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Close-up of fluffy lemon ricotta pancakes drizzled with maple syrup.
Print Recipe

Lemon Ricotta Pancakes

Ingredients

  • 1 cup flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • ¼ tsp salt
  • 1 cup ricotta
  • ¾ cup milk
  • 2 eggs
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • ½ tsp vanilla
  • 1 tbsp unsalted butter canola oil or cooking spray
  • 2 tbsp honey for serving

Instructions

  • In a large bowl, whisk together the flour, salt, sugar and baking powder.
  • In another bowl, mix together the wet ingredients (milk, ricotta, eggs, melted butter, lemon zest, lemon juice and vanilla extract). Mix until well combined.
  • Gently mix the wet ingredients to the dry ingredients until they’re just combined. Don't overmix the batter. A few lumps in the batter is ok.
  • Heat a pan over medium heat and grease with butter. Pour ¼ cup of the pancake batter onto the hot pan and spread the batter into a circle.
  • Cook for 2 minutes or until bubbles appear on the surface. Flip and continue cooking for another 2 minutes or until golden brown.
  • Grease the pan again and repeat with the remaining batter. Serve immediately with honey or your favorite pancake toppings.