Lemon ricotta pancakes

These are the fluffiest, most delightful pancakes. The most perfect way to start your day! Or continue your day! Or end your day! Pancakes for every meal. Let’s get into it:

lemon ricotta pancakes


  • 1 1/2 cups flour
  • 1T baking powder
  • 2T sugar
  • 1t salt
  • 1/2-3/4 cup milk (you may not need all of the milk-start with 1/2 cup and add more if your batter is too thick. This can be any milk you have, even non-dairy milk works)
  • 1/2 cup ricotta (recipe below if you don’t have ricotta but do have whole milk)
  • 2 eggs
  • 2T melted butter
  • 2t vanilla
  • The zest of 1 large lemon
  • Butter for cooking


In a large bowl, whisk the dry ingredients (flour through salt) to combine.

In a medium bowl, aggressively whisk the wet ingredients (milk through lemon zest) to make everything a little bubbly. Start with 1/2 cup of milk. You can always add more milk to the batter after it’s mixed.

Pour the wet ingredients into the dry ingredients and whisk gently until you don’t see any streaks of flour. It’s okay to have a few lumps. Don’t overmix this, but you can add more milk if it’s very very thick (it should be a little thick though, that makes for fluffier pancakes).

To cook these pancakes, get your favorite pan over medium/medium-low heat. Grease it up with some butter and use a 1/3 cup measuring cup to portion out giant, beautiful pancakes. Smooth out the batter a bit so it spreads nicely and cooks evenly. Wait until bubbles form AND POP before you flip the pancakes. Stack the cooked pancakes on a sheet tray or plate while you make more (this helps them to stay warm). Toss a little butter in the pan after every pancake you make. Makes 10-14 pancakes.

Serve with butter, syrup, powdered sugar, plain, OR do the best thing for everybody and top these with blueberry compote and whipped cream, as pictured. Blueberry compote recipe below!


Blueberry Compote:

  • 2 pints of blueberries
  • 1/4 cup sugar
  • The juice of 1 lemon
  • The zest of half an orange
  • 1t vanilla
  • 1/4 cup water
  • Patience. Loads of patience.


Toss just one of the pints of blueberries and everything else into a pot (or pan, whatever) and cook over medium heat, stirring occasionally. Mash the berries a little. This takes some time. Keep stirring occasionally. After a while it will look somewhere between syrupy and soupy: this is the time to add the rest of the blueberries. Cook this beautiful goop until it’s mostly thickened-it’s okay to have a little bit of runny liquid.

Blueberries gelatinize more than other fruits. This basic recipe can be used for any berries or fruit–other fruits will just take longer to become jammy.

Store this in the fridge for two weeks or in the freezer indefinitely!


Ricotta: (You can absolutely buy ricotta, but it’s very easy to make if you have a little time–and honestly the recipe is just a guideline)

  • 1 quart of whole milk (if you don’t have whole milk, definitely use the cream)
  • 1/2 cup heavy cream (aka double cream)*
  • 2T lemon juice
  • A pinch of salt*
  • A food thermometer*
  • A cheesecloth* and strainer

*These ingredients aren’t completely necessary, don’t worry if you don’t have them. I frequently don’t add heavy cream and it’s all just fine.


In a heavy-bottomed pot, heat the milk and cream over medium-low heat, stirring occasionally (definitely scrape the bottom), until a thermometer reads 200°F. If you don’t have a thermometer: look for little bubbles all around the edge of the pot, even after you stir. Don’t touch it, it’s like…twice as hot as your average shower.

Okay almost done! Your milk and cream are at 200°F. Add the lemon juice and give it a gentle stir and then WALK AWAY. Let it sit for 10 minutes. Don’t even look at it.

Get yourself a strainer of sorts (a colander, a mesh sieve, whatever) and line it with cheesecloth. Pour the contents of the pot into this cheesecloth and let strain for about 15 minutes. There should be a little liquid left in the curds. Sometimes I have to give it a squeeze. Stir a little salt into your ricotta if you want!

If you don’t have cheesecloth: use just a fine mesh sieve or line a colander with a kitchen towel or coffee filters. Don’t stress.

Store this in an airtight container in the fridge for up to a week is what I’m supposed to say. I’ve had some in my fridge for lord knows how long. If it smells rancid or has grown mold, throw it away.



Okay holy cow, you did it! All for pancakes, eh? Just trust me. They’re worth it.

All those extra pancakes you made can be frozen (line a sheet tray with parchment paper and freeze the pancakes. If you have to stack the pancakes, put parchment between the layers). Once frozen, transfer to a ziplock freezer bag and then whenever you want a pancake just pop one in an oven, a toaster oven, or maybe even a toaster (I haven’t tried that one but maybe it would work).


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