Lemon Ricotta Pancakes

Posted by Donna-Marie Pye on

The most moist and delicious lemony pancakes! You don't even taste the ricotta, it just lends richness and moisture. These have been on of our favourites for years and I often make them when I have a half a carton of ricotta leftover. My favourite way to serve them is with warmed maple syrup and a dollop of blueberry jam or fresh blueberries.



  • 1 1/2 cups all-purpose flour, scooped and levelled to measure
  • 3 1/2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 3/4 cup ricotta (low fat or whole)
  • 3 large eggs
  • 1 tsp vanilla
  • 1 - 2 tbsp lemon zest (depending on how lemony you want them)
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp butter, melted
  • Maple Syrup, Wild Blueberry Jam, fresh blueberries


  1. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the centre of the bowl; set aside.
  2. In a separate bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
  3. Add butter, lemon zest and lemon juice to mixture and blend until well combined (it will look a little curdled).
  4. Pour liquid mixture into into flour mixture and whisk just until combined (batter should be slightly lumpy).
  5. Preheat a cast iron or non-stick skillet over medium high heat. Brush with a little soft butter. Pour 1/3 cup batter onto grill or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, about 5 minutes. Flip and cook on the opposite side until golden brown. Transfer to a plate in a warm oven.
  6. Once all cooked, serve warm dusted with icing sugar and drizzled with warm maple syrup or berry syrup (recipe follows). Makes 13 to 15 pancakes

Warm Blueberry Syrup: In a small saucepan combine 1 cup Provisions Wild Blueberry Jam with 1/4 cup water and 2 tsp lemon juice. Warm over low heat until warmed through.


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