Go Back
+ servings
Print Recipe
4.41 from 5 votes

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
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