Lemon Ricotta Pancakes Recipe


November 11, 2020


My first time trying lemon ricotta pancakes was in San Fran back in February. I was excited when I found a local restaurant who made them even better but they are no longer in business due to the pandemic.

So here I am making my own.

How To Make Lemon Ricotta Pancakes

Like other pancake recipes these are super easy to whip up. You’ll need a few pantry staples like flour, baking soda, baking powder, salt, milk, eggs, vanilla and butter then you’ll also need a couple of lemons and some ricotta cheese.

Servings: 6

Prep: 10 minutes

Cook: 15 minutes

Ready in: 25 minutes


  • 1 1/2 cups  all-purpose flour (scoop and level to measure)
  • 3 1/2 Tbsp granulated 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
  • 2 Tbsp lemon zest 
  • 1/4 cup fresh lemon juice
  • 1 Tbsp butter, melted


  • Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
  • In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
  • Make a well in center of flour mixture and set aside. 
  • In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
  • Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that’s fine).
  • Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). 
  • 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. 
  • Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup. The good syrup not the cheap stuff.

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