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    Home » Breakfast and Brunch » Lemon Ricotta Pancakes Recipe

    Lemon Ricotta Pancakes Recipe

    February 20, 2020 , Updated March 3, 2021 Maria 10 Comments

    Jump to Recipe  ↓ Print Recipe  ❒
    Lemon Ricotta Pancakes in a white plate next to macerated strawberries.

    Celebration-worthy Lemon Ricotta Pancakes are perfect for that special holiday yet simple enough to make for that casual get-together with family and friends. 

    Lemon Ricotta Pancakes in a white plate next to macerated strawberries.

    I can easily trace my love for pancakes back to my childhood.

    As a result, I have tried my share of pancake recipes for breakfast and for supper.

    Some of my favorites include buttermilk pancakes and these oatmeal pancakes -especially when I serve them with lots of fresh fruit.

    Today, it’s all about lemon pancakes, made with homemade ricotta cheese and garnished with macerated strawberries and a dusting of icing sugar.

    Let’s take a look at how easy this delicious breakfast recipe is to make at home from scratch!

    Easy Lemon Ricotta Pancakes from scratch

    How to make lemon sugar

    The first thing we are going to make is lemon sugar. You won’t believe how this simple technique infuses so much flavor in the granulated sugar that we will use to make our homemade pancakes.

    Lemon sugar in a bowl on a wooden board.

    Place 1 tablespoon of lemon zest (organic) and 1½ tablespoons of granulated sugar in a small bowl.

    Use your fingertips to rub these two ingredients together for a couple of minutes. Set aside.

    Instructions

    In a large mixing bowl, whisk the dry ingredients together for 1-2 minutes.

    The dry ingredients to make pancakes are whisked together.

    More specifically, 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon salt. Set aside for now.

    The wet ingredients used to make pancakes on a wooden board.

    In a medium-sized bowl, whisk two egg yolks. Continue whisking while adding ¾ cups milk, 1 cup of ricotta, 1 teaspoon of lemon juice, ½ teaspoon of pure vanilla extract and the lemon sugar. Set aside. 

    With a handheld mixer, whisk the two egg whites until you obtain medium peaks.

    Stiff egg whites in a bowl next to the combined pancake batter.

    Add the wet ingredients to the dry and stir, by hand, until just combined and you no longer see any dry streaks. Make sure to properly scrape the sides and the bottom of the bowl. 

    Add a couple of tablespoons of the egg whites to the pancake batter and gently combine.

    Add the rest of the egg whites by gently folding.

    A single pancake on a griddle pan with air bubbles.

    Over medium-high heat, heat a large nonstick skillet or a griddle pan. Brush lightly with vegetable oil, then wipe quickly with a paper towel.

    Lower the heat to medium and drop 2 tablespoons of batter per portion. You can also use a small-sized disher. 

    NOTE: This yields 30 small, 2½-inch pancakes. For larger pancakes, use a bigger scoop. 

    When you begin to see the air bubbles surfacing, it is time to flip. This usually takes about 2-3 minutes on medium heat. Once you have flipped your pancake, continue to cook for 1-2 minutes until golden brown. Turn the pancakes only once.

    As they are being made, place pancakes in a single layer, on a parchment-covered rimmed baking sheet and transfer to the oven to keep warm (set oven to 250℉/120℃).

    Serve immediately with your favorite fruits and pancake toppings. 

    Tips

    • Use high-quality ricotta for the best results.
    • Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large holes in the finished product.
    • Do not skip the step where you beat the egg whites and the yolks separately. This is the secret to getting truly light and fluffy pancakes!
    • Avoid overmixing the batter as this deflates the air bubbles, develops gluten and in turn, creates a chewier pancake.
    • When mixing the pancake batter, make sure to scrape the sides and the bottom of the bowl. 
    • Your griddle pan is hot enough when droplets of water sprinkled on the surface “dance”.
    • You only need to brush your pan lightly with vegetable oil for the first set of pancakes.
    • Refrigerate for up to 3 days or freeze for up to 3 months.
    • Reheat frozen pancakes in the toaster or microwave. 

    How many pancakes does this recipe make?

    If using a small disher, about 2 tablespoons of pancake dough, the recipes yield about 30 small, 2½-inch pancakes. For larger pancakes, use a bigger scoop. 

    Does the ricotta need to be drained?

    If using homemade ricotta, no. However, if you see an accumulation of liquid in your commercial product, it is probably best to drain it.

    If you are looking for more lemon ricotta recipes, take a look at these easy to make muffins; perfectly sweetened and just bursting with flavor!

    Macerated strawberries next to pancakes in a white plate.

    Recipe inspiration

    My “Italian” upbringing did not include lemon ricotta pancakes.

    But oh, the power of television and the commercials back in the day.

    I can still remember those Aunt Jemima pancake commercials. I was obsessed, even as a child – I needed to try those American pancakes.

    My poor mom finally gave in and for so many years, Aunt Jemima would make a visit in our household, every Friday supper, syrup and all…until, as I got older, I found out how easy it actually was to make pancakes. I will be forever grateful to Aunt Jemima!

    The recipe originates from the kitchn. The use of homemade ricotta and lemon sugar provides fragrant, light fluffy pancakes. 

    Once you taste the flavor combination of strawberries, lemon, and ricotta, you will be making these Lemon Ricotta Pancakes again and again.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this ricotta pancake recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Lemon Ricotta Pancakes, lightly dusted with icing sugar, on a white plate.

    Lemon Ricotta Pancakes

    Celebration-worthy Lemon Ricotta Pancakes -perfect for that special holiday yet simple enough to make for that casual gettogether with family and friends.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 30 2½-inch pancakes
    Calories: 40kcal
    Author: Maria Vannelli RD

    Ingredients

    Lemon Sugar:

    • 1 tablespoon lemon zest from organic lemon
    • 1½ tablespoons granulated sugar

    Dry Ingredients:

    • 1 cup all-purpose flour 142 grams
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Wet Ingredients:

    • 1 cup ricotta drained, regular fat, room temperature
    • ¾ cup milk
    • 2 eggs separated into yolks and whites, room temperature
    • ½ teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • vegetable oil for greasing pan
    Prevent your screen from going dark

    Instructions

    To Make Lemon Sugar:

    • Place the lemon zest (organic) and 1½ tablespoons of granulated sugar in a small bowl.
      Use your fingertips to rub these two ingredients together for a couple of minutes. Set aside.

    To Make Pancakes:

    • In a small bowl, sift together flour, baking powder, and salt. Set aside.
    • In a large bowl, whisk together ricotta, milk, egg yolks, vanilla, juice and lemon sugar.
    • Gently add the dry ingredients to the wet mixture and fold until just combined. Set aside.
    • With a handheld electric mixer, beat the egg whites until medium peaks form.
    • Stir a couple of tablespoons of egg whites into the pancake batter.
    • Gently fold in the rest of the egg whites with a spatula.
    • Heat a griddle pan over medium-high heat.
    • Brush lightly with vegetable oil, then wipe quickly with a paper towel.
    • Lower the heat to medium and drop 2 tablespoons of batter per portion. You can also use a small-sized disher. 
    • Cook for about 2-3 minutes until golden on the undersides and you see a few air bubbles forming on the top sides.
    • Gently flip the pancakes and cook for another 1-2 minutes or until golden.
    • Repeat with the rest of the batter.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Use high-quality ricotta for the best results.
    • Whisking the dry ingredients together is important to properly distribute the baking powder. This prevents large holes in the finished product.
    • Do not skip the step where you beat the egg whites and the yolks separately. This is the secret to getting truly light and fluffy pancakes!
    • Avoid overmixing the batter as this deflates the air bubbles, develops gluten and in turn, creates a chewier pancake.
    • When mixing the pancake batter, make sure to scrape the sides and the bottom of the bowl. 
    • Your griddle pan is hot enough when droplets of water sprinkled on the surface “dance”.
    • You only need to brush your pan lightly with vegetable oil for the first set of pancakes.
    • Refrigerate for up to 3 days or freeze for up to 3 months.
    • Reheat frozen pancakes in the toaster or microwave. 
    How many pancakes does this recipe make? If using a small disher, about 2 tablespoons of pancake dough, the recipes yield about 30 mini, 2½-inch pancakes. For larger pancakes, use a bigger scoop. 
    Does the ricotta need to be drained? If using homemade ricotta, no. If you see an accumulation of liquid in your commercial product, it is probably best to drain it.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from the kitchn

    Nutrition

    Serving: 1pancake | Calories: 40kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
    Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

    This post was originally published on February 07, 2016, and republished on February 20, 2020, with updated content and photos. Thanks for sharing!

    Filed Under: Breakfast and Brunch, Ricotta Cheese

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Alla

      March 24, 2021 at 9:01 am

      5 stars
      I am so happy to find your site, especially with so many ricotta recipes (I make my own).I just spent a lot of time looking at the recipes and I will be making many of them. So appreciate that the recipes are created by dietitian and they look reasonably healthy.
      Just made ricotta pancakes and my very picky 12 year old grandson loved them, the only thing he asked for were chocolate chips.
      Thanks again, I will be making pizza next.
      Alla

      Reply
      • Maria

        March 29, 2021 at 8:47 pm

        Welcome Alla! Thank you kindly for sharing, I am so thrilled to read this. Ricotta really is such a fantastic ingredient!

        Reply
    2. Franca

      May 17, 2020 at 6:40 am

      5 stars
      Simply the best pancakes. So fluffy!

      Reply
      • Maria

        May 17, 2020 at 4:06 pm

        Thanks so much Franca!

        Reply
    3. Giovanna

      April 20, 2020 at 7:45 am

      5 stars
      I was craving to have crepes one morning until your email popped up and I said let’s try it so glad I did they were delicious and so fluffy
      Thank you Maria

      Reply
      • Maria

        April 20, 2020 at 7:47 am

        I am thrilled to read this! Thanks Giovanna!

        Reply
    4. RexW

      February 29, 2020 at 8:32 pm

      Lemon Ricotta Everything!!
      I was BEYOND excited to find this recipe— my new FAVORITE pancakes.
      Thank you for sharing.

      Reply
      • Maria

        February 29, 2020 at 10:41 pm

        Fantastic Rex! Thanks for sharing!

        Reply
    5. maria

      November 06, 2017 at 4:12 pm

      5 stars
      Hi Mary!
      I loved your other pancake recipe ( The basic original one)
      Now I will have to attempt this one!!
      Anything with Ricotta yummy!

      Maria & Eva : )

      Reply
      • Maria

        November 06, 2017 at 4:14 pm

        I have a funny feeling you guys are going to love this one! Thanks for dropping by ♥♥♥

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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