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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Ricotta pancakes have got to be one of the loveliest breakfasts out there. Adding lemon and other toppings like fresh fruit, curds and jams boosts them to heavenly. Leftovers reheat wonderfully. Store them in the fridge if you plan on eating them soon, otherwise freeze them. Enjoy!

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
Makes 8 to 12 pancakes (About 4 servings)
Print Friendly Recipe (coming soon)


  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 2 cups ricotta cheese
  • 4 eggs
  • 1 1/3 cup milk
  • 2 lemons, zested and juiced
  • Butter, for griddle
  • garnishes: strawberry or raspberry jam, lemon curd, butter, syrup, fresh berries


  1. Preheat a nonstick griddle.
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  3. Top with desired garnishes.
Adapted from Food Network.

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