Forkful of lemon ricotta pancakes resting on a plate with lemon ricotta pancakes.
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5 from 1 vote

Lemon Ricotta Pancakes

Lemon ricotta pancakes are easy to make and have a great flavor and texture. They are extra soft and fluffy with a hint of lemon that sends them over the top! Simply the best. 
Course Breakfast
Cuisine American
Keyword lemon pancakes, lemon ricotta pancakes, ricotta pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 people
Calories 121kcal



  • 2 cups milk
  • 1 egg large
  • 1 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest about 2 lemons
  • 3 tablespoons lemon juice about 1 lemon
  • 2 cups flour all purpose
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Oil or butter for cooking pancakes


  • Start heating griddle on medium-low heat. 
  • In a medium bowl or 4 cup liquid measuring cup, combine 1 1/2 cups of the milk with the egg, ricotta, lemon zest, lemon juice and vanilla extract. Mix well. 
  • Add dry ingredients and mix batter until just combined
  • The batter should stream slowly off of a spoon, add extra milk if needed to reach this consistency. 
  • Pour the batter onto a greased or buttered griddle, it should sizzle slightly when it touches the griddle. Make pancakes as large or small as you want. 
  • Cook until the edges are slightly set, the bottoms are light golden brown, and there are a few bubbles on top. 
  • Flip and continue to cook pancakes until the bottoms are light golden brown and the pancakes have risen up slightly. 
  • Store in a warm oven to keep warm until serving time. 



Calories: 121kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 146mg | Potassium: 139mg | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 1.7mg | Calcium: 98mg | Iron: 0.9mg