Lemon Ricotta Pancakes

This makes 6 medium pancakes.



  • 34 cup almond milk or cold water
  • 12 tsp baking soda
  • 12 cup ricotta cheese
  • zest from 1 lemon
  • 1 tbsp vegetable oil
  • 18 tsp vanilla extract
  • 1 tbsp sugar
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tbsp lemon juice


  • 150g (1 cup + 2 tbsp flour), or as needed to achieve very thick batter
  • 2 tsp baking powder
  • 1 tsp kosher salt


Make the batter

  • Whisk together the dry ingredients in a small mixing bowl
  • Whisk together all of the wet ingredients except for the lemon juice in a medium mixing bowl
  • Add the lemon juice and dry ingredients to the wet ingredients and whisk until just combined
  • Let sit on the counter for ~15 minutes to thicken/react

Make the pancakes

  • Put a large nonstick skillet over medium heat
  • Brush or spray lightly with canola oil
  • Use a ladle or spoon to make 3 pancakes at a time
  • Cook on the first side until bubbles form and holes hold
  • Flip and finish cooking
  • Keep warm in a very low-temp oven while you cook the rest