Lemon ricotta pancakes are a delightfully tart and citrus-y version of a breakfast classic.
I’m a firm believer that you can’t have too many pancake recipes.
They’re just so…easy and yummy and practical. It’s like the trifecta of breakfast food qualities!
This weekend I’m trying to make good use of a bag of organic lemons that I bought a couple weeks ago and have had stored in the crisper drawer of my fridge ever since. I’ve found most citrus fruits last for-practically-ever when they’re in there, which is good for me when you find a forgotten bag.
Pancakes are a favorite. I’ve said time and time again how much I love making them on weekends because we have great leftovers to use during the week for my kids’ breakfasts.
And, you saw where I mentioned easy and yummy and practical, right? Especially practical. I’m all for practical.
In the case of these Lemon Ricotta Pancakes, I didn’t stray too far from my traditional pancake recipe. I simply added ricotta cheese to the liquids, and then after I poured the liquid ingredients into the dry ones, I whisked in the zest and juice from one lemon.
It took all of 5 minutes to pull it together, which is about the right amount of time for the pan to preheat on the stove.
These were light, and fluffy — and most importantly —the kids loved them! I would have liked them a little more lemony, personally, so next time I might double the lemon zest. But, that’s just me.
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 lemon, zested and juiced
- ¾ cup whole milk
- ½ cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon vanilla pure extract
- 1 tablespoon canola oil
- Set a large nonstick skillet on the stove to preheat over medium heat.
- In a large bowl, whisk together the flour, sugar, salt and baking powder. In a separate bowl (or a large glass measuring cup), whisk together the egg, milk, ricotta and oil. Pour the liquids into the dry ingredients and whisk them together until they're nearly combined. Add the vanilla, lemon juice and zest, and then continue whisking until the dry ingredients have been fully incorporated.
- Use about ¼ cup of the batter to make each pancake. Let them cook on one side for about 4 minutes (or once you see bubbles form), then flip them and continue cooking for another 2 minutes. Repeat this process until all the batter has been used.
- Serve the lemon ricotta pancakes warm with butter, more zest, real maple syrup and/or powdered sugar. Makes 10-12 medium-sized pancakes.
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