Lemon and Ricotta Pancakes

Breakfast just got a bit sweeter with these Lemon and Ricotta Pancakes!

You may have seen them on brunch menus and hopefully had a chance to try them. If you haven’t heard of them, you might be thinking cheese in pancakes?! But we are going to need you to trust us on this one!



  • 2 cups all purpose flour

  • 1 and 1/2 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/4 cup organic cane sugar

  • 1/2 teaspoon salt

  • 2 eggs

  • 1 1/2 cup milk

  • 1 cup ricotta cheese (whole milk)

  • 1 1/2 tsp pure vanilla extract

  • 1/4 cup lemon juice

  • 2 tablespoons lemon zest

  • butter for frying pan

  • maple syrup for topping (optional)

  • powdered sugar for topping (optional)

  • fresh fruit for topping (optional)



  1. In a large bowl combine all dry ingredients (flour, baking soda, baking powder, sugar, and salt)

  2. In a separate bowl whisk eggs - then add milk, ricotta, vanilla, lemon juice, and lemon zest. Combine well using a rubber spatula.

  3. Slowly fold the wet ingredients into the dry. Stir well until combined.

  4. Put a large frying pan over medium/high heat. Once hot, add butter to cover bottom of pan.

  5. To create perfectly sized pancake circles, use a measuring cup to scoop mixture, we use 1/4 cup. One at a time carefully pour scoops of batter onto the frying pan.

  6. Let each pancake cook for about 2-3 mins (or until batter bubbles). Flip and cook other side until golden brown

  7. Plate and top with blueberries, maple syrup, and powdered sugar.