Lemon Ricotta Buttermilk Pancakes

I had some ricotta and buttermilk in the fridge and I was debating on how to use them up. I came across this recipe from William Sonoma and their lemon ricotta pancakes and decided to give it a shot. The only thing I changed was replacing the milk with buttermilk, and while it works, if you don’t like tang then I would suggest to keep the milk. The lemon is tart so adding the buttermilk might be overboard for some people. The other thing I would change next time is the amount of eggs. My taste testers didn’t find a problem with it but personally, I only eat eggs once or twice a year so Having 3 eggs in this recipe was a but much for me and I could taste it. But others didn’t and enjoyed it.


  • 1 cup buttermilk
  • 1 cup ricotta cheese
  • 3 egg yolks
  • 1/4 cup sugar
  • Zest of one lemon
  • Juice of one lemon
  • 1 1/2 cups cake flour
  • 1/8 tsp salt
  • 1 tbsp baking powder


  1. In a bowl add buttermilk, ricotta, egg yolks, sugar, zest of one lemon, juice of one lemon and mix well.
  2. Sift cake flour, salt and baking powder over the wet ingredients and fold in gently until well incorporated. (It will be lumpy)
  3. In a small bowl add 3 egg whites and whisk with a hand blender until frothy and whipped into soft peaks.
  4. Fold in egg whites into the batter until incorporated.
  5. Heat a skillet to medium low, add some butter, place 1/3 cup of pancake batter onto the pan.
  6. When you see little bubbles and they’re popping then flip and cook for about a minute more and remove onto a plate.
  7. Top with powdered sugar, maple syrup, maybe some fresh fruit and enjoy!

Recipe adapted from: https://www.williams-sonoma.com/recipe/lemon-ricotta-pancakes.html?epik=dj0yJnU9amxvOTRvbk9RMWRUVjBhN2NpZkkxM2VyN2lNc2ZfcGwmcD0wJm49Z3AtNnhQcnBBbmdfdTBBcjF5QTNZZyZ0PUFBQUFBR0Jlb2Uw

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