Lemon Ricotta Pancakes Recipe

5 from 1 vote

These dreamy Lemon Ricotta Pancakes are soft and tender, bright and tangy, and always a hit. They taste amazing served with butter and maple syrup, or your favorite berry compote.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 96kcal

Author: The Carefree Kitchen

Ingredients

1½ cups All-Purpose Flour
2 Tablespoons Sugar
1 Tablespoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
2 large Eggs
1 cup Milk
½ cup Ricotta Cheese
1 teaspoon Vanilla Extract
¼ cup Butter melted
3 Tablespoons Lemon Juice
2 Tablespoons Lemon Zest

Instructions

In a medium-sized mixing bowl, add the flour, sugar, baking powder, baking soda, and salt and whisk to combine.
In a separate bowl, combine the eggs, milk, ricotta cheese, melted butter, lemon juice, lemon zest, and vanilla extract and whisk to combine.
Add the wet ingredients to the dry ingredients and mix together until well-combined but still slightly lumpy.
Heat a pan or non-stick griddle over medium heat, then add about 1 tablespoon of butter.
For each pancake, pour about ⅓ cup batter onto the hot griddle and let it spread out into a 4" round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to set, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more. Repeat this process with remaining batter.
Serve pancakes warm with butter, syrup, or your favorite toppings. Enjoy!

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