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Lemon Pancakes

We love to make these light, eggy pancakes when berries are in season, as they're especially good garnished with fresh strawberries or blueberries and served with a side of bacon and sausage.—Taste of Home Cooking School
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    about 20 pancakes


  • 3 eggs, separated
  • 2 cups buttermilk
  • 3 tablespoons sugar
  • 1 cup ricotta cheese
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons grated lemon peel
  • 3/4 cup butter, softened
  • 1/4 cup honey
  • 1 cup ricotta cheese
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • In a bowl, beat egg yolks, buttermilk, sugar and ricotta until well mixed. Combine flour, baking soda, baking powder, salt, nutmeg and lemon peel. Add flour mixture to egg yolk mixture; stir until combined.
  • In a separate bowl, beat egg whites until stiff but not dry. Gently fold into the batter until no streaks of white remain.
  • Pour batter by 1/4 cupful onto a greased hot griddle. Use the back of the cup to gently spread the pancakes into circles. Turn when bubbles form on top; cook until the second side is golden brown.
  • To serve with honey butter, stir together butter and honey until smooth. Serve with hot pancakes.
  • To serve vanilla sauce, combine all ingredients in a small bowl until well mixed. For an ultra-smooth sauce, place all sauce ingredients in a blender or food processor; blend until smooth. Add 1 tablespoon milk or cream if sauce is too thick.

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