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A stack Lemon Ricotta Pancakes covered with syrup and topped with berries and butter.
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5 from 3 votes

Easy Lemon Ricotta Pancakes

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 Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Lemon Ricotta Pancakes
Servings: 12 pancakes
Calories: 91kcal


  • 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


  • 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.



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