Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
Prep Time BG 15

Prep Time


Cook Time BG 10

Cook Time


Total Time BG 25

Total Time


Serving BG 10



Recipe written and created by Chef Chris Valdes


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp granulated sugar 
  • 1 tsp salt
  • 3/4 cup whole milk 
  • 1/2 cup fresh ricotta
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • Juice and zest of 1 lemon (No seeds)
  • Butter, or cooking spray
  • Maple syrup, or syrup for topping


1.  In a large bowl, whisk dry ingredients together: flour, baking powder, sugar, and salt. 
2.  In a separate bowl, whisk together milk, ricotta, and eggs. Stir in vanilla, lemon juice, and zest. 
3.  Add wet ingredients to dry ingredients and stir until fully combined. 
4.  Melt butter in a medium nonstick skillet over medium heat. Using a ladle, ladle pancake batter into skillet. Cook until bubbles start to form, about 3 minutes. Flip and cook other side until golden, another 3 minutes. Repeat with remaining batter. 
5.  Serve with maple syrup or syrup of choice.
Topping Ideas: Ricotta, Milk chocolate, berries, whipped cream, banana
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899