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Lemon Ricotta Pancakes
5 from 4 votes

Lemon Ricotta Pancakes

Lighty, fluffy, and full of the most delicate lemon flavours these pancakes are perfect for the springtime!

Course Breakfast
Cuisine American
Keyword Best, Lemon, Pancakes, Recipe, Ricotta, Spring
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Fraiche


  • 3 tablespoons melted butter (or vegan butter)
  • 2 cups flour (can substitute gluten-free flour)
  • 1/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½  cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon packed grated lemon zest
  • 1/2 cup ricotta cheese
  • 1 tablespoon fresh lemon juice


  1. Melt the butter in a saucepan or microwave and cool.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.

  3. In a separate medium bowl, beat the eggs with a fork or whisk and add the buttermilk, vanilla, lemon zest, ricotta cheese, lemon juice and cooled melted butter.

  4. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
  5. Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice (I use a size 8 ice cream scoop to measure mine), and flip when the bubbles appear on the top and the bottom is golden brown.

  6. Enjoy with whatever you like to dress your pancakes with!