Lemon Ricotta Pancakes

If you're looking for a way to instantly take your pancake game to the next level, you must try this lemon ricotta pancakes recipe. Not only do they have a unique combination of flavors but leave you feeling more satisfied thanks to the added protein.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: breads, breakfast, brunch

Servings: pancakes

Calories: 74kcal

Author: Laura

Equipment

Large mixing bowl
Medium mixing bowl
Griddle or large sauté pan
Large cookie scoop optional

Ingredients

1 ½ cups all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
¾ cups buttermilk
1 cup ricotta cheese
¼ cup lemon juice
3 eggs
1 teaspoon vanilla
1 teaspoon lemon zest or ½ teaspoon lemon extract
2 Tablespoons butter or more for cooking

Toppings optional

fresh fruit like blueberries or raspberries
maple syrup
whipped cream
lemon curd
powdered sugar
berry syrup

Instructions

In a large bowl whisk all dry ingredients: flour, sugar, baking soda, baking powder, and salt. Set aside.
In a separate bowl add eggs and beat with a whisk. Add in the buttermilk, ricotta and vanilla and beat until well combined.
Stir the wet mixture into the dry ingredients, stirring just until everything is combined.
Last, fold in the lemon juice and zest/extract stirring evenly but be careful not to over mix the batter.
Heat griddle or pan and add half the butter. Once melted, add about 1/4 cup pancake batter (see notes) at a time to make small circles. Cook until you see bubbles, about 2-3 minutes. Flip and cook other side until golden brown.
Serve warm and top with maple syrup, lemon curd and fresh fruit of your choice.

Notes

I used a large (3 Tablespoon) cookie scoop to scoop out the pancake mix and pour it onto the griddle. This made 24 four-inch pancakes. If using a 1/4 cup measuring spoon for the pancakes, you'll yield about 18.

Nutrition