet in the oven heated to 200º F (95º C) degrees until you’re ready to serve them. Cold pancakes are not fun!
Frequently Asked Questions
They keep well for about 3 days in the fridge.
No, I don’t recommend it. As soon as the batter is mixed together, the baking soda and baking powder are activated, so if they are not cooked right away, they will not rise properly.
I wouldn’t recommend it since the cottage cheese wouldn’t blend into the pancake batter, and rather it would remain chunky.
Storing & Freezing Instructions
STORE: Eggless Lemon Ricotta Pancakes can be stored in an airtight container in the refrigerator for up to five days.
FREEZE: Once the pancakes have cooled, wrap them individually in wax paper, then stack them in a large freezer bag. Squeeze out as much air as possible (you can use a straw, if you have one available, to suck out all the extra air, then quickly finish the seal!) to prevent freezer burn.
Reheating Pancakes
Take your pancakes out of the freezer and let them sit at room temperature for five minutes. Then you can use the oven or microwave to heat them.
- OVEN: Cover the pancakes with foil and heat them in a preheated oven for 6-8 minutes or until they are warm.
- MICROWAVE: Wrap an individual pancake in a damp paper towel, then microwave it for 30 – 40 seconds, or until heated through.
More Eggless Breakfast Recipes You’ll Love!
Love my Eggless Lemon Ricotta Pancakes? Try one of these other eggless breakfast recipes and add some delightful combinations to your mornings!
- BEST Eggless French Toast
- Eggless Waffles
- Eggless Blueberry Muffins [Video]
- Eggless Bakery-Style Chocolate Chip Muffins
- Eggless Oatmeal Breakfast Cookies
- Easy Eggless Crepes
- more eggless breakfast recipes…
Eggless Lemon Ricotta Pancakes
Ingredients
- 1 cup (140 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup (50 g) white sugar
- 1/2 cup (120) ml milk
- 1/2 cup (120 g) ricotta cheese
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon (15 ml) canola oil
- 3 tablespoons (45 ml) fresh lemon juice
- 1 tablespoon grated lemon zest (just the yellow part of the skin)
- 1 teaspoon pure vanilla extract
- Butter maple syrup, fresh berries and/or fresh whipped cream for serving (optional)
Instructions
- Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
- In another medium bowl, add the milk and ricotta and whisk until well blended and no lumps. Then add butter, oil, lemon juice, lemon zest, and vanilla and mix until smooth.
- Combine dry and wet ingredients. Mix until just combine. Be careful not to overmix the batter. Let the batter rest for 5 minutes.
- Heat a medium non-stick frying pan, or electric griddle, over medium-low heat. Wipe over with a little butter to lightly grease the pan.
- Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
- Serve pancakes warm, with butter, maple syrup, honey, fresh berries, and/or whipped cream.
- Don’t over-mix batter – use separate bowls for wet and dry ingredients and then mix them together until just combined.
- I like to use full-fat ricotta. However, low fat will work too, but I’ve found the fat-free just doesn’t taste good.
- You can store pancakes on a baking sheet in the oven heated to 200º F (95º C) degrees until you’re ready to serve them. Cold pancakes are not fun!
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in May 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
