Lemon Ricotta Pancakes (30 Minutes)

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Who says pancakes are just for breakfast? These lemon ricotta pancakes are a delightful twist on the classic pancake recipe and are perfect any time of day. The lemon gives the pancakes a bright, fresh flavor, while the ricotta cheese adds a fluffy, creamy texture you’re sure to love. Plus, they’re quick and easy to make in just 30 minutes!

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 2/3 cup milk
  • 2 large eggs
  • 1 lemon, zested and juiced
  • 1/2 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix together the ricotta cheese, milk, eggs, lemon zest and juice, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Heat a nonstick skillet or griddle over medium heat. Melt a little butter or oil in the pan.
  5. Using a 1/4 cup measuring cup, pour the pancake batter into the skillet. Cook until the edges are set and bubbles appear on the surface, then flip and cook until golden brown.
  6. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
  7. Serve the pancakes warm with your favorite toppings, such as whipped cream, fresh berries, or maple syrup.

Notes

For the best outcome, try to use freshly squeezed lemon juice and fresh zest. If you don’t have ricotta cheese on hand, you can substitute Greek yogurt or even cottage cheese. When cooking the pancakes, the key is to wait until the edges are set and bubbles appear on the surface before flipping. Feel free to customize your pancakes with your favorite toppings, such as sliced almonds, chocolate chips, or honey. Enjoy!

Find it online: https://www.heresyourdinner.com/lemon-ricotta-pancakes-30-minutes/