Lemon Ricotta Pancakes

These pancakes are absolutely D R E A M Y!


If you’re a fan of lemons, you have to make these. Like, yesterday.


They are so soft and fluffy, with just enough lemony flavor to make them stand out. The ricotta makes the batter super smooth and rich.


I paired them with fresh blackberries and they were to die for, but they would also be great with other berries or peaches! Next time I think I’ll add some freshly whipped cream to the mix.


Look how fluffy! You’ve got to give them a try.


Lemon Ricotta Pancakes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Soft and fluffy pancakes with a punch of lemon flavor.

Credit: sprinklesandsuch.com


  • Zest and juice of 2-3 small lemons (about 1/2 cup juice)
  • 1 cup ricotta cheese
  • 1/4 cup milk
  • 1 Tbsp oil
  • 2 large eggs
  • 2 Tbsp honey
  • 1 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  1. Combine the wet and dry ingredients in two separate medium sized bowls, then gently fold the dry into the wet until just combined.
  2. Heat a greased pan over medium-low heat, making sure it doesn’t get too hot that the pancakes burn. Flip pancakes only once to keep them soft and fluffy, cooking for about 2-3 minutes on each side.
  3. Serve with fresh fruit, and enjoy!


2 thoughts on “Lemon Ricotta Pancakes

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