Lemon Ricotta Pancakes



This was the first time I’ve ever made these scrumptious Lemon Ricotta Pancakes… and I have to say that I am completely infatuated with  them.  I’ve ever so slightly adapted this delicious pancake recipe from Shutters on the Beach in Santa Monica.


These pancakes are light, fluffy….and lemony….and you don’t feel like you want to take a nap right after you take your last bite.  Typically pancakes are high in carbs….but these delicious lemon ricotta pancakes have little sugar…and the recipe calls for just 1/4 cup flour.  You could use gluten-free flour to make them even healthier!  Ricotta cheese is a good source of low-fat protein…and if you serve these pancakes with mixed berries and sliced bananas instead of syrup…then you’ve kept things on the healthy side.


Besides the wonderful flavor and texture of these pancakes….I loved how simple they were to make…and how few ingredients it took to make them.

I hope you love these Lemon Ricotta Pancakes as much as we do!!

~ Deb

Lemon Ricotta Pancakes

Yield: 6 pancakes

Total Time: 30 minutes


  • 4 large egg yolks
  • 4 tablespoons granulated sugar (I used 1-1/2 tablespoons granulated sugar and 2 tablespoons honey)
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon lemon extract or lemon oil
  • 1/4 cup all purpose flour or cake flour
  • Pinch of kosher salt
  • 1 cup ricotta cheese
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 4 large egg whites
  • canola oil or nonstick spray, for cooking


  1. In a medium bowl, combine the egg yolks, honey, lemon zest, and lemon extract. Whisk for about 2 minutes and the mixture is light in color.
  2. Whisk in the flour and salt. Fold in the ricotta cheese and melted butter until just incorporated.
  3. In a separate bowl, whisk the egg whites to stiff peaks. Fold them into the batter, being careful not to over mix.
  4. Heat a griddle or a large pan over medium heat and coat it lightly with the oil. Pour 1/2 cup circles of the batter and even out the rounds with a spatula. Cook until bubbles begin to form on the tops of the pancakes and the bottoms are golden, about 2 minutes. Carefully flip the pancakes and continue to cook until the pancakes are golden on the other side and dry in the middle.
  5. Serve with maple syrup or mixed berries.
Recipe comes from "The Summertime Anytime Cookbook" by Dana Slatkin

One Response to “Lemon Ricotta Pancakes”

  1. Toni — September 6, 2012 @ 9:47 pm (#)

    To die for…… Great recipe!!!

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