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Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!

A stack Lemon Ricotta Pancakes covered with syrup and topped with berries and butter.

Lemon Ricotta pancakes may seem like a fancy recipe, but they are super simple to make. Ricotta adds a light and fluffy texture to the pancakes. The lemon juice and lemon zest give a lovely, but subtle lemon flavor. We recommend serving these with either traditional maple syrup, buttermilk syrup, or blueberry syrup.

Can I add blueberries to lemon ricotta pancakes?

Yes, you can easily add blueberries to this recipe! Fresh blueberries can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. You can also use frozen blueberries, but be sure to defrost them completely and remove any excess moisture. Use up to 1 cup of either fresh or frozen blueberries in this recipe.

How do I know when to flip my pancakes?

Lemon ricotta pancakes should be cooked on a flat surface over medium high heat. To decide when to flip, look for bubbles in the batter. The edges will start lose their shine and then you’ll know it is time to flip. Your pancake should be golden brown on each side.

Bird's eye view of A stack Lemon Ricotta Pancakes covered with syrup and topped with berries and butter.

If you like this recipe, you may also be interested in these other delicious pancake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A stack Lemon Ricotta Pancakes covered with syrup and topped with berries and butter.
Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
  • 1 1/2 cups all-purpose flour
  • tablespoons  sugar
  • teaspoons  baking powder
  • teaspoon  baking soda
  • 1/2  teaspoon  salt
  • cup  milk
  • 3/4 cup ricotta cheese
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
Instructions
  • In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt.
  • Whisk in milk, ricotta, eggs, lemon zest, and lemon juice.
  • Preheat a flat griddle over medium-high heat.
  • Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
  • Cook other side until golden brown. Serve hot with syrup.
Notes

Nutrition

Serving: 1pancake | Calories: 91kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 20mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Lemon Ricotta Pancakes

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Dee

5 stars
Made these with buttermilk. They were fluffy and delicious. I served with a side of lemon curd for a little extra bite. No need for syrup.

Kami Shahi

This is my new favorite pancake recipe – thanks very much for sharing. A couple small wrinkles in my version: I added a splash of vanilla extract to help offset that eggy odor and I used Lactaid (lactose free) milk without any issue.

Any nutrition info (carbs, calories, protein, serving size…) for this pancake recipe would be a big plus!

LINDAMANN

5 stars
thish looks so good in the video im going to try them for breakfast lunch or dinner you did a great job showing me how to make them i know i can make them too

they look so yummy. have to make these for my grandkids and of course myself.. I
will let you know what they think later….

Aliya

5 stars
Great recipes

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