These light and fluffy lemon ricotta pancakes are perfect for a simple weekday breakfast or elegant weekend brunch.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:10 pancakes 1x
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ricotta cheese
1 cup milk
1/2 teaspoon vanilla extract
3 tablespoons lemon zest (about 2 lemons)
1 tablespoon lemon juice
Butter, for cooking
In a medium bowl, add the flour, sugar, baking powder, baking soda, and salt, and stir to combine.
In a large bowl, add the ricotta cheese, eggs, milk, and vanilla extract, and whisk until well combined. The mixture will have some lumps due to the ricotta cheese, just try and get it as smooth as possible.
Add the lemon juice and lemon zest to the ricotta mixture and whisk again to blend. It may curdle a little, that’s fine.
Add the dry ingredients to the wet ingredients and whisk again to combine. The mixture will be thick, if you find it too thick just add a splash of milk.
Heat a griddle or a pan to medium heat, add a knob of butter, and allow to melt.
Once warm, add 1/3 cup of the batter and cook until bubbles begin to form on the surface, then flip and cook on the opposite side until golden brown.
Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 200°F to keep them warm.
Once cooked, serve immediately with butter, a sprinkle of powdered sugar, maple syrup, and/or blueberries.
Any leftover pancakes can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.