Cooking with Toti
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Lemon Ricotta Chocolate Chip Pancakes
Fluffy, soft pancakes with fresh lemon and dark chocolate — no refined sugar.
Serves
10–12 pancakes
Time
25 min
Fluffy, soft pancakes with fresh lemon zest, creamy ricotta, and dark chocolate chips. Sweetened only with maple syrup — no refined sugar — for a cozy weekend breakfast my kids ask for again and again.
Instructions
Make the batter
- 1
In a small bowl, mix the milk and lemon juice. Let it sit a few minutes to create a buttermilk-like mixture.
- 2
In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- 3
In another bowl, whisk eggs, ricotta, maple syrup, and vanilla until smooth.
- 4
Add the milk mixture to the wet ingredients and mix.
- 5
Pour the wet ingredients into the dry ingredients and gently mix with a hand whisk. Do not overmix — lumps are perfectly fine.
- 6
Fold in the dark chocolate chips.
Cook
- 1
Heat a pan over medium heat and add butter.
- 2
Scoop batter onto the pan and cook until bubbles form, then flip.
- 3
Cook until golden and fluffy. Serve warm.
Toti’s Tips
- ✓Mixing milk + lemon first creates easy homemade buttermilk.
- ✓No refined sugar — maple syrup keeps them soft and flavorful.
- ✓Cook on medium-low heat for even cooking.
- ✓Add berries or extra chocolate on top for serving.
More photos
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