Lemon Ricotta Pancakes Recipe
Recipe information
Make Lemon Ricotta Pancakes in just 30m. Light & fluffy with ricotta & lemon zest
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Ingredients
Dry Ingredients
Wet Ingredients
For Cooking
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.
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