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Lemon Ricotta Pancakes

Rated as 4.85 out of 5 Stars
57k

"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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Ingredients

31 m servings 560
Original recipe yields 2 servings

Directions

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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.

Footnotes

  • 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 63 17.3 143 1405 Full nutrition

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Reviews

Read all reviews 57
  1. 73 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

My family wasn't crazy about these pancakes. They looked nice, but they thought it had too much of a lemon taste.

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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...

These were the best pancakes I’ve ever made. I had some homemade ricotta cheese which probably helped but I wouldn’t change a thing! YUMMY!!!!

Chef John does it again! These are absolutely fabulous!! The whole family devoured them. I doubled the recipe to feed 5 people. I also added extra lemon zest, lemon juice, and pinch of s...

I have made several of Chef John's recipes. Today I made these pancakes. They turned out absolutely delicious, light yet creamy, with a nice lemony flavor (although I admit I used Chef John's ...

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!

My wife and I usually like thinner pancakes, but these were absolutely delicious. I used homemade ricotta, and the whey from making the cheese as the liquid instead of milk or water.

These were so lovely. We served them with vanilla yogurt and a fruit salad of strawberries, kiwi and watermelon. Everyone was swooning.