Lemon Ricotta Pancakes Recipe
These Lemon Ricotta Pancakes are light, fluffy, and loaded with flavor. Perfect for a refreshing breakfast or brunch.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.25 cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese whole milk ricotta preferred
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest about 2 lemons
- 0.25 cup lemon juice freshly squeezed
- 2 tablespoons unsalted butter for cooking
Instructions
Preparation Steps
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat the eggs and then add ricotta, milk, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a non-stick skillet over medium heat and add a small amount of butter. Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown.
- Serve warm with maple syrup or fresh berries.
Notes
Adjust the thickness of the batter with a little milk if needed. Add more lemon zest for a tangier flavor.