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Lemon Ricotta Pancakes

By Cristen Clark
Author: Cristen


  • 1/4 C sugar
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/3 C ricotta cheese
  • 1 ½ C milk any kind will do
  • 1 ½ tsp vanilla bean paste or vanilla extract
  • ¼ tsp lemon extract *optional for additional lemon taste
  • 1 large egg
  • 2 C cake flour
  • 1 generous TBSP baking powder
  • 1/2 tsp salt


  • In a large bowl rub sugar and zest of lemon between fingertips to fragrance sugar.  Add zest of lemon, ricotta, milk, vanilla and egg.  Whisk well.  In separate mixing bowl combine flour, baking powder and salt and whisk dry ingredients to incorporate.  Gently fold dry ingredients into wet ingredients until combined.  Generously butter a skillet over medium-low to medium heat.  Fry pancakes on one side, flipping over when the top uncooked side shows bubbles around the edges and firmness around the outsides.  Serve with pats of butter and hot REAL maple syrup.  Oh, and blackberries if you wish.