Lemon Ricotta Pancakes Recipe • theVintageMixer.com #pancakes

Lemon Ricotta Pancakes Recipe

Written by Becky

It’s lemon season!  In my book, no recipe for lemon ricotta pancakes is complete without lemon curd to top your stack off. It seems like almost every year someone hands me a big bag of lemons and I continue to do basically the same thing with them. I turn their tart natural flavor into something rich and sweet. I always make one big batch of lemon curd then with any leftover lemons I make lemon shaker pie, lemon beignets, or lemon pudding cake and this year I made lemon ricotta pancakes then proceeded to drown them in creamy lemon curd.

Lemon Ricotta Pancakes Recipe • theVintageMixer.com #pancakes #lemon

Lemon Ricotta Pancakes have been made in my kitchen for years, mostly by Josh, at my request for special occasions like birthdays, mothers day, or any other excuse I can make.  Josh is the pancake maker in our house. He’s mastered our homemade pancake recipe and when he’s at work, everyone else needs to back away as to not break his methodical routine.  Everett and I read books or play while he creates. On this occasion, I tried to very be very sly as I photographed him in his art.

Lemon Ricotta Pancakes Recipe • theVintageMixer.com #pancakes #lemon

Lemon Ricotta Pancakes Recipe • theVintageMixer.com #pancakes #lemon

Lemon Ricotta Pancakes Recipe • theVintageMixer.com #pancakes #lemon

Lemon Ricotta Pancakes are fluffy, like their buttermilk counterparts, but even more rich and decadent with a hint of lemon.  The lemon curd puts them perfectly over the top, though maple syrup will also do the job if that’s more your style. Black coffee helps cut the richness.  There’s really no breakfast at our house without coffee, as it should be when you own a coffee shop 🙂

Lemon Ricotta Pancakes Recipe • theVintageMixer.com #pancakes #lemon

Today you’ll find bright seasonal recipes like this one floating all over the web.  Here are links to more recipes using this month’s seasonal ingredients:

 March Seasonal Recipes  • theVintageMixer.com #eatseasonal

A Zesty Bite – Whipped Lemon Ricotta Open Faced sandwich

Well Plated – Curried Broccoli Chickpea Hash

Climbing Grier Mountain – Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese

Completely Delicious – Roasted Asparagus and Avocado Salad with Lemon Vinaigrette

Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs

Cookie and Kate – Greek Broccoli Salad

Kitchen Confidante – Baked Eggs with Asparagus and Peas

Vintage Mixer – Lemon Ricotta Pancakes

Cafe Johnsonia – Blood Orange Asparagus Salad with Ginger Miso Dressing

Kelley Mountain Mama Cooks- Avocado and Mango Salad with Citrus Poppyseed Dressing

Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta

Foodie Crush – Spinach, Leek and Bacon Quiche

Lemon Ricotta Pancakes Recipe

Lemon Ricotta Pancakes are possibly the most wonderful way to enjoy pancakes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 10 -12 pancakes


  • 1 cup ricotta cheese
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 3/4 cup milk
  • 2 large eggs, separated into yolks and whites
  • 1 tablespoon lemon
  • lemon zest from 1/2 lemon
  • 1/4 teaspoon vanilla
  • 1 tablespoon butter, melted (for the pan)
  • 1 recipe lemon curd, for topping


  • If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
  • Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, lemon juice and zest, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
  • Beat the egg whites in a mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
  • Heat a griddle over medium-high heat. Brush a small amount of the melted butter over the pan (or you can just smear one end of a stick across the pan), just enough to coat the surface. Use a 1/4-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 minutes, until golden. Repeat with the remaining pancakes.
  • Serve the pancakes immediately, with maple syrup or lemon curd.

Lemon Ricotta Pancakes Recipe • theVintageMixer.com #pancakes #lemon

Comments (29)

  1. I want to come to your house for breakfast! These look lovely. And yes to all the lemons. I’ve been making so many lemon things this year. They are my fav. I have one bag of meyer lemons left that I’m coveting right now!

    • Melissa, you’ll definitely have to let me know what you think!! And I think lemon curd is a must to go along with them. Make it the day before so there’s less prep.

  2. You know, it has been far too long since I enjoyed some lemon curd. Your pancakes look divine and I love the looks of the #eatseasonal group’s recipes this month! So much green. 🙂

  3. Lemon curd is one of my favorite things to make in the whole wide world. And pancakes are a must every weekend. Clearly, I need to make this over the weekend!

  4. I am desperate looking for the Oatmeal recipe that used ALL oatmeal – no other grain , It was in a Betty Crocker cookbook of the 1950 or possibly earlier, I received it as a gift in 1958.

    Thank You

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