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Sweet enough to eat without maple syrup.

Light & Fluffy Lemon Ricotta Pancakes

  • Author: Eric Jones
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


Thinking of new and creative ways to put a twist on the traditional pancake recipe? If you like sweet, light, and fluffy pancakes, these Lemon Ricotta Pancakes are the perfect choice.


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup Fresh Lemon juice
  • 2 tbsp. Lemon zest
  • 1 tbsp. Vanilla Extract
  • 1/2 tsp. Nutmeg
  • 5 tbsp. Sugar
  • 3/4 cup Ricotta Cheese
  • 1/2 cup Buttermilk
  • 1/4 cup Milk
  • 3 tbsp. Butter, melted


  1. In a large bowl mix your flour, baking powder, baking soda, salt, nutmeg, lemon zest. 
  2. In a separate bowl, blend sugar, lemon juice, eggs, buttermilk, and vanilla extract. 
  3. Add wet ingredients to dry ingredients. Mix all ingredients until well blended. Gently fold in ricotta cheese.
  4. Add olive oil to medium heat cast iron skillet. Pour 1/4 cup of pancake batter for each pancake. Flip when air bubbles appear. 
  5. Cook for another minute (or less) on the second side.
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


  • Calories: 333
  • Fat: 17.4g

Keywords: Lemon Ricotta Pancakes, Lemon Pancakes, Ricotta Pancakes, Pancakes