Best Lemon Ricotta Zucchini Pancakes

I’m always on the lookout for new ways to make breakfast more interesting. Sure, regular pancakes are great, but sometimes you want something a little different to start your day. These lemon ricotta zucchini pancakes came about one morning when I had some extra zucchini from the garden and a container of ricotta that needed using up.

What I love about these pancakes is how they combine the comfort of traditional breakfast with a fresh twist. The ricotta keeps them light and fluffy, while the zucchini adds a bit of nutrition without making them taste like vegetables. And that hint of lemon? It just makes everything feel a little more special, even on a regular Tuesday morning.

If you’ve got kids who aren’t big on vegetables, these pancakes might just be your new secret weapon. Mine gobble them up without even realizing they’re eating something good for them. Plus, they’re just as easy to make as regular pancakes – no fancy techniques needed.

What Kind of Zucchini Should I Use?

For pancakes, medium-sized zucchini are your best bet since they tend to be more tender and have smaller seeds than the larger ones. Look for zucchini that are about 6-8 inches long and feel firm and heavy for their size – these will give you the perfect moisture content for your pancakes. Before shredding, there’s no need to peel the zucchini since the skin adds nice flecks of green and contains good nutrients. Just be sure to squeeze out the excess moisture after shredding – you can do this by placing the shredded zucchini in a clean kitchen towel and giving it a good twist over the sink. This extra step will help ensure your pancakes turn out light and fluffy instead of soggy.

Options for Substitutions

Need to make some swaps? Here’s what works in these pancakes:

• Ricotta cheese: If you’re out of ricotta, you can use cottage cheese (blended until smooth) or Greek yogurt. Each will give you that nice creamy texture, though the pancakes might be slightly less fluffy.
• Zucchini: Yellow summer squash works perfectly as a 1:1 swap. Just make sure to squeeze out the excess moisture like you would with zucchini. You could also use grated carrots, though they’ll add a sweeter taste.
• Flour: For a gluten-free version, use a 1:1 gluten-free flour blend. Whole wheat flour works too – just use 1¼ cups since it’s heavier than all-purpose flour.
• Milk: Any milk works here – almond, oat, or soy milk are all good dairy-free options. Buttermilk is great too and will make your pancakes extra tender.
• Lemon: No fresh lemon? Use 2 tablespoons of bottled lemon juice and 1 teaspoon of dried lemon zest. In a pinch, lime can work too, though it will give a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini pancakes is dealing with excess moisture – be sure to squeeze your shredded zucchini really well in a clean kitchen towel, or you’ll end up with soggy pancakes that won’t crisp up properly. Another common mistake is overmixing the batter; just like regular pancakes, too much stirring will develop the gluten and make your pancakes tough instead of light and fluffy – mix until the ingredients are just combined, and don’t worry about a few small lumps. Temperature control is crucial too – if your pan is too hot, the outside will burn before the inside cooks through, so maintain a medium heat and look for small bubbles forming on the surface before flipping. For the fluffiest results, let your ricotta and eggs come to room temperature before mixing, and don’t skip the resting time – giving your batter 10-15 minutes to sit allows the flour to properly hydrate and the baking soda to activate.

What to Serve With Lemon Ricotta Zucchini Pancakes?

These light and fresh pancakes are perfect for breakfast or brunch, and they pair wonderfully with both sweet and savory toppings. A drizzle of pure maple syrup is always nice, but you could also try a dollop of honey-sweetened Greek yogurt or a spoonful of warm berry compote. For a savory twist, serve them alongside crispy bacon or breakfast sausage to balance out the lemony, cheesy flavors. I also like to add some fresh fruit on the side – think strawberries, blueberries, or sliced peaches – to complement the bright citrus notes in the pancakes.

Storage Instructions

Keep Fresh: These zucchini pancakes stay good in the fridge for up to 3 days when stored in an airtight container with wax paper between each layer. They make a great breakfast prep option – just stack them up once they’ve cooled completely to prevent them from getting mushy.

Freeze: Want to save some for later? Place cooled pancakes in a freezer bag with parchment paper between each one to prevent sticking. They’ll keep well in the freezer for up to 2 months. It’s like having a homemade breakfast ready whenever you need it!

Warm Up: To enjoy your stored pancakes, pop them in the microwave for 20-30 seconds, or warm them up in a toaster on low. If they’re frozen, let them thaw in the fridge overnight first. A quick zap in the microwave and they’ll taste almost as good as fresh!

Make Ahead: You can prep the dry ingredients the night before and store them in a sealed container. In a separate bowl, mix the wet ingredients (except the zucchini) and keep covered in the fridge. In the morning, just combine everything with freshly shredded zucchini, and you’re ready to cook!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 140-160 g

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp baking soda
• 1 cup coarsely grated zucchini
• 1 cup ricotta cheese
• 2 large eggs
• 1 cup milk
• Zest and juice of 1 large lemon
• 1/4 cup butter, melted

Step 1: Preheat the Griddle or Skillet

Spray a griddle or skillet with non-stick spray and place over medium heat.

Allow it to heat up while you prepare the pancake batter.

This ensures the pancakes will start cooking immediately when the batter hits the pan.

Step 2: Combine Dry Ingredients and Add Zucchini

• 1 1/2 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp baking soda
• 1 cup coarsely grated zucchini

In a large mixing bowl, stir together the all-purpose flour, granulated sugar, and baking soda until well combined.

Next, add the coarsely grated zucchini and mix gently to evenly distribute it throughout the dry ingredients.

Step 3: Mix Wet Ingredients

• 1 cup ricotta cheese
• 2 large eggs
• 1 cup milk
• zest and juice of 1 large lemon

In a separate bowl, whisk together the ricotta cheese, eggs, and milk until smooth and well blended.

Add the zest and juice of the lemon, whisking once more to incorporate the bright citrus flavor into the wet mixture.

Step 4: Combine Wet and Dry Ingredients, Add Melted Butter

• melted butter (from 1/4 cup butter, melted in the ingredient list)
• wet mixture from Step 3
• dry mixture with zucchini from Step 2

Pour the wet ingredients from Step 3 into the dry ingredient mixture with zucchini from Step 2.

Gently stir until just combined and no streaks of flour remain; do not overmix.

Pour in the melted butter and fold until the batter is smooth and cohesive.

I like to let the batter rest for a couple of minutes—this helps make the pancakes extra fluffy.

Step 5: Cook the Pancakes

• batter from Step 4

Scoop 1/4 cup portions of batter onto the preheated griddle or skillet.

Cook the pancakes for 2 to 3 minutes on each side, or until golden brown and cooked through.

Serve hot and enjoy!