Lemon Ricotta Pancakes with Pancake Mix
Lemon ricotta pancakes are a delicious breakfast or brunch treat that combines the tanginess of lemon with the creaminess of ricotta cheese. Here, they are even easier to make using store-bought or homemade pancake mix.
Ingredients
- 1 ¼ cupsmilk ((2% or whole milk))
- 1 cupricotta cheese, drained
- 2 largeeggs
- 1 largelemon, zested and juiced
- 1 teaspoonvanilla
- 2 ¼ cupspancake mix
- butter for pan
- maple syrup for serving
Directions
- 1
In a large bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and well combined.
- 2
Add in the pancake mix and whisk until combined, being careful not to over mix the batter (a few lumps are fine).
- 3
Preheat a griddle or a large non-stick skillet over medium heat. Add a small amount of butter to the surface to prevent sticking.
- 4
Once the griddle or skillet is hot, pour about 1/4 cup of the pancake batter onto the cooking surface for each pancake. You can make the pancakes as small or as large as you prefer.
- 5
Cook the pancakes for about 2-3 minutes on the first side or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes on the other side or until they are golden brown and cooked through.
- 6
Serve lemon ricotta pancakes warm with a drizzle of maple syrup. Recipe makes about twelve 5-inch pancakes.