Lemon Ricotta Pancakes Recipe (2024)

If you don’t have ricotta on hand, a large spoonful of sour cream gives a similar effect. This recipe is unnecessarily complicated. I always add lemon zest, vanilla (and cinnamon, not sugar) but I don’t bother to separately mix them. I just put all ingredients in a bowl and briefly whisk together. We also like to drop in blueberries as each pancake cooks (to avoid turning the whole batter blue).

These were easy and delicious. I used plain milk with lemon juice instead of buttermilk and the pancakes still turned out perfectly fluffy.

Bobby Flay's lemon-ricotta pancakes have been my go-to for a while. Similar to this recipe, but a bit simpler: no buttermilk, no vanilla, simply dry ingredients in one bowl, wet in another. The clincher: warmed lemon curd for the topping.

My kids deemed these the best pancakes that they have ever eaten. Light and fluffy, with a lovely flavor, these ricotta pancakes will be a new family tradition. Only note would be that it is a small recipe. So, if your crew will want more than 2 or 3 small pancakes each, consider increasing your measurements accordingly.

I use whole fat Greek yogurt for many things, as sour cream on baked potato or a cucumber salad. I’d also use it in pancake batter instead of ricotta here. It gives the tang of buttermilk and fluffy texture. I’ve used it fir years in cornbread batter as well.

These are wonderful! Lightly lemony, super tender, easy to assemble.One tip, though: I was intrigued to see that it's easy to make just a third of the recipe, because it calls for 3 eggs; I was making them for my wife and me - and we don't need 12-14 pancakes! I measured carefully throughout, including adding exactly 1/4c batter per pancake to the griddle . . . and wound up with just 3 pancakes, not the expected 4.So, if making for 2 people, you might want to make 2/3rds of the recipe.

Two people in NJ had no trouble polishing off the whole batch.

My husband made these for breakfast today- so good! We ate all but one and it sat on a plate on the counter for several hours until I thought, oh for crying out loud, picked it up and ate it. They’re delicious at room temperature, too!

I always have kefir in my refrigerator and found that it's a great substitute for buttermilk in all baked goods.

One of our family members eats gluten-free and egg-free. We used Bob’s Red Mill gluten-free all-purpose flour and Ener-G egg replacer and followed the rest of the instructions as written (other than cooking them for longer to get them extra crispy and topping with caramelized bananas). Really, really delicious.

Everything is better with ricotta, so I look forward to trying these. Thank you for providing gram measurements, but a heads-up: These are quite odd in their specificity. Rounded to tens or even fives is plenty exact, we are not talking about airmail postage here. :-)

I beg these recipe writers to be much more specific on their salt amounts and types. What is "fine salt"? Is it Maldon sea salt, Morton’s Kosher salt, Diamond Crystal Kosher salt, Fleur de sel, or plain, ordinary Morton table salt?

Good pancakes- eggy and cake like. Reminded me of french toast. I don’t find separating and beating egg whites any harder than trying to get ricotta and eggs mixed. I still had to use the whip attachment on my stick blender. I had homemade ricotta that I needed to use up and it worked great for that. Probably will not replace my standard recipe - Joy of Cooking.

Made these as written (unheard of I know) . They came off the griddle looking wonderful and we ate every one. Don't be too quick to reach for the maple syrup though. With plenty of sugar in the recipe, we felt fresh fruit and/or whipped cream made a better pairing.

Made as written except subbed whole milk plain yogurt for buttermilk. The pancakes were fragrant, light, fluffy and delicious. Wife says this recipe is a keeper!

I love this recipe with the blueberry syrup. Going to be a regular in my kitchen for the rest of my life. I'd use a little less sugar and add in mashed bananas next time!

I didn’t have ricotta but I did have mascarpone, which turned out well as a straight sub. I also didn’t have butttermilk or milk, so I subbed with diluted half and half. These two substitutions worked out surprisingly well. The density wasn’t as fluffy but the taste was still amazing. I also used mandarin orange and orange zest instead of lemon, but I’m sure lemon would have been great too. Produced 6 or 7 pancakes in an 8-inch cast iron.

With gluten-free flour, the batter was quite liquidy. I would add a little extra flour next time.

I followed the recipe, and was rewarded with ten very tasty lemon pancakes. Made a blueberry compote with frozen wild blueberries (which is what I had on hand). I like that these are lighter-textured than regular pancakes. Will make again!

Some of the best pancakes we've ever had, and simple to make. I zested a large lime and added some of the juice, delicious!

Absolutely delicious. I put less sugar than the recipe calls for. Whole family loves it!

These are good eaten right out of your hand with no syrup or added butter. I reduced the salt to 1/2 teaspoon. Next time I might drop some blueberries on top of the batter.

This is my new “go to” pancake recipe. So good! I find they burn more easily than other pancake recipes, so I reduce the sugar by a tablespoon and add some canola to the butter in the pan.

Hands down the best pancakes I've ever had. The ricotta makes them light and fluffy, and the lemon zest pairs with the blueberry syrup perfectly. Simply deljcious!

I don’t say these things flippantly. No puns intended. These are the BEST version of a breakfast pancake, in a league of their own. They are at the top of the pancake pyramid, everything else comes below them.- Do not overmix the batter. Use a spatula to barely fold in the flour mix.- Don’t skip the zest into the sugar mixing with your fingers. I the zest and it’s spectacular.- Be patient and butter the griddle well. - Do not douse them with any syrup, just dip lightly into syrup.THE BEST!

Wow! These were so good! I made a double recipe of the pancakes and tripled the blueberry sauce. There was nothing left — people were practically licking the blueberry pan! Great flavor and texture.

Just the right amount for two hungry people. Probably the best pancakes ever.

We loved these as presented. Combining sugar and lemon zest is a neat trick! We got subtle lemon in every bite! A warning though, this is a small batch recipe, do don’t give the first test pancake to the dog (the dog loved it too.)

Absolutely delicious and so easy! I replaced the vanilla with lemon extract and served with huckleberry syrup.

Has anyone made this with an egg replacer? I have a niece with an egg allergy.