Lemon Ricotta Pancakes

I’m in love with these.


I had similar pancakes during our stay in Reynold’s Mansion and I couldn’t get them out of my head. Just kept thinking and dreaming about them.

Absolutely deelish I tell you.

And I think these pancakes were even a little better than the ones we had there.

They were just soo fluffy, sweet with a light tang from the lemon and then slaughtered with syrup and butter. I am drooling just thinking about them!

Even the husband loved them and he’s not a lemon lover at all so you know these are good!

Recipe Review:

Stars: 5+++

Level: Easy

Comments: This recipe was easy to follow and turned out perfectly! Pancakes were light and fluffy just heaven on a plate!

Negatives: These do take a little more work (and bowls) than most pancakes recipes but definitely worth it!

Tips: These are great frozen and reheated in the microwave!

Will I make these again? YES!!! Probably some of my favorite pancakes…ever!

Lemon Ricotta Pancakes

Serves: 4-6


  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, at room temperature, separated
  • 1/4 cup sugar
  • zest and juice of 1 lemon
  • 1 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt


  1. In a large bowl combine the ricotta, milk, yolks, sugar, lemon juice and zest.
  2. Sift the flour, baking powder and 1/8tsp salt into the ricotta mixture and stir to combine.
  3. In a bowl beat the egg whites until frothy.
  4. Add the salt to the egg whites and beat until soft peaks form.
  5. Gently fold in the egg whites into the ricotta mixture until it’s just combined.
  6. Scoop 1/4 cup of batter on a hot griddle and cook until little bubbles form all over the surface.
  7. Flip and cook for about a min longer.
  8. Repeat with the remaining batter.
  9. Serve with syrup and butter.

Source: Ambrosia



  1. debbeedoodles says:

    Gonna have to try this recipe. Beautiful presentation!

  2. They look so tasty! And good to know they freeze and reheat well! About how many pancakes does this recipe make?

    • I used 1/4 cup measuring cup and it made 12 pancakes (4 servings). To freeze them I covered a baking sheet with foil, placed the pancakes on the baking sheet in a single layer and freeze for 1 hr. Then transfer them to a ziplock bag. To reheat just microwave for 2 mins and they were perfect! 🙂


  1. […] I’ve been on a lemon kick lately starting with the lemon ricotta pancakes I […]

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