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lemon ricotta

Lemon Ricotta Pancakes

An alternative to traditional pancakes, we've made these with fresh lemon juice and ricotta!

Course Breakfast
Cuisine American
Keyword breakfast, lemon, pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Author My Boys and Their Toys


¾ cups ice cold water    teaspoon baking soda   cup ricotta cheese   1 heaping tablespoon grated lemon zest (3 small lemons)   1 tablespoon vegetable oil    2 tablespoons granulated sugar   1 egg,   teaspoon vanilla extract   2 tablespoons butter, melted   2 tablespoons lemon juice (2 small lemons)    1 cup self-rising flour     syrup


1. Whisk water and baking soda together in a mixing bowl. 2. Add ricotta cheese, lemon zest, vegetable oil, sugar, egg, vanilla extract, butter, lemon juice, and flour until just combined. (Don’t over mix, lumps are okay) 3.Over medium-high heat, grease griddle or pan and scoop out ¼ cups of batter on the griddle or pan. When the edges of the pancake start to look dry or when the pancake surface begins to bubble, flip and cook other side until cooked.

Recipe Notes

  • Makes 10 medium size pancakes
  • Best served with maple syrup