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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