Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are light, fluffy, and packed with bright citrus flavor. The ricotta
adds richness and a creamy texture, while the lemon zest and juice give them a refreshing
zing. Perfect for breakfast, brunch, or a special treat, these pancakes pair beautifully with
fresh berries, powdered sugar, or a drizzle of maple syrup.

Instructions

Mix the Dry Ingredients

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Mix the Wet Ingredients

• In a separate bowl, whisk together ricotta, eggs, milk, lemon juice, lemon zest,
  vanilla extract, and melted butter until smooth.

Combine Wet & Dry Mixtures

• Gradually add the wet ingredients into the dry ingredients, stirring gently until just
  combined.
• The batter will be slightly thick and lumpy—don’t overmix!

Cook the Pancakes

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter
  or oil.
• Pour ¼ cup of batter per pancake onto the skillet.
• Cook for 2-3 minutes, until bubbles form on the surface.
• Flip and cook for another 1-2 minutes, until golden brown.

Serve & Enjoy!

• Stack the pancakes and top with powdered sugar, syrup, honey, or fresh berries.
• For extra lemon flavor, drizzle with lemon glaze (powdered sugar + lemon juice).

FAQs:

Can I use low-fat ricotta?
Yes, but whole milk ricotta gives a creamier texture.
Can I make these pancakes gluten-free?
Yes! Use a 1:1 gluten-free flour substitute.
Can I prepare the batter in advance?
It’s best to cook them fresh, but you can store the batter in the fridge for up to 24 hours.