Easy Lemon Ricotta Pancakes

Breakfast

·

March 25, 2022

These Easy Lemon Ricotta Pancakes are soft, fluffy, and bursting with lemon-y flavor! Garnish with fresh blueberries, a dusting of powdered sugar, and a drizzle of maple syrup for a hit at any breakfast or brunch.

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What does ricotta do to pancakes?

Compared to traditional pancakes, these ricotta pancakes are super moist, soft, rich, and fluffy.

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Can you freeze lemon ricotta pancakes?

Yes! I recommend placing a small piece of parchment paper between each pancake when stacking, then place in a freezer-safe bag. Freeze up to 1 month. Thaw in fridge overnight or 1 hour at room temperature when ready to eat. Heat up in oven at 350F for 5-8 minutes when ready to serve.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Easy Lemon Ricotta Pancakes

They're soft, fluffy, and bursting with lemon-y flavor - aka a breakfast or brunch hit!

PREP:

5

MINS

HOURS

COOK:

10

MINS

HOURS

TOTAL:

15

MINS

HOURS

Author:

Lauren Taylor

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!

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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

Let's be friends!

Purecane