Lemon-Ricotta Pancakes

Don’t let the ease of this lemon-ricotta pancakes recipe fool you. The results are deliciously light and fluffy with a bright tartness.

By Yankee Magazine

May 16 2019


Lemon-Ricotta Pancakes

Photo Credit : Heath Robbins

These Lemon-Ricotta Pancakes are light and fluffy with a bright tartness. Don’t let the speed and ease of this recipe fool you–it’s delicious and very special.


12 servings


1 cup ricotta
2 eggs, beaten
1 cup milk
1 cup flour
1 tablespoon baking powder
Zest and juice of 1 lemon
Nonstick cooking spray
Warm maple syrup


In a medium-size bowl, whisk ricotta, beaten eggs, milk, flour, baking powder, and lemon zest and juice together. Don’t overmix–it’s okay if there are a few lumps.

Heat a greased griddle or nonstick frying pan on medium setting. Ladle about 1/3 cup batter per pancake onto griddle. Don’t crowd the pan.

Once pancakes set, flip to cook other side. Repeat with any remaining batter. Serve warm with maple syrup.