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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are the quintessential "elevated" pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
29
20,938
307
20 min
TOTAL TIME
608
CALORIES
$0.69
PER SERVING
Lemon Ricotta Pancakes
Ingredients
12 INGREDIENTS
4 SERVINGS
Butter
2 tbsp butter
for cooking
Baking Powder
1 tbsp baking powder
Salt
1/2 tsp salt
Lemon Juice
2 tbsp lemon juice
Extra Ricotta
extra ricotta
lemon zest, powdered sugar & blueberries
Eggs
2 whole eggs
All Purpose Flour
1 1/2 cups all purpose flour
Sugar
3 tbsp sugar
Vanilla Extract
1 tsp vanilla extract
Ricotta Cheese
1/2 cup ricotta cheese
Lemon
1 tbsp lemon
zested
Milk
1 cup milk
Directions
13 STEPS
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
View Directions on kyleecooks.com
Health Info
Macros
58g
CARBS
33g
FAT
22g
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?