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maple syrup poured over a stack of eggless lemon Ricotta pancakes

Eggless Lemon Ricotta Pancakes

A delightful twist to a delicious breakfast, these Eggless Lemon Ricotta Pancakes are perfect for any morning when you want something different, flavorful, easy to make and yummy.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 pancakes
Calories 216kcal


  • 1 cup (140 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup (50 g) white sugar
  • 1/2 cup (120) ml milk
  • 1/2 cup (120 g) ricotta cheese
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1 tablespoon (15 ml) canola oil
  • 3 tablespoons (45 ml) fresh lemon juice
  • 1 tablespoon grated lemon zest (just the yellow part of the skin)
  • 1 teaspoon pure vanilla extract
  • Butter maple syrup, fresh berries and/or fresh whipped cream for serving (optional)


  • Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
  • In another medium bowl, add the milk and ricotta and whisk until well blended and no lumps. Then add butter, oil, lemon juice, lemon zest, and vanilla and mix until smooth.
  • Combine dry and wet ingredients. Mix until just combine. Be careful not to overmix the batter. Let the batter rest for 5 minutes.
  • Heat a medium non-stick frying pan, or electric griddle, over medium-low heat. Wipe over with a little butter to lightly grease the pan.
  • Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
  • Serve pancakes warm, with butter, maple syrup, honey, fresh berries, and/or whipped cream.


Gluten-Free: Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
Store: Eggless pancakes can be refrigerated in an airtight container for up to 5 days.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: Remove the pancakes from the freezer, and let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 - 40 secs, or until heated through.
Recipe Tips:
  • Don’t over-mix batter – use separate bowls for wet and dry ingredients and then mix them together until just combined. 
  • I like to use full-fat ricotta. However, low fat will work too, but I’ve found the fat-free just doesn’t taste good.
  • You can store pancakes on a baking sheet in the oven heated to 200º F (95º C) degrees until you’re ready to serve them. Cold pancakes are not fun!
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 216kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Sodium: 249mg | Fiber: 1g | Sugar: 10g