Lemon Ricotta Pancakes


These Lemon Ricotta Pancakes are some of the best pancakes you’ll ever eat! Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta and fresh lemon. They’ve got to be good right? These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy, and you’ll love that bit of brightness and tang from the lemon. These are the perfect pancakes for spring or summer and they’re likely to become a new family favorite!

Lemon Ricotta Pancakes

Ricotta Cheese in Pancakes?

Some of you may be thinking, really, cheese in pancakes? If you are, it’s not a savory cheesy taste like you might be imagining. You don’t taste the ricotta here, it just adds so much moisture, it makes these seem like really buttery pancakes when really there’s only 1 Tbsp of butter.

It isn’t like having a lasagna filling mixed into a pancake batter. Ewwwww. Think more of on the sweets side of what ricotta can create like my:


Ricotta is one of the few cheeses that can be mixed into something that isn’t savory and it works wonders. Similar to the idea of cream cheese (but ricotta isn’t tangy and it has a thinner texture).

Lemon Ricotta Pancakes

How To Make Lemon Ricotta Pancakes

Like other pancake recipes these are so easy to whip up. The ingredients you need include staples like flour, baking soda, baking powder, salt, milk, eggs, vanilla and butter then you’ll also need a couple of lemons and some ricotta cheese (I’ve used both whole and low-fat, whole makes them a little richer but use what you’d like).

  • First preheat your electric griddle or a a non-stick skillet or griddle over a stove top work as well (they just don’t need to preheat quite as long).
  • Then in one bowl whisk together the dry ingredients and make a well (or big bowl shape) in the center using your hands.
  • In a separate bowl whisk together the milk, eggs and ricotta.
  • Then to the milk mixture pour in melted butter, lemon zest and lemon juice and whisk just to blend.
  • Immediately pour that wet mixture into the flour mixture and whisk it with a large whisk just to combined (remember lumps are good in pancake batter, it means the batter isn’t over-mixed and equals fluffier pancakes).

bowl of pancake flour mixture egg milk ricotta mixture being poured in

  • Then butter the griddle just before you are going to pour the batter on otherwise it burns (or vegetable oil works as well).
  • Pour 1/3 cup batter onto griddle at a time and leave plenty of space between them, then let the griddle work it’s magic and cook them until the bottom is golden brown.
  • Flip using a large spatula and cook opposite side until golden brown.
  • And of course, serve immediately drizzled with syrup.

pancakes being cooked on a electric griddle

Variations on These Pancakes

You can also add blueberries or raspberries to these pancakes. I like to add the berries to individual pancakes after I’ve ladled out the batter onto the griddle. This way you get the same amount in each pancake and they are evenly spaced.

You could also add in chocolate chips and swap the lemon zest for orange zest because who doesn’t love that chocolate orange combo. And while you’re at it, if going that route why not add a bit of cinnamon to give it that cannoli flair. Doesn’t that sound dreamy??

stack of lemon ricotta pancakes swirled around on a large plate garnished with lemon slices and strawberries

What to Serve Over These Lemon Ricotta Pancakes

These pancakes are so good that no one would complain if you only topped them with a dusting of powdered sugar but if you really want to impress then serve these with Fresh Strawberry Syrup or Fresh Blueberry Syrup and lightly sweetened whipped cream.

If you don’t have time to go all out you can just use store-bought berry syrup or jam. Lemon curd would be delicious, and maple syrup is fine too.

stack of lemon ricotta pancakes swirled around on a large plate garnished with lemon slices and strawberries

Best Weekend Breakfast!

These Lemon Ricotta Pancakes will quickly become the highlight to your weekend breakfast menu! Anyone else have a saturday or sunday breakfast tradition every week that the whole family looks forward too? We do at my house and these are one of those recipes we’ve had again and again because everyone absolutely loves them.

They’ll get you through that hectic work week when you’ve got these to look forward to on saturday morning!

stack of eight lemon ricotta pancakes topped with fresh blueberries and mint maple syrup poured over pancakes lemon slices added on plate for garnish

More Breakfast Recipes to Try


Lemon Ricotta Pancakes

5 from 7 votes

The most moist and delicious lemony pancakes! You don't taste the ricotta it just lends richness and moisture. These have been one of my favorites for years, everyone who tries these loves them! My favorite way to serve them is with fresh strawberry or blueberry syrup (see links in notes). Yields about 13 pancakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 375 kcal


  • 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
  • 3 1/2 Tbsp (46g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (236ml) milk
  • 3/4 cup (180g) ricotta (low-fat or whole)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 - 2 Tbsp lemon zest (depending on how lemony you want them)
  • 1/4 cup (60ml) fresh lemon juice
  • 1 Tbsp (14g) butter, melted


  1. Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).

  2. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.

  3. Make a well in center of flour mixture and set aside. 
  4. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
  5. Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that's fine).

  6. Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy). 

  7. Pour 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. 
  8. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
  9. Recipe Source: Cooking Classy

Recipe Notes

Strawberry Syrup Recipe HERE.

Blueberry Syrup Recipe HERE.

Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving
Calories 375 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 105mg 35%
Sodium 341mg 14%
Potassium 358mg 10%
Total Carbohydrates 58g 19%
Dietary Fiber 1g 4%
Sugars 11g
Protein 10g 20%
Vitamin A 7%
Vitamin C 7.1%
Calcium 20.4%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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

  • Mom24_4evermom: Jacob, “What’s for dinner tonight?”
    Me, “Uh, sorry, regular old pancakes.”
    Jacob, excited, “Ricotta pancakes?!”
    Me, “No, plain old pancakes.”
    Jacob, “Oh.”

    I ran to the store and got ricotta.

    This is a fabulous recipe. I did simmer 1 1/2c blueberries w/1/2 c. real maple syrup for 10-15 minutes and loved it with them. June 15, 2017 at 4:51pm Reply

    • Jaclyn: I’m so glad they were enjoyed! Can’t go wrong with blueberry syrup! June 16, 2017 at 9:14pm Reply

  • Lindsay: I stumbled upon these this morning and was thrilled to discover I had all of the ingredients on hand! I was a little nervous because I halved the recipe because I was cooking just for me. They were better than I imagined. Delicious! June 25, 2017 at 7:04am Reply

  • Joanne D: Made these pancakes twice for my family. They are a hit! So yummy 😋 February 18, 2018 at 10:41am Reply

    • Jaclyn: Glad you liked them enough to repeat the recipe Joanne! Thanks for your review! February 18, 2018 at 7:03pm Reply

  • Carol: Just made these today. I had wonderful left over ricotta. Added blueberries, they were decadent! April 15, 2018 at 9:36am Reply

  • Jessica M: Thank You for sharing this fantastic recipe! I have made these pancakes many times. I always make a double batch, so I have some for the freezer. April 16, 2018 at 5:46pm Reply

    • Jaclyn: I’m so glad you like them Jessica! April 16, 2018 at 6:18pm Reply

  • Baxter@Foodtalko: Looks absolutely gorgeous! My queue of things to make keeps getting longer. April 22, 2018 at 8:42am Reply

    • Jaclyn: Thanks for the compliment! April 22, 2018 at 2:10pm Reply

  • Katie: These. Are. Amaaaaaaazzzziiiinnnngggg!! I felt like I was on vacation eating at an adorable little breakfast place tucked away in a tourist town. My whole family gobbled them up. I will definitely be adding them to my permanent collection, and I can’t wait to try the cake and cookies too! I wonder if it would work in a muffin? Perfect use for leftover ricotta, which usually sits in my fridge until it starts growing a pink top! April 29, 2018 at 9:02am Reply

    • Jaclyn: I’m so glad your family liked these pancakes Katie! And glad to hear they made you feel like you were on vacation, I love when food does that :). And I’m sure ricotta would be delicious in muffins as well, I’ll have to add that to my long list of things to make! Thanks for your review! April 29, 2018 at 9:33pm Reply

      • Katie: Oh yay, can’t wait for that recipe! 😀 May 1, 2018 at 7:05pm Reply

  • Debbie: So good! I’ve tried many lemon ricotta pancakes and these are the best. Light, fluffy and just the right amount of lemon I love that the zest is added. It takes it to the next level. I serve these with sa blueberry compote instead of syrup which is a nice balance to the lemon. May 1, 2018 at 5:42am Reply

    • Jaclyn: Thanks for your feedback Debbie! May 1, 2018 at 1:18pm Reply

  • Kate: My family loved these pancakes! May 2, 2018 at 6:02pm Reply

    • Jaclyn: Happy to hear it Kate! May 2, 2018 at 10:13pm Reply

  • Suzie: Just made these! Absolutely delicious! May 16, 2018 at 8:04am Reply

    • Jaclyn: I’m so glad you liked these Lemon Ricotta Pancakes Suzie! Thanks for taking the time to leave a review! May 16, 2018 at 11:19am Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d