Easy Lemon Ricotta Pancakes
They're soft, fluffy, and bursting with lemon-y flavor - aka a breakfast or brunch hit!
Ingredients
Servings: about 10 pancakes
- 2 cups Flour
- 2 tbsp. Granulated Cane Sugar
- 1 1/2 tsp. Baking Soda
- 3/4 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 large Eggs
- 1 1/2 c. Whole Milk
- 1 c. Full Fat Ricotta
- 1/4 c. Fresh Lemon Juice
- Zest of 1 Lemon
- Fresh Blueberries, for serving
- Powdered Sugar, for serving
- Maple Syrup, for serving
Instructions
- In a large bowl, mix together the flour, sugar, baking soda, baking powder, and salt. Create a well in the center.
- Add the eggs, whole milk, ricotta, lemon juice, and lemon zest into the well. Stir together until a smooth batter.
- Heat up a griddle or cast iron skillet over medium heat.
- Lightly grease the griddle or skillet with butter or olive oil.
- Use 1/3 cup batter per pancake, cooking 2-3 minutes per side (or until golden brown). You may have to re-butter your griddle between pancakes.
- Garnish with a dusting of powdered sugar, fresh blueberries, and a drizzle of maple syrup. Enjoy warm!
Like the recipe? Leave a comment!