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Lemon ricotta pancakes

Lemon Ricotta Pancakes with Fresh Berries

Serves 3-4 Delicious for breakfast or dessert. 
Makes about 10-12 medium pancakes.
Course Breakfast
Servings 4


  • Zest of two large lemons
  • Juice of 1/2 large lemon
  • 100 grams Flour (3 1/2 ounces / about 3/4 cup)
  • 1 teaspoon Baking powder
  • a generous pinch Salt
  • 4 Eggs, large, whites and yolks separated
  • 300 grams Ricotta cheese (10 1/2 ounces)
  • 30 grams Sugar (2 tablespoons)
  • 1 teaspoon Vanilla
  • 1/2 cup Milk
  • 2-3 and 1/2 tablespoons Butter, softened, for spreading on the pancakes + additional butter to cover the bottom of the cooking pan
  • Honey, for drizzling on pancakes
  • Mixed berries: raspberries, blueberries, sliced strawberries


  • Whisk the egg yolks, ricotta, lemon zest, lemon juice and vanilla together until creamy.
  • Whisk the flour, baking powder and salt together.
  • Beat the egg whites until stiff.
  • Add the dry ingredients, alternately with the milk, to the egg & ricotta mixture, stirring until combined.
  • Stir one third of the egg whites into the batter.
  • Gently fold the remaining egg whites into the batter until fully combined.
  • Cook the pancakes on a hot, buttered griddle, turning once bubbles form.
  • Spread a small amount of butter on each pancake just before serving.
  • Drizzle the pancakes with honey and top with assorted berries.


I made this recipe with Gabriella (snapchat: gabriellaottima), a family friend and flavorofitaly podcast intern. She developed it from recipes she found in cookbooks and online, along with her own tweaks and numerous trials. The end result is pretty amazing, one you can't help but enjoy!