Go Back
–+ servings

Fluffy Lemon Ricotta Pancakes (VIDEO)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ricotta Pancakes stacked on plate with fruit and drizzled with maple syrup

Light and fluffy Lemon Ricotta Pancakes are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful lemon zest flavor. This recipe makes 18 (4-inch) pancakes.

Author: Natasha Kravchuk
Course: Breakfast
Cuisine: Italian
Keyword: lemon ricotta pancakes, ricotta pancakes
Skill Level: Easy
Cost to Make: $4-$6
Calories: 245 kcal
Servings: 6 people

Ingredients

  • 1 1/4 cup ricotta cheese, (14-15 oz will work)
  • 3/4 cup low fat buttermilk, (or kefir)
  • 3 large eggs
  • 2 Tbsp granulated sugar
  • 1 1/4 cups all-purpose flour, (5 1/2 oz)
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • Zest of 1 lemon
  • Olive oil or coconut oil to cook
US Customary - Metric

Instructions

  1. In a large mixing bowl, whisk together eggs and sugar until well blended.

  2. Mix in ricotta cheese, buttermilk and salt and whisk until blended.

  3. In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.

  4. Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.

  5. Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.

Nutrition Facts
Fluffy Lemon Ricotta Pancakes (VIDEO)
Amount Per Serving
Calories 245 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 109mg36%
Sodium 205mg9%
Potassium 359mg10%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 6g7%
Protein 12g24%
Vitamin A 361IU7%
Vitamin C 1mg1%
Calcium 244mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.