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Lemon Ricotta Pancakes

Delightfully fluffy and zesty, these Lemon Ricotta Pancakes are perfect for a special breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 1 cup ricotta cheese Make sure it's at room temperature for a smoother batter.
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • Zest of 1 lemon Freshly squeezed lemon juice will bring out the best flavor.

Method
 

Preparation
  1. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, beat the eggs and then stir in the ricotta cheese, milk, lemon zest, and lemon juice. Make sure everything is well combined.
  3. Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix! You want a few lumps in your batter for fluffy pancakes.
  4. Place a non-stick skillet or griddle over medium heat and melt a small pat of butter.
  5. Pour about 1/4 cup of batter into the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side.
  6. Stack your pancakes high, drizzle with syrup, top with fresh fruit, or simply enjoy them as they are!

Notes

Avoid overcrowding the pan; this will help keep your pancakes fluffy. To store leftovers, keep them in an airtight container in the refrigerator for up to three days or freeze for up to two months.