Lemon Ricotta Pancakes

The best Lemon Ricotta Pancakes recipe makes fluffy, light pancakes that are truly gourmet. They are here to impress with only 15 minutes of work.

How to make Lemon Ricotta Pancakes:

Batter: Melt butter in microwave with milk then let cool. Combine flour, baking powder, and salt. In a separate bowl mix egg yolks, sugar, lemon zest, and vanilla. Add milk/butter mixture then mix in the dry ingredients, just until combined. Be careful not to over-mix. Gently fold in beaten egg whites.

Cook Pancakes on a hot greased griddle, flipping once when bubbles rise to the top, until golden on both sides. Serve with a dusting of powdered sugar and fresh berries, or homemade syrup.

More Breakfast favorites:

• Pan con Tomate
• Biscuits and Gravy Casserole
• Bircher Muesli
• Hashbrown Breakfast Casserole
• Quiche Lorraine
• Hawaiian French Toast Casserole

Recipe

5 from 4 votes

Lemon Ricotta Pancakes

You can make the best Lemon Ricotta Pancakes recipe in 20 minutes, and they're truly gourmet.

Print Pin Review

Author Lauren Allen

Course Breakfast

Cuisine American

Servings 16

Calories 116

Cost 2

Prep 10 minutes mins

Cook 5 minutes mins

Total 15 minutes mins

Save Recipe

Ingredients

  

1x2x3x

• ▢ 5 Tablespoons butter (71g)
• ▢ 1 cup milk (240ml)
• ▢ 1 1/2 cups all-purpose flour (187g)
• ▢ 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* (185g), homemade recipe in notes
• ▢ fresh berries , for serving

Instructions

 

• Wet ingredients: 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. Place egg yolks, sugar, lemon zest, and vanilla in a separate large bowl and whisk to combine.
  5 Tablespoons butter, 1 cup milk, 3 large eggs, 2 Tablespoons granulated sugar, zest from 1 lemon, 1 teaspoon vanilla extract
• Dry ingredients: In a small bowl, sift together flour, baking powder, and salt; set aside.
  1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
• Egg whites: In a medium bowl beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, just until combined.
• Combine: Stir the cooled milk mixture into the egg yolk mixture. Stir in ricotta. Stir in the dry ingredients just until combined.
  ¾ cup ricotta cheese*
• Cook: Heat a griddle or large nonstick frying pan over medium heat. Once hot, grease the pan and spoon ¼ cup portions 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.
• Serve with freshly berries 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. 

Homemade Ricotta: Here in Spain, I can't find ricotta so I've been making my own! It's so easy and delicious!

Ingredients:

• 3 cups whole milk
• 1 cup heavy cream
• Pinch of kosher salt
• 2 Tablespoons fresh-squeezed lemon juice

In a saucepan, combine the milk, cream, and salt. Heat over medium, stirring often, until it reaches a bare simmer, 200°F measured on an instant read thermometer. Turn off the burner (don’t move the pot) and immediately stir in the lemon juice. Let the mixture rest undisturbed for 10-15 minutes.

Strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Use a slotted spoon to gently scoop the curds that have formed, into the cheesecloth. Let the ricotta strain in the cheesecloth for 15 minutes using or storing in a container in the fridge.

 

Nutrition

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

Email This Recipe

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I originally shared this recipe March 2014. Updated April 2021 and June 2025.

This post contains affiliate links.