Lemon Ricotta Pancakes Recipe

Lemon Ricotta Pancakes are possibly the most wonderful way to enjoy pancakes.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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.


Serving: 3g
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