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Lemon Ricotta Pancakes

Chef John

"If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way."
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31 m servings 560 cals
Original recipe yields 2 servings

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  1. Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  2. Let batter sit at room temperature about 15 minutes.
  3. Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.


  • Chef's Note:
  • This recipe makes 2 large or 4 small servings.
  • To make your own self-rising flour (2 cups worth): Sift together 2 cups all-purpose flour, with 2 teaspoons baking powder, and 1 teaspoon fine salt.
  • I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Nutrition Facts

Per Serving: 560 calories; 26.4 g fat; 63 g carbohydrates; 17.3 g protein; 143 mg cholesterol; 1405 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 29
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I made it exactly as Chef John advised but I did add extra vanilla flavoring. I knew CJ would not steer me wrong, so I went ahead and doubled the recipe. It was fantastic and so light and flu...

Just made these for my family, since I had all the ingredients on hand. Like all of Chef John's recipes, this one did not disappoint. I made it exactly as written, choosing milk over water. Afte...

Amazing! Love these so much and will definitely make again. I made with 2% milk but now after watching his video, I want to try them with water & will help save a little on carbs. Love they are...

Oh so good! Light and fluffy, packed with flavor. The lemon shines in this recipe and gives the pancakes an almost cheesecake like flavor. A keeper for sure!

These were very good!

wow, these did not disappoint. Chef John’s video said they would be like diner style fluffiness. They were. One of my kids who said I don’t like anything with lemon, typical kid who said he does...

Absolutely delicious! Not heavy at all....a real treat!

Very good with a hint of lemon. Lite & fluffy. Definitely let them rest. I would not change a thing and I only made these to use up an open container of ricotta. So glad I did! Thank you Chef Jo...

These are the best pancakes I have ever made...and among the best I have ever had. My pancakes did not rise and get fluffy like the photos, but I have never been able to achieve risen pancakes, ...