Ricotta Pancakes


Super simple, delicious, and extra spring-y Lemon Ricotta Pancakes for your weekend breakfasts/brunch needs! Every bite is light, fluffy, rich, full of lemon flavor, perfectly sweet, and really SO good. Everyone needs a go to pancake recipe for the spring and summer, and THIS is it!

4 Quick Tips For These Lemon Ricotta Pancakes

01 For the best flavor, use fresh lemon zest and fresh juice.

02 Check the expiration dates on your baking powder and baking soda!

03 If your eggs are at room temperature, they will be easier to incorporate.

04 Cook times vary depending on the size pancake you make!

White Line

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.


Ladle batter onto hot griddle. When pancakes are bubbly and dry around the edges, flip them over. Cook until done.


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