Lemon ricotta pancakes with berries
Delight in the fluffy and tangy goodness of Lemon Ricotta Pancakes with a colorful medley of berries, creating a refreshing and indulgent breakfast experience.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups All-purpose flour
3 tablespoons Granulated sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
2 Large eggs
¾ cup Whole milk
1 cup Ricotta cheese (whole milk)
2 teaspoons Lemon zest (from 1 large lemon)
2 tablespoons Fresh lemon juice
1 teaspoon Vanilla extract
3 tablespoons Unsalted butter (melted), plus more for cooking
1 ½ cups Mixed berries (fresh or frozen)
Maple syrup, for serving
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt
- In a separate medium bowl, whisk the eggs until lightly beaten, then add the whole milk, ricotta cheese, lemon zest, lemon juice, and vanilla extract, whisking until smooth
- Pour the wet mixture into the dry mixture and add the melted butter. Gently fold until just combined
- Gently fold in most of the berries, saving a few for garnishing
- Heat a non-stick griddle over medium-low heat and brush with melted butter
- Pour about ¼ cup of batter per pancake onto the griddle and cook for 2-3 minutes per side until golden brow
- Transfer pancakes to a plate and serve with remaining berries and maple syrup
Notes
Do not overmix the batter; lumps are okay.
Let the batter rest for 5-10 minutes for fluffier pancakes.
If using frozen berries, add them directly to the batter without thawing.
Find it online: https://onthatplate.com/lemon-ricotta-pancakes-with-berries/