Lemon Ricotta Pancakes
These lemon ricotta pancakes are moist, rich, and light...all at the same time! Filled with amazing fresh lemon flavors. They are very easy to make too. The perfect weekend breakfast!
Servings: 12 pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 3/4 cup whole milk
- 1 cup ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- Lemon zest from 1 lemon (or from 2 lemons for extra lemon flavor)
- 1/4 cup freshly squeezed lemon juice
- Unsalted butter for griddle (2-3 tablespoons)
Toppings
- Maple syrup
- Berries
- Lemon slices
- Butter
Instructions
- Combine the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar until evenly combined. Set aside.
- Combine the wet ingredients: In another large bowl, whisk the milk, ricotta cheese, eggs, vanilla extract, lemon zest, and lemon juice until evenly combined.
- Combine wet ingredients into dry ingredients, and mix until just combined. It should be a bit lumpy.
- Heat an electric griddle to about 350 to 375 degrees F for a few minutes until it is hot enough, but not too hot. Coat with butter or oil spray. Using paper towel, gently wipe any excess butter or oil from the griddle. There should only be a thin film of butter or oil.
- Pour 1/3 cup of batter for each pancake. Cook 2-3 minutes per side. The pancakes are ready to flip when you start to see the bubbles popping. If needed, butter or oil the griddle again between batches. Serve immediately with your favorite toppings.
Notes
- Special equipment: a griddle.
- Golden brown color: Most pancake recipes only call for baking powder. This recipe calls for both baking powder and baking soda. The addition of baking soda will give you a better golden brown color.
- To keep the pancakes warm: if you're making a large batch, you may need to keep the cooked pancakes warm as you go. To do so, transfer the cooked pancakes to a baking sheet and place it in a 200 degrees F warm oven. This will keep them nicely warm without cooking them.
- Freezing instructions: Let the cooked pancakes cool completely. Place parchment paper in between pancakes, and store in a freezer-friendly ziploc bag for up to 1 month. To reheat, simply microwave until warm and soft.