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Stack of lemon ricotta pancakes with strawberry syrup and lemon garnish
Alyssa

Lemon Ricotta Pancakes

The most moist and delicious lemony pancakes! You don't taste the ricotta, it just lends richness and moisture. These have been one of my favorites for years, everyone who tries these loves them!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Breakfast
Cuisine: Italian
Calories: 62
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour (scoop and level to measure)
  • 3.5 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 3/4 cup ricotta (low-fat or whole)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1-2 Tbsp lemon zest (depending on how lemony you want them)
  • 1/4 cup fresh lemon juice
  • 1 Tbsp butter (melted)

Method
 

  1. Preheat an electric griddle to moderately-high heat (or use a non-stick skillet set over medium heat).
  2. In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
  3. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
  4. Add butter, lemon zest and lemon juice to milk mixture and blend until combined. Pour milk mixture into flour mixture and whisk just to combine (batter should be slightly lumpy).
  5. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
  6. Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.

Notes

These pancakes can be served with fresh strawberry or blueberry syrup.