Fluffy Lemon Ricotta Breakfast Pancakes

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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.

But, we were (and still are) entirely out of pancake mix. That’s okay though. I guess it gives me the opportunity to clear the quarantine flour out of my cabinets.

two lemon ricotta pancakes on a blue plate garnished with lemons and powedered sugar

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 ¼ cup serving of ricotta cheese provides 6 grams of protein.

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

black hand holding blue plate with two lemon ricotta pancakes garnished with lemons and powdered sugar

Lemon Ricotta Breakfast Pancakes

adapted by Kylee Cooks
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 8 pancakes


  • 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.
  • In a sepreate bowl. whisk together evaporated milk, water and ricotta until well combined. Add in eggs, vanilla, lemon juice and 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.
Keyword easy, kosher, lemon, ricotta, simple

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