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Natasha's Kitchen

Fluffy Lemon Ricotta Pancakes

Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful lemon zest flavor. This recipe makes 18 pancakes.
21
4,543
414
25 min
TOTAL TIME
497
CALORIES
$0.46
PER SERVING
Fluffy Lemon Ricotta Pancakes
Ingredients
9 INGREDIENTS
6 SERVINGS
All-purpose Flour
1 1/4 cups all-purpose flour
Lemon
1 whole lemon
zest
Eggs
3 large eggs
Buttermilk
3/4 cup buttermilk
Sea Salt
1/4 tsp sea salt
Granulated Sugar
2 tbsp granulated sugar
Baking Powder
1 tbsp baking powder
Olive Oil
olive oil
to cook
Ricotta Cheese
1 1/4 cups ricotta cheese
Directions
8 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
View Directions on Natasha's Kitchen
Health Info
Macros
36g
CARBS
32g
FAT
21g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why are my ricotta pancakes flat?
How can I make my ricotta pancakes fluffier?
What kind of ricotta should I use in my pancakes?
What can I substitute for ricotta in pancakes?
Why are my ricotta pancakes soggy in the middle?
Do I need to drain the ricotta before using it in pancakes?
How much ricotta cheese should I put in my pancakes?
Can I mix the pancake batter the night before?
How can I keep my pancakes warm while I cook a large batch?
Can I freeze leftover ricotta pancakes?