Lemon Ricotta Pancakes

These lemon ricotta pancakes are fluffy with crispy edges and bursting with citrusy flavor. Perfectly golden and made for drizzling with maple syrup! Always a hit for breakfast and brunch.

Prep Time10

Cook Time1

Course: Breakfast

Cuisine: American

Keyword: brunch, pancakes

Servings: pancakes

Author: August DeWindt

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs room temperature
1 cup full-fat ricotta cheese
1 cup whole milk
1 teaspoon pure vanilla extract
2 tbsp fresh lemon juice
2 teaspoon lemon zest
2 tbsp butter melted
More butter for pan or griddle
Maple syrup & blueberries for serving

Instructions

In a large bowl mix together the flour, sugar, baking soda and baking powder. I like to sift the flour into the bowl to create smooth, light and fluffier pancakes, but you don’t have to do this. Although I really recommend it.
In another large bowl, whisk together the eggs and ricotta. Then to the same bowl add the milk, vanilla extract, lemon zest, lemon juice and butter. Whisk together until well combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients and combine. Don’t overmix. It shouldn’t be too thick and not too runny either.
Heat a hot pan over medium heat on the stove. Melt about a tablespoon of butter on it. Slowly pour in about ¼ - ⅓ cup of batter at a time to make the pancakes. Once bubbles start to form on top, they should be ready to flip. Keep repeating this until all the pancakes are done.
Serve hot with maple syrup and blueberries on top.

Video

Nutrition