Lemon Ricotta Pancakes
Lemon Ricotta Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1 cup ricotta cheese, full-fat
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for cooking
For Serving
- 1/2 cup maple syrup, as needed
- 1 cup fresh berries, mixed, for garnish
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the whole milk, large eggs, ricotta cheese, lemon zest, vanilla extract, and 2 tablespoons of melted unsalted butter until well combined.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min
- 4
Heat a large non-stick griddle or frying pan over medium-low heat. Lightly grease with butter or cooking spray.
⏱️ 3 min
- 5
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Flip carefully when bubbles appear on the surface and the edges look set.
⏱️ 12 min•🌡️ 300
- 6
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
⏱️ 1 min
- 7
Serve the lemon ricotta pancakes immediately, topped with maple syrup, fresh berries, and a dusting of powdered sugar.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1 cup ricotta cheese, full-fat
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for cooking
For Serving
- 1/2 cup maple syrup, as needed
- 1 cup fresh berries, mixed, for garnish
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the whole milk, large eggs, ricotta cheese, lemon zest, vanilla extract, and 2 tablespoons of melted unsalted butter until well combined.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min - 4
Heat a large non-stick griddle or frying pan over medium-low heat. Lightly grease with butter or cooking spray.
⏱️ 3 min - 5
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Flip carefully when bubbles appear on the surface and the edges look set.
⏱️ 12 min•🌡️ 300 - 6
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
⏱️ 1 min - 7
Serve the lemon ricotta pancakes immediately, topped with maple syrup, fresh berries, and a dusting of powdered sugar.
⏱️ 2 min