Lemon Ricotta Cloud Pancakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light, fluffy pancakes infused with fresh lemon zest and ricotta cheese, topped with a delicate citrus glaze that melts into a perfect cloud-like texture. This american-inspired breakfast ready in about 25 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 350 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.

★ 3.9 (13 ratings) Prep: 15 min Cook: 10 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk 1 cup all-purpose flour, 1 tbsp baking powder, and 1/4 tsp salt until evenly combined.
  2. Step 2: In a separate bowl, beat 1 large egg with 2 tbsp granulated sugar until pale and slightly thickened.
  3. Step 3: Stir in 1 cup milk, 1/2 cup ricotta cheese, 1 tbsp lemon zest, and 2 tbsp melted butter until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined, avoiding overmixing.
  5. Step 5: Heat a non-stick skillet over medium heat and lightly butter the surface with 1 tsp melted butter.
  6. Step 6: Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form and edges set.
  7. Step 7: Flip pancakes and cook for 1-2 minutes more until golden brown and cooked through.
  8. Step 8: While pancakes cook, whisk 1/4 cup powdered sugar and 1 tbsp lemon juice in a small bowl until smooth for the glaze.
  9. Step 9: Serve warm pancakes drizzled with the lemon glaze.

Equipment for this recipe

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Frequently asked questions

How long does Lemon Ricotta Cloud Pancakes take to make?

Total time is about 25 minutes (15 min prep + 10 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 Lemon Ricotta Cloud 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 Lemon Ricotta Cloud 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 Lemon Ricotta Cloud 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 Lemon Ricotta Cloud Pancakes?

American breakfast 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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