November 22, 2021

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Nothing says Sunday like these Lemon Ricotta Pancakes! For anyone who knows me, they know that my favorite meal of the day is by far breakfast. I love breakfast. I love to eat everything from eggs to bagels with lox, to french toast and croissants. Honestly, I could eat breakfast for every meal of the day and never get sick of it.

Growing up, my dad always had breakfast ready for us before we went off the school and I have no doubt that that fueled my passion for breakfast. While my dad would rotate through options for us, such as french toast, toad in a hole, or corned beef hash, my favorite was always pancakes.

If smelled pancakes as I reached the balcony coming from my room down to the kitchen, I knew it was going to be a great day (regardless of what Neal Augenstein from WTOP was reporting over our radio, which my dad always played in the morning)! The thing about my dad’s pancakes that differed from traditional pancakes, is that I always preferred to have them with butter and strawberry jam to maple syrup.

Ingredients for the absolute best Lemon Ricotta Pancakes

I was once told that one’s best work is a reflection of himself and his personal experiences. Well, as a chef, I can truly put these pancakes on my “Greatest Hits” list. While they may be viewed as “just pancakes”, this recipe is so much more. They have all the components of any truly great dish. The way the fluffy pancake serves as the perfect vessel for the rich, yet tart, lemon curd that pairs perfectly with strawberries picked locally in the heart of spring.

The key difference between the makeup of these pancakes from many others are two key ingredients: the ricotta and the lemon zest.

  • The ricotta serves as tiny pockets of moisture that maintain their structure throughout the cooking process to deliver bursts of creamy richness during every bite.
  • The zest serves as a burst of fresh lemony-pop that brightens the whole dish and breaks up the static flow of pedestrian pancakes. You may not get a burst of the zest in every bite, but when you do, it’s like someone crushed lemon drops into microscopic pieces and sprinkled it all over your meal (in the best way possible). The flavors truly are fantastic.

In addition to the ricotta and lemon zest, the rest of the ingredients are the base of all great buttermilk pancakes:

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Butter
  • Egg

Tips for making Lemon Ricotta Pancakes

  • Not over-mixing: The biggest piece of advice we can give is to not over-mix it. This will prevent the batter from becoming dense.
  • Skillet temperature: When you're ready to cook the pancakes, start on medium-heat and then turn to low once the batter gets on the pan. If you're using the same pan for multiple pancakes, you can leave the pan on low heat. A great tip is to also use a combination of oil and butter to prevent the milk solids in the butter from browning too early.
  • Knowing when they're done: If you're in doubt about your pancakes being done, stick a toothpick into the center and pull it out. If the toothpick comes out clean then it is fully cooked. Repeat until all the pancakes are cooked.
  • Toppings: Top the pancakes with strawberries an lemon curd for a perfect, tangy richness.

These are seriously the best pancakes we've ever had! We can't wait for you to give them a try.

Cheers and eat well!

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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