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Lemon Ricotta Pancakes

Ricotta pancakes are so light and fluffy and the addition of lemon is heavenly!  Serve these with your favorite fresh fruit.

Course Breakfast
Servings 4

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

  1. 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.