Lemon Ricotta Pancakes
Light and fluffy, these lemon and ricotta pancakes are a stand-out breakfast. The ricotta cheese and fresh lemon juice gives them the perfect balance of sweet and tart!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- .75 cup All–Purpose Flour
- 1 tsp. Baking Powder
- .5 tsp. Salt
- 3 large Eggs
- 2 tb. White Granulated Sugar
- .5 cup Whole Milk Ricotta Cheese
- 1 tb. Lemon Juice
- 1 tsp. Lemon Zest
- 1 tsp. Vanilla Extract
Instructions
- 1
In a small bowl, whisk together the flour, baking powder and salt.
- 2
In a separate, medium sized bowl, whisk together the eggs and sugar for about a minute. Add the vanilla extract, lemon juice, lemon zest, ricotta cheese and whisk together.
- 3
Add the dry ingredients to the wet ingredients and whisk just until fully incorporated. Let sit for 5 minutes before cooking.
- 4
Heat up a griddle or a skillet stovetop and cook the pancakes about 3 minutes or until browned. Flip the pancake over and cook for an additional 2 minutes. Repeat with remaining batter. (This recipe yields about 6 medium sized pancakes, recipe can be easily doubled or tripled.)
- 5
Serve hot with butter and maple syrup!