Whip up a batch of these easy and irresistible Lemon Ricotta Pancakes. They're surprisingly simple to make and deliver a delightful balance of tangy and sweet.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast, brunch
Cuisine: American
Keyword: how to make pancakes, Lemon Ricotta Pancakes
Servings: 6
Calories: 324kcal
Author: Kellie
Cost: $5
Equipment
1 griddle
1 mixing bowl
Ingredients
2cupsall purpose flour
2tablespoonsbrown sugar
3tablespoonsbaking powder
1/2teaspoonsalt
3/4cupricotta cheese
2large eggs
1cupmilk
1 1/2tablespoonslemon juiceand zest
1/2teaspoonvanilla extract
3tablespoonsbuttermelted
Instructions
Whisk together the flour, brown sugar, baking powder and salt.
In a separate smaller bowl, whisk together the ricotta, eggs, milk, vanilla, lemon juice and butter.
Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth, the lumpier the batter, the fluffier the pancakes.
Melt the remaining butter over medium high heat in a large skillet.
Drop 1/4 cup batter onto the skillet to make four separate pancakes.
Cook the pancakes until the edges look dry and bubbles begin to form in the center of the batter. Flip and continue cooking for 1-2 minutes longer until golden.
Transfer to a platter and keep warm.
Repeat with remaining batter.
Serve the pancakes topped with fresh berries and syrup or powdered sugar.