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Stack of lemon ricotta pancakes with lemon zest and fresh blueberries on top.
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5 from 48 votes

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!
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 6 servings
Calories 227kcal
Author Yumna Jawad



  • In a large bowl, whisk the flour, sugar, baking powder and salt together.
  • 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 ⅓ 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. Makes 11-12 pancakes.
  • Serve immediately with maple syrup.



Serving Size: 2 pancakes
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.
* Please note the nutrition label does not include any toppings.


Serving: 2pancakes | Calories: 227kcal | Carbohydrates: 33g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 303mg | Potassium: 172mg | Fiber: 1g | Sugar: 7g | Vitamin A: 281IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 2mg