Lemon-Ricotta Pancakes


Hello sunshine!!!  What a way to start the day.  The recipe for these pancakes was a labor of love.  I love pancakes and tried many different recipes from cookbooks, the internet, etc.,  but never found one that was as good as pancakes I had tried at restaurants. Finally, all the tweaking paid off.  They’re fluffy, not too lemony and not too cheesy. They have a very nice texture too!  So many times the ricotta is too overpowering or the lemon is too overwhelming. I found this combination of ingredients are the perfect balance.  I served these with a blueberry sauce I prepared ahead of time and fresh berries on side with a slight drizzle of maple.  *Note: I used 2% low fat milk and low-fat, low moisture ricotta and they were perfect; no extra fat and calories needed.



  • 1 1/4 cup flour
  • 2 TBS sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs, separated
  • 3/4 milk
  • 1/4 cup ricotta cheese
  • 1/2 cup lemon juice
  • 2 tsp lemon zest
  • 2 TBS melted butter, plus more for cooking  and topping the pancake


  1. Heat your griddle to 375 degrees or a pan (non-stick is best) on med/high.
  2. In a medium bowl, mix the dry ingredients: flour, sugar, baking powder and salt and set aside.
  3. Melt 2 TBS of butter over med/high heat; watch it so it doesn’t turn brown. (use salted or unsalted…depends how salty you like you pancakes)
  4. In medium bowl, whisk the milk, ricotta, lemon juice, zest, and the melted butter.
  5. Separate the eggs; add the yolks to the bowl containing the wet ingredients and whisk again to combine.  Add  the egg whites to a separate bowl and beat with an electric mixer until soft peaks form.
  6. Add the wet ingredients to the dry ingredients and blend them gently with a silicone or wooden spoon; do not over mix as this will make your pancakes rubbery.
  7. Gently fold in the egg whites.
  8. Once your griddle/pan is hot, add a pad of butter (if using a griddle, you’ll need more, depending on the size; I use about two pads of butter for my griddle).
  9. Pour about 2-3 tablespoons of batter to form each pancake.  Do not crowd them; leave about 1-1 1/2 inches of separation between them.  If you’re using a pan, you might only be able to make one at a time, depending on the size of your pan and of your pancakes.  I prefer small to medium sized pancakes.
  10. Once you see little potholes forming on top, it’s time to flip them.  You can lift one corner slightly to check for golden color before you flip.  I like to flip them only once, so I usually check to make sure the side that’s cooking is nice and golden before I flip it.  Also, if you feel they are cooking too quickly, turn the heat down slightly so they will cook through; you don’t want them raw in the middle!


  • It’s a good idea to warm your warming drawer or oven ahead of time to a low temperature, if you’re planning on making a large batch.  Place them in the warm drawer/oven as you go to keep the first ones made fresh while you finish the entire batch.
  • Before serving add a pad of butter atop each stack and drizzle with maple syrup.
  • You can also try them with fresh berries and a dollop of Greek yogurt.
  • I’ve also served them with blueberry syrup:  Add 2 cups of blueberries to a 2 qt. sauce pan. Add 1/4 cup of water and 3/4 cup of sugar. Add about 1 tsp lemon zest and 1 teaspoon lemon juice. Add a pinch of salt.  This will bring out the sweetness in the berries.   Simmer on low until berries are softened and the liquid is thickened and bubbly.  It’s a good idea to do this ahead time, but do warm it before serving.


2 thoughts on “Lemon-Ricotta Pancakes

  1. Gayle Kahn

    Hi Olga!
    Please come to Virginia and make these, I’ll make the coffee! We can sit together eating them and catching up on the last 22 years since I left our old hood.
    Would be perfect!
    This recipe looks yummy!


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