Lemon Ricotta Pancakes Ina Garten

Lemon Ricotta Pancakes Ina Garten

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Lemon Ricotta Pancakes With Fresh Raspberries
Lemon Ricotta Pancakes With Fresh Raspberries from www.thewickednoodle.com

Are you craving for a sunny and sweet breakfast to start your day? Look no further because Ina Garten’s Lemon Ricotta Pancakes are the perfect treat for you! These fluffy pancakes are infused with fresh lemon zest and creamy ricotta cheese that will surely brighten up your morning. Impress your family and friends with this delectable and easy-to-follow recipe!


  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tbsp granulated sugar
  • 1 1/4 cups whole milk
  • 1 cup ricotta cheese
  • 3 extra-large eggs
  • 1 tsp pure vanilla extract
  • 2 tsp grated lemon zest
  • Unsalted butter, melted
  • Vegetable oil
  • Confectioners’ sugar
  • Maple syrup


  1. In a medium bowl, sift together the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the milk, ricotta, eggs, vanilla extract, and lemon zest.
  3. Add the dry ingredients to the wet ingredients and mix until combined. The batter will be thick and lumpy.
  4. Heat a griddle or a large non-stick pan over medium heat. Brush with butter or oil.
  5. Spoon about 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes on each side or until lightly browned.
  6. Serve the pancakes with a dusting of confectioners’ sugar and a drizzle of maple syrup.
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Nutritional Information:

Serving Size: 4 pancakes
Calories: 460
Total Fat: 18g
Saturated Fat: 9g
Cholesterol: 164mg
Sodium: 930mg
Total Carbohydrates: 56g
Dietary Fiber: 1g
Sugar: 13g
Protein: 19g

Cooking Time:

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • Medium bowl
  • Sieve
  • Whisk
  • Griddle or non-stick pan
  • Spatula

Serving Suggestions:

Enjoy these pancakes with a side of crispy bacon, fresh berries, or scrambled eggs. Pair it with a steaming cup of coffee or tea for a perfect breakfast feast!


For a twist, you can add blueberries, raspberries, or sliced bananas to the batter. You can also substitute lemon zest with orange or lime zest for a different citrus flavor.


You can use low-fat milk and ricotta cheese for a healthier option. If you don’t have ricotta cheese, you can substitute it with cottage cheese or Greek yogurt. You can also use gluten-free flour for a gluten-free version.


These pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave or in a toaster oven before serving.


  • Make sure to mix the dry and wet ingredients separately before combining them to avoid overmixing the batter.
  • Don’t overcook the pancakes to prevent them from becoming dry and tough.
  • Use a non-stick pan or a griddle to ensure that the pancakes cook evenly and don’t stick to the surface.


The recipe makes about 12-16 pancakes depending on the size. You can adjust the recipe according to your preference.

Frequently Asked Questions:

Can I freeze these pancakes?
Yes, you can freeze these pancakes in an airtight container or freezer-safe bag for up to 1 month. Reheat them in the microwave or in a toaster oven before serving.

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Can I make the batter ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 1 day. Stir the batter before using it to ensure that the ingredients are well combined.

Can I use lemon juice instead of lemon zest?
No, lemon juice is more acidic and will affect the texture of the pancakes. Use only lemon zest for the recipe.


Ina Garten’s Lemon Ricotta Pancakes are the perfect combination of sweet and tangy flavors that will satisfy your breakfast cravings. This recipe is easy to follow and can be customized according to your taste. Serve it with your favorite breakfast sides and enjoy a delightful morning meal with your loved ones.

Try it out for yourself and indulge in the goodness of these Lemon Ricotta Pancakes by Ina Garten!