Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are soft, fluffy, and made from scratch. Lemon juice and lemon zest in the pancake batter ensure these pancakes are bursting with flavor. Always a hit for breakfast or brunch, especially when topped with melted butter, maple syrup, whipped cream, or lemon curd.
Ingredients
- 2 cupsall-purpose flour
- ¼ cupgranulated sugar
- 1 ½ teaspoonsbaking soda
- ¾ teaspoonbaking powder
- ¾ teaspoonsalt
- 2 largeeggs (room temperature)
- 1 ½ cupswhole milk
- 1 cupfull-fat ricotta cheese
- 1 ½ teaspoonspure vanilla extract
- ¼ cupfresh lemon juice
- 2 teaspoonlemon zest
- maple syrup or fresh whipped cream, for serving
Directions
- 1
In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine.
- 2
In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined.
- 3
Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
- 4
Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup or whipped cream. See notes for freezing options.