Lemon Ricotta Pancakes
Light, fluffy pancakes with a zesty lemon flavor and creamy ricotta make for the perfect breakfast treat.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 2 tbsp Sugar
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Ricotta cheese Whole milk preferred
- 1 large Egg Helps make pancakes fluffy
- 1/2 cup Milk
- 1 tbsp Fresh lemon juice Fresh is recommended
- 1 tbsp Lemon zest Adds lemon flavor
- 1 tsp Vanilla extract
Instructions
Preparation
- In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
- In another bowl, combine the ricotta, milk, egg, lemon juice, and lemon zest. Beat until mostly smooth.
- Fold the dry ingredients into the wet ingredients gently until just combined. Lumpy batter is okay for fluffiness.
Cooking
- Heat a lightly greased pan over medium heat.
- Pour scoops of batter onto the pan. Cook until bubbles appear, then flip and cook until golden.
Notes
For the best results, don’t over-mix or crank the heat too high. Leftover pancakes can be stored in the fridge for 3 days or frozen with parchment paper between them.