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Lemony pancakes with frozen raspberries.
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Lemon Ricotta Pancakes

Lemon flavored ricotta pancakes with buttermilk.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: lemon pancakes, ricotta pancakes
Servings: 4
Calories: 273kcal
Author: Ilona


  • 1 cup all-purpose flour
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup ricotta cheese
  • 2 Tbsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 1 lemon zest


  • 1 Tbsp. cooking oil


  • In a medium bowl combine flour with sugar, baking powder and baking soda, set aside.
  • In another bowl mix egg with electric mixer, add buttermilk, ricotta cheese, lemon juice, vanilla extract and lemon zest from 1 lemon.
  • Heat the lightly oiled frying pan on a medium heat. Pour about 1/4 to 1/3 cup of the batter into the frying pan. Cook for 2-5 minutes. Flip when bubbles will form on the pancake. Cover and cook for another 2- 5 minutes.



  • You can add more sugar if you prefer sweeter pancakes, however since they are served with maple or even honey, they will be sweet enough.
  • Add extra lemon juice if you want more lemon flavor, but I think there is sufficient lemon flavor.
  • What to serve it with? Add your favorite maple syrup, drizzle with honey or sprinkle with powdered sugar. Add some fresh fruits or top it with jam.


Calories: 273kcal | Carbohydrates: 36g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 259mg | Potassium: 266mg | Fiber: 1g | Sugar: 10g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 180mg | Iron: 2mg