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The Boat Shed Kitchen

Ricotta Lemon Pancakes

These ricotta lemon pancakes are light and tender, thanks to creamy ricotta and a pop of fresh lemon. Sweetened with honey and kissed with vanilla, they’re perfect for a slow morning topped with butter, maple syrup, or berries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pancakes
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 1 cup milk
  • 1 cup ricotta cheese preferably whole milk
  • 2 large eggs
  • ½ cup honey
  • 4 Tbsp unsalted butter
  • 2 tsp vanilla extract
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • Butter or oil for the pan

Method
 

  1. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, whisk milk, ricotta cheese, eggs, honey,
  3. Melted butter, vanilla extract, lemon zest, and lemon juice.
  4. Combine wet and dry ingredients, stirring gently until just mixed. Let rest 5 minutes.
  5. Heat skillet over medium, grease lightly. Pour ¼ cup batter per pancake.
  6. Cook until bubbles form and edges brown; flip and cook 1-2 minutes more.
  7. Serve warm with butter and maple syrup.
  8. See full steps with tips & photos → https://theboatshedcafe.com/ricotta-lemon-pancakes/

Notes

• For extra lemon flavor, add a splash of lemon extract.
• Use part-skim ricotta for a lighter version, though whole milk ricotta adds the best richness.
• These pancakes freeze well—just reheat in a toaster or warm skillet.