I had some leftover ricotta after making a number of recipes this week, so I decided to use it to make these amazing lemon ricotta pancakes. They are zesty from the lemon and fluffy from the ricotta and the combination of the two make one amazing breakfast.
I like to eat them with fresh fruit, powdered sugar and a hot cup of tea. But, Trevor and Amelia prefer them with honey or warmed maple syrup. Regardless of what you top them with, you’ll love eating these for breakfast!
And, you can freeze these up to 3 months for a quick morning breakfast too!
Lemon Ricotta Pancakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups whole milk
- 1 cup ricotta cheese
- 2 teaspoons pure vanilla extract
- Juice of one lemon (about 1/2 cup)
- Zest of one lemon
- In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl, add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir the wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 1-2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup, whipped cream or fresh fruit. Enjoy!
Adapted from: bakerbynature.com
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