Lemon Ricotta Pancakes
Fluffy and moist Lemon Ricotta Pancakes combine tangy citrus with creamy ricotta for a bright and delicious breakfast treat that’s easy to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- In another bowl, combine the flour, baking powder, sugar, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes more.
- Serve warm with your favorite toppings such as maple syrup, fresh berries, or extra lemon zest.
Notes
For an extra burst of flavor, try serving these pancakes with a dollop of whipped cream and a drizzle of honey or lemon curd.
Find it online: https://seasonedrecipe.com/lemon-ricotta-pancakes/