Fluffy Lemon Ricotta Breakfast Pancakes

July 1, 2021

Only a person studying for the RD Exam would know that evaporated milk can be reconstituted with water and used as a substitute for regular milk. You’re welcome.

I tell you this because, for the first time in a long time, this household was out of milk and pancake mix. Okay, I lied, we weren’t entirely out of milk. My spouse left about three tablespoons of milk in the jug. Seriously, who does that? And why?

I love him so much.

Today, I bring you Fluffy Lemon Ricotta Breakfast Pancakes. I know you’re asking yourself, how is a household out of milk, but they have ricotta cheese? I wish I knew the answer to that. I really wish I did. The only answer I can give you is to introduce you to this wonderful recipe.

Ricotta cheese adds incredible fluffiness and tenderness to this pancake mix. If the dietitian in me had to guess, I would say the acid from the lemon juice and the ricotta curds react with the baking powder to help tenderize the gluten in the batter. If I had to guess.

Ricotta cheese is not only a good source of calcium and minerals such as zinc and selenium, but a 1/4 cup serving of ricotta cheese provides 6 grams of protein.

Go on now and put this on your brunch menu this weekend.

Lemon Ricotta Breakfast Pancakes

adapted by Kylee Cooks
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: easy, kosher, lemon, ricotta, simple
Servings: 8 pancakes
Author: Krystal


  • Cast-Iron Skillet


Dry Ingredients

  • 1 ½ cup all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ cup sugar
  • 1 tsp kosher salt

Wet ingredients

  • ¾ cup evaporated milk* *mix 3/4 cup of evaporated milk with 1/4 cup of water to reconstitute or use 1 cup of your choice of milk
  • ¼ cup water
  • ½ cup ricotta cheese
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 lemon, juiced
  • 2 Tbsp. lemon zest
  • butter


  • Whisk dry ingredients together in a large bowl until combined.
    1 1/2 cup all-purpose flour, 1 Tbsp. baking powder, 1/4 cup sugar, 1 tsp kosher salt
  • In a separate bowl, whisk together evaporated milk, water and ricotta until well combined. Add in eggs, vanilla, lemon juice and lemon zest.
    3/4 cup evaporated milk*, 1/4 cup water, 1/2 cup ricotta cheese, 2 eggs, beaten, 1 tsp vanilla extract, 1 lemon, juiced, 2 Tbsp. lemon zest
  • Using a wooden spoon or spatula, gently fold wet ingredients INTO the dry ingredients. Making sure the batter gets wet. DO NOT OVERMIX YOUR BATTER! Small lumps in the batter are fine.
  • Turn on burner to med-high.
  • Melt about a teaspoon of butter on your cast-iron.
  • Using a ladle or small measuring cup, pour batter on hot cast-iron. Pancake will be ready to flip when you see a lot of tiny bubbles on to the surface (about 3 mintues). Flip and cook other side for about 2 mintues.
  • Garnish with powdered sugar, lemon juice, maple syrup or fresh fruit.

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