These light and fluffy lemon ricotta pancakes are tangy and sweet when drizzled with maple syrup. Sprinkle with additional lemon zest before serving for an extra boost of lemony flavor., October 2022


Credit: Fred Hardy

Recipe Summary

25 mins
25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Whisk all-purpose flour, whole-wheat flour, sugar, baking powder and salt together in a large bowl. 

  • Whisk ricotta, buttermilk, eggs, oil, vanilla, lemon zest and lemon juice together in a small bowl until smooth. Add the ricotta mixture to the flour mixture, stirring just until combined.

  • Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Dollop about 1/4 cup batter per pancake into the pan (about 3 pancakes per batch). Cook until the edges are dry and bubbles begin to form on the surface, 2 to 3 minutes. Flip and cook until golden brown, 2 to 3 minutes. Transfer to a plate and keep warm. Repeat the process with the remaining batter, reducing heat as needed if the pancakes are browning too quickly. Garnish with lemon zest and/or serve with maple syrup, if desired.

Nutrition Facts

about 2 pancakes
281 calories; protein 13g; carbohydrates 34g; dietary fiber 2g; sugars 8g; added sugar 6g; fat 10g; saturated fat 4g; mono fat 4g; poly fat 2g; cholesterol 109mg; vitamin a iu 330IU; vitamin b3 niacin 2mg; vitamin c 3mg; vitamin d iu 24IU; vitamin e iu 2IU; folate 72mg; vitamin k 3mg; sodium 396mg; calcium 287mg; iron 2mg; magnesium 38mg; phosphorus 271mg; potassium 218mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 4mg; selenium 31mcg.