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Lemon Ricotta Pancakes Recipe

Name: Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 tablespoons granulated sugar; 1 cup whole milk; 3 eggs; ½ cup fresh ricotta cheese; ¼ cup lemon juice; 1 tablespoon lemon zest; Raspberries (for serving); Maple syrup (for serving)

Feel Good Foodie

This Lemon Ricotta Pancakes recipe makes soft and fluffy pancakes with a hint of lemon zest flavor. They have a bright and fresh flavor and easy to whip up!

Ingredients

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 tablespoons granulated sugar

1 cup whole milk

3 eggs

½ cup fresh ricotta cheese

¼ cup lemon juice

1 tablespoon lemon zest

Raspberries (for serving)

Maple syrup (for serving)

Method

In a large bowl, whisk the flour with the baking powder, salt and sugar.

In another medium bowl, whisk the milk, eggs, ricotta, lemon juice and lemon zest. Whisk the wet ingredients into the dry ingredients until just incorporated.

Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.

Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through and golden brown on the bottom.

Serve immediately with maple syrup.

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