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Lemon-Ricotta Pancakes

These lemon-ricotta pancakes are full of bright lemon flavor thanks to the addition of lemon juice and zest. You’ll love the light, fluffy texture too!
Prep Time10 minutes
Cook Time5 minutes
Course: Breakfast
Cuisine: American
Keyword: easy brunch ideas, lemon ricotta, lemon ricotta pancakes, pancake recipes, ricotta pancakes
Servings: 4
Calories: 367kcal
Author: Kasey Schwartz


  • 2 large eggs separated
  • ¾ cup ricotta cheese
  • 3 lemons zested
  • 2 tbsp lemon juice
  • 2 tbsp unsalted butter melted
  • 1 cup whole milk
  • ½ tsp vanilla extract
  • 2 cups pancake mix


  • In a large mixing bowl, add the egg yolks, cheese, lemon juice and zest, melted butter, milk, and vanilla and whisk to combine. Add pancake mix and stir until just combined.
  • In an electric mixer fitted with a whisk, whip egg whites to soft peaks. Gently fold the egg whites into the pancake batter. Do not overmix.
  • Coat a nonstick pan with cooking spray (or a tsp of butter) and heat over medium heat. Ladle ¼ cup of batter and cook for 2-3 minutes or until bubbles form on top and bottom is golden brown. Flip and cook for another 2 minutes. Serve with syrup and butter.


Calories: 367kcal | Carbohydrates: 31g | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 424mg | Potassium: 422mg | Fiber: 4g | Sugar: 5g | Vitamin A: 779IU | Vitamin C: 46mg | Calcium: 346mg | Iron: 2mg