Lemon Ricotta Pancakes Recipe
Light & fluffy with ricotta & lemon zest
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Ingredients
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Dry Ingredients
Wet Ingredients
For Cooking
Method
Preparation of Dry Ingredients
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Preparation of Wet Ingredients
- 2
Combine Wet Ingredients
In a separate bowl, mix the ricotta cheese, eggs, milk, lemon zest, vanilla extract, and lemon juice until smooth and well blended.
Combining Ingredients
- 3
Combine Dry and Wet Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
Cooking the Pancakes
- 4
Heat the Pan
In a non-stick skillet or griddle, heat the butter or oil over medium heat until melted and hot.
- 5
Cook Pancakes
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
