5 from 5 votes
Photo of stack of Lemon Ricotta Pancakes with strawberries on a plate
Lemon Ricotta Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
You have to try these Lemon Ricotta Pancakes! They’ve got fabulous flavor, and the texture is out of this world!
Course: Breakfast
Cuisine: American
Keyword: homemade pancakes, lemon, pancakes, ricotta
Servings: 4 -6
Calories: 568 kcal
Author: Cooking with Mamma C
Ingredients
  • 2 teaspoons lemon zest (from about 1 1/2 lemons)
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk (2% or whole)
  • 1/4 cup olive oil (not extra virgin)
  • 2 eggs
  • 1 1/2 teaspoons lemon extract
  • 1 cup full-fat ricotta cheese
Instructions
  1. Rinse two lemons and pat them dry. Zest the lemons until you have 2 teaspoons of zest. Add the zest to a large mixing bowl.
  2. Add the flour, sugar, baking powder and salt to the bowl. Whisk the dry ingredients to combine.
  3. In a small bowl (or an extra-large liquid measuring cup), add your milk, olive oil, eggs and lemon extract. Whisk to combine, making sure the eggs are beaten.
  4. Whisk the ricotta into the liquid ingredients until combined.
  5. Pour the wet ingredients into the dry ingredients in your large bowl. Fold the liquid into the dry ingredients with a wooden spoon, just until the batter is combined, making sure to scrape along the bottom of the bowl to mix in the flour. The batter will be very thick.
  6. Heat a griddle or 10-inch skillet over medium heat. (It's important not to use higher heat, because the ricotta pancakes need to cook longer than regular pancakes, and you don't want them to burn on the outside while the insides are still raw.)
  7. When your pan is hot, grease it with cooking spray. (If you want your pancakes to have even brown coloring, you can spray a folded paper towel with oil and wipe the pan with it.)
  8. Scoop 1 1/2 large spoonfuls of batter into the center of the pan. Let the pancake cook for three minutes on the first side before flipping it. (The bottom of the pancake should be golden brown before you flip it.)
  9. Flip the pancake and cook the second side for three minutes, or until the bottom is golden brown. Use a silicone spatula to transfer the pancake to a serving plate.
  10. Grease the pan again, and continue making more pancakes as needed. Serve them with butter and maple syrup or enjoy them with Italian Strawberries with Sugar and Lemon.
  11. Store leftover batter in a sealed container in the refrigerator for up to two days. You also can cook the extra batter to use it up and freeze the pancakes in a freezer bag.
Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving
Calories 568 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 120mg40%
Sodium 711mg31%
Potassium 689mg20%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 13g14%
Protein 19g38%
Vitamin A 485IU10%
Vitamin C 1.3mg2%
Calcium 428mg43%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.