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Lemon Ricotta Pancakes
Prep Time
15 mins
Cook Time
15 mins
 
Course: Breakfast
Cuisine: American
Keyword: Pancakes
Servings: 8 people
Ingredients
  • 1.5 cups all purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk
  • ¾ cup whole milk ricotta cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter
  • 1 tablespoon grated lemon zest
  • 2 tablespoon fresh lemon juice
Instructions
  1. Mix flour, sugar, baking powder, baking soda, salt in a large bowl.

  2. Whisk together whole milk, ricotta, eggs, and vanilla extract in a separate bowl. Next add butter, lemon juice, and lemon zest and mix.

  3. Pour wet ingredients into dry and whisk together until just combined. Pancake batter should be slightly lumpy.

  4. Scoop ¼ cup of pancake batter and pour onto non stick heated griddle. Cook for 2-4 minutes each side. Serve immediately and enjoy!
Recipe Notes

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