Lemon Ricotta Pancakes

Kehoe House

123 Habersham Street , Savannah, GA 31401 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 3/4 teaspoon salt
  • 1 egg plus 1 egg white
  • Juice of 1 lemon
  • 1 teaspoon of lemon extract
  • 1 cup whole-milk ricotta
  • 1/2 cup milk


  1. Sift together all dry ingredients: flour, baking powder, granulated sugar, salt.
  2. Blend in a bowl: egg, egg white, lemon juice, lemon zest, lemon extract, ricotta, milk.
  3. Add wet mix to dry and blend together. If too thick, add more milk.
  4. Let the batter rest for 10 minutes. The pancakes will rise more as they cook and the final product will be light and fluffy.
  5. Preheat griddle. It must be hot. Start pancakes on medium high and turn heat down to medium during the cooking. Cook about 3 minutes on each side.
About this recipe:

Lemon Ricotta Pancakes