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Lemon Ricotta Pancakes

Light, fluffy, and perfect for a summer brunch!

Lemon Ricotta Pancakes

makes about 12 pancakes


  • 1 1/2 cups flour

  • 3 1/2 tbsp sugar

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1 cup milk

  • 3/4 cup ricotta (low-fat or whole)

  • 3 large eggs

  • 1 tsp vanilla extract

  • 1 - 2 tbsp lemon zest (depending on how lemony you want them)

  • 1/4 cup fresh lemon juice

  • 1 tbsp butter, melted

Section 2: Add Numbered Directions

  1. Preheat a griddle or non-stick skillet. You want your grill to be hot when you pour the batter on. Once you are ready to add the pancake batter, you will want to coat the griddle/ skillet in butter.

  2. In a large mixing bowl whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda and salt for 20 seconds

  3. In the second medium bowl (wet ingredients), add the milk and ricotta cheese and whisk until well blended. Then add the eggs, beating between each. Then add the vanilla, lemon juice, and lemon zest.

  4. Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until all mixed together. Be gentle - over mixing will dry out the pancakes

  5. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

  6. Serve warm dusted with powdered sugar if desired and drizzled with maple

  7. Works great served with fresh berries as well - and you can also add blueberries or strawberries directly into the batter if desired!

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