Lemon Ricotta Pancakes


Lemon Ricotta Pancakes | Cooking Classy

Well, today my original recipe plans didn’t go as I’d hoped. I was going to post a Thai soup recipe from a magazine. Let’s just say it was my first and last time trying that soup (who knows though, I probably just need to get out more). So, instead today I’m posting a breakfast, comfort food classic with a fresh Italian spin, these utterly delicious Lemon Ricotta Pancakes. They are so soft and fluffy, and their blend of vibrant flavors is simple yet so exquisite. The lemon and ricotta flavors meld together and enhance each other amazingly well. And the ricotta just adds so much moisture, and it gives these pancakes such a tender crumb that you won’t be able to resist.

Some of you may be thinking, really, cheese in pancakes? If you are, it’s not what you think. It isn’t like having a lasagna filling mixed in a pancake batter. Think more of on the sweets side what ricotta can create, like cannoli, ice cream or ricotta cookies for example. It’s one of the few cheeses that can be mixed into something that isn’t savory and it works wonders. Try these pancakes and you’ll see what I mean. Enjoy!

Lemon Ricotta Pancakes | Cooking Classy

Lemon Ricotta Pancakes | Cooking Classy

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


  • 1 1/2 cups all-purpose flour
  • 3 1/2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 3/4 cup ricotta*
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 1 Tbsp lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 Tbsp butter, melted


  • Preheat an electric griddle to moderately-high heat (I just used a non-stick skillet for these and cooked over medium heat on the stove top, so either will work). In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined (it will curdle a little, that's fine, but you'll want to hurry and pour it into the dry mixture). Pour into flour mixture and whisk just to combined (batter should be slightly lumpy). Pour about 1/4 - 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
  • *I use low-fat ricotta, and I only happened to have 3/4 cup left but you could probably add an extra 1/4 cup if you'd like.
  • Recipe Source: Cooking Classy, inspired by Bobby Flay and others


  • Stacy | Wicked Good Kitchen: Gorgeous, Jaclyn! I swear…you take the most inviting food photographs ever. I’m dying for these for breakfast! :) Thanks for sharing, my friend. Pinned! February 6, 2014 at 7:29pm Reply

    • Jaclyn: Thanks so much Stacy :)! February 6, 2014 at 7:58pm Reply

  • Averie @ Averie Cooks: So bright, cheery, gorgeous & vibrant. LOVE! February 7, 2014 at 1:47am Reply

  • Elisa @ Insalata di Sillabe: These have already become my favorite pancakes. Yes, I know I haven’t even tried the recipe yet but I’m sure they will be a huge hit, simply because you combined two of my favorite ingredients ever: ricotta and lemon, in pancake form. I mean, who could resist to lemon ricotta pancakes?!

    xo, Elisa February 7, 2014 at 4:44am Reply

  • Katrina @ Warm Vanilla Sugar: I really love the idea of adding ricotta to pancakes! This sounds so good! February 7, 2014 at 5:53am Reply

  • Becca @ Amuse Your Bouche: These look so good! They look really light and fluffy. I’ve never made ricotta pancakes before but I bet they’re so good with the lemon too :) February 7, 2014 at 9:01am Reply

  • Liz @ Virtually Homemade: Such beautiful pancakes! Just in time for the weekend :) February 7, 2014 at 3:07pm Reply

  • Stephanie @ Eat. Drink. Love.: Gorgeous pancakes! They make me feel all springy! February 7, 2014 at 4:57pm Reply

  • Chung-Ah | Damn Delicious: You make the BEST pancakes! If you come over and make me breakfast, I’ll be supplying the mimosas :) February 8, 2014 at 1:33am Reply

  • Dorian: Thank’s for the inspiration Jaclyn (http://doriannn.blogspot.fr/2014/02/une-samedi-apres-midi-de-gourmandise.html)! Your pancakes are scrumptious! February 8, 2014 at 10:47am Reply

  • Laura (Tutti Dolci): I love anything lemon and these pancakes look so light and fluffy thanks to the ricotta. A perfect breakfast! February 8, 2014 at 10:54pm Reply

  • Anne: These really look so good. Just wondering if I could use this recipe for waffles? February 8, 2014 at 11:38pm Reply

    • Jaclyn: Yes I think it should work great as waffles too, I might reduce the milk slightly though and whip the egg whites to soft peaks then I’d add 1 Tbsp of the sugar and whip to stiff but not dry peaks and then mix the yolks in with other wet ingredients. Then I would carefully fold the whites into the batter separate at the end (just after mixing in dry ing). I just like to do this with waffles, it’s not necessary if you don’t want to do it I think it just gives them a better texture. February 11, 2014 at 11:06pm Reply

  • Lauren: These look amazing and sound absolutely delicious. Your pictures are also really beautiful. Thanks for sharing this recipe! February 9, 2014 at 9:15am Reply

    • Jaclyn: Thanks so much for the compliment Lauren! February 11, 2014 at 11:07pm Reply

  • Kati: Made these pancakes for breakfast yesterday…. a huge hit! My mom used to be the pancake queen, but now, it is I. :) February 9, 2014 at 11:33am Reply

    • Jaclyn: I’m so glad to hear they were a hit Kati and that’s awesome that you’ve taken over the reign :)! Thanks so much for coming back to leave a comment! February 9, 2014 at 10:58pm Reply

  • Annie @The Littlest Sparrow: This looks seriously delicious! I love your photography <3 February 9, 2014 at 8:11pm Reply

    • Jaclyn: Thanks so much Annie :)! February 10, 2014 at 12:39pm Reply

  • Jessica @ Portuguese Girl Cooks: These look like pancake perfection! February 10, 2014 at 11:33am Reply

  • Cathy: Best pancakes ever! Tasted better than I expected. My kids loved them!
    Thanks for sharing :) February 17, 2014 at 7:49pm Reply

    • Jaclyn: I’m so glad your family liked these pancakes Cathy! Thanks for coming back to leave a comment! February 17, 2014 at 10:06pm Reply

  • Green Cattle Blog » Lately: […] now for the recipes.  These Lemon Ricotta Pancakes are the best pancakes ever!  I know it sounds weird, but trust me.  We always have unused ricotta […] March 7, 2014 at 12:02pm Reply

  • Lemon Ricotta Pancakes: […] Recipe ever so slightly adapted from Cooking Classy Nutrition Information Serving size: 3 pancakes Calories: 375 Fat: 12.0 […] March 18, 2014 at 2:34am Reply

  • Brandi: These are amazing! We just made for Easter Breakfast and they were a hit! I will be making these many, many more times :) April 20, 2014 at 9:41am Reply

    • Jaclyn: I’m happy to hear that Brandi! Thanks for your comment, and Happy Easter! April 20, 2014 at 10:10am Reply

  • Shirley: How many servings does this recipe make? May 10, 2014 at 5:14pm Reply

    • Jaclyn: About 4. Sorry I didn’t add that. May 10, 2014 at 10:10pm Reply

  • Whole Spelt, Lemon, and Ricotta Pancakes – 3BoysUnprocessed: […] dream pancakes so I looked around the web but couldn’t find a whole grain version. I found this recipe on Cooking Classy and adapted it to a whole grain version using whole wheat pastry flour and […] June 24, 2014 at 6:47pm Reply

  • Teresita C. Riley: These are soo good, however no mention of shelf life. The batter is for a family we are only two so I have to save this for a day or two. Please lket me know sheklf life. Many thanks! July 26, 2014 at 8:18am Reply

    • Jaclyn: I would probably make the pancakes right away as the leaving agents will start to activate as it sits in the refrigerator so the pancakes won’t be as fluffy if you cooked them later. I’d just store the cooked ones in the refrigerator for a few days or freezer for a few weeks. July 26, 2014 at 10:49pm Reply

  • Whole Spelt, Lemon, and Ricotta Pancakes – 3BoysUnprocessed: […] dream pancakes so I looked around the web but couldn’t find a whole grain version. I found this recipe on Cooking Classy and adapted it to a whole grain version using whole wheat pastry flour and […] September 8, 2014 at 8:35pm Reply

  • Mckenzie: I recently had these in a restaurant and couldn’t wait to try to make them myself. They turned out great. My husband was big fan as well. Thanks for the great recipe! January 31, 2015 at 9:53am Reply

  • Jen: These were absolutely delicious! Thank you for the recipe! March 1, 2015 at 7:55pm Reply

  • Kay: Jaclyn,
    These are the best pancakes my husband & I have ever had – so flavourful & fluffy!! And my 3 & 5 yr old daughters loved them too! Thank you! I might venture a non-gluten version soon.


    Kay April 4, 2015 at 10:02pm Reply

  • Sarah: This recipe is fabulous! I made it this morning to impress my gourmet cook sister and her family. Everyone loved them and I received many compliments. She asked for the recipe and said she was going to make them again at home. I chose your recipe because every other lemon ricotta pancake recipe required whipped egg whites, and I just don’t go there. They were light, fluffy, creamy and lemony delicious. I will make these again very soon. I used the full cup of ricotta, and as you suggested, and the zest of one large lemon. Thanks for the great recipe! August 2, 2015 at 5:48pm Reply

  • Michelle: We had wonderful lemon ricotta pancakes topped with fresh raspberries and blueberries at brunch while vacationing this summer. I cannot wait to try your recipe, it looks fabulous! August 17, 2015 at 11:06am Reply

  • Mom24_4evermom: Holy Moly! I made these for dinner tonight and they were truly amazing. It’s hard for me to describe the flavor, but they tasted delicious and the aroma was incredible. Simple, but oh so wonderful. I used fresh ricotta and they truly were over-the-top incredible. I’ll be making them again and again. Next time I’m going to try them with blueberry syrup and I can’t wait to next summer for fresh strawberries. October 18, 2015 at 4:12pm Reply

  • Emily: This recipe looks awesome! We made some ourselves recently and it’s quite a crowd pleaser. Check out our video! https://www.youtube.com/watch?v=z1aeUBnL_Ew February 23, 2016 at 3:10pm Reply

  • Maria: I made these this morning and followed the recipe almost exact (a dash more vanilla :)
    The pancakes were super light and fluffy and the taste was perfect. Definitely a keeper. March 5, 2016 at 11:18am Reply

  • Dina: Can i cook these two days ahead for a big family brunch and then just reheat? March 25, 2016 at 11:09am Reply

    • Jaclyn: With pancakes for best results I recommend serving them hot off the griddle. Once refrigerated the texture just isn’t the same. April 14, 2016 at 11:20pm Reply

  • Hope: I just made this pancake this morning as I had some ricotta I didn’t want to go bad and a lemon tree with over ripe lemons. It was yummy and fluffy and soft! My Toddler loved it very much! May 3, 2016 at 11:20am Reply

  • Steph: I made these today for Mother’s Day and they were awesome! Happy Mother’s Day! May 8, 2016 at 9:10am Reply

  • Sephonnie: Coming to the ricotta pancakes party a little late, but these are spectacular. Thanks for the recipe! July 10, 2016 at 10:35am Reply

    • Jaclyn: I’m so glad you liked the recipe Sephonnie! Thanks for your review! July 10, 2016 at 9:50pm Reply

  • Mom24_4evermom: I’ve commented before, but I had to comment again because they really are just that good. They are amazing. Truly. I served them this time with sugared berries, and, while they were very, very good, next time I’ve truly got to serve them with homemade blueberry syrup, that will put them over the top. Thank you so much for an excellent, quick, special recipe. September 5, 2016 at 10:48am Reply

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