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Lemon Ricotta Pancakes


  • 2 cups pancake mix
  • 1 cup milk
  • 2 cups Galbani whole milk ricotta, divided
  • 2 eggs, lightly beaten
  • ¼ cup confectioners’ sugar, divided
  • 1 lemon, zested
  • Maple syrup, as needed


  • In a small bowl mix together 1 cup ricotta and 2 tbsp confectioners sugar, set aside.
  • In a large bowl mix pancake mix, milk, 1 cup of the ricotta cheese, and eggs until well blended.
  • Pour ¼ cup of batter per pancake onto a preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
  • Stack pancakes on a plate, layering a few tablespoons of reserved ricotta mixture in between each pancake. Sprinkle pancakes with lemon zest and reserved confectioners sugar. Drizzle with maple syrup and serve.
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© 2022 Lactalis American Group, Inc., Buffalo, NY 14220. Galbani is a ® of Egidio Galbani S.r.l.

Ricotta Bowl