Lemon Ricotta Pancakes
These Lemon Ricotta Pancakes are delicious and lemony pancakes! Serve with whipped cream and fresh berries for the perfect breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 pancakes 1x
- Category: Pancake
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)
- 2 – 3 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
- In a large bowl mix together the flour, sugar, baking soda, baking powder and salt.
- 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.
- Fold the wet ingredients into the dry ingredients. Stir until just blended.
- Then stir in the fresh lemon juice and lemon zest.
- Scoop about 1/4 cup batter per pancake, onto a preheated medium heat griddle or skillet.
- Cook about 2-3 minutes on one side, until you see the bubbles popping, then flip.
Find it online: https://aprettylifeinthesuburbs.com/lemon-ricotta-pancakes/