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Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes

These are one of my favorites pancakes and they're the perfect way to kick spring fever and winter blues away. Just like a bite of spring, the ricotta cheese adds a rich and moist melt-in-your-mouth texture that pairs with pure lemon zest. They're sweet enough to be eaten sprinkled with powdered sugar and a dollop of yogurt, or drizzled with maple syrup and served with fresh berries. The bigger challenge is sharing them. Enjoy before they disappear! 

Prep 10 min, Cook 15 minutes
Makes 6 - 8 pancakes


  • 1 ½ c. Aunt Katherine's Yummy Pancake & Waffle Mix
  • 1 - 2 tbsp. granulated sugar
  • ¼ tsp. baking soda
  • ⅔ c. milk
  • ¾ c. ricotta cheese
  • 3 eggs, separated
  • 1 tsp. GF vanilla extract
  • 1 lemon zested
  • ¼ c. lemon juiced
  • 1 tbsp. melted butter 
  • fresh berries, yogurt, powdered sugar for garnish


  1. Preheat griddle over medium heat.
  2. In a medium bowl, whisk together pancake mix, sugar, and soda.
  3. In a separate bowl, combine the milk, ricotta, egg yolks and vanilla until well blended. Add in lemon zest, lemon juice and melted butter and blend until combined. 
  4. Pour milk mixture into pancake mixture and whisk until combined.
  5. Beat egg whites until stiff peaks. Fold egg whites into pancake batter. This will keep them extra light.
  6. Pour ⅓ c. batter onto buttered griddle and cook until bubbles begin to appear on the surface. Flip over and cook 2-3 minutes or until the opposite side is golden brown.
  7. Serve warm, dusted with powered sugar or drizzled with maple syrup and fresh berries.

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