Lemon Ricotta Pancakes

Perfect for breakfast at home or on the go.These light and fluffy ricotta pancakes are also ideal as a lunchbox filler


  • 1.5 cups self raising flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tablespoons sugar (optional)
  • 3/4 cup Hanini ricotta
  • 1 cup milk
  • 2 Le Naturelle cage free eggs
  • zest and juice of 1 large lemon


  1. In a large bowl, mix dry ingredients: flour, baking soda, salt, sugar.
  2. Whisk in ricotta, milk, eggs, lemon zest and lemon juice
  3. Preheat a non-stick pan. Pour a tablespoon or 2 of batter . I usually use my ice cream scoop as a measure and fit 4 small pancakes on the pan. 
  4. When bubbles start to form, flip and cook until golden
  5. Serve warm with blueberry syrup or jam. 

Watch the video here


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