Lemon Ricotta Pancakes

Ricotta cheese adds a creamy richness to these pancakes without making them dense, and lemon brightens the batter. Whip the egg whites separately for an extra-fluffy stack! Perfect for a special weekend brunch, Mother's Day, or Father's Day.

Lemon Ricotta Pancakes Recipe
Sally Vargas

Lemon and ricotta are a match made in heaven. You will find the pairing in many Italian desserts like cheesecakes, tarts, and torta di mandorle (lemon, ricotta, and almond cake), but with pancakes, you don’t have to wait until after dinner to enjoy this winning combination.

Unless, of course, you are “a pancakes-for-supper” kind of gal like me. There’s nothing like pancakes to help make the stresses of just living in this world feel a little bit lighter.

Lemon Ricotta Pancakes Recipe
Sally Vargas

Ricotta adds richness without making the pancakes heavy or dense, and lemon adds a perky flavor that dances in your mouth when you take the first bite.

While the step of separating the eggs and beating the whites by themselves does take a little extra time, this is about quality of life, people! The beaten egg whites lend an extra lightness to these delicately flavored pancakes. Make them for a special occasion, and enjoy the process.

Because of the beaten egg whites, the batter of these pancakes is both thick and light. Once you drop a ladleful onto the hot pan, spread it out with the back of the spoon to make a smooth circle of batter that is about five inches wide. Serve them with the usual suspects (a.k.a butter and real maple syrup) and a spoonful of fresh berries.

More Pancake Recipes to Try!

Lemon Ricotta Pancakes

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 to 6 servings

If you have any leftover pancakes (highly unlikely, but just in case), the pancakes can be frozen. Spread them on a baking sheet between layers of parchment paper and freeze until firm. Then stack them between parchment squares and place in a heavy plastic freezer bag. The pancakes will keep well for about 1 week.


  • 4 large eggs

  • 1/3 cup plus 1 tablespoon sugar, divided

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt, plus 1 pinch for beating the egg whites

  • 1 cup whole milk ricotta

  • 3 tablespoons lemon juice

  • 2 teaspoons lemon zest, finely grated

  • 1/2 cup whole or 2% milk

  • Butter or vegetable oil, for the griddle

  • Fresh berries, for serving

  • Maple syrup, for serving


  1. Separate the eggs:

    Carefully separate the eggs, placing the yolks and the eggs in separate bowls.

  2. Beat the egg whites:

    In a squeaky clean mixer bowl, beat the egg whites with a pinch of salt at high speed until very frothy. With the mixer still on high, slowly add 1 tablespoon of sugar. Continue beating until stiff peaks form, about 5 minutes. Set aside.

    Recipe for Lemon Ricotta Pancakes whip the egg whites
    Sally Vargas
  3. Mix the dry ingredients:

    In a bowl, whisk the flour, baking powder and 1/2 teaspoon of the salt until blended. Set aside.

  4. Make the ricotta mixture:

    In a large bowl, whisk the egg yolks and the remaining 1/3 cup of sugar together. Add the ricotta, lemon zest, and lemon juice and whisk until smooth. Stir in the milk until blended.

    Ricotta Pancakes Lemon
    Sally Vargas
  5. Make the batter:

    Add the flour mixture to the egg yolk mixture and stir with a spatula just until combined. Fold in one-third of the beaten egg whites to lighten the batter. Add the remaining egg whites and gently fold until only a few streaks of white remain.

    Recipe for Lemon Ricotta Pancakes mix in the flour
    Sally Vargas
    Lemon Ricotta Pancakes Recipe lighten the batter with egg whites
    Sally Vargas
  6. Cook the pancakes:

    Set a griddle, cast iron pan, or non-stick skillet over medium-low heat and brush with oil. When the pan is hot enough that a flick of water sizzles on contact, use a 1/2-cup measure to scoop the batter and drop onto the pan. With the back of a spoon, spread the batter of each pancake into a 4- to 5-inch round.

    Keep the temperature of the pan at medium to medium-low. Cook each pancake for 2 to 3 minutes, or until bubbles form on top. Flip and cook for 1 to 2 minutes longer, until the pancakes are cooked through.

    Serve each batch immediately or transfer the pancakes to a sheet pan in a warm oven to keep warm until ready to serve.

    Lemon Pancakes Ricotta make the pancakes
    Sally Vargas
  7. Serve:

    Serve warm with butter, maple syrup and fresh berries.

Nutrition Facts (per serving)
289 Calories
11g Fat
35g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 289
% Daily Value*
Total Fat 11g 15%
Saturated Fat 5g 25%
Cholesterol 147mg 49%
Sodium 370mg 16%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 12g
Vitamin C 9mg 45%
Calcium 186mg 14%
Iron 2mg 11%
Potassium 189mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.