Lemon Ricotta Pancakes Recipe

These Lemon Ricotta Pancakes are so light and so fluffy. They’re pancakes, but they’re pancakes taken to another level. You know, when it comes to your basic pancakes, I’m not a huge fan. They’re fine but I don’t choose to have them very often. I just find them a bit, well, blah.

But these? My mouth starts watering the moment I think of them! The bright citrus flavour and the creaminess of the ricotta is a match made in heaven. Whether you’re serving them for Pancake Day, Sunday brunch, as a meatless dinner option, or anytime, they’re sure to bring smiles.

Here’s how to make Lemon Ricotta Pancakes:

Be sure to scroll down for a printable recipe card.

Ingredients:

1 cup flour

1/2 tsp. baking powder

1/4 tsp baking soda

2 T. sugar

1/2 tsp. salt

Zest from 1 lemon (I used 2 small Meyer lemons instead)

1/2 cup buttermilk

1 cup ricotta, drained (put on a plate with 3 thicknesses of paper towels underneath, then cover with plastic wrap and let it sit for half an hour to drain prior to using)

2 T. butter, melted and allowed to cool slightly

2 large eggs

1/2 tsp. vanilla

Oil for the skillet

Instructions: 

Whisk the dry ingredients (including the zest) together.  In a separate bowl, whisk the wet ingredients together and then add the dry to the wet.  Whisk until moistened but there should still be lumps in it.  Don’t overmix.  Heat 1/2 to 1 tsp oil in skillet over medium high heat; reduce heat to medium and using a paper towel, wipe out the excess oil.  Cook as with normal pancakes (looking for bubbles on the first side before flipping) , using 1/4 cup of batter for each.  They typically take about 2-3 minutes on each side. 

These are a perfect meal for Shrove Tuesday (Pancake Day) or any of the Fridays during Lent. Oh come on, who am I kidding? They are a perfect recipe to serve any day of the year! 

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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are so light and so fluffy. They're pancakes, but they're pancakes taken to another level. Whether you're serving them for Pancake Day, Sunday brunch, as a meatless dinner option, or anytime, they're sure to bring smiles.

Course Breakfast

Cuisine American

Keyword lemons, pancakes, ricotta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 10

Calories 141 kcal

Ingredients

• 1 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp baking soda
• 2 T. sugar
• 1/2 tsp. salt
• Zest from 1 lemon I used 2 small Meyer lemons instead
• 1/2 cup buttermilk
• 1 cup ricotta drained (put on a plate with 3 thicknesses of paper towels underneath, then cover with plastic wrap and let it sit for half an hour to drain prior to using)
• 2 T. butter melted and allowed to cool slightly
• 2 large eggs
• 1/2 tsp. vanilla
• Oil for the skillet

Instructions

1. Whisk the dry ingredients (including the zest) together.
2. In a separate bowl, whisk the wet ingredients together and then add the dry to the wet.
3. Whisk until moistened but there should still be lumps in it.  Don’t overmix.
4. Heat 1/2 to 1 tsp oil in skillet over medium high heat; reduce heat to medium and using a paper towel, wipe out the excess oil. Be careful not to burn yourself! I like to wear some heat resistant gloves when doing this.
5. Cook as with normal pancakes (looking for bubbles on the first side before flipping) , using 1/4 cup of batter for each.  They typically take about 2-3 minutes on each side.

Nutrition Facts

Lemon Ricotta Pancakes

Amount Per Serving

Calories 141 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 53mg18%

Sodium 189mg8%

Potassium 92mg3%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 3g3%

Protein 6g12%

Vitamin A 248IU5%

Calcium 82mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Want some more yummy pancake recipes? Check these out:

Chocolate Chip Pancakes and Cranberry Pecan Pancakes

Red Velvet Pancakes