These are the best lemon ricotta pancakes you’ll ever make or want to eat for the rest of your life, no joke.

Your search is over for the best ever pancake recipe!

Lemon Ricotta Pancakes are everything pancakes should be. Super fluffy, golden, crispy around the edges and soft in the center. Are you hungry yet?

Well, it gets even better.

The lemon adds a hint of tang that perfectly compliments the elderberry maple syrup we’re going to use! You won’t be able to get enough.

This will be a dish your family wants all the time! I have a feeling it may become a new family favorite.

Why Ricotta Is a Must in Your Pancakes

You might be wondering, “Ricotta… in pancakes?” And I’m here to tell you, yes! Trust me. This one ingredient can take your pancakes from pretty darn good to the fluffiest pancakes you’ve ever had with just a dollop.

Don’t worry, you don’t taste it one bit. No weird cheesy flavor in your pancakes, I promise.

Think of cream cheese. This is similar to using ricotta in your cooking.

It delivers moisture and bounce making these pancakes the perfect texture.

The Ingredients You’ll Need to Make Lemon Ricotta Pancakes

These pancakes are ridiculously easy to whip up, and you’ll get soft and fluffy pancakes every time.

So to get started, you’ll need these ingredients:

• 1 1/2 cup all-purpose flour
• 3 1/2 Tbsp sugar
• 2 tsp baking soda
• 1/4 tsp baking powder 
• 1/2 tsp salt
• 1 cup milk
• 3 eggs
• 3/4 cup ricotta cheese
• 1 Tbsp melted butter
• 1/4 cup lemon juice
• 2 Tbsp lemon zest
• 4 Tbsp Organic Elderberry Syrup
• 2 cups pure maple syrup 

Optional toppings:

• Fresh fruit
• Whipped cream
• Crushed nuts

How to Make Lemon Ricotta Pancakes

Time to get down to business and satisfy your pancake cravings. Just remember, this batter is really thick. But let me assure you, that’s how you want it. Once you start cooking them, they’ll puff up into the most gorgeous fluffy pancakes ever.

• In a large mixing bowl, whisk together all dry ingredients and make a well in the center.
• In a separate bowl, whisk together the milk, eggs and ricotta. In this same bowl with ricotta mixture, whisk in melted butter, lemon zest and lemon juice.
• Pour wet ingredients into the well created in the dry ingredient bowl. Whisk until all ingredients are just combined. 

TIP: Don’t overmix in your last step here. Even if your batter is lumpy. Remember, a slightly lumpy batter actually gives you fluffier pancakes. 

• Heat your pan or griddle and then butter it. 
• Pour ⅓ cup of batter at a time into your pan or on your griddle and leave space between pours if you’re cooking more than 1 at a time. Allow them to cook until the bottoms are golden brown.
• Flip over and allow them to cook until that side is also golden brown.
• Serve with a variety of toppings, including our elderberry syrup for pancakes.

How to Keep Your Lemon Ricotta Pancakes Warm

There’s nothing worse than getting your pancakes all cooked, then sitting down to enjoy, and they’re cold.

Ugh. Frustrating. I’ve experienced this too many times.

Want to know my trick?

Preheat your oven to the lowest setting so it just stays warm. Put a baking pan in your oven as it’s warming. As pancakes finish cooking, open your oven and toss them on your baking pan. 

Pull out the baking pan when you’re completely done cooking your pancakes, and VOILA! Warm, toasty pancakes ready to be devoured!

Trust me, these will be devoured faster than you can believe.

Freezing Your Lemon Ricotta Pancakes

Speaking of how quickly these pancakes will disappear, it’s always a good idea to double your batch and freeze some.

They reheat beautifully, and they’re a perfect quick breakfast for busy mornings. Or lazy mornings to be honest. 

Sometimes, we just want to chill in our pjs, drink coffee and eat great pancakes without having to actually make them. This is your solution. 

I put a layer of wax paper in between so there’s no sticking or breaking once frozen.

Reheating is a breeze. Simply place your pancakes (not stacked) on a plate and microwave. You can also put them on a baking pan in a single layer, cover them with foil and bake for about 5 minutes at 375ºF.

How to Make Immune Boosting Syrup for Pancakes

I’m always looking for ways to boost my kids’ immune systems. I want their little bodies strong, and I want them to live life with passion.

That’s why we never, ever, ever miss our dose of elderberry syrup.

Even when we’re traveling and taking along syrup isn’t easy, we have our elderberry gummies on hand.

Elderberries are incredibly powerful. I’ve crafted elderberry syrup that is full of wonderful ingredients such as honey, cloves, cinnamon and aronia berries.

Plus, it’s USDA Organic, so there are no questionable ingredients. Just ingredients made by nature that you can trust. 

So lately, I’ve been adding a splash of elderberry syrup into our warmed pure maple syrup when we indulge in these pancakes. 

Let me tell you… it provides the perfect balance between the sweetness and bright lemon in this recipe.

You’ll love it. Your kids will love it. And they won’t even know they’re getting in their daily dose of elderberry syrup. 

All you need is organic elderberry syrup and pure maple syrup. Simple, right?

Mix elderberry syrup with pure maple syrup. Stir and serve.

These super soft and fluffy Lemon Ricotta Pancakes are made from scratch, bursting with lemon flavor, balanced with immune-boosting elderberry maple syrup and are always a hit for breakfast (or lunch, or dinner, you get the idea).

Do you love breakfast foods as much as I do?! If YES, you’ll love these Easy Homemade Biscuits With Elderberry Whipped Butter.

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