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Light and Amazing Lemon Ricotta Pancakes

Honestly, what is better than pancakes? There are so many different varieties that you can come up with from scratch! Today I’ve got this lovely and light lemon ricotta pancakes that you will enjoy any day of the week!

Lemon Ricotta Pancakes

I’ve mentioned before a LOT over the last few months that I’ve really had to get creative with all meals. Before the quarantine, I was pretty stuck in our food rotation. However, that included my mom bringing over meals, us going out to eat, and most of the family getting a lot of their meals elsewhere.

Lately though, I’ll be honest. I’m getting tired of my own food. Just the sheer thought of creating another meal for 5 people makes me feel super overwhelmed. I started turning to Pinterest for some new fresh ideas. 

It’s a good thing I love to cook because I’ve had to dig deep to find the motivation to cook everyday! Especially while trying to wrangle 3 kids, keep the house clean, workout and of course run a business all on my own. 

Pancakes that Refresh

I pretty much love lemon anything. I am a sucker for these lemon lime bars and this amazing lemonade recipe. This one is a bit different! Adding the lemon flavor to pancakes was something I did realize my breakfast cooking rotation needed.

These peanut butter banana oat pancakes are a treat, but if you are looking for a lighter texture pancake, these lemon ricotta ones are perfect for the occasion!

Light and Yummy Lemon Ricotta Pancakes
Yield: 10 medium pancakes

Light and Yummy Lemon Ricotta Pancakes

Prep Time: 1 minute
Total Time: 1 minute

A lovely light pancake recipe that is perfect for any occasion!


  • ¾ cups ice cold water
  • ½ teaspoon baking soda
  • ½ cup ricotta cheese
  • 1 heaping tablespoon grated lemon zest (3 small lemons)
  • 1 tablespoon vegetable oil
  • 2 tablespoon granulated sugar
  • 1 egg
  • ⅛ teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice (2 small lemons)
  • 1 cup self-rising flour


  1. Whisk water and baking soda together in a mixing bowl. 
  2. Add ricotta cheese, lemon zest, vegetable oil, sugar, egg, vanilla extract, butter, lemon juice, and flour until just combined. (Don’t over mix, lumps are okay)
  3. Over medium-high heat, grease griddle or pan and scoop out ¼ cups of batter on the griddle or pan.
  4. When the edges of the pancake start to look dry or when the pancake surface begins to bubble, flip and cook other side until cooked.

Nutrition Information



Serving Size


Amount Per Serving Calories 111Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 252mgCarbohydrates 13gFiber 0gSugar 3gProtein 3g

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