Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes will be a hit when you service them to that special someone this Valentine's Day.

PREP TIME: 10 minutes
COOK TIME: 5 minutes
YIELD: 8 pancakes


  • 1 C Ricotta Cheese
  • ¾ C Buttermilk
  • 4 Eggs, separated
  • 1 C Flour
  • 1 t Baking Powder
  • ½ t Salt
  • ½ t Cinnamon
  • 1 T Light Brown Sugar
  • 1 t grated lemon zest
  • Red Food Coloring
  • Heart Shaped Cutter
  • I T Oil or Butter for Cooking ( plus more butter for serving )

Method of Preparation

  1. Mix ricotta, milk and egg yolks in bowl until combined.
  2. Whisk flour, baking powder, salt, cinnamon, sugar, and zest in another bowl.
  3. Whisk egg whites until stiff peak stage in clean, dry bowl.
  4. Fold wet mixture into dry mixture and mix until just combined – do not over mix. Gently fold in egg whites.
  5. Divide batter into 2 bowls. Color one bowl with a few drops of red food coloring until desired color.
  6. Preheat Wolf Griddle to 375° and coat lightly with butter or oil. (if you do not have griddle, use large skillet, preheated, medium heat).
  7. Ladle batter onto griddle for desired pancake size. Cook until bubbles appear on surface and bottoms are golden-about 2minutes.
  8. Flip and repeat for other side. Cut center out with heart shaped cutter and replace with heart shaped pancake of alternate color.
  9. Serve with butter, jam and/or maple syrup.

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