Lemon Ricotta Pancakes

Nelda Speed


This was one of my few 'experiments' that received an unsolicited response from my youngest son (he'll soon be 27)!He used maple syrup, I sprinkled blueberries and a drizzle of honey. They disappeared so fast I didn't have a chance to get a photo! Original recipe from Food Network, courtesy of Bobby Flay. I tweaked it according to what I had on hand and/or preferred.


☆☆☆☆☆ 0 votes

10 Min
20 Min


  • 3/4 c
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/4 tsp
  • 2 Tbsp
  • 1 c
    ricotta cheese
  • 2
  • 2/3 c
    milk (i used almond/coconut)
  • 1
    lemon, zest and juice
  • ·
    butter or spray for griddle
  • ·
    syrup, honey, fruit, desired toppings

How to Make Lemon Ricotta Pancakes


  1. Preheat the griddle.
  2. Combine flour, baking powder, baking soda, nutmeg, salt, and sugar in a small bowl
  3. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl.
  4. Whish the flour mixture into the chees mixture until just combined. Let the batter set for a couple minutes until bubbles begin to form.
  5. Brush or spray the griddle with butter. Use approximately 1/4 cup batter for each pancake. Cook on both sides until light golden brown.

Printable Recipe Card

About Lemon Ricotta Pancakes

Course/Dish: Pancakes
Main Ingredient: Dairy
Regional Style: American

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