Lemon Ricotta Pancakes
Lemon Ricotta Pancakes are fluffy and delicious with creamy ricotta cheese and lemon. A breakfast favorite!
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Servings: 10
Calories: 80kcal
Equipment
- 2 Mixing Bowls
- Whisk
- Griddle or Skillet
Ingredients
Pancakes
- 3 cups All-Purpose Flour
- 5 Tablespoons Sugar
- 1 ¼ teaspoons Baking Soda
- 1 ¼ teaspoons Salt
- 1 teaspoon Baking Powder
- 2 cups Milk
- 16 oz Ricotta Cheese (2 cups)
- ⅓ cup Fresh Lemon Juice
- ½ teaspoon Lemon Extract (or 1 teaspoon Lemon Zest)
- 3 Eggs + 2 Yolks
- 1 teaspoon Vanilla
Toppings
- Powdered Sugar
- Lemon Slices
- Blueberries or Strawberries
Instructions
- In a large mixing bowl whisk together flour, sugar, baking soda, salt and baking powder.
- In a separate mixing bowl combine milk, ricotta cheese, lemon juice, lemon extract or lemon zest, eggs, and vanilla, and mix until combined.
- Add the wet ingredients to the flour mixture and whisk to combine. If lumps remain, that is fine.
- Heat a large skillet over medium-low heat. Once the pan is hot, spray with baking spray.
- Spoon about ½ cup of batter onto the center of the heated pan. Let cook for about 2-3 minutes, or until the edges appear cooked and the bubbles in the center of the pancake have begun to burst.
- Flip the pancake over and let cook for another 1-2 minutes. Repeat the cooking process with the remaining batter.
- Top with whipped cream, powdered sugar, lemon slices and fresh berries.
Notes
Using a Pancake Mix
If you want to use a pancake mix, follow this recipe: • 2 cups pancake mix
• 1 cup milk
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• ½ teaspoon Lemon Extract or 1 teaspoon Lemon Zest
• 2 teaspoons Lemon Juice
Mix it all together and cook the pancakes per instructions on recipe card.
This makes about 4 servings using ¼ cup batter per pancake. Make a double batch for more servings. Storage
Pancakes may be stored in an airtight container or baggie in the fridge for up to 2 days.
If you want to use a pancake mix, follow this recipe: • 2 cups pancake mix
• 1 cup milk
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• ½ teaspoon Lemon Extract or 1 teaspoon Lemon Zest
• 2 teaspoons Lemon Juice
Mix it all together and cook the pancakes per instructions on recipe card.
This makes about 4 servings using ¼ cup batter per pancake. Make a double batch for more servings. Storage
Pancakes may be stored in an airtight container or baggie in the fridge for up to 2 days.
Calories are approximate
Nutrition
Serving: 1g | Calories: 80kcal