Lemon Ricotta Pancakes
Delightful lemon ricotta pancakes that are fluffy, moist, and bursting with fresh lemon flavor. Perfect for breakfast or brunch, these pancakes elevate the ordinary pancake experience with their creamy ricotta texture and zesty lemon notes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 ½ cups All-purpose flour
2 tablespoons Granulated sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 Large eggs
1 cup Whole milk
1 cup Ricotta cheese
1 tablespoon Fresh lemon zest
2 tablespoons Fresh lemon juice
1 teaspoon Vanilla extract
3 tablespoons Unsalted butter (melted)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt
- In a separate bowl, beat the eggs and then mix in the milk, ricotta cheese, lemon zest, lemon juice, vanilla extract, and melted butter until smooth
- Combine the wet and dry mixtures and mix until just combined. A few lumps are okay
- Heat a non-stick skillet or griddle over medium heat and melt some butter
- Pour ¼ cup of batter for each pancake onto the griddle
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brow
- Serve immediately with your favorite toppings
Notes
Quality ricotta cheese is crucial for the best texture.
Do not overmix the batter to ensure the pancakes are light and fluffy.
Find it online: https://onthatplate.com/lemon-ricotta-pancakes/