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Lemon Ricotta Pancakes

Fluffy pancakes with ricotta cheese and fresh lemon zest, perfect for spring brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast & Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup ricotta cheese
  • 3/4 cup milk
  • 2 eggs
  • 1 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest fresh
  • 1 tbsp lemon juice fresh
Optional Toppings
  • maple syrup
  • fresh berries
  • powdered sugar

Equipment

  • Skillet
  • Whisk
  • Spatula

Method
 

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
  2. In another bowl, whisk ricotta, milk, eggs, melted butter, vanilla, lemon zest, and lemon juice until smooth.
  3. Combine wet and dry ingredients and stir gently until just mixed.
  4. Heat a buttered skillet over medium heat.
  5. Pour 1/4 cup batter per pancake onto the skillet.
  6. Cook until bubbles form, flip, and cook until golden.
  7. Serve warm with syrup, berries, and powdered sugar.

Notes

For extra fluffiness, let the batter rest for 5 minutes before cooking.