Herb-Infused Lemon Ricotta Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light, fluffy pancakes swirled with lemon zest and fresh herbs, perfect for a relaxed weekend brunch brunch. This American-inspired Mother’s Day recipe, ready in about 40 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 385 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
  2. Step 2: Melt 3 tbsp unsalted butter in a small saucepan over medium heat, then cool slightly. Whisk melted butter, 1 1/4 cups whole milk, 2 large eggs, 1 tbsp lemon zest, and 2 tbsp finely chopped fresh chives into the dry ingredients until just combined.
  3. Step 3: Fold 1/2 cup ricotta cheese into the batter until evenly distributed, then rest the batter for 10 minutes while heating a griddle to 350°F.
  4. Step 4: Pour 1/4 cup batter per pancake onto the preheated griddle and cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.

Frequently asked questions

How long does Herb-Infused Lemon Ricotta Pancakes take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Herb-Infused Lemon Ricotta Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Herb-Infused Lemon Ricotta Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Lemon Ricotta Pancakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Lemon Ricotta Pancakes?

American mother’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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