Real Recipes From Real Home Cooks ®

lemon ricotta pancakes

Recipe by
Nelda Speed
Lewisville, TX

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.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Griddle

Ingredients For lemon ricotta pancakes

  • 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.

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