Lemon Ricotta Pancakes — Soft and fluffy ricotta pancakes infused with great lemon zest flavor… perfect for a special occasion breakfast, but easy enough to make every day!
- 1-3/4 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1-1/2 cups buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp vegetable oil
- 2 cups ricotta cheese
- 4 Tbsp granulated sugar
- 2 Tbsp lemon zest
- Butter for griddle
Add flour, baking powder, and salt to a mixing bowl. Whisk to combine and set aside.
To another large mixing bowl, add buttermilk, eggs, vanilla and vegetable oil. Whisk to very loosely combine.
Add sugar, lemon zest and ricotta cheese and whisk to incorporate well.
Pour dry ingredients into the wet and use a rubber spatula to fold everything together.
You want your batter to be slightly lumpy. Be careful not to overmix; batter will be thick.
Heat a bit of butter on a griddle or pan heated over MED-LOW heat. Use a 1/3 cup measuring cup to ladle batter onto griddle or pan, then smooth it out in a concentric circle motion to form an even layer of batter.
Heat for approximately 2 minutes, or until you see the edges of the pancake are set and appear dry, and air bubbles are forming over the top surface of the batter.
- Visit Lemon Ricotta Pancakes for full instructions