Lemon Ricotta Pancakes


These pancakes became a family favorite the first time I made them 7 years ago. They are fluffy, lemony and soooo tasty. And, they feel so fancy! I use low fat milk & ricotta to make these luscious, yet light, pancakes. My son asks for them everytime he is home for a visit! Serve them with fruit or just slather on some butter & drizzle with syrup. 

Lemon Ricotta Pancakes

Category: BREAKFAST, Pancakes & Waffles

Servings:  12-14 Pancakes

Lemon Ricotta Pancakes


  • 1 1/2 cups flour
  • 3 1/2 TBS sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk (I use 1% milk)
  • 3/4 cup ricotta (I use low-fat)
  • 3 large eggs
  • 1 tsp vanilla
  • 1 TBS lemon zest
  • Juice of 1 fresh lemon
  • 1 TBS butter, melted


  1. Preheat griddle to 350 degrees
  2. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt
  3. In a separate mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended
  4. Add butter, lemon zest and lemon juice to milk mixture, until combined
  5. Pour flour mixture into milk mixture and whisk just to combined (batter should be slightly lumpy)
  6. Pour 1/3 cup batter onto griddle (or nonstick skillet) and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown
  7. Serve warm with maple syrup and fruit (blueberries, raspberries or strawberries are really nice compliments)

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