top of page

Lemon Ricotta Pancakes

Super soft & fluffy Lemon Ricotta Pancakes made from scratch.

Yield: 6 large pancakes


  • 1 1/2cup All purpose flour

  • 2 tbsp Sugar

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 1 cup Milk

  • 3/4 cup Ricotta cheese

  • 2 Eggs

  • 1 tbsp Lemon Zest

  • 1/4 cup Lemon Juice

  • Butter for cooking


  • In a large mixing bowl, add Ricotta cheese, milk, lemon zest and lemon juice. Whisk it well.

  • To the same bowl, sift together flour, sugar, baking powder, baking soda and salt.

  • Add in the eggs and stir until evenly combined.

  • Preheat a flat griddle over medium heat.

  • Scoop 1/4 cup of pancake batter onto a buttered griddle.

  • Cook on either side until golden brown.

  • Serve warm with maple syrup and your choice of berries.

35 views0 comments

Recent Posts

See All


bottom of page