Lemon ricotta pancakes

    31 min

    Ricotta cheese adds moisture, lemon zest bright flavour and the self-raising flour makes these delicious lemon ricotta pancakes so light they nearly float off the plate.

    5 people made this

    Serves: 2 

    • 180ml cold water or milk
    • 1/2 teaspoon bicarbonate of soda
    • 125g ricotta cheese
    • 1 tablespoon grated lemon zest
    • 1 tablespoon vegetable oil
    • 1 tablespoon caster sugar
    • 1 large egg
    • 1/8 teaspoon vanilla extract
    • 2 tablespoons melted butter
    • 1 tablespoon lemon juice
    • 140g self-raising flour

    Prep:10min  ›  Cook:6min  ›  Extra time:15min  ›  Ready in:31min 

    1. Whisk water and bicarbonate of 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 self-raising flour. Whisk together, stirring until most of flour disappears into the batter.
    2. Let pancake batter sit at room temperature about 15 minutes.
    3. Heat lightly greased cast iron or non-stick pan over medium-high heat. Portion out ladles of batter onto the pan (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 pancakes.

    See it on my blog

    Food Wishes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (61)


    These are great pancakes and a nice change from the ordinary. I added the zest of the lemon to the batter in addition to the lemon juice. Not difficult to make just pay attention to the recipe especially the self rising flour.  -  16 Dec 2018  (Review from Allrecipes US | Canada)


    I used coconut oil vs vegetable oil, used it to cook with too! I didn't use much zest maybe 1/4 tsp. and the flavor was very delicate!!! and I use 1/4 vanilla.. These are REALLY wonderful!! I too as surprised at the texture even though using water!  -  24 Sep 2017  (Review from Allrecipes US | Canada)


    These pancakes are the best I have ever tasted. I can't stop craving them. I used the same proportions but I combined all the wet ingredients and whipped them together until fully blended. Then combined the dry ingredients and added them to the wet stirring until just blended. The batter was quite thick so I added 1 or 2 tablespoons milk to thin. Delicious!  -  04 Mar 2019  (Review from Allrecipes US | Canada)