Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Lemon Ricotta Pancakes

This is one of my favorite pancakes. If you like lemon, ricotta cheese and blueberries you will love these fluffy pancakes. It doesn't take long to whip them up and if you have a griddle you can cook them all at once.

  • 1/2 cup white flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup ricotta cheese
  • 3 eggs, divided
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest, to sprinkle on top of the pancakes
  1. Beat egg whites until stiff. Set aside.
  2. In a small bowl whisk together dry ingredients.
  3. In a medium size bowl combine the ricotta, egg yolks, milk, and vanilla. The ricotta I used was quite dry but if your brand happens to be on the runny side, just make sure to drain the liquid.
  4. Add dry ingredients to the ricotta mixture, mixing gently just until combined.
  5. Whisk in approximately a cup of the egg whites to fluff up the dough, then fold in the rest of the egg whites just until combined.
  6. Heat griddle to medium high, brushing surface with a little butter. Using a ladle scoop the batter on the griddle. Using the back of the ladle push the dough outwards a bit on each pancake, so you don't end up with too thick a pancake.
  7. Cook pancakes approximately 4 minutes, then flip over and cook until golden brown, approximately another 3 to 4 minutes, depending on the size of your pancakes.
  8. Serve with lemon sauce, blueberries, a dollop of ricotta cheese, and dust with icing sugar and a little lemon zest. Decorate your pancakes as you wish. I couldn't resist having a little fun with them.
  9. Yield: 8 to 10 pancakes. 
Lemon Sauce: you can make this ahead of time and reheat just before serving.
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups boiling water
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice, preferably freshly squeezed
  • 1 tablespoon butter
  1. Whisk together sugar, cornstarch, and salt in a saucepan.
  2. Stir in boiling water and cook, stirring constantly until the mixture has thickened.
  3. Stir in lemon zest, juice, and butter.
  4. Serve warm.
  5. Yield: 2 cups


  1. Wow, these look absolutely delicious. Big Thanks for the recipe

  2. There 'only one word to describe everything. delicious. Congratulations.
    An embrace.

  3. Ohhhh, they look a-maz-ing!

  4. Yum!!! Maybe I will come to Steinbach yet ...

  5. mmmm those look good! Maybe I'll try them for company this weekend.

  6. I've made ricotta pancakes before, but not with lemon or blueberries... what great additions. Thanks.

  7. Oh my goodness! Can't wait to give these a try, they look delicious!!

  8. these are delicious! i have made them before and crave them always! the lemon and blueberry combo is especially good.

  9. Looks delicious.....will definitely try this recipe!

  10. mmm, makes me hungry! And I don't even like Lemon! you know its good when...

  11. Oh Kaila you'd love these..I know it..lemon and all:) me, I'll make them for you..drop by some morning before work:)

  12. mmmmmm LEMON anything wins me over! I stayed at mom's last night & was surprised by this wonderful breakfast in the morning! Wonderful fluffy pancakes with ricotta cheese & zesty lemon sauce! One of my favorites! Thanks Mom!

  13. Oh my...yummers! Wonderful, how did I miss this one betty r...grin.

  14. These were fantastic! I made them for my hubby/family for Father's Day. I doubled the recipe to feed my young family of five, but they are very rich and filling, so that was not necessary. I will keep this one in the rotation!