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ricotta cheese pancakes recipe

Lemon Ricotta Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Pan fry
  • Cuisine: American


Pillowy soft and so fluffy!  These naturally sweetened lemon ricotta pancakes are made with ricotta cheese and plenty of fresh lemon flavor. 


Units Scale
  • 2 cups all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1 cup milk
  • 1 cup ricotta cheese, preferably whole milk
  • 2 large eggs
  • 1/2 cup honey
  • 4 Tbsp. unsalted butter, melted and slightly cooled
  • 2 tsp. vanilla extract
  • 1 Tbsp. lemon zest
  • 1 Tbsp. lemon juice
  • Butter or oil for the pan


  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the milk, ricotta cheese, eggs, honey, butter, vanilla, lemon zest, and juice.
  3. Add the dry ingredients to the wet and stir with a wooden spoon just until combined. Do not overmix. Some lumps are okay. Let the batter rest for about 5 minutes. This step is super important. Resting the batter lets the gluten rest and settle down resulting in airy batter.
  4. Heat a nonstick skillet over medium heat. Melt butter in the pan or add oil and swirl to coat. Pour 1/4 cup of pancake batter into the skillet. Cook until you see little bubbles on top and the edges starting to turn golden brown. Flip and cook for another 1-2 minutes until the pancakes are cooked through. If the pancakes brown too quickly, reduce heat. Makes 20 pancakes. Serve with butter and maple syrup.


  • Leftovers: Leftover pancakes can be stored in an airtight container for up to 2 days. Reheat the pancakes in the oven. See the recipe post for the details.


  • Serving Size: 3 pancakes
  • Calories: 439
  • Sugar: 25.9 g
  • Sodium: 282.7 mg
  • Fat: 17 g
  • Carbohydrates: 60 g
  • Protein: 12.6 g
  • Cholesterol: 109.3 mg