These Lemon Ricotta Pancakes are light and tender with a hint of lemon; they’re truly gourmet! The ricotta cheese adds moisture and creamy tanginess that yields fluffy, amazing pancakes!

A plate with four Ricotta Pancakes on it, topped with strawberries and powdered sugar.

If you’ve never tried Lemon Ricotta Pancakes before, you’re in for a real treat! These pancakes are so soft and delicious with the perfect sweet flavor. This recipe uses my same trick for fluffy Belgian Waffles of whipping egg whites and folding them into the batter. It makes the fluffiest pancakes ever! One bite and you will be hooked!

How to Make Lemon Ricotta Pancakes:

  1. Add butter to milk and microwave until melted.
  2. Combine dry ingredients: flour, baking powder, and salt.
  3. Combine egg yolks, sugar, lemon zest, and vanilla in a separate bowl. Stir the milk/butter mixture.
  4. Then stir in the dry ingredients and stir just until combined (don’t over mix!) Gently fold the ricotta into the batter, again being careful not to over mix.
  5. In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
  6. Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan with butter or cooking spray and spoon ¼ cupfuls of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top of the pancakes, then flip and cook the other side until golden brown.
A collage of six process photos for making Ricotta Pancakes.

Serve topped with fresh strawberries and a dusting of powdered sugar, if desired.

Freezing Instructions:

Allow pancakes to cool completely. Place on a baking sheet and flash freeze for 30 minutes (so they don’t stick together). Place in a freezer bag and freeze for up to 3 months. Reheat in the microwave.

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Recipe

A plate with four Ricotta Pancakes on it, topped with strawberries and powdered sugar.
Prep 10 mins
Cook 5 mins
Total 15 mins
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Video

Ingredients
  

  • 5 Tablespoons butter
  • 1 cup milk
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs , yolks and whites separated
  • 2 Tablespoons granulated sugar
  • zest from 1 lemon (about 1 Tablespoon)
  • 1 teaspoon vanilla extract
  • 3/4 cup ricotta cheese
  • fresh strawberries , diced for serving

Instructions
 

  • Measure milk into a liquid measuring cup and add butter. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
    A liquid measuring cup with milk and butter added to it.
  • In a small bowl, sift together flour, baking powder, and salt; set aside.
    Dry ingredients for pancake added to a bowl.
  • Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.
    A mixing bowl with egg yoks, sugar, lemon zest and vanilla.
  • Stir the cooled milk/butter mixture into the sugar/egg yolk mixture. Then stir in the dry ingredients and stir just until combined (don't over mix!) Gently fold the ricotta into the batter, again being careful not to over mix.
    Pancake batter with a scoop of ricotta added.
  • In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
    Pancake batter with egg whites being folded in with a rubber spatula.
  • Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan with butter or cooking spray and spoon ¼ cupfuls of batter onto the pan, spreading batter into an even layer. Cook until bubbles form on top, then flip and cook until golden and cooked through.
    Ricotta pancakes cooking on a greased griddle.
  • Serve with freshly strawberries and a dusting of powdered sugar, if desired.

Notes

Freezing Instructions: Allow pancakes to cool completely. Place on a baking sheet and flash freeze for 30 minutes (so they don’t stick together). Place in a freezer bag and freeze for up to 3 months. Reheat in the microwave.
Recipe adapted from Chow.

Nutrition

Calories: 116kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 51mgSodium: 134mgPotassium: 102mgSugar: 2gVitamin A: 235IUVitamin C: 0.5mgCalcium: 69mgIron: 0.7mg

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HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe March 2014. Updated April 2021 with process photos and clearer instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. These sound really good. I’ve never had ricotta pancakes, but I like it in lasagna, so I will give it a try. I had no idea about separating the whites and yolks. I will try that too. Kathleen @ Fearlessly Creative Mammas

  2. oh my goodness, these pancakes look so delicious and so beautiful too! I wish this is what I had for breakfast instead of cereal!

  3. These are definitely going to be a favorite at our house.
    We are famous for our Sunday mornings with family and friends. 🙂
    I just think it’s all the free food……LOL!!
    The separating of eggs is a wonderful idea, it really does make a difference.
    Thanks Lauren!
    Pinned!

  4. 5 stars
    I made these when we had company, they were delicious, restaurant quality! I will definitely make this again.

  5. 5 stars
    I tried the recipe this morning, and it was totally delicious. The ricotta in the pancakes was really an extra unique flavor. It was one of the best chewy pancakes that I ever had. It will be on our list for luxury breakfast, or brunch, or even snacks on the weekends. Especially in summer, there are plenty of fruits that can go well with this dish. Thank you so much for sharing this great recipe.