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Lemon Ricotta Pancakes.

Lemon Ricotta Pancakes

Serves 6​


  • 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) *Don't even get me started on how much more delicious these are with homemade ricotta. Which, yes, you can do. Use Ina Garten's recipe, but drain the whey for only 2-3 minutes (Ina says 20-25 minutes, which I think is waaaaay too long). 

  • 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 an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

  • 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 maple or berry syrup.

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