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Lemon Ricotta Pancakes Recipe

Lemon Ricotta Pancakes Recipe
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4.6 from 11 reviews

Delight your mornings with these light and fluffy Lemon Ricotta Pancakes. Made with a hint of fresh lemon zest and creamy ricotta cheese, these pancakes are a perfect blend of sweet and tangy flavors. Top them with powdered sugar and fresh berries for a delightful breakfast treat.

Ingredients

Units Scale

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients:

  • 3/4 cup whole milk
  • 1 cup ricotta cheese
  • 2 large eggs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For Cooking and Serving:

  • butter or oil for cooking
  • powdered sugar and fresh berries for serving (optional)

Instructions

  1. Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Wet Ingredients: In another bowl, whisk milk, ricotta, eggs, melted butter, lemon juice, lemon zest, and vanilla until smooth.
  3. Pour wet ingredients into dry ingredients and gently stir until just combined; do not overmix.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden and cooked through.
  6. Serve warm with powdered sugar and fresh berries if desired.

Notes

  • For an extra lemony flavor, increase lemon zest to 2 tablespoons.
  • These pancakes can be made ahead and reheated in the toaster or oven.

Nutrition

Find it online: https://easy-tapas-recipes.com/lemon-ricotta-pancakes-recipe-2/