Lemon-Ricotta Pancakes

They’re light and fluffy with a bright tartness. Don’t let the speed and ease of this recipe fool you—it’s delicious and very special.


1 cup ricotta
2 eggs, beaten
1 cup milk
1 cup flour
1 tablespoon baking powder
Zest and juice of 1 lemon
Nonstick cooking spray
Warm maple syrup


In a medium-size bowl, whisk beaten eggs, milk, flour, and baking powder together. Don’t overmix—it’s okay if there are a few lumps.

Heat a greased griddle or nonstick frying pan on medium setting. Ladle about ⅓ cup batter per pancake onto griddle. Don’t crowd the pan.

Once pancakes set, flip to cook other side. Repeat with any remaining batter. Serve warm with maple syrup.

Cooking & Recipes


12 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

30 minutes

Preparation Method

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