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Lemon Ricotta Pancakes

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m


  • 1 c All-purpose flour
  • 2 tbsp. Granulated sugar
  • 1 1/2 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Salt
  • 1 Large egg white
  • 1 Large egg
  • 1 c Whole milk ricotta cheese
  • 1 tsp. Lemon zest, grated
  • 1/4 c Fresh lemon juice
  • 1/8 c Water (1/8-1/4c, to texture)
  • 1 tbsp. Canola oil


  1. Begin heating a griddle or a nonstick skillet over medium heat. Spray with cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil.
  4. Gently fold the wet mixture into the dry ingredients bowl until flour disappears. The batter will be thick; be sure to not over mix.
  5. Drop about 1/3 cup of batter onto the heated pan. Don't spread it out, let it sit and flow on it's own. Cook until browned on the underside and beginning to set and bubble, about 2 minutes, then flip and cook on the other side for another 2-3 minutes. I tend to lean towards the lower side of medium on the heat: these pancakes are thick and you want to be sure there's enough time on the pan to cook all the way through without burning the sides.
  6. Serve warm with butter and maple syrup, or your own homemade jam!