My first time trying lemon ricotta pancakes was in San Fran back in February. I was excited when I found a local restaurant who made them even better but they are no longer in business due to the pandemic.
So here I am making my own.
How To Make Lemon Ricotta Pancakes
Like other pancake recipes these are super easy to whip up. You’ll need a few pantry staples like flour, baking soda, baking powder, salt, milk, eggs, vanilla and butter then you’ll also need a couple of lemons and some ricotta cheese.
Prep: 10 minutes
Cook: 15 minutes
Ready in: 25 minutes
- 1 1/2 cups all-purpose flour (scoop and level to measure)
- 3 1/2 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
- 2 Tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 Tbsp butter, melted
- Preheat an electric griddle to moderately-high heat (or us a non-stick skillet set over medium heat).
- In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
- Make a well in center of flour mixture and set aside.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
- Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that’s fine).
- Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
- 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.
- Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup. The good syrup not the cheap stuff.