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Lemon Ricotta Pancakes

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Fluffy, tangy pancakes made with ricotta cheese, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions

  1. Mix the Wet Ingredients: In a mixing bowl, combine ricotta cheese, milk, eggs, vanilla extract, lemon juice, and lemon zest. Beat the mixture until smooth and creamy.
  2. Whisk the Dry Ingredients: In another bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
  3. Combine the Mixtures: Gradually pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined.
  4. Heat the Skillet: Heat a non-stick skillet over medium heat.
  5. Pour the Batter: Use a ladle or measuring cup to pour batter onto the skillet, forming pancakes of your desired size.
  6. Cook Until Bubbles Form: Cook for about 2-3 minutes or until bubbles start to form on the surface.
  7. Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
  8. Serve and Enjoy: Serve warm with a drizzle of maple syrup or fresh fruit.

Notes

For extra flavor, garnish with whipped cream or berries. Leftovers can be stored in the fridge for up to 2 days.

Nutrition

Find it online: https://www.thestationrecipes.com/lemon-ricotta-pancakes-2/

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