Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Warm fluffy pancakes rich with ingredients that will change the way you think about this classic. These Lemon Ricotta Pancakes have become a delicacy in our own home and while we save this recipe for special mornings, not a soul in the world would blame you for making these delights on any ol' weekend. Just make sure you have our Lemon juice nearby for that lemony sweetness.

Estimated Time: 20 minutes
Servings: 5


  • ¾ cup cold water or milk
  • ½ teaspoon baking soda
  • ½ cup ricotta cheese
  • 1 tablespoon grated lemon zest 
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • 1 large egg
  • ⅛ teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1 tablespoon of Lucy’s 100% Lemon Juice
  • 1 cup self-rising flour
  • 2 tablespoons self-rising flour



  1. Place water, baking soda, egg, sugar, ricotta cheese, lemon zest, vegetable oil, and vanilla into a mixing bowl. Whisk until cheese lumps have been broken down.
  2.  Add melted butter, Lemon Juice, and 1 cup plus 2 tablespoons self-rising flour into the same mixing bowl. Whisk until flour is almost invisible in batter. 
  3. Allow batter to rest for 15 minutes at room temperature. 
  4. Lightly heat skillet on medium heat. Pour out small portions of pancake batter into the skillet.
  5. Let each side cook for about 2 to 3 minutes.
  6. Flip onto the plate and enjoy!