Lemon-Ricotta Pancakes


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.


12 servings

Preparation Time

30 Minutes

Total Time

30 Minutes

Leave a Comment