Lemon Ricotta Pancakes

photo of lemon ricotta pancakes

We are so busy being adventurous with lunch and dinner that sometimes we forget there are gorgeous and varied yummies we can have for breakfast. These lemon ricotta pancakes make for a lovely summer breakfast and can even be made slightly bleary-eyed as they are simple and won’t make your brain hurt.


  • 3/4 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • juice and zest of 1 lemon


  1. Mix all dry ingredients into a bowl.
  2. In a separate bowl, whisk together the ricotta, eggs, milk, lemon juice and zest.
  3. Slowly add the dry mixture into the wet one, mixing until just incorporated.
  4. Heat a large pan over medium heat and pour in the pancake batter, making sure to turn each pancake before it gets too brown.
  5. Serve with whatever you like. I made a simple raspberry sauce and threw some fresh raspberries on top for texture.


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