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Lemon-Ricotta Pancakes


"The mark of a good pancake is that it can be eaten without syrup." - Chef Travis Lett, restaurant Gjelina, Venice, CA

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  • 2 C. Ricotta
  • 1 1/2 C. All-purpose flour
  • 1/2 C. Chestnut flour (See comment below)
  • 2 T. Baking powder
  • 1/2 t. Kosher salt
  • 4 Large eggs, separated
  • 4 T. Sugar divided (2T./2T.)
  • 2 T Finely grated lemon zest
  • 1 1/2 C. Whole milk
  • Melted unsalted butter for brushing
  • Blueberry compote*
  • 2 C. Fresh or frozen blueberries (or other berries or mixed
  • berries. See comment comment below)
  • 1/3 C. Sugar
  • 2 T. Fresh lemon juice
  • 1 1/2 t. Corn starch combined with 1/4 C. water
  • Lemon-Ricotta pancakes served at Gjelina are served with uncooked berries and juices. To do so, macerate berries in medium bowl with 1/3 C. sugar and 2T. fresh lemon juice. Omit cooking with water/corn starch slurry.


Preparation time 60mins
Cooking time 60mins
Adapted from


Step 1

For Compote:

Combine berries, sugar, and lemon juice in a medium saucepan . Let macerate, tossing occasionally, until sugar dissolves and juices are released; about 15 minutes. Bring to berries and juices to high simmer, add corn starch slurry, lower heat to simmer until thickened; 1-2 minutes. Remove from heat, transfer to serving dish and let cool to just warm or room temperature before serving with pancakes.

For Pancakes:

Drain ricotta in cheesecloth lined mesh strainer or 15 minutes; set aside.

Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 T sugar, beating until peaks form. Whisk the egg yolks, remaining 2T sugar, and lemon zest in another medium bowl to blend. Whisk milk into yolks. Add the yolk mixture to dry ingredients; whisk to blend. Add half the egg white mixture; folding just to blend. GENTLY fold in ricotta, then remaining egg white mixture (It’s okay for ricotta be lumpy. “That way, when you bite into the pancake, you get little pillowy pockets of ricotta.”)

Heat griddle or large non-stick skillet over medium-low heat; brush with melted butter. Use scant 1/2 cup for each pancake, working in batches, and cook until bottom of pancake is golden brown, edges dry and bubbles form on pancake top; about 1 1/2 minutes. Flip pancake and cook until just browned and cooked through; about 1 minute. Transfer to plates and serve with blueberry compote.

Chestnut flour can be found at specialty or health food stores. In the event you are unable to locate chestnut flour, substitute rice flour or all-purpose flour.

If using frozen berries, let thaw before adding sugar and lemon juice.

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