Recipes Breakfast and Brunch Pancake Recipes Lemon Ricotta Pancakes 4.8 (203) 163 Reviews 57 Photos If these lemon ricotta pancakes were any lighter, they would float off the plate! They are easy to make and delicious served with a pat of butter, lemon zest, and a drizzle of maple syrup. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 4, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 57 57 57 57 Prep Time: 10 mins Cook Time: 10 mins Additional Time: 15 mins Total Time: 35 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings ¾ cup cold water or milk ½ teaspoon baking soda ½ cup ricotta cheese 1 large egg 1 tablespoon grated lemon zest (just the yellow part of the skin) 1 tablespoon vegetable oil 1 tablespoon white sugar ⅛ teaspoon vanilla extract 1 cup self-rising flour 2 tablespoons self-rising flour 2 tablespoons melted butter 1 tablespoon lemon juice Directions Whisk cold water and baking soda in a mixing bowl. Add ricotta cheese, egg, lemon zest, vegetable oil, sugar, and vanilla; whisk until smooth, breaking up lumps of cheese as you mix. Whisk in 1 cup plus 2 tablespoons self-rising flour, melted butter, and lemon juice until most of flour disappears into batter. Let batter sit at room temperature for 15 minutes. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Chef John Chef's Notes To make 2 cups self-rising flour: Sift together 2 cups all-purpose flour with 2 teaspoons baking powder and 1 teaspoon fine salt.I used water instead of milk; I liked them better this way.This recipe makes 2 large or 4 small servings. Editor's Note: The magazine version of this recipe adds 1 cup edible flowers (such as tiny violas or the petals only of dianthus or pansies), plus more for garnish, to this recipe. Sprinkle a few flowers into batter when pan-frying. To serve, layer 3 pancakes with prepared lemon curd, drizzle with strawberry syrup, and garnish with additional flowers. I Made It Print 324 home cooks made it! Nutrition Facts (per serving) 554 Calories 26g Fat 63g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 554 % Daily Value * Total Fat 26g 33% Saturated Fat 12g 61% Cholesterol 141mg 47% Sodium 1399mg 61% Total Carbohydrate 63g 23% Dietary Fiber 2g 8% Total Sugars 7g Protein 17g 34% Vitamin C 7mg 8% Calcium 417mg 32% Iron 4mg 22% Potassium 211mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.