Lemon Yogurt Ricotta Pancakes

Fluffy ricotta and fresh lemon zest are a perfect pair when swirled into an airy pancake. Light and tender but packed with protein, these pancakes will keep you going without filling you up.

Yield Serves 6-8


  • ½ cup ricotta
  • 2 large eggs
  • 1 6-oz. or 8-oz. carton lemon yogurt
  • 2 t. lemon zest
  • 2 cups multi-grain baking mix (I like Trader Joe’s)
  • buttermilk, as needed


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Combine the ricotta, eggs, lemon zest and yogurt in a large mixing bowl. Add the baking mix, stirring carefully until fully combined. Add buttermilk to desired consistency.

Heat a large nonstick pan or griddle over medium heat. When hot, add a turn of oil and brush over bottom of pan. Cook pancakes using a scant ¼ cup measure to pour the batter into the pan. (The trick to perfectly round pancakes is to carefully pour all the batter in the same spot and let it roll out to a complete circle). Cook the pancakes until small bubbles appear on the uncooked surface. Flip the pancakes and cook until golden on both sides.

Place cooked pancakes on a baking rack over a cookie sheet in a 200° oven until ready to serve.

Serve with maple syrup or your favorite jam.