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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

3.16 from 151 votes
Lemon Ricotta Pancakes are a delightful addition to any springtime or Easter brunch. These fluffy, light pancakes are bursting with the flavors of lemon and ricotta cheese, making them the perfect combination of tangy and sweet. The delicate aroma of fresh lemon will fill the room and tantalize your taste buds, while the smooth texture of ricotta cheese will give you a luxurious, melt-in-your-mouth sensation.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1 ½ cups Flour
  • 3 ½ tbsp Sugar
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Milk
  • 3 Eggs
  • ¾ cup Lemon Ricotta
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • ¼ cup Lemon Juice
  • 1 tbsp Melted Butter

Method
 

  1. Combine your dry ingredients in a medium sized bowl.
  2. In a separate medium sized bowl, add and combine your wet ingredients. Include the Lemon Ricotta with the wet ingredients.
  3. Slowly pour the wet ingredients into the dry (do not go from dry to wet, this will mess up the texture of the pancakes).
  4. Mix these together but be careful to not overmix.
  5. Scoop out your batter onto a pan on medium heat, and cook until brown on both sides. Enjoy!

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