These lemon ricotta pancakes are a fresh take on a brunch favorite-light, lemony, and tender from the creamy ricotta. The recipe comes from the Mauna Lani Bay Hotel on the Big Island of Hawaii, where they were served with warm ginger syrup and became one of their most requested dishes. After enjoying them myself, I asked for the recipe so you could enjoy it too. With that kind of reputation, it's no wonder these are considered some of the best lemon ricotta pancakes around.
Pancakes may be standard breakfast fare, but made with ricotta cheese and a generous dose of lemon zest, these are anything but ordinary. The original recipe was made with wheat flour, but pancakes are easy to adapt to gluten-free. The ricotta keeps them tender and moist. For gluten-free lemon ricotta pancakes, use a gluten-free 1:1 baking blend. They turn out light and fluffy every time.
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Why You'll Love Lemon Ricotta Pancakes
You might also know these as lemon ricotta hotcakes. Whatever you call them, they're a treat!
- Light and fluffy - Ricotta keeps them moist and tender, never dry or heavy.
- Bright citrus flavor - A generous dose of lemon zest adds fresh, vibrant lift.
- Make them gluten-free - Use a quality 1:1 GF flour blend.
- Perfect for brunch - A treat for guests or a cozy weekend breakfast.
- Syrup options - See the section below for options.
What You'll Need
- Eggs - Both yolks and whites, separated.
- Ricotta - Whole milk ricotta cheese for best flavor and texture.
- Butter - Unsalted butter, not salted.
- Vanilla - A good quality vanilla extract.
- Flour - All-purpose flour or a 1:1 gluten-free flour blend (I use King Arthur).
- Sugar - Natural sugar, or use a monk fruit blend for sugar-free.
- Lemons - All you need is the zest.
- Toppings - Syrup or powder sugar or powdered monk fruit-allulose. Berries are another topping option.
Please see the recipe card for measurements, salt, and the ginger syrup recipe.
Chef's tip: For fine lemon zest, use a microplane zester. It's an inexpensive tool that I could not live without. It works great for fine garlic, chocolate, nuts, and many ingredients that you want a fine version of.
Substitutions and Variations
There are no substitutions for the pancake batter itself (unless you skip the lemon and make simple ricotta pancakes), but you have a few great syrup options:
- For a shortcut, try a flavored monk fruit syrup from Wholesome Yum (my go-to). While they don't offer ginger, the vanilla, maple, or hazelnut versions pair beautifully with lemon ricotta pancakes. They also make a sugar-free honey we love.
- Make the ginger syrup (classic version with sugar) up to two weeks in advance. Cover and refrigerate until needed. It's fantastic over waffles, crepes, ice cream, fresh fruit-anything that needs flavor and a little sweetness.
- For a sugar-free ginger syrup, infuse monk fruit simple syrup with fresh peeled and sliced ginger. Simmer gently for 10-15 minutes, then strain.
Chef's tip: For light fluffy pancakes, whip the egg whites before folding them gently into the batter. It adds lift and an airy texture without making the pancakes dense. Try this trick with any pancake recipe for extra fluffiness.
How to Make Lemon Ricotta Pancakes
While you're making the pancake batter, heat a flat griddle or large non-stick saute pan.
- Separate eggs, and whip whites until firm with glossy peaks.
- Beat ricotta, butter, egg yolks and vanilla together.
- Whisk together flour, sugar, salt and lemon zest. With a flexible spatula, fold dry ingredients gently into the ricotta mixture. Stir a spoonful of the whipped eggs whites into the batter; then gently fold in the remainder of the whites.
- Grease the pan with butter or non-stick spray. Drop a scant ¼ cup of batter for each pancake on the griddle. Cook until golden on the underside and the top shows small bubbles. Gently flip pancakes and cook until other side is golden. Keep warm until all pancakes are made, or serve as you go
Serving Suggestions
These fluffy lemon ricotta pancakes are delicious on their own with syrup, but even better with a few simple sides:
- Fresh berries - As served in the original hotel version.
- Fruit - A light, refreshing pairing, here's my fruit salad recipe.
- Crisp bacon - For a salty-sweet contrast, if you enjoy bacon.
Recipe FAQs
Yes. Let pancakes cool completely, then freeze in a single layer or stack with parchment between. Reheat gently in a toaster or warm skillet.
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The ricotta helps keep the pancakes tender and moist, even without wheat flour.
Whipped egg whites make the pancakes lighter and fluffier. It's an easy step that gives these pancakes their signature fluffy texture.
More Breakfast Recipes
For more breakfast and brunch ideas, be sure to check out the breakfast recipe indexLemon for plenty of inspiration.
📖 Recipe
Lemon Ricotta Pancakes
Equipment
- Large non-stick pan or griddle
Ingredients
Ricotta Pancakes
- 6 large eggs separated
- 1 ½ cups whole milk ricotta cheese
- 4 ounces unsalted butter melted and cooled
- 2 tablespoons fresh, finely grated lemon zest
- ½ teaspoon pure vanilla extract
- ½ cup all purpose flour or GF flour
- ¼ cup natural sugar or monk fruit blend
- ½ teaspoon salt
Optional ginger Syrup (makes ¾ cup)
- 1 ½ cups sugar
- 1 ½ cups water
- 5 tablespoons small chopped pieces of peeled, fresh ginger root
- 2 teaspoons finely grated fresh lemon zest
Toppings
- Powdered sugar for dusting optional
- Assorted strawberries raspberries, blackberries and blueberries for garnish
Instructions
Making the Pancake Batter
- Heat a flat griddle, large sauté or fry pan over medium heat. Using an immersion blender fitted with a whisk attachment or with an electric hand mixer, whip egg whites until they hold firm, glossy peaks. Set aside.
- Beat Ricotta, butter, egg yolks and vanilla together. Set aside. Whisk together flour, sugar, salt and zest. With a flexible rubber spatula, stir dry ingredients gently into the Ricotta mixture. Stir a spoonful of the whipped eggs whites into the batter; then gently fold in the remainder of the whites.
Cooking the Pancakes
- Grease the heated griddle or pan with butter or non-stick spray. Drop a scant ¼ cup of batter for each pancake on the griddle. Cook until golden on the underside and the top shows small bubbles. Gently flip pancakes and cook until other side is golden. Set aside on a plate and keep warm until all pancakes are made, or serve as you go.
- To serve, dust the pancakes with powdered sugar and pour warmed ginger syrup. Serve with fresh berries if desired.
Optional ginger syrup
- Combine all ingredients in a small saucepan; stir over medium heat until sugar dissolves. Turn up the heat and boil until reduced to ¾ of a cup, about 5 minutes. Cool, then refrigerate until serving.
Notes
- Try a flavored monk fruit syrup from Wholesome Yum (my go-to). While they don't offer ginger, the vanilla, maple, or hazelnut versions pair beautifully with lemon ricotta pancakes. They also make a sugar-free honey we love.
- Make the ginger syrup (classic version with sugar) up to two weeks in advance. Cover and refrigerate until needed.
- For a sugar-free ginger syrup, infuse monk fruit simple syrup with fresh peeled and sliced ginger. Simmer gently for 10-15 minutes, then strain.
Nutrition
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Dr. Patrick Mahaney says
Yum! Those look so delicious! Great photos of Hawaii. Cardiff, Phil, and I wish we were there to take a swim!
Debbie says
Bob and I stayed at that same hotel years ago and you've brought back fond memories of our stay. Beautiful photography, too! The chef shared with me his recipe for coconut creamed spinach. It was to die for! Can't wait to try your pancakes! 🙂