Lemon Ricotta Pancakes Recipe

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William Published: November 11, 2020 Modified: June 1, 2021
Lemon Ricotta Pancakes Recipe

How To Make Lemon Ricotta Pancakes

In this recipe, we are adding lemon and ricotta cheese which makes an interesting combination for pancakes. It’s tangy and moist, it will make your morning.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1 ½ cupsall-purpose flour
  • 3 ½ tbspgranulated sugar
  • 2tspbaking powder
  • ¼ tspbaking soda
  • ½ tspsalt
  • 1cupmilk
  • ¾ cupricotta
  • 3largeeggs
  • 1tspvanilla extract
  • 2tbsplemon zest
  • ¼ cupfresh lemon juice
  • 1tbspbuttermelted


  1. Preheat an electric griddle to moderately-high heat.

  2. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

  3. Make a well in center of flour mixture and set aside

  4. In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended.

  5. Add butter, lemon zest, and lemon juice to milk mixture and blend until combined.

  6. Immediately pour milk mixture into the flour mixture and whisk just to combine.

  7. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

  8. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.


  • Calories: 666.48kcal
  • Fat: 38.61g
  • Saturated Fat: 23.46g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 10.77g
  • Polyunsaturated Fat: 1.72g
  • Carbohydrates: 49.43g
  • Fiber: 1.51g
  • Sugar: 15.43g
  • Protein: 35.40g
  • Cholesterol: 228.64mg
  • Sodium: 1644.26mg
  • Calcium: 707.38mg
  • Potassium: 627.20mg
  • Iron: 2.75mg
  • Vitamin A: 372.55µg
  • Vitamin C: 97.01mg
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