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Lemon Ricotta Pancake Recipe

This is probably the recipe and menu item that we are most well known for! Our Lemon Ricotta Pancakes have been a staple on our menu since day one and quickly became a crowd favorite. They are simple to make and the batter can be stored in the refrigerator for up to a week, which makes them a perfect at home recipe to share with your friends and family! Enjoy.  

Lemon Ricotta Pancakes

Prep time: 10 minutes | Cook time: 15 minutes | Serves 4

32 ounces whole milk Ricotta Cheese (4 cups) 

1 egg

3/4 cup granulated sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

zest from 2 lemons 

Combine the ricotta cheese with the egg and mix until the egg is well incorporated. Add the sugar and mix again. Add flour, baking powder, and lemon zest and mix just until the batter comes together. Don't overmix! 

Using 1/4 cup measuring cup, portion out pancakes (roughly 3 pancakes per person). 

To fry pancakes, heat a skillet to medium heat and lightly oil (or pan spray). Add ricotta pancakes and fry for 2-3 minutes before flipping. Continue flipping process as needed until well browned and both sides and cooked through. 

We serve ours with butter, fresh blueberries and blueberry syrup! But, they are also great with maple syrup, jam, or sweetened creme fraiche.