Herb-Infused Lemon Ricotta Pancakes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp unsalted butter
• 1 1/4 cups whole milk
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh chives
• 1/2 cup ricotta cheese

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

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.