Lemon Ricotta Pancakes
Lemon enthusiasts, prepare to indulge in a breakfast delight that perfectly balances fluffiness and flavor. These Lemon Ricotta Pancakes are a breeze to make from scratch and deliver a light, airy texture with a vibrant citrus kick. Pair them with whipped cream and fresh fruit for an irresistible start to your day.
Ingredients
- Pancakes:
- 3 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- 1 ¼ teaspoons salt
- 5 tablespoons granulated sugar
- 2 cups whole milk
- 16 ounces ricotta cheese
- ⅓ cup freshly squeezed lemon juice
- ½ teaspoon lemon zest or lemon extract
- 3 large eggs plus 2 additional yolks
- 1 teaspoon vanilla extract
- Optional Toppings:
- Maple syrup
- Lemon curd
- Fresh lemon slices
- Blueberries
- Strawberries
- Powdered sugar
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and granulated sugar until well combined.
- In a separate bowl, mix the milk, ricotta cheese, lemon juice, eggs, vanilla extract, and lemon zest or extract until fully incorporated.
- Gradually fold the wet mixture into the dry ingredients, stirring until just combined. A few lumps in the batter are acceptable.
- Preheat a large skillet or griddle over medium-low heat. Lightly coat the surface with non-stick spray or butter once heated.
- Using a ladle, pour approximately ½ cup of batter onto the center of the skillet. Allow it to cook for 2–3 minutes, or until the edges begin to set and bubbles appear on the surface, breaking as they rise.
- Flip the pancake and cook for an additional 1–2 minutes, or until the center is fully cooked. Repeat this process with the remaining batter.
- Serve the pancakes warm, garnished with your preferred toppings.
Notes
Storage: Store leftover pancakes in an airtight container or resealable bag in the refrigerator for up to two days.