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Sweet enough to eat without maple syrup.

Light & Fluffy Lemon Ricotta Pancakes

  • Author: Eric Jones
  • 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.


Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tbsp lemon zest
  • 5 tbsp Sugar
  • 1/4 cup fresh lemon juice
  • 3 eggs
  • 3 tbsp butter, melted
  • 1/2 cup buttermilk
  • 1/4 cup milk
  • 3/4 cup ricotta cheese
  • 1 tbsp vanilla extract
  • olive oil or butter


  1. Mix your flour, baking powder, baking soda, salt, nutmeg, and lemon zest in a large bowl. 
  2. In a separate bowl, blend sugar, lemon juice, eggs, butter, buttermilk, milk, ricotta cheese, and vanilla extract. 
  3. Add wet ingredients to dry ingredients. Mix all ingredients until well blended. 
  4. Add olive oil or butter to a medium-heat cast iron skillet (paid link). Pour 1/4 cup of pancake batter into the skillet for each pancake. Flip when air bubbles appear. 
  5. Cook for another minute (or less) on the second side.
  6. Serve warm with powdered sugar and/or maple syrup.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


  • Calories: 333
  • Fat: 17.4g

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