Stack of lemon ricotta pancakes with maple syrup drizzling down the sides and topped with raspberries

Lemon Ricotta Pancakes

This Lemon Ricotta Pancakes recipe makes soft and fluffy pancakes with a hint of lemon zest flavor. They have a bright and fresh flavor and easy to whip up!
5 from 2 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
Servings: 4 servings
Calories: 338kcal
Author: Yumna Jawad


  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 cup whole milk
  • 3 eggs
  • ½ cup fresh ricotta cheese
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • Raspberries for serving
  • Maple syrup for serving


  • In a large bowl, whisk the flour with the baking powder, salt and sugar.
  • In another medium bowl, whisk the milk, eggs, ricotta, lemon juice and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.
  • Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
  • Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.
  • Serve immediately with maple syrup.


Recipe: This recipe was adapted from Food & Wine. Instead of whipping the egg whites separately though, it was quicker to whisk the complete eggs with the wet ingredients.  Although their original method yields more fluffy pancakes if you have the time.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of regular milk, you can use any plant-based milk.
  • I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • You can replace granulated sugar with other types of sweeteners of choice.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving of 2-3 pancakes without any toppings.


Calories: 338kcal | Carbohydrates: 48g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 393mg | Potassium: 426mg | Fiber: 1g | Sugar: 10g | Vitamin A: 415IU | Vitamin C: 7.8mg | Calcium: 245mg | Iron: 3mg