• Prep Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Lemon Ricotta Pancakes

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups flour
  • 1 Tbs baking powder
  • 3 Tbs sugar
  • 1 ½ tsp salt
  • 1 cup milk
  • 1/2 cup ricotta cheese
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 Tbs fresh lemon juice
  • 1 Tbs fresh lemon zest
  • 2 Tbs butter for cooking
  • Extra ricotta, lemon zest, powdered sugar & blueberries


Grab two bowls, one large, one medium.

In the large bowl, whisk together dry ingredients: flour, baking powder, sugar, and salt until well combined.

In the medium bowl, add the milk and ricotta and whisk until well blended. Then add the eggs, beating between each. Then add the vanilla, lemon juice and lemon zest.

Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined. Don’t over mix – you’ll have tough pancakes. We want fluffy pancakes!

Melt or brush butter onto a large griddle and heat to medium.

Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).

When you get bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side, and golden brown.

Serve with extra ricotta, lemon zest, powdered sugar and blueberries.


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