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a stack of pancakes with whipped cream and blueberries on top and a fork on a blue plate

Fluffy Lemon Ricotta Pancakes



For the Pancakes

  • 1 cup whole milk ricotta cheese
  • 1 cup flour
  • The juice and zest from one large lemon
  • 2/3 cup milk
  • 3 TBS sugar
  • 1/4 teaspoon salt
  • 1 TBS baking powder
  • 1 TBS canola oil or non stick cooking spray

For the Yogurt topping

  • 1/3 cup plane Greek yogurt
  • 23 TBS lemon curd


For the Pancakes

  1. In a bowl, whisk together the egg, milk, sugar, ricotta and lemon juice/zest.
  2. Add the flour, baking powder and salt and mix together. (It’s fine if the mixture is a bit lumpy.)
  3. Coat or spray a stove top skillet or griddle with oil or non-stick spray; heat pan to medium.
  4. With a ladle, scoop pancakes mix onto griddle.
  5. Cook until the edges start to brown and the middle bubbles with little hole.
  6. Flip the pancake and cook the reverse side.

(I place the cooked pancakes in a 200° oven to keep them warm until I serve them.)

For the Yogurt Topping

  1. Mix the yogurt and lemon curd with a hand mixture for 3-4 minutes, until it’s fluffy.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes