Lemon Ricotta Pancakes
If you love the bright flavor of lemon, you will enjoy these Lemon Ricotta Pancakes which combine a light, airy texture with a healthy dose of citrusy goodness. Easy to prepare from scratch, they assure a pleasant breakfast experience when combined with whipped cream and fresh fruit, a refreshing note to start the day.
Ingredients
- Pancakes:
- 3 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- 1 ¼ teaspoons salt
- 5 tablespoons white sugar
- 2 cups whole milk
- 16 ounces ricotta cheese
- ⅓ cup freshly squeezed lemon juice
- ½ tsp lemon zest or lemon extract
- 3 large eggs + 2 more egg yolks
- 1 teaspoon vanilla extract
- Optional Toppings:
- Maple syrup
- Lemon curd
- Fresh lemon slices
- Blueberries
- Strawberries
- Powdered sugar
Instructions
- In a big bowl, beat together the all-purpose flour, baking soda, baking powder, salt and granulated sugar until combined.
- In another bowl, mix together the milk, ricotta cheese, lemon juice, eggs, vanilla extract and lemon zest or lemon extract until smooth and uniform.
- Example of Sentence Styles: Slowly add the wet to the dry mixture and stir until just combined. A few lumps in the batter are permissable.
- Heat a large skillet or griddle on medium-low heat. Once heated, spray the surface lightly with non-stick spray or add a touch of butter.
- Scoop roughly ½ cup of batter with a ladle and pour it in the center of the skillet. Let the pancake cook around 2–3 minutes or until the edges start to firm up and bubbles form on the surface.
- Flip the pancake over and, cooking another 1–2 minutes, ensure it’s cooked through in the middle. Rest of batter Repeat.
- Serve pancakes warm, topped with preferred toppings.
Notes
Storage: Pancakes will keep wrapped in an airtight container or resealable bag in the fridge for up to two days.