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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are delicious and lemony pancakes! Serve with whipped cream and fresh berries for the perfect breakfast.

Ingredients

Scale

Pancakes

  • 2 cups flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup ricotta
  • 1 1/2 cups whole milk
  • 1 1/2 tsp vanilla
  • 1/4 to 1/3 cup lemon juice (about 1 medium lemon)
  • 23 tsp of lemon zest, depending on how lemony you want them)

Toppings

  • whipped cream
  • fresh berries (raspberries or strawberries or blueberries)
  • maple syrup
  • garnish: powdered sugar

Instructions

  1. In a large bowl mix together the flour, sugar, baking soda, baking powder and salt.
  2. In a separate bowl whisk the eggs. Then add the ricotta cheese, milk and vanilla. I like to use a stand mixer to do this part.
  3. Fold the wet ingredients into the dry ingredients. Stir until just blended.
  4. Then stir in the fresh lemon juice and lemon zest.
  5. Scoop about 1/4 cup batter per pancake, onto a preheated medium heat griddle or skillet.
  6. Cook about 2-3 minutes on one side, until you see the bubbles popping, then flip.