Lemon Ricotta Pancakes

Adding ricotta to the pancake batter creates a lightness and sweetness that is well complemented by the lemon. After a bite of this recipe, you may never go back to traditional pancakes again!

Serving size

2 pancakes


8 pancakes

Prep time: 10min
Cook time: 40min
Total: 50min


1½ cups unbleached flour

3½ tablespoons sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup milk

¾ cup ricotta (low-fat or whole)

3 large eggs

1 teaspoon vanilla extract

1 tablespoon butter, melted

1 tablespoon lemon zest

¼ cup lemon juice, freshly squeezed

Nutrition Info

Makes: 8 pancakes  Serving size: 2 pancakes




7 g

Saturated Fat

4 g

Trans Fat

<1 g


88 mg


28 g


8 g


<1 g


7 g


258 mg


164 mg


145 mg


150 mg


  1. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Whisk to mix thoroughly.
  2.  Create a well in center of flour mixture and set aside.
  3. In a separate mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
  4. Add butter, lemon zest and lemon juice to milk mixture. Mix thoroughly (it will curdle a little).
  5. Pour milk mixture into the well you created in the flour mixture. Whisk just to combine, a lumpy batter will result.
  6. Heat a cast iron on non-stick griddle or skillet on medium heat.
  7. Drop ⅓ cup of batter onto buttered griddle – as many as can fit on your griddle or skillet.
  8. Cook until bubbles appear on surface and bottom is golden brown. Flip and cook on opposite side until golden brown.
  9. Repeat until you have 10 pancakes.
  10. Serve warm dusted with powdered sugar, and/or drizzled with maple or berry syrup.
Recipe contributed by FamilyCook Productions

You can use a smaller spoon or measuring cup to transfer batter to the griddle and make smaller pancakes, and more of them. Children like the smaller, silver dollar sized pancakes as well!