Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Serves: 4 people
Cooking Time: 25 minutes
Lemon Ricotta Pancakes


  • 1 ⅓ cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups ricotta cheese
  • 4 tablespoons sugar
  • 2 tablespoons lemon zest
  • 2 ½ teaspoons vegetable oil
  • Powdered sugar for dusting
  • Lemon slice for garnish 
  • Maple syrup for serving


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  1. In a bowl mix together the flour, baking powder and salt. Set aside.
  2. In a separate bowl pour the buttermilk and add in the eggs, vanilla and oil mix well. Add in the ricotta cheese, sugar, and lemon zest and mix using a wire whisk.
  3. Slowly add in the flour mixture into the buttermilk bowl and fold the ingredients together until evenly combined with a few lumps.
  4. On a griddle heat up ¼ teaspoon vegetable oil and pour 4 oz. of the batter onto the griddle.
  5. Cook the pancakes for about 2- 2 ½ minutes or until the edges puff up and little air bubbles will appear over the top surface of the pancake.
  6. Flip the pancake over and continue to cook for another 1 ½ minutes or until done transfer to a dish.
  7. Garnish with powdered sugar and lemon slices. Serve with maple syrup.