Lemon Pancakes

Lemon Pancakes

Add a zesty edge to your breakfast with these lemon drenched pancakes. The moist pancakes are made with ricotta for a delightful cake-y texture, with the bright taste of lemon to add to their appeal. Top with a mixture of yogurt, honey, and lemon zest, and it’s a weekend brunch made in heaven.
Course Main Dish



  • 1 1/4 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup smooth ricotta
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 1 tablespoon canola oil


  • 1/2 cup plain yogurt
  • 2 teaspoons honey
  • 1 tablespoon grated lemon zest


  • Add the dry ingredients – flour, sugar, baking powder, baking soda, and salt – to a large bowl. Whisk together until thoroughly mixed.
  • Add the ricotta, whole egg, egg whites, lemon juice and zest, and canola oil to another bowl. Whisk together until thoroughly combined.
  • Fold the ricotta mixture into the dry ingredients slowly, mixing only just enough to incorporate the flour. Do not over mix. The batter should be thick and somewhat lumpy.
  • Heat a skillet to a medium heat, and spoon about a quarter of the batter into the skillet when it’s hot.
  • Cook about 2 minutes, and then flip and cook the other side.
  • Makes 4.
  • To make the topping, combine the honey and yogurt, mixing thoroughly.
  • Top the pancakes with the yogurt and sprinkle with lemon zest.
Keyword Lemons
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