Lemon Ricotta Pancakes
Fluffy, light pancakes made with ricotta cheese and bright lemon zest. Ready in 20 minutes with minimal ingredients and maximum flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 14g
Ingredients
- 1 cup ricotta cheese
- 2 whole eggs
- ½ cup all-purpose flour
- 1 whole lemon
- 2 tablespoon sugar
- ½ teaspoon baking powder
Instructions
- 1
Zest the lemon into a small bowl, then juice it. Set both aside.
- 2
Whisk ricotta, eggs, and sugar in a medium bowl until just combined.
- 3
Add flour, baking powder, lemon zest, and 1 tablespoon lemon juice. Stir until no dry flour remains.
- 4
Heat a 10-inch non-stick skillet over medium-high until a drop of water sizzles on contact.
- 5
Add 1 tablespoon butter and swirl to coat. Once foaming stops, pour batter into 4 pancakes, spacing evenly.
- 6
Cook 2 minutes until the edges look set and bubbles rise to the surface.
- 7
Flip and cook 1 minute more until the undersides turn light golden.
- 8
Transfer to a plate. Repeat with remaining batter, adding butter between batches.
- 9
Serve hot with fresh berries, a drizzle of honey, or a dollop of whipped cream.
Tools you’ll need
- microplane zester or fine grater
- citrus juicer or hand press
- medium mixing bowl
- whisk
- small bowl
- 10-inch non-stick skillet
- spatula
- serving plate
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