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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Tender, sweet and lemony, these Lemon Ricotta Pancakes are what your weekend dreams are made of! Start with a pre-made pancake mix, these come together in a cinch!
Course Breakfast
Cuisine American
Keyword Lemon Ricotta Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 4-inch pancakes
Calories 65kcal


  • 1 cup pancake mix such as the New Hungry Jack Buttermilk Pancake & Waffle Mix
  • 3/4 cup cold water
  • 1/4 cup ricotta cheese
  • zest of 2 small lemons
  • powdered sugar for garnish
  • syrup & butter for serving


  • In a medium sized bowl, stir pancake mix, water, ricotta cheese and lemon zest together until mostly smooth with a few small lumps.
  • Fry on a lightly greased nonstick skillet until golden brown.
  • Serve with powdered sugar and syrup.


Calories: 65kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 120mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Calcium: 68mg | Iron: 1mg