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5 from 1 vote

Strawberry Lemon Ricotto Pancakes

Strawberry Lemon Ricotta Pancakes are perfectly fluffy pancakes with a hint of lemon and topped with fresh strawberries.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 16
Calories: 116kcal
Author: Lauren Allen


  • 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 white separated
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon lemon zest finely grated from about 1 lemon
  • 1/2 teaspoon vanilla extract
  • 3/4 cup ricotta cheese
  • fresh strawberries , diced for serving


  • Place butter and milk in a small microwaveable bowl. Microwave for about 30 seconds, or until butter is melted. Stir well and set aside to cool.
  • In a medium bowl, sift together flour, baking powder, and salt; set aside.
  • Place egg yolks, sugar, lemon zest, and vanilla in a large bowl and whisk to combine.
  • Whisk in the cooled milk/butter mixture until smooth. Add to the dry ingredients and stir just until combined (don't overmix!)
  • In a medium bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the reserved batter, just until combined.
  • Gently fold the ricotta into the batter (the batter will be lumpy).
  • Heat a large nonstick frying pan over medium heat until hot. Grease the pan with butter or cooking spray.
  • Measure about 1/4-cup of batter into the pan.
  • Cook until bubbles form on top of the pancakes, about 4 to 5 minutes.
  • Flip and cook the other side until golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.
  • Serve immediately with freshly diced strawberries and powdered sugar. 


Recipe adapted from Chow


Calories: 116kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 134mg | Potassium: 102mg | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 0.7mg