Lemon Ricotta Pancakes

6 servings


10 minutes

active time

25 minutes

total time


1 1/2 cups (214g) all-purpose flour ((scoop and level to measure))

3 1/2 Tbsp (46g) granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup (236ml) milk

3/4 cup (180g) ricotta ((low-fat or whole))

3 large eggs

1 tsp vanilla extract

1 - 2 Tbsp lemon zest ((depending on how lemony you want them))

1/4 cup (60ml) fresh lemon juice

1 Tbsp (14g) butter, (melted)


Preheat flat cast iron griddle to moderately-high heat. Turn down to 4 before you begin cooking pancakes.

In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

Make a well in center of flour mixture and set aside.

In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.

Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).

Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.

Serve warm dusted with powdered sugar if desired and drizzled with raspberry syrup.


Serving Size



375 kcal

Total Fat

9 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



105 mg


341 mg

Total Carbohydrate

58 g

Dietary Fiber

1 g

Total Sugars

11 g


10 g

6 servings


10 minutes

active time

25 minutes

total time
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