Lemon Ricotta Pancakes

Breakfast, Recipes

lemon ricotta pancakes on white plate

In celebration of National Pancake Day, here is my all-time favourite version of my Angel Cakes … lemon ricotta pancakes!


  • 3 tbsp. melted butter
  • 2 c. flour (can substitute gluten-free flour)
  • ¼ c. sugar
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. buttermilk
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 tsp. grated lemon rind
  • 1/2 cup ricotta cheese
  • 2 tsp. fresh lemon juice


  1. Melt the butter in a saucepan or microwave and cool.
  2. In a large bowl, mix together all of the dry ingredients
  3. In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla, lemon rind, ricotta cheese, lemon juice and cooled melted butter
  4. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
  5. Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour into pancake shapes of your choice, and flip when the bubbles appear on the top and the bottom is golden brown.
  6. Enjoy with whatever you like to dress your pancakes with!

lemon ricotta pancakes dusted with icing sugar

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18 Comments on “Lemon Ricotta Pancakes”

  1. Tracy

    Tori, I made these with the kids tonight (breakfast for dinner – which already put me in their good books). Light, fluffy, tasty – so GOOD. Kids loved them – they said “thanks mom” 3 times!
    I say “thanks Tori”!

  2. Kiki

    I made with whole wheat flour and egg white and they were still delicious. Just took a little longer to cook then usual pancakes. Worth the wait though!

  3. Shelley

    Finally got around to trying this recipe & what a delicious pancake it makes. Definitely yum in my books! Thanks Tori…

  4. Pingback: Lemon Ricotta Pancakes – Kristen Neil

  5. Gabriela

    Hi tori,

    Instead of buttermilk would Greek yogurt or sour cream work thinned out with water?


      1. Gabriela

        I ended up making buttermilk and the pancakes turned out amazing – such a hit!

        Will be making them soon.. 🙂

  6. Sarah LeRose

    Wow! I went to make your angel cakes from the cookbook and remembered I had ricotta cheese so tried out these! So light, fluffy and moist with the perfect lemon and vanilla balance!

    1. Tori

      I love Angel cakes but these are a great recipe to switch it up every so often! Especially when it uses up ingredients. Thank you for taking the time to comment and so glad you enjoyed!

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