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!
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.