Lemon Ricotta Pancakes

These are definitely the FLUFFIEST pancakes I have ever had or made! It is embarrassing how excited I was whilst making these and they are ridiculously easy. The ricotta adds a lovely richness and the lemon flavour is spot on – the perfect brunch!

Lemon Ricotta

I only used 2 eggs as the original recipe called for 3, which seemed a bit too much and would make the batter too runny. The consistency of this batter was perfect to form the thick, fluffy texture I was looking for.

Lemon Ricotta4

The tanginess of the lemon works great with honey or maple syrup, so feel free to drizzle these babies with a spoonful!Lemon Ricotta2

Lemon Ricotta Pancakes (16 x 12cm diameter pancakes)

Recipe adapted from Cooking Classy


  • 1 1/2 cups self raising flour
  • 3 1/2 Tbsp granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 3/4 cup ricotta
  • 2 large eggs
  • 1 Tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 Tbsp oil


  1. Mix the dry ingredients until combined and make a well in the centre.
  2. Add all of the wet ingredients into the well, use a whisk (which helps to remove lumps), and being whisking the wet ingredients and slowly incorporating the flour mixture.
  3. Heat a non-stick pan with a light coating of oil, and pour about 2-3 tablespoons of batter for each pancake.
  4. When the underside is golden brown and bubbles form on the surface, flip the pancakes over for another 1-2 minutes.
  5. Serve warm with a drizzle of honey, maple syrup or jam.