Spoon University Logo
DSC 0154
DSC 0154
Cornell | Recipes

Lemon Ricotta Pancakes

Spoon University Placeholder Avatar
Lauren Kaplan Student Contributor, Cornell University
This article is written by a student writer from the Spoon University at Cornell chapter and does not reflect the views of Spoon University.

The perfect combination of sweet, creamy and tangy, these lemon ricotta pancakes are sure to make your brunch better, whether they’re a pre-library or pre-wine tour treat.

Easy

Recipe adapted from Bon Appètit

Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes

Serves: 4

Ingredients:
2 cups ricotta
1/3 cup sugar
2 tablespoons fresh lemon juice
cups flour
2 tablespoons baking powder
1/2 teaspoon salt
4 large eggs
2 tablespoons finely grated lemon zest
1 1/2 cups milk

Directions:

1. Line a mesh strainer with cheesecloth and drain ricotta for about 15 minutes.
2. Mix dry ingredients – flour, sugar, baking powder, salt- in a large mixing bowl.
3. Whisk in eggs and milk.
4. Fold in ricotta and lemon zest.

pancakes

Photo by Lauren J. Kaplan

5. Heat skillet to medium-low heat.
6. Cook for about 1 1/2 minutes on the first side until bubbles appear. Then flip and cook through (about 1 minute) on the other side.

pancakes

Photo by Lauren J. Kaplan

7. Garnish with lemon zest and fresh berries.

pancakes

Photo by Lauren J. Kaplan

Enjoy!

More good stuff here:
Batter Up
Pretend Like It’s the Weekend Now: Banana Pancakes
Homemade Gluten-Free Rice Flour Pancakes
Red Velvet Pancakes
Spelt Flour Pancakes