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Lemon Ricotta Pancakes

Fresh lemon juice and Ricotta cheese help make these the lightest, richest, most refreshing pancakes ever. Top with blueberry compote.
Prep Time 5 minutes
Cook Time 5 minutes
Servings 95 5-inch pancakes


  • 1 bag Pioneer® Western Style Pancake & Waffle Mix
  • 5 Lemons, zested, juiced
  • 12½ cups Water (approximately)
  • 5 lbs. Ricotta cheese
  • cups Water
  • Blueberry compote


  • Add zest to a mixing bowl. Place lemon juice in a measuring cup. Fill measuring cup with water to obtain a total of 12½ cups of liquid. Add to mixing bowl.
  • Add ricotta and pancake mix and whisk until ingredients are evenly hydrated and distributed (can use mixer).
  • Griddle according to package directions. Serving suggestion: For each stack of 3 pancakes, top with 2 oz. compote.