Lemon Ricotta Pancakes

The absolute best rich and fluffy pancakes enriched with ricotta and topped with lemon curd and fresh strawberries! A Sunday in a plate kind of dish.











  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons melted butter
  • 1 egg
  • Zest of 1 lemon
  • ½ cup whole-milk ricotta
  • Lemon curd (to finish)
  • Strawberries (for topping)


  1. Crack the egg into a bowl and zest the lemon into the bowl.
  2. While whisking, stream in the sugar until all the sugar is dissolved.
  3. Then, stream in the melted butter while whisking until everything is incorporated.
  4. After sift the flour, baking soda, baking powder and salt into a bowl and set aside.
  5. Slowly add the buttermilk into the egg mixture while whisking.
  6. Once all the buttermilk is fully mixed into the eggs, add the flour mixture and gently whisk until everything is incorporated.
  7. Gently fold the ricotta into the pancake batter, using a rubber spatula, until the ricotta is evenly distributed.
  8. Put a nonstick skillet on the stove and heat on medium-high heat for about 20 seconds.
  9. Add your preference of butter, oil, or pan spray to the pan. Once melted, add about ½ cup of batter into the pan and turn the heat down to medium-low.
  10. Cook the batter in the pan for about 3-4 minutes or until the edges of the panside pancake turn golden brown.
  11. Flip the pancake and continue to cook for another 2-3 minutes or until the bottom side is also golden brown and the pancake is cooked all the way through.
  12. Top each pancake with a hearty spoonful of lemon curd and some fresh strawberries to serve.

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