Who doesn’t like pancakes? Ricotta pancakes are so light and fluffy and the addition of lemon is heavenly! If you’re used to using a box mix, try this recipe. You’ll never go back. Serve these with your favorite fresh fruit.
Lemon Ricotta Pancakes
Ricotta pancakes are so light and fluffy and the addition of lemon is heavenly! Serve these with your favorite fresh fruit.
Ingredients
- 3/4 cup milk I use skim milk
- 1/2 tsp. baking soda
- 1/2 cup ricotta cheese I use full fat
- 1 TBSP fresh grated lemon zest
- 1 TBSP vegetable oil
- 1 TBSP sugar
- 1 large egg
- 1/8 tsp. vanilla extract
- 1 -1/8 cups all purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 TBSP. butter, melted
- 1 TBSP. fresh lemon juice
Instructions
-
Whisk milk and baking soda together in a medium bowl. Add ricotta cheese, lemon zest, vegetable oil, sugar, egg, and vanilla. Whisk until smooth, breaking lumps of cheese.
In a separate bowl, whisk together the flour, baking powder, and salt. Add flour mixture to milk/cheese mixture, along with the melted butter and lemon juice. Whisk together just until flour disappears. Do not over-mix.
Let batter sit at room temperature for 15 minutes.
Heat griddle and spray with cooking spray. Add batter in 1/4 cupfuls to griddle. When bubbles form on the surface and edges look dry, flip and cook other side (2-3 minutes.)
Recipe Notes
This recipe was taken from the All Recipes site found here:https://www.allrecipes.com/recipe/257657/lemon-ricotta-pancakes/ and modified for this website.
