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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Start your morning with the delightfully fluffy Lemon Ricotta Pancakes. These pancakes burst with fresh lemon flavor and a creamy texture, making them a perfect choice for brunch. They're not only easy to make but will leave everyone craving more!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 large pancakes
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 and 1/2 teaspoons Baking Soda
  • 3/4 teaspoon Baking Powder
  • 3/4 teaspoon Salt
  • 2 large Eggs, Room Temperature
  • 1 and 1/2 cups Whole Milk
  • 1 cup Full-Fat Ricotta Cheese
  • 1 and 1/2 teaspoons Pure Vanilla Extract
  • 1/4 cup Fresh Lemon Juice
  • 2 teaspoons Lemon Zest
  • Maple Syrup or Fresh Whipped Cream for serving

Equipment

  • Blender
  • Frying pan
  • Wooden Spoon
  • Whisk
  • Mixing Bowl

Method
 

  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 lemon zest, stirring until evenly combined.
  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.
  5. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
  6. Serve pancakes warm, with maple syrup or whipped cream.

Notes

  • Tip 1: To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months.
  • Tip 2: To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm.
  • Tip 3: You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.