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Ricotta Lemon Pancakes

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Light and delicate, these ricotta lemon pancakes are a delicious change from your regular pancake breakfast! I love pancakes, no one else here does. So I don’t get a chance to whip up something different too often.  This past Sunday, I just did it. And ohhhhhh these are so good!  I used whole milk ricotta (available in the cheese section of most grocery deli departments)  and real maple syrup. You’ve got to try these!

Top them with a pat of fresh grass-fed butter and your favorite pure maple syrup and you have heaven on a plate!


Heaven On A Plate


Print Recipe
5 from 1 vote

Ricotta Lemon Pancakes

Lemony Rich and Delicious
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Breakfast
Cuisine: Southern
Servings: 4 -6
Author: Debbie


  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk ricotta cheese well drained
  • 1 cup milk
  • 2 tablespoons fresh squeezed lemon juice
  • 2 teaspoons lemon zest


  • Combine the first four dry ingredients in a medium mixing bowl.
  • In another bowl, mix together the remaining four wet ingredients.
  • Blend into dry ingredients just till combined.
  • Drop batter by 2 tablespoonfuls onto a prepared griddle.
  • Cook for about 1-2 minutes on each side till golden brown.


Don't use a mixer or try to wisk the ingredients until smooth. Yes you'll have smooth batter and TOUGH pancakes


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    • Debbie says

      the lemon makes them taste so light an airy. tho I’ve used almond extract before and its yummy!