Easy Lemon Ricotta Pancakes
Fluffy, bright, and lightly sweet, these lemon ricotta pancakes are a brunch-worthy breakfast that’s easy to whip up and sure to impress.
Ingredients
- 1 cup ricotta cheese whole milk
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Butter or oil for cooking
- Optional toppings: maple syrup powdered sugar, blueberries, lemon slices
Instructions
- Mix the wet ingredients: In a large bowl, whisk together the ricotta, eggs, milk, lemon zest, lemon juice, vanilla, and sugar until smooth.
- Combine the dry ingredients: In another bowl, whisk the flour, baking powder, and salt until combined.
- Mix everything together: Add the dry ingredients to the wet and stir gently just until combined. Do not overmix.
- Preheat the skillet: Heat a nonstick skillet or griddle over medium-low heat. Add a little butter or oil to coat the surface.
- Scoop the batter: Use a 1/4-cup measuring cup to scoop the batter onto the skillet. Spread gently into a circle if needed.
- Cook the pancakes: Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and finish cooking: Flip the pancake and cook for another 1 to 2 minutes, until golden and cooked through.
- Repeat with remaining batter: Add more butter to the pan as needed and continue cooking until all the pancakes are done.
- Serve warm: Stack pancakes on a plate and top with maple syrup, powdered sugar, fresh blueberries, or extra lemon zest.