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Lemon Ricotta Pancakes

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Light and fluffy pancakes infused with lemon for a refreshing twist on a breakfast classic.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • Butter or oil for cooking

Instructions

  1. Mix the Wet Ingredients: In a large bowl, mix together the ricotta, eggs, milk, lemon zest, and lemon juice until well combined.
  2. Prepare the Dry Mix: In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  4. Heat the Skillet: Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil.
  5. Cook the Pancakes: Pour a ladleful of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes.
  6. Flip to Perfection: Flip the pancakes and cook for another 1-2 minutes until golden brown.
  7. Serve and Enjoy: Serve warm with syrup or fresh fruit.

Notes

Ensure not to overmix the batter for fluffy pancakes. Serve with fresh fruit or syrup.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/lemon-ricotta-pancakes-2/

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