Description
These Lemon Ricotta Pancakes are light, fluffy, and full of vibrant, citrusy flavor. They’re lightly sweetened and delicious on their own, but even better with a few classic toppings. Plus, they store and freeze well. So, you can prep a big batch to quickly heat up on busy mornings!
Ingredients
Units
Scale
- 2 large eggs
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 1 cup whole milk ricotta
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- oil, for frying
- maple syrup, for serving
- fresh berries, for serving
- lemon zest, for serving
Instructions
- Add the eggs, milk, vanilla extract, ricotta, lemon juice, and lemon zest to a large mixing bowl. Whisk together until well combined.
- Next, add the all-purpose flour, baking powder, sugar, and salt to the wet ingredients and fold until combined.
- Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
- Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
- Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Repeat the process until all of the batter has been used.
- Serve the pancakes warm with plenty of maple syrup, fresh berries, and lemon zest.
