Ricotta pancakes
Published on 28 September 2026
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Delicious and soft for breakfast or a snack, with jam, spreads, honey or maple syrup. Easy to make and can be frozen. I wrap them individually in cling film; they thaw quickly in the microwave. Delicious with yoghurt, fresh blueberries and a drizzle of honey.
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Ingredients
INGREDIENTS FOR 5/6 PANCAKES
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Method
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- Step 1 of 12
I put the dry ingredients, flour and sugar, in a bowl.
- Step 2 of 12
I add the baking powder and bicarbonate of soda.
- Step 3 of 12
I add a pinch of salt.
- Step 4 of 12
In another bowl I put the ricotta and egg.
- Step 5 of 12
I add the oil.
- Step 6 of 12
The milk.
- Step 7 of 12
The grated lemon zest and a few drops of juice.
- Step 8 of 12
I mix well. The mixture will not be perfectly smooth, but that is fine.
- Step 9 of 12
I heat a non-stick pan and grease with very little oil, then add spoonfuls of batter. Choose the size you prefer; I made them fairly large.
- Step 10 of 12
I cover with the lid and wait a few minutes. When bubbles form, I gently turn with a spatula and cook the other side until nicely golden.
- Step 11 of 12
I put a few spoonfuls of sugar on a plate and grate in some lemon zest. As the pancakes are ready, I coat them in the sugar, pressing lightly.
- Step 12 of 12
Now enjoy them! I had some lemon mostarda; serve with whatever you prefer.
Original source: https://incucinaconlilly.com/2026/09/28/pancake-alla-ricotta/