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Lemon Ricotta Pancakes

·2 mins

An Erin classic! These pancakes aren’t quite like other pancakes. Something about the extra fat from the ricotta makes them particularly soft, fluffy, and delicious. With a good lemon the sweetness of the pancake itself perfectly balances the tartness of the lemon for breakfast perfection.

Instructions #

Make mix… #

  1. In one bowl, mix dry ingredients (flour, sugar, baking soda, baking powder, and salt)
  2. In a second bowl, add eggs and beat lightly with a whisk
  3. Add the remaining non-lemon wet ingredients in with the eggs (milk, ricotta, and vanilla)
  4. Beat wet ingredients until well-combined
  5. Stir wet into dry, stirring until combined but no more
  6. Fold in lemon juice and lemon zest, stirring until combined but no more

Cook Pancakes! #

  1. Heat up a pan or griddle and add butter
  2. Pour about 1/3 of a cup of batter in, cooking about 3 minutes (or until small bubbles form) before flipping
  3. Cook second side until golden, 1~2 minutes

Enjoy! #

  1. Serve warm and fresh
    • be careful and don’t cover immediately– will trap moisture that will destroy texture.
  2. Consider garnishing with syrup or whipped cream!

Dry Ingredients #

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt

Wet Ingredients #

  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1 cup full-fat ricotta cheese
  • 1 1/2 tsp vanilla extract

Lemon Ingredients #

  • 1/4 cup fresh lemon juice
  • 2 tsp lemon zest

Licensed under CC BY-NC

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