Lemon Ricotta Berry Pancakes
Lemon Ricotta Berry Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1/2 cup ricotta cheese, full-fat
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 cup mixed berries, fresh or frozen
For Serving (Optional)
- 1/2 cup maple syrup, as needed
- 2 tablespoons powdered sugar, for dusting
- 1/2 cup fresh berries, for garnish
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the milk, egg, ricotta cheese, lemon zest, lemon juice, vanilla extract, and melted butter until well combined.
⏱️ 4 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the mixed berries.
⏱️ 3 min
- 4
Heat a lightly buttered griddle or large non-stick skillet over medium heat. The butter should sizzle gently but not brown immediately.
⏱️ 2 min
- 5
Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.
⏱️ 10 min
- 6
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with maple syrup, a dusting of powdered sugar, and extra fresh berries, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Berry Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1/2 cup ricotta cheese, full-fat
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1 cup mixed berries, fresh or frozen
For Serving (Optional)
- 1/2 cup maple syrup, as needed
- 2 tablespoons powdered sugar, for dusting
- 1/2 cup fresh berries, for garnish
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the milk, egg, ricotta cheese, lemon zest, lemon juice, vanilla extract, and melted butter until well combined.
⏱️ 4 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the mixed berries.
⏱️ 3 min - 4
Heat a lightly buttered griddle or large non-stick skillet over medium heat. The butter should sizzle gently but not brown immediately.
⏱️ 2 min - 5
Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.
⏱️ 10 min - 6
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with maple syrup, a dusting of powdered sugar, and extra fresh berries, if desired.
⏱️ 3 min