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+ servings
angled close up of five stacked lemon ricotta pancakes with piped whipped cream, lemon zest, and powdered sugar on top, lemon slices beside, and two forks

Lemon Ricotta Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Traci
Fluffy, sweet, lemon-y, and SO. GOOD. These Lemon Ricotta Pancakes are guaranteed to become your new go-to breakfast treat all spring and summer long!


  • 2 ¼ cups all purpose flour
  • 1 Tablespoon lemon zest
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 ½ Tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ cups whole milk
  • ¼ cup vegetable oil
  • 3 Tablespoons lemon juice, strained
  • 1 cup ricotta cheese


  • Heat griddle to 325° F.
  • In a large bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and sugar. Set aside.
  • In a medium bowl, whisk together eggs, egg yolk, milk, oil, lemon juice, and ricotta.
  • Pour wet ingredients over dry ingredients.
  • Whisk until smooth.
  • Spray griddle with cooking spray, or brush it with oil.
  • Ladle batter onto hot griddle.
  • When pancakes are bubbly and dry around the edges, flip them over.
  • Cook until done.


  • For the best flavor, use fresh lemon zest and fresh juice.
  • Check the expiration dates on your baking powder and baking soda!
  • If your eggs are at room temperature, they will be easier to incorporate.
  • Use a cooking spray for the best results.
  • Cook times vary depending on the size pancake you make!


Serving: 2pancakes | Calories: 429kcal | Carbohydrates: 50g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 670mg | Potassium: 221mg | Fiber: 1g | Sugar: 12g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 270mg | Iron: 3mg