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5 from 6 votes

Best Lemon Ricotta Pancakes Recipe

This is a recipe for a stack of Fluffy Lemon Ricotta Pancakes. These pancakes are light and fluffy and so flavorful. Serve them with a drizzle of warm maple syrup and a slice of butter.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: how to make ricotta pancakes, lemon ricotta pancakes, ricotta pancakes
Servings: 4
Calories: 236kcal
Cost: $9


  • 1 griddle or non-stick skillet


  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup whole milk
  • 1/2 cup ricotta
  • 1 large egg
  • Zest from 1 lemon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons melted and cooled unsalted butter plus more for the pan


  • In a large bowl, mix together the flour, sugar, baking powder, and salt.
  • In a large measuring cup, whisk together the milk, ricotta, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir just until combined.
  • Grease a large skillet and heat over medium-low heat. For each pancake, pour 1/4 cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.


Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 429mg | Fiber: 1g | Sugar: 12g | Vitamin A: 211IU | Calcium: 250mg | Iron: 2mg