Lemon Ricotta Pancake Recipe with Homemade Ricotta

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These zesty lemon ricotta pancakes are absolutely divine! They are so flavorful, buttery, moist with the perfect lemon flavor. Truly one of the best pancake recipes ever!

Check out our fluffy pancake recipe and pumpkin pancakes!

 lemon ricotta pancakes

After having the lemon ricotta pancakes at Plow in San Fransisco, I knew I needed to come up with my own recipe. They had a very strong lemon flavor, so I knew I couldn’t be shy with the lemons.

It was Zan’s idea that I try making my own homemade ricotta because to get them tasting as good as Plow’s, it was important to use the best of the best. And let’s face it, homemade is always better.

We had leftovers, so Zan slathered it all over a frozen pizza as well, which took it to another level. Yes, we eat frozen pizzas over here from time to time… we’re working parents! Anyway, these pancakes are so delicious and would be a great addition to a festive Easter brunch or a sweet Saturday morning breakfast.

lemon ricotta pancakes

Ricotta Pancakes

Whoever thought of adding ricotta to pancake batter – hats off to you! It really is an inspired addition to a regular pancake recipe. The pancakes definitely don’t taste ‘cheesy’, but rather have a wonderfully milky richness and creaminess to each bite. You have to give them a go!

How To Make Homemade Ricotta Cheese

Using homemade ricotta really does make the difference. I followed Ina’s recipe, which is so simple, you’ll be amazed!

Essentially, heat and stir your ingredients, let stand for a moment and then drain through cheesecloth. Super simple and so delicious!

However, if you want to save time (and dishes) you can use store-bought ricotta. Get a good, organic brand if you can.

cheesecloth in a bowl, to make the ricotta

Lemon Ricotta Pancakes – Perfect For Brunch

Pancakes are always popular at brunch, and these lemon ricotta pancakes just bring them to the next level, with their rich flavor and fluffy texture.

Not only do they taste extra special but they really are easy to whip up! Perfect for brunch gatherings.

Tips For Lemon Ricotta Pancakes

  • Do not over mix your ingredients or you will get tough pancakes.
  • The batter will be thicker than regular pancake batter and will be clumpier with the cheese.
  • Use a cookie scoop or pancake dispenser.
  • Make sure your pancakes are nice and golden brown before flipping.

Check Out These Other Great Brunch Recipes

The Best Banana Bread Recipe Ever

Coconut Loaf Cake

Our Favorite Blueberry Muffins

The Best Chorizo Quiche Recipe

Monkey Bread

Monkey Bread Muffins

All of our favorite brunch recipes!

ricotta in a bowl

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Lemon Ricotta Pancakes with Homemade Ricotta

Maybe the most delicious pancakes you’ll ever try, these Lemon Ricotta pancakes are made with easy-to-make homemade ricotta and have the perfect lemony taste in each fluffy bite!
4.41 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6
Calories: 442kcal
Author: Eden


  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1 cup organic whole milk
  • 1 organic egg
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla bean paste, or vanilla extract
  • 1 cup homemade ricotta cheese
  • 1/3 cup + 3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest


  • Combine the flour, baking powder, white sugar and salt in a bowl.
  • Whisk lightly a few times to mix.
  • In a large bowl, combine the milk, egg, melted butter, vanilla, lemon juice and zest.
  • Whisk to mix.
  • Add in the ricotta cheese and continue to mix. It’s okay to have clumps of ricotta cheese.
  • Fold the dry ingredients into the wet ingredients.
  • Whisk lightly until combined or you see just a few traces of flour.
  • Do not over mix or you will get tough pancakes.
  • The batter will be thicker and a little clumpy from the cheese.
  • Over medium heat, melt some butter in a pan and let it brown just a little.
  • Add in 1/2 cup of the batter and let it become a nice golden brown before flipping!
  • Top with organic maple syrup, a little lemon zest and some powdered sugar. Yum!


Serving: 0g | Calories: 442kcal | Carbohydrates: 50g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 753mg | Potassium: 534mg | Fiber: 1g | Sugar: 10g | Vitamin A: 695IU | Vitamin C: 9.8mg | Calcium: 342mg | Iron: 2.8mg
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36 thoughts on “Lemon Ricotta Pancake Recipe with Homemade Ricotta”

  1. 5 stars
    Very good recipe- I was a tbsp short on lemon but they were still very lemony. Someone had asked if you can use vanilla extract incited of paste. Yes you can.

  2. I made these pancakes and they were a hit with my husband. I was wondering if I could store the rest of the batter some how, we had a lot left over.


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