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Luscious Lemon Ricotta Pancakes

Start your mornings with these irresistibly soft and fluffy Lemon Ricotta Pancakes. Made from scratch with fresh lemon and creamy ricotta, they'll become a staple in your household!
3
30 min
TOTAL TIME
308
CALORIES
$0.37
PER SERVING
Luscious Lemon Ricotta Pancakes
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Ingredients
12 INGREDIENTS
10 SERVINGS
Lemon Zest
2 tsp lemon zest
All Purpose Flour
2 cups all purpose flour
Vanilla Extract
1 1/2 tsp vanilla extract
Salt
3/4 tsp salt
Granulated Sugar
1/4 cup granulated sugar
Baking Soda
1 1/2 tsp baking soda
Baking Powder
3/4 tsp baking powder
Fresh Lemon Juice
1/4 cup fresh lemon juice
Maple Syrup
maple syrup
for serving
Whole Milk
1 1/2 cups whole milk
Full Fat Ricotta Cheese
1 cup full fat ricotta cheese
Eggs
2 large eggs
room temperature
Directions
7 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
2
In a separate bowl, lightly beat the eggs. Add the whole milk, ricotta cheese, and pure vanilla extract, and whisk until well combined.
3
Pour the wet mixture into the dry ingredients, stirring until just combined. Avoid over-mixing the batter.
4
Gently fold in the fresh lemon juice and lemon zest, ensuring they are evenly distributed.
5
Heat a buttered pan or griddle over medium heat. Pour 1/3 cupfuls of batter onto the pan, ensuring there's enough space between each pancake.
6
Cook each pancake for approximately 3 minutes or until small bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
7
Serve the pancakes warm, topped with maple syrup or fresh whipped cream.
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Health Info
Macros
33g
CARBS
14g
FAT
11g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
1 Recipe for Ricotta Pancakes
Lemon Ricotta Pancakes
10
25 min
5
Lemon Ricotta Pancakes
Frequently Asked Questions
Why are my ricotta pancakes flat?
How can I make my ricotta pancakes fluffier?
What kind of ricotta should I use in my pancakes?
What can I substitute for ricotta in pancakes?
Why are my ricotta pancakes soggy in the middle?
Do I need to drain the ricotta before using it in pancakes?
How much ricotta cheese should I put in my pancakes?
Can I mix the pancake batter the night before?
How can I keep my pancakes warm while I cook a large batch?
Can I freeze leftover ricotta pancakes?