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  • Writer's pictureDash of Hang

Lemon Ricotta Pancakes

Good morning, everyone! For those of you following my life, I finally got off the graveyard shift at work and am now working normal people hours. What does that mean? My cravings for pancakes can easily be satisfied by going to a restaurant or diner because I'm now awake during the daytime. But you know me, why go out to buy something when you can cook it yourself!

Pancakes are my downfall. I crave pancakes at the oddest hours of the day that I'm surprised I'm not soft and fluffy with maple syrup oozing from my pores. Okay, so I might be a little soft and fluffy, but that's because I can't seem to give up pancakes for a lower carb breakfast. IT'S SO FLUFFY, I'M GOING TO DIE! Yes, Agnes, I know how you feel. I'll try to get Gru to work on a fluffy-pancake-machine. (Despicable Me reference, anyone?)

Remember, this is A Dash of Hang, meaning there'll be a dash of something in this breakfast staple. LEMONS. I also have an obsession with lemons. Although, I'm not too sure which one trumps the other: pancakes or lemons. Anyways, today's add to the list is: Lemon Ricotta Pancakes. But wait, there's more, this is a freezable recipe. So cook the entire batter and get your freezer safe bags ready to supply your future pancake cravings.


  • 2 c all-purpose flour

  • 1/4 c granulated sugar

  • 2 tsp baking soda

  • 1/2 tsp cream of tartar

  • 1/2 tsp salt

  • 2 large eggs, at room temperature

  • 1 and 1/2 c whole milk

  • 1 c full-fat ricotta cheese

  • A dash of pure vanilla extract

  • 1/4 cup fresh lemon juice

  • Two dashes of lemon zest

  • Toppings: maple syrup, whipping cream, mixed fruits, lemon curd


  1. Combine flour, sugar, baking soda, cream of tartar, and salt into a bowl.

  2. In a separate bowl gently beat eggs with a whisk. Add milk, ricotta, and vanilla to the eggs until well combined.

  3. Pour wet mixed ingredients into dry ingredients, stirring until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. But watch out for over-mixing.

  4. Pour batter with a ladle onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.

  5. Cook until small bubbles form on top, then flip over. Cook on the second side until golden brown. Repeat with all pancake batter.

Lazy people hack:

Cool the pancakes. Grab some parchment paper or wax paper to place between the pancakes to prevent sticking when frozen. Place wax paper-separated pancakes into a freezer-safe plastic bag. I could give you all these directions on how to heat the frozen pancakes, but let's be honest, you're going to pop it in the microwave until it's soft and warm.


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