Lemon Ricotta Pancakes
Fluffy pancakes infused with creamy ricotta and zesty lemon, perfect for a delicious breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1 lemon (zested and juiced)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- Combine the creamy ingredients in a mixing bowl, mixing ricotta cheese, eggs, milk, lemon zest, and lemon juice until well combined.
- Whisk together the dry ingredients in another bowl: flour, sugar, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Flip the pancakes when bubbles form on the surface and cook until golden brown on the other side.
- Serve warm with maple syrup or fresh fruit and a sprinkling of powdered sugar.
Notes
For best results, use fresh ricotta and lemons. Don’t overmix to ensure fluffy pancakes.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Find it online: https://ameliasweets.com/2026/06/30/lemon-ricotta-pancakes/