Lemon Ricotta Pancakes Recipe (2024)

If you don’t have ricotta on hand, a large spoonful of sour cream gives a similar effect. This recipe is unnecessarily complicated. I always add lemon zest, vanilla (and cinnamon, not sugar) but I don’t bother to separately mix them. I just put all ingredients in a bowl and briefly whisk together. We also like to drop in blueberries as each pancake cooks (to avoid turning the whole batter blue).

These were easy and delicious. I used plain milk with lemon juice instead of buttermilk and the pancakes still turned out perfectly fluffy.

Bobby Flay's lemon-ricotta pancakes have been my go-to for a while. Similar to this recipe, but a bit simpler: no buttermilk, no vanilla, simply dry ingredients in one bowl, wet in another. The clincher: warmed lemon curd for the topping.

My kids deemed these the best pancakes that they have ever eaten. Light and fluffy, with a lovely flavor, these ricotta pancakes will be a new family tradition. Only note would be that it is a small recipe. So, if your crew will want more than 2 or 3 small pancakes each, consider increasing your measurements accordingly.

I use whole fat Greek yogurt for many things, as sour cream on baked potato or a cucumber salad. I’d also use it in pancake batter instead of ricotta here. It gives the tang of buttermilk and fluffy texture. I’ve used it fir years in cornbread batter as well.

These are wonderful! Lightly lemony, super tender, easy to assemble.One tip, though: I was intrigued to see that it's easy to make just a third of the recipe, because it calls for 3 eggs; I was making them for my wife and me - and we don't need 12-14 pancakes! I measured carefully throughout, including adding exactly 1/4c batter per pancake to the griddle . . . and wound up with just 3 pancakes, not the expected 4.So, if making for 2 people, you might want to make 2/3rds of the recipe.

Two people in NJ had no trouble polishing off the whole batch.

I always have kefir in my refrigerator and found that it's a great substitute for buttermilk in all baked goods.

My husband made these for breakfast today- so good! We ate all but one and it sat on a plate on the counter for several hours until I thought, oh for crying out loud, picked it up and ate it. They’re delicious at room temperature, too!

One of our family members eats gluten-free and egg-free. We used Bob’s Red Mill gluten-free all-purpose flour and Ener-G egg replacer and followed the rest of the instructions as written (other than cooking them for longer to get them extra crispy and topping with caramelized bananas). Really, really delicious.

Everything is better with ricotta, so I look forward to trying these. Thank you for providing gram measurements, but a heads-up: These are quite odd in their specificity. Rounded to tens or even fives is plenty exact, we are not talking about airmail postage here. :-)

I beg these recipe writers to be much more specific on their salt amounts and types. What is "fine salt"? Is it Maldon sea salt, Morton’s Kosher salt, Diamond Crystal Kosher salt, Fleur de sel, or plain, ordinary Morton table salt?

Made these as written (unheard of I know) . They came off the griddle looking wonderful and we ate every one. Don't be too quick to reach for the maple syrup though. With plenty of sugar in the recipe, we felt fresh fruit and/or whipped cream made a better pairing.

Good pancakes- eggy and cake like. Reminded me of french toast. I don’t find separating and beating egg whites any harder than trying to get ricotta and eggs mixed. I still had to use the whip attachment on my stick blender. I had homemade ricotta that I needed to use up and it worked great for that. Probably will not replace my standard recipe - Joy of Cooking.

Made as written except subbed whole milk plain yogurt for buttermilk. The pancakes were fragrant, light, fluffy and delicious. Wife says this recipe is a keeper!

I just used whole milk plain yogurt instead of both the ricotta and buttermilk, and it turns out beautifully fluffy and delicious!

Wow! A keeper! Served with Lidey Heuck's Blueberry Sauce.

I whipped the egg whites. This was a lot of work and ingredients for pancakes that are tasty but not better than the Alison Roman ones. They needed more saltiness and had a slightly bitter taste (maybe too much lemon zest?). I was excited by the ricotta but couldn't notice it.

I throw in some finely blended spinach for an extra vitamin boost. They come out green, of course, and my toddler loves them! Also squeeze the lemon juice into the mixture, which compliments the spinach nicely. No need for vanilla in this case.

I didn’t have buttermilk on hand so I just subbed the same amount of regular whole milk. It still tasted fantastic. I’m not sure what the difference would have been, outside of that classic buttermilk twang-y taste. Possibly a thicker pancake? Long story short, you can make this with regular milk and still have one of the best pancakes you’ve ever eaten. :)

The eggs and ricotta make for a lovely, pillowy texture! Much, much better than a pancake mix. We added frozen blueberries to half of the batter and these were the best. Also substituted yogurt for the buttermilk, but I'll try buttermilk next time.

You can completely skip all the sugar and they are still melt in your mouth delicious. I also add some extra lemon extract and more lemon juice than called for. Sometimes I add a whole cup of flour and it makes them a little thicker. But they're also delicious with the amount of flour called for. These are our absolute favorite pancakes and we make them all the time. We've never made them with the sugar and they're still absolutely the most amazing pancakes ever.

Very fluffy. Substituted buttermilk for 1 and a bit more tablespoon yogurt, 1 teaspoon lemon juice, 2.5 tablespoons oat milk.

Made per the recipe except didn’t have buttermilk. Used a substitute from the Times app (whole milk and lemon juice). Griddle on 375. Turned out perfectly.

This is perfect as written. If you’re making with a gluten free flour, let the batter sit and hydrate for 30 minutes or so and it will thicken to a pancake batter consistency, and use the gram measurement, not cups, to have the right amount of flour. I used better batter original gluten free flour, but know it will work with any 1:1 gluten free flour. Served with fresh blueberries and it was excellent. One of these days I’ll have the motivation to make a blueberry compote instead. Make these!

I love this recipe with the blueberry syrup. Going to be a regular in my kitchen for the rest of my life. I'd use a little less sugar and add in mashed bananas next time!

I didn’t have ricotta but I did have mascarpone, which turned out well as a straight sub. I also didn’t have butttermilk or milk, so I subbed with diluted half and half. These two substitutions worked out surprisingly well. The density wasn’t as fluffy but the taste was still amazing. I also used mandarin orange and orange zest instead of lemon, but I’m sure lemon would have been great too. Produced 6 or 7 pancakes in an 8-inch cast iron.

With gluten-free flour, the batter was quite liquidy. I would add a little extra flour next time.

I followed the recipe, and was rewarded with ten very tasty lemon pancakes. Made a blueberry compote with frozen wild blueberries (which is what I had on hand). I like that these are lighter-textured than regular pancakes. Will make again!

Some of the best pancakes we've ever had, and simple to make. I zested a large lime and added some of the juice, delicious!