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Easy Recipe For Ricotta Pancakes

This recipe for ricotta pancakes is easy to make and has a hint of lemon. They are so soft and tender! Delicious with a squeeze of lemon and a sprinkle of sugar. Makes about 24 (1/3 cup) pancakes.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Desserts
Cuisine: Western
Keyword: breakfast, easy pancake recipe, easy recipe, lemon ricotta pancakes, ricotta cheese dessert
Servings: 24 pancakes (using a 1/3 cup measure)
Calories: 107kcal
Author: Harriet Britto
Cost: $4.30 or $0.18 a pancake


  • Kitchen scales
  • Measuring spoons
  • Measuring cups
  • Sieve or flour sifter
  • 2 large mixing bowls
  • Lemon zester
  • Lemon juicer
  • Wooden spoon
  • Spatula
  • Skillet or non-stick fry pan


  • 260 grams (2 cups) plain flour (all-purpose)
  • 100 grams (1/2 cup) white granulated sugar
  • 2 level tablespoons baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 285 grams (10 ounces) full-fat ricotta cheese
  • 400 ml / grams (1 2/3 cups) full cream milk / whole milk
  • 70 grams (1/3 cup) lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • butter for cooking


  • Sift the flour, sugar, baking powder and salt into a large mixing bowl.
  • In another bowl, beat the eggs, then add the ricotta cheese and mix well. Next stir in the milk, lemon juice, lemon zest and vanilla.
  • Slowly pour the wet ingredients into the dry ingredients, stir until just combined. Don’t over mix, otherwise you will have tough pancakes.
  • Heat a non-stick frying pan over a low-medium heat. Working in batches, melt a tablespoon of butter at a time in the fry pan. Note: If the butter has turned a dark brown in the pan before adding the batter, the pan is too hot. Turn down the heat, use a paper towel to wipe away the burnt butter and start again.
  • Add a 1/3 cup of batter per pancake (or more if you want lager pancakes) at a time to the fry pan.
  • Cook for about 3 minutes or until you see bubbles appear on top and the top looks a little dry, flip and cook the other side. Cook on the other side for about 1 – 2 minutes or until golden brown. Transfer the cooked pancakes to a serving plate. Repeat with the remaining batter until all cooked. Serve immediately with either fresh lemon juice and sugar or maple syrup.


This recipe for ricotta pancakes makes about 24 pancakes, using a 1/3 cup measure. However, you can make them any size you want.
They take about 5- 6 minutes each to cook on a low medium heat. For this quantity (24 pancakes) the total cooking time was over 1 hour, cooking them one at a time over medium/low heat.
If you were to make them smaller and can fit more into a pan the cooking time would reduce. The same is true if you were to make larger pancakes because you will be using more batter and making less.
You want the wet and dry ingredients to just combine (it’s okay to have a few lumps in the batter) because over mixing the batter will make the pancakes chewy.
As soon as you see bubbles appear on the top and they remain open, check underneath and if golden flip and cook the other side.
  • Fresh squeezed lemon juice and sugar
  • Maple syrup
  • Chantelle cream and strawberry compote
  • Jam
  • Butter and powdered sugar
  • Lemon curd


Serving: 1pancake | Calories: 107kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 142mg | Potassium: 60mg | Fiber: 1g | Sugar: 5g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg