Lemon Ricotta Pancakes

lemon ricotta pancakes are stacked and topped with raspberries and dusted with powdered sugar

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Your friends and family will love this lemon ricotta pancakes recipe. Light, fluffy, and brightened up with lemon zest and fresh blueberries. Serve with powdered sugar or maple syrup!


  1. 1 1/2 cups all-purpose flour
  2. 1 tsp baking powder
  3. 1/4 tsp baking soda
  4. Pinch of salt
  5. 3 Tbsp honey
  6. 1 cup buttermilk or kefir -
  7. 3/4 cup whole milk ricotta -
  8. 3 eggs
  9. 1 tsp vanilla extract
  10. Zest of 2 lemons
  11. 1/4 cup fresh lemon juice
  12. 2 Tbsp butter, melted


  1. Whisk dry ingredients, including flour, baking powder, baking soda, and salt, together in a large mixing bowl.
  2. Slightly warm the honey in a small saucepan or microwave so that it easily stirs in.
  3. In a medium mixing bowl, mix the buttermilk, ricotta cheese, eggs, and vanilla using a hand mixer.
  4. Zest two lemons and then cut them in half. Squeeze the juice over a fine mesh strainer to filter out the seeds. Set aside.
  5. Add the melted butter and warm honey to your wet ingredients, followed by lemon juice and zest.
  6. Gently fold the wet ingredients into the dry ingredients, careful not to overmix. Use a rubber scraper to stir the pancake batter gently.
  7. Heat a cast iron skillet or griddle to medium heat and grease with butter.
  8. Scoop your batter onto the griddle using a 1/4  or 1/3 measuring cup, leaving enough room for the pancakes to spread a bit.
  9. Lower the heat to medium-low; flip once they become golden brown.
  10. Top pancakes with butter and fresh fruit, and serve with warm maple syrup or confectioner’s sugar.


  • Preheat your oven to 175º to keep the pancakes warm. Be sure to cover them with foil.
  • See notes above for ingredient replacements.