Fluffy Lemon Ricotta Pancakes (VIDEO)
Super light and fluffy Ricotta Pancakes with lemon are sure to become a new family favorite breakfast! These puff up beautifully and have wonderful flavor with the zest of an entire lemon.
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Why We Love these Lemon Ricotta Pancakes:
These breakfast pancakes are satisfying and keep you full because they are high in protein – there’s a surprising amount of ricotta cheese in this recipe and you get to use the entire 15 oz container without wondering what to do with the rest of it.
Most ricotta pancakes that I’ve come across have about half the amount of ricotta which is basically a pancake with a little ricotta mixed in, but not these! Just like our Cottage Cheese Pancakes, the main ingredient here is Ricotta which keeps them super light and they go down easy in a melt-in-your-mouth kind of way.
Watch Ricotta Cheese Pancakes Video:
Watch how to make these EASY Ricotta Pancakes. The pancake batter is quick and easy to make and comes together in one bowl. All you need is a bowl and a whisk. You’ll feel so good about what’s in this recipe.
When to Flip Ricotta Cheese Pancakes:
Pancakes are ready to flip when you see bubbles pop and remain open on the surface. This is true for these Ricotta Pancakes and ALL pancakes.
Keep pancakes over medium heat so they don’t brown too quickly before they have a chance to cook through. We set to medium heat on the skillet or 325˚F on the griddle.
The Best Oil for Cooking Pancakes:
- Coconut Oil – We love coconut oil because it’s slightly healthier fat and if using unrefined coconut oil it is good for high heat cooking and adds a pleasant coconut sweetness.
- Cooking Oils – A flavorless high heat cooking oil like light olive oil or canola oil will work.
- Butter – If using butter that isn’t clarified, wipe the pan clean between every 2 batches to get rid of any browned butter. You can also do a combination of butter and oil which will increase your smoke point so the butter doesn’t burn as quickly.
Our Favorite Toppings for Ricotta Pancakes:
My personal go-to toppings for pancakes are sour cream, honey, and fresh berries. I find the combination of sweet and tangy irresistible. For company and special mornings, we love to elevate pancakes with these toppings:
- Raspberry Maple Syrup – a blended combination of real maple syrup with raspberries for the ultimate breakfast syrup
- Strawberry Sauce – our homemade topping is quick and easy to whip up and can’t be beaten.
- Cherry Sauce – filled with juicy plump cherries; this tastes like cherry pie filling.
- Fresh Fruit – we love a variety of berries and stone fruit depending on what is in season.
- Real Maple Syrup (from Vermont) – REAL maple syrup makes all the difference.
- Jams and Jellies – our homemade plum jam is a must-try – no pectin needed!
- Fruit Preserves – we love homemade peach preserves where you can see the texture of the fruit
Brilliant Ways to Reheat Pancakes:
If you’re lucky enough to have leftovers of these pancakes, you can cover and refrigerate them for up to 3 days then reheat when you’re ready for pancakes again.
- Toaster – put pancakes individually into the slots of a toaster and toast as you would a slice of bread until they are heated through.
- Air Fryer – put cold pancakes into the air fryer basket and air fry at 350˚F for about 3 minutes or just until heated through.
- Frying Pan – set the burner to medium heat. Brush skillet with a little butter if desired and flip pancakes until warm.
More Pancake Recipes You’ll Make Over and Over:
These Ricotta Pancakes will make a breakfast person out of you! Below are our top-rated pancake recipes (all tested and approved by our family). You can explore all of our breakfast recipes here.
- Sour Cream Pancakes – with blueberries in the batter
- Buttermilk Pancakes – a quick and easy recipe with pantry staples
- Greek Yogurt Pancakes – super fluffy with more protein than traditional pancakes
- Pumpkin Pancakes – for pumpkin lovers! We always keep pumpkin puree in the pantry for these.
Here’s my sweet girl making these ricotta pancakes. This is one of those easy recipes the whole family can help with.
Fluffy Lemon Ricotta Pancakes (VIDEO)
Ingredients
- 1 1/4 cup ricotta cheese, (14-15 oz will work)
- 3/4 cup low fat buttermilk, (or kefir)
- 3 large eggs
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour, (5 1/2 oz)
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- Zest of 1 lemon
- Olive oil or coconut oil to cook
Instructions
- In a large mixing bowl, whisk together eggs and sugar until well blended.
- Mix in ricotta cheese, buttermilk and salt and whisk until blended.
- In a separate bowl, sift together flour and baking powder then whisk the flour mixture into the cheese mixture.
- Stir in the zest of 1 lemon. If you let the batter rest for 10-30 minutes, the pancakes will be even fluffier.
- Heat a large non-stick skillet or griddle over medium heat and melt in your oil. Spoon batter into the pan (about 2 Tbsp per pancake) and sautee 2-3 min per side. Repeat with remaining batter, adding more oil as needed.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We found these tasty but had a difficult time getting them to cook through no matter how low medium we went. We ended up trying covering the pans to increase the ambient heat – this helped a little. The recipe called for 2 Tbl of batter. The size of those did not at all compare to the pictures. Nor did they cook any better.
HI Ann, I haven’t had that problem. I suspect maybe your batter was too thick? Did you change anything in the recipe? It sounds like the dry ingredients to wet ingredients were off. I hope that helps for next time. This is one of our families personal favorite breakfasts.
Fantastic when pan-fried, but I was wondering whether its possible to bake for the convenience and to minimize fat. How long and what temp in a 9×13 baking dish for example?
Thanks.
Hi Bogdan, I haven’t tried baking this recipe to advise. If you experiment, let me know how you liked the recipe.
These ricotta pancakes come out perfect EVERY time. This time, I used plain kefir. I topped them with crushed fresh strawberries, sweetened with a bit of honey plus rosettes of whipped cream. They looked mouth watering and tasted sinfully delicious. We had half of them them for supper and will be having the rest for breakfast.
That’s great, Jane! So glad you enjoy this recipe. Thank you for your feedback.
These ricotta pancakes are delectable and will be added to my “breakfast favourites”. The lemon explodes with flavour. We used maple syrup from Quebec as we live in Canada, eh!
Thank you for sharing, Stephen! I’m so glad you found a new favorite.
These have become our weekend breakfast must have!! So delicious and yet another fantastic recipe. Thank you for sharing!
Great to hear that, Stacy! I hope you’ll love all the recipes that you will try from us.
Hello, I tried to make them and it was a success, but I got a mixture, doesn’t it lose ownership or quality if I keep it in the refrigerator?
Hi Diana, I do not refrigerate the batter. Left over pancakes refrigerate well and reheat well.
Loved the lemon zest in these fluffy pancakes. Great way to use left-over ricotta!
So glad you enjoyed them, Jill! 🙂
Hi Natasha.
These look delicious. I was wondering how you freeze your pancakes and waffles? Never done it before my kids love pancakes and waffles so they are gone very fast.
Hi Olga, we haven’t tried freezing but that should work fine to freeze the cooked pancakes, I’m not sure how it would work if you freeze the uncooked ones.
Try freezing them in a single layer on a baking sheet (with parchment paper to keep from freezing to the sheet). Once frozen, stack them together and store in a freezer ziplock bag.
No pics cause they were gone so fast! They were delicious although I might add a little more lemon zest next time – we love lemon. Thanks for sharing a great recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Gayle!
Should the batter rest at room temperature or in the refrigerator?
Hi Faith! The batter is best used right away.
Hi Natasha! My family loves these pancakes! The last few times I’ve made them, they have been fluffy but the batter remains a bit too moist in the middle. My griddle is always on 325-350 degrees. I check for all signs of doneness before I take them out of the pan. What else could I be doing wrong?
Hi Christine! I’m happy you enjoy this recipe. Sorry that they are moist in the middle. Are you making any substitutions or missing any steps? I have not had this experience but when I do, it almost always has to do with the temperature. We have ours set on medium at 325. I would make sure you are measuring liquids and dry ingredients correctly. Also, be sure to not overmix your batter, and don’t forget to let them rest for 10-30 minutes, this really helps! I hope this helps. https://natashaskitchen.com/how-to-measure-ingredients-video/
I am actually making them right now and come out SO GOOD!!! My kids and hubby asking for more of these ricotta pancakes! Thank you for such a fantastic recipe. I believe we have a new addiction here:)
That is the best when kids love what we moms make. That’s so great, Natalia!
Can you tell me how transform regular milk into that 3/4 cup of buttermilk? Thank you
Hi Michelle, you can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
My family loves, loves, these pancakes. I’m a super star every time I make them. 😘
That’s just awesome! Thank you for sharing your excellent review, Kathleen!
Forgot to give a rating with my last comment… definitely 5 stars! They were delicious!
Awesome, thank you for the perfect rating!
Loved them! Perfect for Sunday mornings… this will be my new pancake batter recipe from now on! ❤️😋❤️
I’m glad to hear that, Theresa. Thanks a lot for sharing your experience with this recipe.
These are going to be dinner tonight. My family likes breakfast for dinner, I don’t, but I can tell I am going to like these! Thank you Natasha! You never disappoint! Love to all the crew at Natasha’s Kitchen dot Coooooommmmm!
haha! I totally sang that out reading your message!! Thanks for stopping by Steven!
These pancakes are outstanding! I can’t even imagine having regular pancakes. I cooked them with canola and butter in my nonstick fry pan. Love your recipes Natasha!
Sounds perfect! I’m happy that you’re enjoying my recipes, Cathy.
Made these for breakfast this morning and I have to say they were delish!! Love the protein bonus from the ricotta. Flavor was spot on. Can’t wait to try them
with some berry toppings/sauce
So glad you loved then, Ranee! Thank you for the feedback.
Hi Natasha, these pancakes are delicious. I have a question plz, can I freeze the remaining uncooked ones and if yes for how long?
Hi Rania, we haven’t tried freezing but that should work fine to freeze the cooked pancakes, I’m not sure how it would work if you freeze the uncooked ones.
Wife approved 🙂
Combination of Zesty lemon & ricotta texture make these pancakes a couple steps above others. 2 thumbs up.
Perfect! Thanks for the review, glad that you both loved this recipe.
I am going to make them tonight. I didn’t see the link to the strainer.
I hope you love these pancakes, Marilyn! you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Oh my these are so good! Made exactly as recipe was written. The lemon flavor is just right and the blueberries pull that subtle lemon flavor through. Used coconut oil for cooking. Loved these and will make again!
I’m so happy to hear that! Thank you for sharing your great review, Kelley!
Can this batter be used for waffles? I’ve made these pancakes and they were fantastic!
Hi Susan, I haven’t tried this as waffles, but it’s actually on my list. If you experiment making ricotta waffles, please let me know how it goes.
Made them for the first time this morning and it was a hit with my family. My kids, wife and myself all rate it 10 out 10. The only thing this recipe needs is doubling it. Thank you Natasha and a camera man (Vadim) for making me a better cook.
You are so welcome! Glad the recipe was a hit. Thanks for sharing that with us.
Thank you Natasha. I made them this morning for the first time and my kids, wife and myself loved them. Lemon zest was a perfect touch. I will be doubling the recipe next time–it’s only thing that this recipe needs it. 10 out of 10
Wow, thanks for your perfect rating! I’m happy to know that you loved it!
Could you use Oat Flour vs. Regular Flour or would it effect the recipe?
Hi Samantha, I haven’t tried this with oat flour. If you give that a go, I would love to know how you like that.
Wow this recipe is the best one I’ve done thus far. I’ve made lemon ricotta pancakes many times and I’m always aiming for fluffiness. I’m happy i found this recipe now I’m going to use this to make my lemon ricotta pancakes! So fluffy and i love the consistency and the flavor is perfect. Recommend this recipe!!
Love it! Thank you for taking the time to leave your review here. I’m happy that you loved this recipe!
These pancakes are sensational! Best recipe I have found so far. Can’t wait to try different flavor profiles!
Thanks Natasha! ❤️
I’m so happy you enjoyed them, Laura! Thank you so much for sharing that with me.
Wow! These are delicious! I let the batter set about 30 minutes and used my large Pampered Chef cookie scoop to spoon them out. I got exactly 16 pancakes. I love your recipes!
That’s just awesome! Thank you for sharing your wonderful review, Irma!
It’s a bomb! completely in love with the recipe thank you so much! please come up with a flan recipe
I’m so happy you enjoyed that. Thank you for sharing that with us, Olga!
Natasha I am so happy to have stumbled upon your site. What a lovely recipe and your daughter is beautiful~! I can’t wait to see more of your recipes.
I’m so happy you discovered our blog. Welcome! 🙂
We had a bed and breakfast in Maine for 10 years. Wish I had this recipe for our guests! Topped with fresh fruit and toasted almonds, these are lovely to look at and have a light lovely texture. I might add a little fresh lemon juice next time to add a bit more lemon accent.
Sounds like a great plan, Karen. I hope it becomes a favorite for you and your guests!
Hello!
Can we use a different kind of flour lower in glouten, like dingel flour?
Thank you
This comment concerns lemon pancakes.
Hi Dorina, I have not tried that substitution to advise. If you experiment, let me know how you liked the recipe.
Hi, what’s a substitute for buttermilk?
Hi MIvo, plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Recipe says 1 1/4 cups Ricotta, yet video says 1 3/4 cup Ricotta….I’m a bit confused. Which is correct please ?
Hi Julie, 15 oz on the container is a weight measurement, but when you transfer it into a US measuring cup, it measures to 1 1/4 cups ricotta. I hope that helps.
My 3 yo granddaughter gives me the same “two thumbs up” when I make her anything. So cute.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Oh my! These pancakes are light, lemony and luscious! What a way to start our Sunday morning. You’re becoming my go-to site for new recipes. Thank you!
Thank you, Carol! I’m very happy that you trust my recipes.
Wow, made these this morning and I am not a pancake lover , but these were so tasty, light and delicious! So yummy
.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe is amazing. I made them for dinner tonight. Everyone loved them sadly we had no leftovers!
I’m glad everyone enjoyed this recipe! You can make more next time just to be sure.
This Ricotta pancake recipe is the absolutely. The tenderness of the pancake is delicate, yet hearty. The lemon zest is so refreshing. My only go to pancake recipe from here on out. Definitely 5 stars for this.
That’s just awesome! Thank you for sharing your wonderful review, Cecilia!
I usually do not keep buttermilk on hand, but I made a good substitute with 3/4 c. 2% milk, a dollop of sour cream, and a splash of vinegar. I also whip the eggs until really frothy, and omit the salt and add a wee bit more baking powder. So delicious! And it feels better to be eating more protein in your pancakes. I’ve made these several times now, and they really are good.
I’m happy to hear that! Thank you for sharing that with us.
If you told me that I would enjoy a pancake with ricotta cheese in it I would’ve to you you’re crazy! OMG these are amazing! I made a few for my son without the lemon just to see how we liked that base batter. They were awesome! I then added the lemon and wowza what a yummy breakfast!
Yay excellent! I’m so happy that you and your son enjoyed these pancakes. Thanks for your awesome review!
Hi Natasha!
I am having a bit of trouble with these, they keep coming out kind of gummy and gooey in the center. I’ve tried changing the heat to low and medium low with no success. The outside is borderline burnt on low heat with the inside not cooked. Any suggestions? I cook all the time and rarely have trouble. Thanks
Hi Danielle, I haven’t had that happen – are you changing anything in the recipe? Maybe using too much ricotta?
These pancakes are outstanding! The only ones I will ever cook now. Thanks for this great recipe!
That’s just awesome! Thank you for sharing your wonderful review!
These were amazing! Only made them today for the first time and we are already obsessed. So good!
I’m happy to hear that you found a new favorite, Mar. Thank you for sharing!
Thank you Natasha for sharing your recipes!
God bless you and your family😊❤️
You’re welcome! I’m so happy you’re enjoying our recipes, Victoria!
I made two batches of these pancakes for my family and froze them. They are wonderful, fluffy and the flavors are spot on. I love your recipes and make something new almost every week!
I’m happy to hear that, Erin. Thank you!
You cannot mess these up! haha! My first try making these, had to go to the store for baking powder, then I was ready to cook. I cooked right along with the video, I was my own sous chef; used my little glass stacking bowls with ingredients measured out. Mixed batter and cooked my first four in the pan. Hmmm very thin and I’m thinking “looks like the baking powder didn’t work, I just bought it it has to be fresh!” THEN it dawns on me I didn’t put it in. I go to my purse and get it out, add it to the mix let it rest another 30 min. and proceeded to make the perfect pancakes. They rose and were fluffy just like the video. I will make them again soon as they were delicious. The lemon flavor was just right. We ate them with nothing on them, cooked in coconut oil was perfect! Thanks Natasha for another great meal with leftovers for breakfast.
Fantastic! Thank you Lea for sharing your experience making this recipe. That is a great comment and feedback, we appreciate it!
Delicious! I served with lemon curd. These are fantastic!
Thank you for sharing, Marjorie. I’m glad you liked it!
I know this recipe link by heart now: everyone who has tried Natasha’s ricotta pancakes asks for the recipe 🙂
Thank you for that wonderful compliment!
Brilliant recipes . Everything I have tried has been so yummy . Not great with the eclairs but can try that one again. Love your videos !!!
I hope you give them another try, Trina! I’m so glad you’re enjoying our videos!
Made these and family loves it! Would adding lemon juice to the mixture help as we love a more lemony taste?
Hi Selena, you can add slightly more for more of a lemon punch.
Your video states 1-3/4 cups of ricotta, but your website recipe says 1-1/4 cups. I think the website has a typo since 14 oz. is 1-3/4 cups? Love your website so much, can your clarify?
Hi Nancy, 15 oz on the container is a weight measurement, but when you transfer it into a US measuring cup, it measures to 1 1/4 cups ricotta.
What will happen if I use use regular buttermilk and not low-fat?
Hi Cindy, I think that will work fine too. Please share with us how it goes.
I’m a huge fan Natasha! Hands down the best pancakes ever. So fluffy and delicious.
That’s just awesome! Thank you for sharing your wonderful review, Birgit!
Hi Natasha! I would like to make these tomorrow but i do not have buttermilk, can i sub in milk? thank you!
Hello Ella, plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Ok thank you so much for the quick reply, they were so good! i did have extra batter though, could i cover it and put it in the fridge?
Hi Ella, we have always cooked the batter after making it and we reheat leftover pancakes. I think that could work, but without testing it, I’m not sure how it will affect the rise. The cooked pancakes do reheat beautifully though which is why we always just make the full batch.
OMG! Sooo good! My picky 1 year old kept coming up to me and opening up his mouth for more as I was making them. Definitely making this again.
That’s just awesome, Sharon! That is the best when kids love what we moms make.
These pancakes were incredible!! They were light yet creamy and I always love finding new uses for ricotta. Instead of topping them with syrup I cooked down some fresh blueberries and lemon juice. They were perfect!!
Thank you for the wonderful review, Liz!
These are my new family s favorite pancakes and yes they keep you full longer. Thank you so much for all the wonderful recipes. Jocelyne
You are most welcome, Jocelyne. I’m glad your family loved these pancakes!
Hi Natasha,
I tried making these but for some reason the batter came out too thick. I measured everything correctly so don’t know what could have happened. I had to dilute with water to thin it out but they didnt come out as fluffy. Thoughts? Thanks:)
Hi Yevgeniya, diluting with water would cause them to not be as fluffy. Make sure to add the correct amount of buttermilk and also use the correct amount of ricotta. It may help to review how we measure ingredients (dry versus liquid)
Loved, loved, loved this recipe. They were just like Natasha said they would be (great taste, moist and fluffy). Thank you.
So glad you loved it, Lisa. Thank you so much for your great feedback!
I don’t have flour. Can i use Bisquick as a substitute?
Hi Gee Gee, I have not tested that yet to advise but I imagine that should work. Please share with us how it goes if you try it!
I am excited to try making these pancakes. Would you please confirm that the amount of baking powder is 1 tBsp? Since the amount of flour is only 1 1/4 C, I wasn’t sure if the amount of baking powder is accurate.
Thank you & your recipes look divine.
Hi Sarah, that is correct!
Hi Sarah, it is accurate since the ricotta is much heavier (by weight) than the flour, the little bit extra baking powder makes these very pleasantly fluffy.
This is one of the most delicious pancake recipes I ever made.
I’m so happy to hear that Evie! Thank you for that awesome review!
Hi Natasha …wat could I use instead of buttermilk ? Regular milk ? Skimmed ?
Hi Ireen, I haven’t tested this with a buttermilk substitution but here’s what one of our readers wrote: “I just made these ricotta cheese pancakes, I didn’t have buttermilk or kefir at home so instead i used 2% milk with home made ricotta. I have never had such moist and fluffy pancakes before. I served them with fresh fruits.They are so delicious. Thank you so much for the great recipes.” I hope that helps.
Hi Natasha, I’m just getting started and I don’t know how to see your notes on youtube. Please advise.
Mike
Hi Michael, we have the full recipe posted on our blog HERE. If you are looking for notes on the Youtube video made follow the recipe link and open it on Youtube. Once you’re watching the video on Youtube clock the Show More in my video description directly below the video. I hope that helps.
Thank You, Natasha!
My wife and I were doing the Natasha “Bop” as we took bites of these delicious, fluffy pancakes served with blueberries and strawberries. We served with a bit of syrup Instead of confectioners sugar.
It would be helpful if you had a serving calculator for your recipes. We made 9 pancakes and have plenty of batter for tomorrow in the fridge.
Stefanie & I are “white belts” in the Kitchen and you, your recipes and videos have added so much variety, flavor and fun for both of us. ❤️
That is so awesome! Thank you so much for sharing your great experience with us and for your suggestion too. We appreciate it!
Made these this morning for my husband.. got rave reviews! I didn’t have the kefir, so used a combination of half & half, milk and a couple of drops of vinegar. Thanks for (all) the wonderful recipe(s)! I’ve made several of your recipes… they’re all terrific!
I’m so happy you enjoyed that. Thank you for sharing that with us!
The Fluffy Lemon Ricotta Pancakes are DELICIOUS. What pancake pan or ring do you use to cook pancakes?
Hi Marge, I recommend watching the video. We haven’t tried using pancake rings but we used one of our heavy bottom skillets to cook the pancakes on. I hope that helps.
I just made these ricotta cheese pancakes, I didn’t have buttermilk or kefir at home so instead i used 2% milk with home made ricotta.I have never had such moist and fluffy pancakes before. I served them with fresh fruits.They are so delicious. Thank you so much for the great recipes.
That’s just awesome! Thank you for sharing that with me!
I just made these ricotta cheese pancakes for the first time. I didn’t have any buttermilk or kefir on hand, so I just used 2% milk. I have never had such moist and fluffy pancakes before. I served them with fresh berries and a rosette of whipped cream on top of each cake. They were divine. We have enough left over to reheat for breakfast tomorrow.
I’m so glad you enjoyed that Jane. Thank you for that great review!
We make these about twice a month( or more) our families new favorite breakfast!!! This morning we’re going to have them with our freshly homemade pineapple jam! We love your recipes!
Yum, looks like this is already one of your favorites! Enjoy.
These were absolutely DIVINE!!! Light & FLUFFY!! I was supposed to only have a bite to do a taste test but ended up eating almost 3 of them!
I didn’t have any buttermilk so just made some, I only used 1 tbsp sugar and I find icing sugar is best when making pancakes (tip from another food blogger). I also replaced 1/4 cup AP flour with almond flour. I let the batter rest for almost half an hour as you suggested and I think that really helped. It’s so good to know that this is a healthier version of pancakes which means less guilt when you feed this to your family. We had them with maple syrup. Thank you Natasha!
So awesome to hear that, Jay. Thank you for sharing your experience with us and for giving the recipe a great review!
These turned out delicious! I used the entire 15 oz container of Polly-O ricotta and didn’t look back. Lemon zest is a great touch, I could actually taste lemon as J was eating the pancakes. Thank you for another great recipe.
You are so welcome, Darya. Thanks for your good feedback!
I don’t even know where to start!!! These pancakes are like eating a very very very yummy and soft pillow with a hint of lemon. It’s amazing. Like you said, no left overs. Next time doubling the recipe.
Sounds like you found a new favorite! Thank you so much sharing that great review!
I really love your recipes I love how simple they are. Today I made these pancakes and I had to close the kitchen door, because they were disappearing faster than I was making them! thank you!
You’re welcome Kate! Thank you so much for sharing that wonderful review!
when is your next give away?
Hi Anna, I don’t have any giveaways at the moment. In case you receive those messages and it asks you for your credit card info, know that it’s not from me. We found some scammers who are posing as me especially on Facebook.
OMG! Best pancake ever. I made these for breakfast this morning. Followed the recipe exactly and they were fantastic. I’ll have to take your word that they reheat well since there aren’t any left to test. 🙂
Yay I am so glad you loved it!
Delicious! I had to try one as I was making them. The first one I thought they were good but wasn’t sure if could eat many. After I made them all I sat down with 2 more and fell in love. Almost like dessert meets breakfast, a perfect pair! I sent my husband to work with 3. I hope he enjoys them as much as I did. I love all your recipes. You are my go-to for quick, easy and delicious! Thank you!!
You’re welcome! I’m so glad your family enjoyed this!
Delicious! This recipe is a keeper. I didn’t have buttermilk so made my own. I have a few pancakes leftover and anxious to see how they reheat (as Natasha on the video says they do).
Thank you for that wonderful feedback Yolande! I’m so glad you enjoyed that!
Thank you for this recipe! It was delicious and a total hit with our family’s weekly Saturday sit down breakfast!
I’m so glad you enjoyed that! Thank you for sharing that wonderful review with me!
I made these pancakes for breakfast this morning. My daughter loved them, and my husband took a bunch to work. Before I knew it there was one left. These pancakes are light and fluffy, delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe is so delicious! My family went crazy for it!
I am so glad your family enjoyed the pancakes! Thank you for sharing that with us.
Oh my gosh…I normally don’t care for pancakes, but this morning I made these and they are beyond fantastic! I used a 2T ice cream scoop and it was perfect for the batter. I ate four of them! Could have eaten more, but I froze them so I can have for later and will heat them up in my toaster oven. I do think even frozen, the regular toaster would not work. That’s a guess on my part. Thanks for the great recipe; it is now part of my recipe collection as KEEPERS.
I absolutely love your comment! I am so glad you enjoyed your pancakes, thank you for sharing that with us!
Can they be frozen for future eating?
Hi Cindy, we haven’t tried freezing but that should work fine to freeze the cooked pancakes.
Can you substitute the lemon with anything?
Hi Jessica, different citrus zest like oranges or clementines would also work here. You could also leave it out if you didn’t like or didn’t have citrus on hand and it would still work.
Can the all-purpose flour be substituted with buckwheat flour or a combination of both. If so, how much of each?
Hi Margaret, I haven’t tested it that way but I think it should work since flour isn’t the main ingredient. You’ll probably get fluffier results combining the two types of flour (half of each). Please let me know how it goes and I hope you love the pancakes.
WOWWW!! Tried it this morning and completely loved it! Quick, easy and super filling 🙂 thanks Natasha!
Thank you so much for the wonderful review! I’m so glad you loved the lemon ricotta pancakes.
What a delicious way to up our pancake game! These have such good flavor!
Isn’t the flavor amazing! Thank you for sharing that great review!
When I tried it they tasted so amazing
I’m so glad you enjoyed it!
WOW!! Such a fabulous way to start the day! These pancakes are amazing!!
They are so good! I’m so glad you enjoyed that!
U should start working at a restaurant because ur foods are so nice
Thank you for that wonderful compliment! You’re so nice!
WOW! Fantastic! Light, fluffy, delicious pillows of goodness. I used 2 tsp of baking powder and 1 tsp baking soda because of the buttermilk, but otherwise followed directions. We loved them. Will make again and have already shared the recipe with my cooking friends. Thank you very much for your recipe!
So good! I’m glad you loved it also, Naomi!