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Lemon Ricotta Pancakes recipe

Fresh Lemon Ricotta Pancakes

Course Breakfast
Cuisine Italian
Keyword lemon ricotta pancakes, ricotta pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 245 kcal


  • 1 1/4 cup ricotta cheese (14-15 oz will work)
  • 3/4 cup low fat buttermilk (or kefir)
  • 3 large eggs
  • 2 Tbsp granulated sugar
  • 1 1/4 cups all-purpose flour (5 1/2 oz)
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • Zest of 1 lemon
  • Olive oil or coconut oil to cook


  1. In a large mixing bowl, whisk together eggs and sugar until well blended.

  2. Mix in ricotta cheese, buttermilk and salt and whisk until blended.

  3. In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.

  4. Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.

  5. Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.

Recipe Video