Lemon ricotta pancakes

Lemon ricotta pancakes
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Recipe for Lemon Ricotta Pancakes. These pancakes are sophisticated, yet accessible. It's hard to find a more perfect start to a special breakfast or brunch. Serve with jam or maple syrup.


  • 1 cup flour
  • 1/2 teaspoon nutmeg
  • 1 1/4 cup ricotta cheese
  • 4 teaspoons sugar
  • 1 1/4 teaspoons baking powder
  • 2 eggs
  • 3/4 cup milk
  • juice of 1 lemon
  • zest of 1 lemon, minced


  1. Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.
  2. Spoon batter into hot oiled skillet, allowing about 1/4 cup per pancake. Cook pancakes for about 1 1/2 - 2 minutes. Turn when bubbles form and continue cooking until golden brown.
  3. Serve immediately or keep warm on a baking sheet in a 200° F oven until all pancakes are cooked. Dust with confectioner's sugar if desired.